0 0
Chicken shawarma

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
6 Chicken legs
2 шт Onion
1 ст л Turmeric powder
1 ст л Cumin whole
5 зубчиков Garlic средние
1 стручок Chili fresh
1 ст л Salt
1 чл Black pepper whole
80 ml Lemon juice
120 мл Extra Virgin olive oil
2 веточки Thyme
1 палочка Cinnamon

Chicken shawarma

  • Dairy-Free
  • Gluten-Free
  • 45 min
  • Serves 6
  • Medium


  • Marinade:



Shawarma is a familiar word to us, and for me, for example, it is associated with snack bars on wheels 🙂

Today we are going to make straight restaurant shawarma at home. The flavor of the meat will be very bright and spicy, a bit hot and with a fresh lemon sourness. It has a very rich taste and gorgeous bright yellow color!

Traditionally shawarma is fried on a spit, but we will make it in the oven and get a crispy crust.

It is quite simple to cook this dish, the only moment that can be confusing is how to remove the bones from the chicken thighs without damaging the skin. However, this is also quite simple to do, if you haven’t done it before then look for video tutorials on the Internet, it’s easy and fast.

Highly recommended!

P.S. The meat turns out with a pronounced sourness from the lemon juice and it balances the other flavors perfectly. If you don’t like sourness, however, slightly reduce the amount of lemon juice.

Total visits: 374.
Today's visits: 1.



Peel and chop the garlic coarsely. Heat cumin in a dry pan until the aroma appears (1 minute), put it on a plate and let it cool down. Clean chili from membranes and seeds and chop it coarsely.
Grind all the ingredients of the marinade except cinnamon and thyme in a blender, food processor, or using an immersion blender until smooth, bright yellow mass. This marinade will resemble bright thick yellow paint:) You can grind the black pepper and cumin in a coffee grinder beforehand.


Carefully remove the bones from the chicken thighs and make flat pieces of meat with the skin.
Peel the onions and slice them into 5 mm thick half rings.


Mix chicken meat (with skin), onions, thyme and cinnamon with the marinade so that all the meat and onions are covered. Put it in the fridge for at least 4 hours, or preferably overnight.


Preheat the oven to 180 degrees with convection or 200 degrees with non-convection. Place the chicken on the bottom of a large baking pan or high-sided baking sheet. Place each piece flat, skin side down, in a single layer. Put onions and the rest of the marinade between the meat.
Bake skin side down for 15 minutes.
Take it out, turn it skin side up and bake for another 10 minutes.
Now switch the oven to "grill with convection" and put the temperature at 200 degrees. Bake it for another 10 minutes until it is crisp and golden brown.


Take out the cooked chicken, cut it into 1 cm thick strips and serve classically in pita bread with greens and vegetables or with bread, yogurt with garlic and a salad made of various greens and vegetables.
Bon Appetit!

Indian Coconut Flour Naan (Grain-free, Dairy-free)
Spicy Gravlax
Indian Coconut Flour Naan (Grain-free, Dairy-free)
Spicy Gravlax

Add Your Comment