Chicken Shawarma
Chicken shawarma is traditionally slow cooked on a rotisserie, but Yumna Jawad, the blogger and entrepreneur behind Feel Good Foodie, streamlines prep by baking her version of this beloved street food in the oven. “Growing up in a Lebanese household, the smell of chicken shawarma roasting in the oven after marinating in a mix of spices and herbs was a frequent and welcomed scent in our kitchen,” she recalls. Rich with garlic, lemon and warming spices, the marinade soaks into the meat, ensuring flavor in every bite.
Yumna often serves her shawarma street-style, tucked into pita bread with pickles, tomatoes, lettuce and a creamy garlic or tahini sauce, but it’s equally delicious paired with steamed rice. The marinade can be made up to a week in advance, and you can marinate the chicken for up to 24 hours.
This recipe is featured on Yumna’s Ramadan menu, and can be served as part of an iftar meal or Eid al-Fitr celebration with family and friends.
Ingredients:
- 1/4 cup (2 fl. oz./60 ml) olive oil
- 3 Tbs. fresh lemon juice
- 6 garlic cloves, minced
- 2 tsp. salt
- 1 tsp. paprika
- 3/4 tsp. ground cardamom
- 3/4 tsp. ground cumin
- 1/4 tsp. red pepper flakes
- 1/4 tsp. ground cinnamon
- 1 lb. (500 g) boneless, skinless chicken breasts, cut into smaller pieces
- 1 lb. (500 g) boneless, skinless chicken thighs
For serving:
- Steamed rice or pita bread
- Pickles, tomatoes, lettuce and garlic sauce or tahini sauce for pita bread
Directions:
In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, paprika, cardamom, cumin, red pepper flakes and cinnamon until blended.
Add the chicken to the bowl and stir with a spoon to evenly coat the chicken with the marinade. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours.
Preheat an oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
Place the chicken on the prepared baking sheet. Roast until the chicken is cooked through, about 15 minutes, turning halfway through.
Remove the chicken from the oven and transfer to a cutting board. Using a sharp knife, cut the chicken into thin slices. If you’d like to give the chicken seared edges, transfer the chicken and its juices to a large fry pan and cook until the pieces start to brown, about 5 minutes. Be careful not to overcrowd the pan and work in batches if needed.
Serve the chicken shawarma with rice or in a pita with pickles, tomatoes, lettuce and garlic sauce or tahini sauce. Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Serves 6.
Recipe courtesy of Yumna Jawad, cookbook author and founder of Feel Good Foodie
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