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Easy Chicken Shawarma Recipe – Hungry Happens

The most amazing flavor combination exists in this Middle Eastern Chicken Shawarma recipe. It will definitely leave you coming back for more. The most important part is the baking in a loaf pan – its what creates super juicy and tender meat. You can also pan fry the meat.

In my process, I skipped the marinating time altogether but feel free to marinate overnight for a delicious outcome. Serve this delicious meat with my Lazy Tzatziki, Traditional Tzatziki, hummus or tahini. Serve with my Fattoush Salad and 3 Ingredient Flatbread recipe!

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chicken shawarma

Easy Chicken Shawarma Recipe

  • 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 each paprika, cumin, coriander, turmeric, cinnamon
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground cloves
  • Preheat your oven to 350℉. Line a 9×5 inch loaf pan with parchment paper. In a small bowl, whisk together all of the spices.

  • In a large bowl, toss your chicken pieces in the oil to coat, then sprinkle on the potato starch and toss to coat. Lastly add in the spices and toss to coat well. At this point you can marinate for 2-3 hours (or overnight) or get right into cooking it (which is what I did).

  • Layer the chicken in the loaf pan and press down at the end. Bake for 40-45 minutes. Remove from oven and let it rest for 10 minutes to soak up the juices. Turn the pan over onto a cutting board and slice the chicken as you need it.

Nutritional Info for Chicken Shawarma ONLY. Does not include flatbreads, fixins and tzatziki.
This can also be served with hummus or tahini.

Calories: 346kcal | Carbohydrates: 4g | Protein: 44g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1948mg | Potassium: 600mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 158IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 2mg

Author: Stella