Chicken Shawarma

This easy Chicken Shawarma recipe is the BEST sheet pan chicken for an easy meal, made with a simple yogurt chicken shawarma marinade.

Course Chicken, Dinner, Lunch, Meal Prep

Cuisine Chicken, Comfort Food, Middle Eastern

Keyword chicken shawarma

Prep Time 5

Cook Time 15

Marinating Time 2

Total Time 2 20

Servings servings

Calories 174kcal

Author Chrissie

Equipment

Ingredients

1 pound boneless skinless chicken thighs
3/4 cup Greek yogurt
4 cloves garlic pressed or finely minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder optional
1/2 teaspoon cinnamon
1 teaspoon smoked paprika
1 lemon juice
spray oil

US Customary - Metric

Instructions

Prepare your chicken thighs by removing the excess fat bits and cartilage.
In a large glass bowl, mix the Greek yogurt with the pressed garlic cloves, salt, black pepper, cumin, chili powder (if using), cinnamon, smoked paprika, and the juice of one lemon. Add the chicken and mix until it is covered well on all sides.
Cover the bowl with plastic wrap and refrigerate for at least two hours. If you have extra time, you can marinate the chicken for up to 24 hours in the fridge.
Line a baking sheet with parchment paper and oil it lightly. Preheat your oven to (400℉)200℃.
After the chicken is marinated, remove from the fridge and lay each piece upside down on the baking sheet.
Spray a little bit of extra oil on the top of the thighs and bake for 10 minutes.
Turn your oven to broil and broil the chicken thighs for 5-10 extra minutes until they look done and toasty. Make sure the internal temperature of the chicken thighs has reached 165℉ (74℃).
Remove them from the oven and let them rest a little bit. Slice them on a bias and serve them along your favourite shawarma toppings.

Notes

Storage Instructions

Keep this chicken in an airtight container, in the fridge for 3 days or in the freezer for up to 3 months, if stored properly and protected from freezer burn.

Freezer Instructions

Once the chicken has cooked, been sliced, and cooled, add it to a freezer bag in a thin layer and remove as much air as possible. Freeze flat (so the chicken doesn't freeze in a huge chunk) and remove portions as you need it. You can also make a double or triple batch and freeze in batches to remove for quick and easy protein.

Defrost in the fridge for 24 hours and then reheat before using in your meal or recipe.

Nutrition