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Chicken Shawarma

Juicy chicken thighs marinated in a fragrant spice blend with citrus and garlic, then roasted to tender perfection with crispy edges.

45 minEasyServes 4380 cal/serving

Middle EasternDinnerOvenHigh ProteinMediterraneanLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1.5 lbs boneless skinless chicken thighs, trimmed
  • 3 tbsp extra virgin olive oil
  • 2 tbsp lemon juice, squeezed
  • 4 garlic cloves, minced
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, ground

Instructions

  1. 1

    In a large bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp squeezed lemon juice, 4 minced garlic cloves, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1/4 tsp ground cinnamon, 1 tsp kosher salt, and 1/2 tsp ground black pepper.

  2. 2

    Add 1.5 lbs trimmed boneless skinless chicken thighs to the marinade, toss to coat thoroughly, and rest for 20 minutes at room temperature.

  3. 3

    Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with aluminum foil.

  4. 4

    Arrange boneless skinless chicken thighs in a single layer on the prepared baking sheet.

  5. 5

    Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F (74°C).

  6. 6

    Switch the oven to broil for 3 minutes to crisp the edges, then slice thinly before serving.

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Questions

How much time should I plan for Chicken Shawarma?

As written, 45 minutes: 20 of prep and 25 of cooking. The longest single stretch is step 5 (25 minutes): "Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F (74°C)."

What oven temperature does Chicken Shawarma need?

For Chicken Shawarma, the oven is set to 425 F (about 220 C) in step 3. The longest stretch at that heat is 25 minutes, in step 5. The target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Why rest the meat in Chicken Shawarma?

Step 2 reads: "Add 1.5 lbs trimmed boneless skinless chicken thighs to the marinade, toss to coat thoroughly, and rest for 20 minutes at room temperature." Heat drives the juices toward the center. The rest in step 2 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Is there a substitute for smoked paprika in Chicken Shawarma?

The entry for Chicken Shawarma calls for 1 tbsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I use chicken breasts instead of chicken thighs in Chicken Shawarma?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Chicken Shawarma uses 1.5 lbs boneless skinless chicken thighs, trimmed.

Is Chicken Shawarma keto-friendly?

A serving of Chicken Shawarma carries 3 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 15 percent of the budget; against a moderate 100 g low-carb day it is 3 percent.

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