Chicken Shawarma

Looking through my blog posts, it is evident that I haven’t posted many (if any) recipes from other countries. As I love eating food from all different places around the world, I was disappointed in the lack of variety on here. Luckily, last week I made this incredible chicken Shawarma that was rated as one of the top recipes for the New York Times in 2015. My great-grandmother, who is still unfamiliar with what a burrito is, was surprisingly impressed with this dish. The strong and smooth flavors in the chicken are so easy to taste yet they come together and form a intense flavor combination. For any Shawarma lovers…. this recipe is definitely for you! ENJOY!




2 lemons, juiced

½ cup plus 1 tablespoon olive oil

6 cloves garlic, peeled, smashed and minced

1 teaspoon kosher salt

2 teaspoons freshly ground black pepper

2 teaspoons ground cumin

2 teaspoons paprika

½ teaspoon turmeric

A pinch ground cinnamon

Red pepper flakes, to taste

2 pounds boneless, skinless chicken thighs

1 large red onion, peeled and quartered

2 tablespoons chopped fresh parsley


  1. To prepare the chicken marinade, combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken into the bowl and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
  2. When you are ready to cook, heat the oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan.
  3. Add the quartered onion to the chicken with the marinade, and toss once to combine. Remove the chicken and onion from the marinade, and spread everything evenly across the pan.
  4. Roast the chicken in the over until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, let sit for 2 minutes, then slice into bits.
  5. Scatter the parsley over the top and serve with whatever desired (tomatoes, cucumbers, pita, feta, rice etc).