Chicken Shawarma

Written by admin


  • 1 tbsp garlic powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tbsp coriander
  • ½ tsp cayenne pepper
  • ½ tsp cinnamon
  • 2 tsp black pepper
  • 2 tsp kosher salt
  • 1 onion thinly sliced
  • Juice of one lemon
  • 2 lbs chicken thighs (about 6)
  • 3 tbsp olive oil
  • For the Yogurt Sauce:
  • ⅔ cup Greek yogurt
  • 2 cloves garlic, smashed and minced
  • 2 tsp lemon juice
  • Salt and pepper to taste


For the Chicken:
In a large bowl, combine oil, lemon juice, garlic, and spices. Whisk together and set aside.
Add the chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours or up to overnight.
Preheat oven to 425°F (220°C).
Add the sliced onion to the marinade and toss to coat.
Spread the chicken and onion onto a baking sheet and bake for 30 minutes or until chicken is cooked through.
Let chicken rest for 5 minutes, then slice thinly.
For the Yogurt Sauce:
Combine the yogurt, lemon juice, and garlic in a bowl. Whisk together.
Season with salt and pepper to taste.
Serving Suggestion:
Serve on warmed pitas with the yogurt sauce, tomatoes, lettuce, and cucumber if desired.
Enjoy your delicious homemade Chicken Shawarma! 🍗🥙

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