Chicken Shawarma
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • juice of 1 lemon (or 1-2 T fresh lemon juice)
  • 3 cloves of garlic, peeled; smashed or sliced
  • .5 t kosher salt
  • a few cranks of freshly ground black pepper
  • 1 t cumin
  • 1 t paprika
  • .25 t turmeric
  • pinch of cinnamon
  • pinch of red pepper flakes
  • extra virgin olive oil
  • 2 boneless, skinless chicken breasts
  • 1 large red onion, peeled and sliced into wedges
  1. In a round container with a top (I use a recycled to-go salad container), combine all of the ingredients except for the chicken and onion. Use just enough oil to make the marinade into a loose paste. Stir all of the ingredients together with a fork.
  2. Add the chicken breasts and turn them over in the marinade paste, to coat them. Use a fork so the tumeric doesn't color your fingertips.
  3. Cover and refrigerate until you are ready to cook.
  4. When ready to roast the chicken, heat the oven to 425. Place a wire rack on a rimmed cookie sheet, and place the chicken on the rack. Toss the onion wedges in the marinade and place them on the wire rack as well.
  5. Roast the chicken for 25 minutes. If the breasts you are using are more then an inch and a half thick, you make need to roast for another 5-7 minutes, but all chicken breasts I have used are perfect after 25 minutes.
This is a great recipe to make with ingredients you have on hand. Have a few frozen chicken breasts, one lemon, and one red onion? Add herbs and spices you can easily keep on hand, and you can have a flavorful dinner - and lunch! - in no time with no fuss.
Recipe by My Utensil Crock at