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Easy Chicken Shawarma Recipe

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4.1 from 79 reviews

This Easy Chicken Shawarma recipe is a flavorful, healthy, and quick way to enjoy a Middle Eastern classic at home. Juicy chicken breasts or thighs are marinated with aromatic shawarma spices and broiled alongside roasted vegetables. Served with a creamy tahini yogurt sauce, fresh lemon, and crumbled feta over rice, flatbread, or salad greens, this meal comes together in just 40 minutes and offers a delicious balance of savory, tangy, and fresh flavors.

Ingredients

Vegetables

  • 8 ounces cherry tomatoes
  • 1 medium zucchini
  • 1/2 red onion
  • Sea Salt and Black Pepper, to taste

Chicken

  • 1 1/2 – 2 pounds chicken breast or thighs, sliced into strips
  • 3 tablespoons avocado oil, divided
  • 1 1/2 tablespoons shawarma seasoning
  • 1 lemon (half for marinating, half for serving)

Tahini Yogurt Dressing

  • 1/2 cup plain Greek yogurt
  • 2 tablespoons tahini
  • 2 tablespoons warm water
  • 1 tablespoon freshly squeezed lemon juice
  • 1 garlic clove, grated or Microplaned

To Serve

  • 1/2 cup feta cheese crumbles
  • Rice, flatbread, or salad greens, as preferred

Instructions

  1. Preheat the Broiler: Place one of your oven racks high in the oven and preheat your oven broiler to high to prepare for broiling the chicken and vegetables.
  2. Prepare Baking Sheets: Line two large baking sheets with parchment paper or spray them with nonstick spray to prevent sticking and facilitate easy cleanup.
  3. Slice Vegetables: Slice the cherry tomatoes in half. Cut the zucchini lengthwise in half, then slice into 1/2-inch pieces. Peel and cut the red onion into small wedges. Divide all the vegetables evenly between the two baking sheets.
  4. Season Vegetables: Drizzle the vegetables with 2 tablespoons of avocado oil. Sprinkle with sea salt and black pepper to taste. Toss well to coat all pieces evenly and spread them out in a single layer on the pans.
  5. Prepare Chicken: Place the chicken strips in a large bowl. Add the remaining 1 tablespoon of avocado oil, shawarma seasoning, and juice from half of the lemon. Toss the chicken to coat all pieces thoroughly with the marinade.
  6. Arrange Chicken on Pans: Distribute the marinated chicken evenly on the baking sheets alongside the vegetables, ensuring the pans are not overcrowded—there should be visible gaps on the pan bottoms.
  7. Broil Chicken and Vegetables: Place one baking sheet on the top oven rack and the other on the bottom rack. Broil for 8-10 minutes, until dark spots start to form on the vegetables on the top pan. Rotate the pans—moving the top pan to the bottom rack and vice versa—and broil for another 8-10 minutes. Continue until the chicken is just cooked through to avoid dryness.
  8. Make Tahini Dressing: While the chicken and vegetables cook, whisk together the plain Greek yogurt, tahini, warm water, freshly squeezed lemon juice, and grated garlic until smooth and creamy.
  9. Serve: Serve the chicken shawarma and roasted vegetables over rice, flatbread, or salad greens. Top with a squeeze of the remaining lemon half, a drizzle of tahini sauce, and sprinkle with feta cheese crumbles for a fresh, tangy finish.

Notes

  • Ensure the chicken is not overcooked to prevent dryness—broil until just cooked through.
  • Use parchment paper or nonstick spray on baking sheets for easy cleanup.
  • Feel free to adjust the amount of shawarma seasoning based on your spice preference.
  • The recipe can be easily served with rice, flatbread, or salad greens depending on your dietary preference.
  • Leftover shawarma is great for wraps or salads the next day.

Find it online: https://justsosavory.com/easy-chicken-shawarma-recipe/