Middle Eastern-inspired chicken is tender and juicy with crispy edges and will form the base of a flavor-packed plate, bowl, or pita.
Years ago, a friend shared her chicken shawarma recipe with me, and it’s been a family favorite ever since. We especially love it in a Middle Eastern-inspired rice bowl with add-ins like greens, tomatoes, cucumbers, feta, olives, hummus, and tzatziki—think of a customizable CAVA bowl, made at home.
I start by marinating chicken thighs in olive oil and spices like cumin, smoked paprika, turmeric, and garlic, which you can do several hours or up to a day in advance. Then I bake them until cooked through, slice them into bite-size pieces, and broil until a little crispy around the edges.
The chicken is bursting with flavor and just as good on a plate with rice and a vegetable of your choice or tucked into a pita with your go-to sauce.
What is shawarma?
Shawarma is a popular Middle Eastern dish that typically starts with marinated meat (often lamb or mutton, though chicken, beef, and turkey are now common, as are meatless falafel versions) that is skewered and slowly cooked on a vertical rotisserie.
When done, the meat is shaved off the skewer and served in a pita or wrap with sauces and vegetables. Alternatively, the meat can be served on a plate with a side of rice, fries, salad, and sauces like tzatziki, hummus, zhug, and tahini.
My version skips the rotisserie but keeps the bold, warmly spiced flavor, using a simple marinate-bake-and-broil method. As for serving, my family loves it bowl-style, with the chicken piled onto a base of rice (and sometimes greens) and topped with tomatoes, cucumbers, onions, hummus, and/or a speedy yogurt sauce.
Instead of the tomatoes and cucumbers, I occasionally add the simple salad included in this Greek Gyro Bowl recipe. That’s another versatile recipe that can be adapted to what individual diners like—as well as what the cook has the ingredients and time for.
Another bonus of this recipe, which calls for chicken thighs for best flavor and texture, is that it can be prepped in advance. Four hours or so will allow the marinade to begin penetrating the meat, and marinating overnight will really enhance the flavor.
When ready to eat, simply bake the chicken for about 15 minutes, until cooked through. Let it cool until you can comfortably handle it, and then slice the meat into bite-size pieces and briefly broil.
The olive oil in the marinade helps keep the chicken from drying out while broiling and encourages a hint of crispiness around the edges. The aroma is divine, and the chicken is ready to serve however you like: on a plate, in a bowl, or tucked into a pita.
The recipe calls for three pounds of chicken, and while you could cut it in half, leftovers hold up beautifully and make an easy dinner another night—and they freeze well too. That said, they never seem to last as long as I think they will!
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Ingredients
For the dry rub:
- 2 teaspoons ground cumin
- 1½ teaspoons smoked paprika
- 1 teaspoon each garlic powder, onion powder, allspice, and turmeric
- ½ teaspoon cayenne (this adds flavor without being “hot”－may use ¾-1 teaspoon for spicy)
- ¼ teaspoon each cinnamon and black pepper
- 2¼ teaspoons kosher salt (I use Morton kosher; use 1½ teaspoons if using table salt or 4 teaspoons Diamond Crystal Kosher)
For the chicken:
- 3 pounds boneless, skinless chicken thighs
- 3 tablespoons (42ml) olive oil
Options for serving:
- Cooked rice (basmati is nice); yogurt-tahini sauce (recipe in notes) or tzatziki; hummus (your favorite store-bought or this Classic Hummus); pita bread or pita chips; chopped greens of choice; sliced cucumbers; halved cherry tomatoes (or this simple Tomato and Cucumber Salad); slivered red onion (or Pickled Red Onions); crumbled feta; hot sauce; chopped fresh parsley; and/or a spoonful of harissa or zhug
Instructions
- In a small bowl, combine the spices. Set aside. (Tip: This step may be done in advance, and if you like the recipe, you may wish to mix up several batches of the rub to have on hand when needed. Stored in an airtight container in a cool, dry place, the spice rub will maintain freshness for many months.) Prep the chicken: Pat the chicken dry and cut each thigh into quarters. Place in a large bowl, drizzle with the olive and toss to evenly coat. Evenly sprinkle the chicken with the spice rub and toss to thoroughly and evenly coat. Cover tightly and refrigerate at least 4 hours or overnight.Cook the chicken: Before cooking, let the chicken sit at room temperature for 30 minutes or so—or in a pinch, while the oven preheats. Set the oven to 400℉ and place a rack in the upper-middle position. Cover a rimmed baking sheet with foil (no need to grease) and place the chicken pieces in a single layer, allowing a touch of space between them if possible. Cook for 15-18 minutes or until just cooked through.Remove the chicken from the oven and change the setting to broil.
- Chop then broil: Let the chicken rest until cool enough to handle, then cut into thin slices or smaller cubes (they need not be totally uniform or pretty—and keep the foil and any accumulated juices). Place the chicken back on the baking sheet in an even layer. Broil on high (from the upper-middle rack) for 5-7 minutes or until edges are lightly browned and a little crispy. (Helpful hint: If I forgot to move the rack before I started, I broil from the center rack for 5 minutes and then move to the top rack and broil for about 2 minutes more, watching closely to avoid burning.)Serving options: 1.) Serve immediately with pita bread, basmati rice, and roasted vegetables or a salad. 2). Or stuff some of the chicken in the pita and add some of the yogurt sauce, hummus, thinly sliced cucumbers, and/or greens. 3). Or make bowls by adding the chicken to a base of greens and/or rice and then topping with your choice of veggies, sauces, and other options listed above.
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