Easy Chicken Shawarma
Easy Chicken Shawarma is one of those dishes that brings people together. It’s incredibly flavorful, tender, and packed with spices that make every bite delicious! Right now, it’s trending because everyone is on the lookout for easy, healthy, and satisfying recipes to add to their dinner rotation. Not only is this chicken dish a breeze to make, but it also gives you that delightful Middle Eastern flair right at home. Let’s dive in!
What Goes Into This Easy Chicken Shawarma
- 8 boneless skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons potato starch (or corn starch, arrowroot powder, or tapioca starch)
- 1 tablespoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
How to Make Easy Chicken Shawarma
- Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper.
- In a small bowl, whisk together all of the spices: salt, paprika, cumin, coriander, turmeric, cinnamon, cayenne, and ground cloves.
- In a large bowl, toss the chicken thighs with olive oil until coated.
- Sprinkle the potato starch over the chicken and toss again to coat.
- Add the spice mixture to the chicken and toss until every piece is well coated.
- If you have time, let the chicken marinate for 2-3 hours or even overnight in the fridge. If you’re short on time, you can go right into cooking!
- Layer the seasoned chicken thighs tightly in the loaf pan and press down gently.
- Bake in the preheated oven for 55-60 minutes, until the chicken is cooked through.
- Once done, remove from the oven and let it rest for about 10 minutes to soak up all those flavorful juices.
- Carefully turn the pan over onto a cutting board to release the chicken, and slice as needed.
This Easy Chicken Shawarma is perfect for wrapping in flatbread or serving alongside fresh veggies.
Why Everyone Is Loving This Easy Chicken Shawarma
People are flocking to make Easy Chicken Shawarma right now because it’s simple and gives a delicious homemade taste without any hassle. It fits perfectly into busy lifestyles since you can prep it ahead of time and enjoy a hot meal in under an hour. Plus, with growing interest in global flavors, this dish offers a tasty way to explore international cooking without leaving home!
Best Ways to Serve It
You can enjoy Easy Chicken Shawarma any time of day! It makes for a hearty lunch, dinner, or even a late-night snack. Pair it with some warm flatbread, slices of fresh tomatoes, thinly sliced red onions, and a sprinkle of parsley for a fresh touch. Don’t forget a tasty yogurt dip like tzatziki or a scoop of hummus to balance out the flavors!
Helpful Tricks
- Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on a skillet for the best texture.
- Flavor Variations: Feel free to adjust the spices to suit your taste! Try adding a bit of lemon juice or zest for a citrusy twist.
- Serving: This chicken also works well in salads, grain bowls, or as a protein for a Middle Eastern-inspired meal.
Easy Chicken Shawarma FAQs
Can I use chicken breast instead of thighs?
Yes, you can! Chicken breasts will work, but they may be less juicy than thighs.
How do I know when the chicken is done?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C).
Can I freeze leftover chicken shawarma?
Absolutely! Freeze it in an airtight container and enjoy within 2-3 months.
What are some good sides for chicken shawarma?
Serving it with a Mediterranean salad, roasted vegetables, or rice pilaf complements the flavors beautifully!
Give this Easy Chicken Shawarma a try at home, and enjoy the wonderful flavors and simplicity it brings to your dining table. Happy cooking!
Easy Chicken Shawarma
Ingredients
Main Ingredients
- 8 pieces boneless skinless chicken thighs Can substitute with chicken breasts, but thighs are juicier.
- 2 tablespoons olive oil
- 2 tablespoons potato starch Can use corn starch, arrowroot powder, or tapioca starch as alternatives.
Spice Mixture
- 1 tablespoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper.
- In a small bowl, whisk together all spices: salt, paprika, cumin, coriander, turmeric, cinnamon, cayenne, and ground cloves.
- In a large bowl, toss chicken thighs with olive oil until coated.
- Sprinkle potato starch over the chicken and toss again to coat.
- Add the spice mixture to the chicken and toss until every piece is well coated.
- If possible, let the chicken marinate for 2-3 hours or overnight in the fridge.
Cooking
- Layer the seasoned chicken thighs tightly in the loaf pan and press down gently.
- Bake in the preheated oven for 55-60 minutes until the chicken is cooked through.
- Remove from the oven and let it rest for about 10 minutes.
- Carefully turn the pan over onto a cutting board to release the chicken, and slice as needed.
