Oven Roasted Chicken Shawarma
Prep time
Cook time
Total time
Serves: 6-8
  • 3 chicken breasts, boneless and skinless
  • 2 tsp smoked paprika
  • ½ tsp turmeric
  • 2 tsp cumin powder
  • ½ tsp cinnamon
  • 2 tsp ground black pepper
  • 1 tsp sea salt
  • 2 lemons, juiced
  • ½ cup olive oil
  • 1 tsp red pepper flakes
  • 1 large red onion, sliced
  • a pinch of ground cinnamon
  • 6 cloves garlic, minced
  • Serve with:
  • Tahini Sauce-link above
  • Cucumber tomato salad- link above
  1. Marinate for chicken: In a 13 by 9 inch dish combine the lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and red pepper flakes. Stir together until well combined. Add the chicken breasts, and onion, toss everything to coat. Cover and store in the fridge for at least 30 minutes or up to 5 hours.
  2. Cook: Preheat the oven to 425 degrees. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
  3. Bake in the oven for 35 to 40 minutes or until the internal temperatures reaches 165 degrees. Remove from the oven, allow to rest for a few minutes, then shred or slice into bits. Serve with warm pitas, hummus, cucumber tomato salad, tahini sauce, garlic sauce, or feta.
Recipe by Two Sisters Kitchens at http://twosisterskitchens.com/oven-roasted-chicken-shawarma/