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Living in the Middle East I have so many options when I want any kind of shawarma. Although, I can not control what type of oils, spices, additives, or preservatives they use. I was influenced by my neighbor who made shawarma at home by stacking the meat on a skewer. I was intrigued and decided to mix up my own spice mix and try it out. My mind and taste buds were blown. This is not only very easy to make and so full of flavor but you control what goes into it. Very versatile recipe as well as we served it on my Paleo Cheese Naan as a sandwich and then used the leftover chicken to make Chicken Shawarma Greek Salads the next night. You will not regret trying this one! It is Paleo, gluten-free, and Whole30 compatible.

You will start by mixing up your shawarma marinade. The dried cardamom and coriander are important in this recipe as it gives it that authentic Middle Eastern flavor. I used chicken breast but you could also use boneless skinless thighs. Next, you will butterfly your chicken breast and pound them out if you need to even them out. Not necessary to flatten them but does help to get the chicken to cook evenly. Next up, you will put your chicken and marinade into a large Ziploc bag or container. The longer the chicken marinades the better the flavor. I would say a minimum of 2 hours, 4-6 hours is ideal.

When ready to cook you will need a baking sheet, skewer, and onion to start with. I did not have a skewer but used a metal butter knife and it worked like a charm. Use what you have. Cut the onion in half, place it flat side down on your baking dish, and push the skewer into the onion so it is standing up and secure. Start layering your chicken breast onto the skewer. Adjust the chicken so it is all laying in different directions. It will make a small mound once you have put all your chicken on. You can use the other half of the onion to place on the skewer on the top of the chicken.

You will bake this on 200C/400F with fan-assist (if your oven has this feature). You will bake this for nearly an hour or until your meat thermometer reads 165F. Let the meat rest for 10 minutes before your cut into it. You can use a serrated knife to “shave” it off the skewer like they do at restaurants.

Serve on your choice of bread or with a salad. We love it on my Paleo Naan that I linked above, with tzatziki sauce, rocket/arugula, red onion, and tomato. The leftovers go great on a big salad, just leave the chicken on the counter to come to room temperature so it does not dry out if you warm it up. Enjoy!

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Chicken Shawarma

This chicken shawarma recipe is a showstopper. Not only is the presentation so cool but it is so easy too. This chicken is great in wraps, on a salad, or even eaten cold in a lunchbox.
Cook Time1 hour
Course: Main Course
Keyword: chicken shawarma, middle eastern dish
Servings: 6

Ingredients

  • 1 kg/2 lbs chicken breast butterflied pounded thin if necessary
  • 3 minced garlic cloves
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground cardamon
  • 1 tsp ground onion powder
  • 1 tsp ground garlic powder
  • 1/4 to 1/2 tsp ground cayenne pepper use 1/4 tsp to make it not spicy
  • 2 tsp paprika
  • 2 tsp salt
  • big pinch black pepper
  • 2 tbsp lemon juice
  • 3 tbsp olive or avocado oil
  • 1 onion cut in half
  • 1 metal skewer or butter knife

Tzatziki Tahini Sauce

  • 1 cup DF yogurt or use your yogurt of choice
  • 1/2 cup finely diced seedless cucumber
  • 1/4 cup finely diced red onion
  • 2 tbsp tahini
  • 1 garlic glove minced
  • 1 tbsp lemon juice
  • 1 tbsp minced parsley
  • salt and pepper to taste

Instructions

  • Pre-heat oven to 200C/400F with fan assist if your oven has this feature.
  • Mix together lemon juice, oil, and all the spices.
  • Butterfly each chicken breast. Pound out any pieces that are really thick.
  • Put marinade and chicken into a large ziploc bag or container.
  • Refrigerate for a minimum of 2 hours. Ideally for 4-6 hours.
  • Cut the onion in half, place it flat side down on your baking dish, and push the skewer into the onion so it is standing up and secure.
  • Start layering your chicken breast onto the skewer. Adjust the chicken so it is all laying in different directions. It will make a small mound once you have put all your chicken on.
  • You can use the other half of the onion to place on the skewer on the top of the chicken.
  • Bake for 50-60 minutes or until internal temperature reaches 165F.
  • Let meat rest for 10 minutes before carving it.

Tzatziki Sauce

  • Mix all ingredients together. Put in fridge until ready to use.