Chicken Shawarma

Name: Chicken Shawarma
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 Lb Chicken Breasts - Boned or Skinned; 1 Bell Pepper - Sliced; 1 Sweet Yellow Pepper - Sliced; 1 Large Onion - Wedged; 3 Tbsp Olive Oil; 3 Clove Garlic - Minced; 1 Medium Lemon Juice - Fresh Squeezed; 2 Tsp Ground Cumin; 2 Tsp Mild Smoked Spanish Paprika; 1 Tsp Ground Coriander; 1 Tsp Tumeric; 1/2 Tsp Cinnamon; 1/2 Tsp Garlic Powder; 1/2 Tsp Sea Salt; 1/4 Tsp Black Pepper

Prep: 20 min Cook: 30 min Total: 50 min Serves: 4 2 views

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Main Dishes Lunch

Tender marinated chicken is the star of this delightful dish, infused with a vibrant blend of spices that transport your taste buds to the streets of the Middle East. As it roasts alongside sweet bell peppers and onions, the aroma fills your kitchen, promising a feast that’s both comforting and exotic. Perfect for a family dinner or a casual gathering with friends, this chicken shawarma is sure to impress everyone at the table, especially when served with a creamy garlic sauce and warm pita. Enjoy this easy-to-make meal that brings a touch of adventure to your weeknight cooking!

Ingredients

2 Lbs Chicken Breasts - Boned or Skinned
1 Bell Pepper - Sliced
1 Sweet Yellow Pepper - Sliced
1 Large Onion - Wedged
3 Tbsp Olive Oil
3 Cloves Garlic - Minced
1 Medium Lemon Juice - Fresh Squeezed
2 Tsp Ground Cumin
2 Tsp Mild Smoked Spanish Paprika
1 Tsp Ground Coriander
1 Tsp Tumeric
1/2 Tsp Cinnamon
1/2 Tsp Garlic Powder
1/2 Tsp Sea Salt
1/4 Tsp Black Pepper
1 Creamy Garlic Sauce

Directions

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
In a large bowl, combine olive oil, minced garlic, lemon juice, cumin, paprika, coriander, turmeric, cinnamon, garlic powder, salt and pepper.
Add the chicken thighs and toss well until completely coated in the shawarma marinade. For even more flavour, cover and refrigerate for 30 minutes or up to several hours.
Arrange the chicken on the prepared baking sheet. Scatter the sliced peppers and red onion around the chicken, tossing the vegetables lightly in any remaining marinade.
Roast for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
For extra caramelized edges, switch the oven to broil for the final 2–3 minutes, watching carefully so the vegetables don’t burn.
While the chicken cooks, combine the Greek yogurt, garlic, lemon juice, olive oil and salt. Stir in a little water until the sauce reaches your preferred consistency.
Let the cooked chicken rest for about 5 minutes, then slice into strips.
Return the sliced chicken to the pan and toss it through the roasted peppers, onions and flavourful pan juices.
Drizzle with creamy garlic sauce and sprinkle with fresh parsley. Serve straight from the sheet pan with warm pita, rice, cucumber and tomatoes, and extra lemon wedges.