Can I use a different cut of chicken for this recipe?

Absolutely! While chicken thighs provide the best texture and flavor, you can use chicken breasts if you prefer. Just watch the cooking time carefully as breast meat cooks faster and can dry out more easily. Reduce baking time by about 5-10 minutes and check for doneness with a meat thermometer (165°F is your target).

What if I don't have a loaf pan?

No problem! While the loaf pan creates the stacked effect similar to traditional shawarma, you can also use a small baking dish. The key is to pack the chicken pieces closely together. You can even wrap them tightly in parchment paper and then foil to create a compact "loaf" that can be placed on a regular baking sheet.

Can I make the shawarma spice blend in advance?

Definitely! Mix up a larger batch of the spice blend (without the salt) and store it in an airtight container for up to 3 months. When ready to use, just add the appropriate amount of salt for your specific recipe. This makes future shawarma nights even quicker!

Is there a dairy-free alternative to tzatziki sauce?

Yes! Tahini sauce makes an excellent dairy-free alternative. Simply mix tahini paste with lemon juice, garlic, salt, and enough water to reach your desired consistency. You can also try a simple olive oil and lemon dressing or a dairy-free yogurt-based sauce using coconut or almond milk yogurt.

Easy Chicken Shawarma Recipe

Name: Easy Chicken Shawarma Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 8 boneless skinless chicken thighs; 2 tbs olive oil; 2 tbs potato starch (or corn starch or arrowroot powder or tapioca starch); 1 tbs salt; 1 tsp paprika; 1 tsp cumin; 1 tsp coriander; 1 tsp turmeric; 1 tsp cinnamon; 1/2 tsp cayenne pepper; 1/4 tsp ground cloves; flatbread; tomato slices; thin-sliced red onion; parsley; tzatziki

Description

This easy chicken shawarma recipe brings the rich flavors of Middle Eastern cuisine to your dinner table. Juicy, spiced chicken thighs are oven-baked to perfection and can be served with flatbread, fresh veggies, and sauces like tzatziki for a flavorful, hearty meal.

Ingredients

Scale

Main Ingredients

8 boneless skinless chicken thighs
2 tbs olive oil
2 tbs potato starch (or corn starch or arrowroot powder or tapioca starch)
1 tbs salt
1 tsp paprika
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp cinnamon
1/2 tsp cayenne pepper
1/4 tsp ground cloves

Optional to Serve With

flatbread
tomato slices
thin-sliced red onion
parsley
tzatziki

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Instructions

Preheat the oven: Preheat your oven to 350℉. Line a 9×5 inch loaf pan with parchment paper and set it aside.
Prepare the spice mix: In a small bowl, whisk together all of the spices including paprika, cumin, coriander, turmeric, cinnamon, cayenne pepper, and ground cloves.
Coat the chicken: In a large bowl, toss your chicken thighs with olive oil to coat evenly. Then, sprinkle the potato starch over the chicken and toss to coat again. Lastly, sprinkle the spice mix over the chicken and toss thoroughly to ensure even coverage. You can marinate the chicken for 2-3 hours or overnight for deeper flavor, but it’s also fine to cook immediately.
Layer and bake: Layer the spiced chicken thighs into the prepared loaf pan, pressing down firmly at the end to compact it. Bake in the oven for 40-45 minutes.
Rest and slice: Remove the chicken from the oven and let it rest for 10 minutes to absorb the juices. Turn the loaf pan over onto a cutting board and slice the chicken into desired portions.

Notes

Nutritional info provided is for chicken shawarma only and does not include flatbreads, fixings, or tzatziki.
This dish can also be served with hummus or tahini for added flavor.

Nutrition

Serving Size: 1 serving