Warmly spiced chicken with rice and all the fixings
Chicken Shawarma Plate
Chicken Shawarma Plate
2h 35mMedium
Prep Time
2 hr 10 min
Cook Time
25 min
Total Time
2 hr 35 min
Servings
4
4 plates
Difficulty
Medium
Cost
Moderate
$$
Chicken Shawarma Plate
Warmly spiced chicken with rice and all the fixings
Juicy, warmly spiced chicken shawarma roasted in the oven and served over rice with hummus, pickles, and garlic sauce. All the shawarma shop flavors at home.
130m
Prep Time
25m
Cook Time
155m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
You don't need a vertical rotisserie to make incredible shawarma at home. Marinating chicken thighs in a bold spice blend and roasting at high heat creates the same caramelized, juicy results.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 2 tbsp shawarma spice (cumin, coriander, paprika, turmeric, cinnamon)
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 4 cloves garlic, minced
- Salt and pepper to taste
OvenBake
Test Kitchen Pick
Sheet Pan
Helpful Tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeInstructions
- 1
Mix spices, olive oil, lemon juice, garlic, salt, and pepper. Coat chicken thighs and marinate 2 hours or overnight.
- 2
Arrange thighs on a sheet pan in a single layer. Roast at 425°F for 20-25 minutes until edges are charred and internal temp is 175°F.
- 3
Rest 5 minutes, then stack thighs and slice thinly against the grain.
- 4
Serve over rice with hummus, garlic sauce, pickled turnips, tomato-cucumber salad, and pita.
- 5
Drizzle with tahini sauce and garnish with fresh parsley.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Chicken thighsChicken breast
Leaner but drier; don't overcook
Shawarma spice blendCumin + paprika + cinnamon (equal parts)
A simplified version of the blend
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Broil for the last 2 minutes for extra charred edges.
Marinate overnight for the most flavorful results.
Storage
Refrigerate sliced chicken for up to 4 days. Great for meal prep.
Reheating
Reheat in a hot skillet to re-crisp the edges.
Nutrition Facts
Per serving (150mg) · 4 servings
Calories350
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein36g
Carbohydrates18g
Fat6g
Fiber480mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What spices are in shawarma blend?
- Cumin, coriander, paprika, turmeric, cinnamon, allspice, and black pepper.
- Can I use chicken breast?
- You can, but thighs give much juicier, more flavorful results.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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