Easy Chicken Shawarma
A flavorful and tender chicken dish packed with spices, perfect for a satisfying meal with a Middle Eastern flair.
Servings: 4 servings
Calories: 300kcal
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.
Notes
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently for best texture. Adjust spices to preference; add lemon juice for a citrusy twist.