I know I won’t tire of this Chicken Shawarma — I’ve been making it almost every week while preparing to share the recipe.
This Chicken Shawarma is equally lovely grilled and roasted.
The first times I made it I used a sheet pan, which is perfect if you don’t have a grill or during cold weather. Lately I’ve been grilling it now that we have summer weather in San Francisco. Both methods work beautifully. Just be sure to let the chicken marinate for at least four hours — this is the key to great flavor.
The finished chicken is versatile and makes excellent leftovers, since you can transform it into different meals. We enjoy it straight from the grill and a day or two later. Here are some favorite ways to serve it:
- With a simple tomato and cucumber salad for a light supper.
- Wrapped in naan or pita with finely diced tomatoes and cucumbers and a dollop of tzatziki.
- Tossed over a big salad and drizzled with lemon tahini dressing.
To me, this Chicken Shawarma is the ultimate simple weeknight meal. Aside from the marinating time, hands-on prep is minimal and the seasoning is straightforward.
Sheet Pan or Grilled Chicken Shawarma
5 from 5 reviews
Whether grilled or roasted, this affordable, easy dinner is likely to become a regular in your meal rotation.
- Author: Simone Miller
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Mediterranean, Middle Eastern
Ingredients
- 1/4 cup lemon juice (about 2 lemons)
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili flakes
- 1/8 teaspoon cinnamon
- 2 pounds boneless, skinless chicken thighs
- Sumac for sprinkling (optional)
Instructions
For the chicken:
- In a non-reactive bowl, combine the lemon juice, 2 tablespoons of olive oil, minced garlic, salt, and the spices: paprika, cumin, coriander, turmeric, red chili flakes, and cinnamon.
- Add the chicken thighs and toss to coat thoroughly. Cover and refrigerate for 4 to 12 hours to let the flavors develop.
- When ready to cook, drain any excess marinade and toss the chicken with the remaining 2 tablespoons of olive oil.
To grill (15–20 minutes)
- Preheat the grill to medium-high, about 450ºF.
- Grill the chicken with the lid closed about 8–10 minutes per side, turning as needed so it cooks evenly. Cook until the internal temperature reaches 165ºF.
- Sprinkle with sumac if desired and serve with your preferred sides.
To roast (20–30 minutes)
- Preheat the oven to 425ºF.
- Arrange the chicken on a baking sheet and roast for 20–30 minutes, or until cooked through to 165ºF.
- Finish with a sprinkle of sumac if you like and serve.
Notes
Serving suggestions:
Naan or pita, tzatziki, lemon tahini dressing, or a salad of tomatoes, cucumbers, olives, and avocado tossed with lemon juice, olive oil, and fresh herbs.
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