Chicken Shawarma
This baked chicken shawarma is made with juicy chicken thighs marinated in a flavorful blend of Middle Eastern spices. It's perfect for stuffing into a pita pocket or serving over a bed of rice for a delicious meal!
Servings: 4 servings
Equipment
Ingredients
- 2 tablespoons lemon juice
- ¼ cup olive oil
- 2 teaspoons salt
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon freshly ground black pepper
- 2 tablespoons ground cumin
- 1 teaspoon smoked paprika
- 2 teaspoons ground turmeric
- ½ teaspoon ground cinnamon
- 2 pounds boneless skinless chicken thighs
- ¼ cup chopped fresh parsley
Instructions
- Make the marinade. Whisk together the lemon juice, olive oil, salt, garlic powder, onion powder, pepper, cumin, smoked paprika, turmeric, and cinnamon.
- Marinate the chicken. Place the chicken in a large freezer bag and pour the marinade over it. Seal the bag and massage the marinade into the chicken. Chill in the fridge for 1 hour.
- Prep. While the chicken is marinating, preheat the oven to 400°F and line a baking sheet with parchment paper.
- Bake. Allow the chicken to sit at room temperature for 10 minutes before arranging it in a single layer on the prepared baking sheet. Bake for 25-30 minutes or until a meat thermometer inserted into the largest piece reads 165°F.
- Rest. Remove the chicken from the oven and let it rest for 10 minutes before slicing.
- Serve. Serve the chicken over rice, garnished with fresh parsley. You could also stuff it into pita pockets with hummus and veggies.
Nutrition
Calories: 405kcal | Carbohydrates: 5g | Protein: 49g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1435mg | Potassium: 987mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 672IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 4mg
