Average: 5 (2 votes)
Active time
25 minutes
Total time
35 minutess
8 portions

Chicken Shawarma

1 pound boneless skinless chicken breasts (2 large breasts)

1 pound boneless skinless chicken thighs (4 large thighs)

6 tablespoons extra-virgin olive oil, divided

2 teaspoons cumin

2 teaspoons paprika

1 teaspoon allspice

¾ teaspoon turmeric

¼ teaspoon garlic powder

¼ teaspoon cinnamon

Cayenne pepper to taste

Salt and pepper to taste

Nonstick cooking oil spray

Hummus Bowl

1 cup small tomatoes, finely chopped

2 cucumbers

2 carrots, finely shredded  

½ cabbage (red), finely sliced

½. Napa Cabbage, finely sliced

2 cans of chickpeas

1 can of Kalamata olives, sliced and pitted

2 cups hummus

2 lemons, quartered

½ cup extra-virgin olive oil


Chicken Shawarma

Prepare Marinade

  1. Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place them in a large plastic zipper bag.
  2. In a small bowl, whisk together ¼ cup olive oil, the spices, ¾ tsp salt, and ¼ tsp black pepper. Pour the spice marinade over the chicken pieces and whisk. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.

Oven Cooking Method

  1. Preheat oven to 400 degrees F.  Spray the baking sheet with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced.
  2. Place the chicken in the oven. Let it roast for about 15 minutes until cooked through, turning the chicken pieces once with tongs halfway through cooking.
  3. Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.
  4. Heat 1 tablespoon of oil in a skillet on the stovetop over medium. Pour the chicken into the skillet and sauté for 3-4 minutes until the smallest pieces of chicken turn brown and crisp. Serve warm.

Hummus Bowl

  1. Spread the hummus around the bottom and sides of a bowl. Place the chopped tomatoes, sliced cucumber, carrots, red and green cabbage, chickpeas, and olives into the hummus bowl. Add cooked chicken shawarma to the middle of the bowl. Squeeze a lemon quarter over the top and enjoy.
  2. For a sauce topping, we recommend a Skhug Sauce, garlic sauce, or fiery Harissa. 

Recipe and photo courtesy of Grecian Delight


Calories: 480
Fat: 31g
Saturated Fat: 5g
Sodium: 280mg
Carbohydrate: 23g
Fiber: 6g
Protein: 28g

Yield: 8 portions

How'd it Taste?

Excellent dish!!! I've made this several times - it is a family favorite.
Step 1 under Hummus Bowl mentions pickled carrots, but there are no directions for pickling the carrots! The ingredients list just says they should be finely shredded.
Hi Maren, you are correct. Just finely shredded! Thanks for your comment.

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