Chicken Shawarma

Warmly spiced Middle Eastern marinade for pan-seared or roasted chicken breast.

Prep: 10 minRest: 3hCook: 10 minTotal: 3h 20min4 servings

Ingredients

  • 500 g (2 pcs) chicken breastsskinless
  • 1 clove garlic, mincedlarge, or 2 small
  • 1 Tbsp ground coriander
  • 1 Tbsp ground cumin
  • 1 Tbsp ground cardamom
  • 1 tsp cayenne pepperor ½ tsp for mild
  • 2 tsp smoked paprika
  • 1 tsp saltto taste
  • ¼ tsp black pepperground, to taste
  • 2 Tbsp (30 ml) lemon juice
  • 2 Tbsp (30 ml) olive oil

Method

  1. Marinate the chicken
    • Combine the garlic, spices, lemon juice, and olive oil in a large zip-top bag or bowl.
    • Add the chicken, seal, and massage to coat thoroughly.
    • Refrigerate for at least 3 hours, ideally overnight.
  2. Cook
    • On the stovetop: heat a heavy skillet or grill pan over medium-high heat. Cook 4–5 minutes on the first side until charred, then flip and cook 3–4 minutes until cooked through (internal ≈74°C/165°F).
    • In the oven: preheat to 225°C and roast for ≈30 minutes.
  3. Rest
    • Remove from heat and rest for 5 minutes before slicing.

Notes

Heat level: 1 tsp cayenne gives a solid heat. Use ½ tsp for a milder marinade.

Marinating: Even 3 hours makes a difference, but overnight deepens the flavour and improves tenderness.

Serving: Slice and serve over rice, in a wrap or flatbread with yoghurt sauce and salad, or on a platter with hummus.

Marinade adapted from RecipeTin Eats' Chicken Shawarma. This version is chicken + marinade only, scaled to 500 g boneless breast (2 large breasts).

Divide into
4
servings

Nutrition Facts

Makes 4 servings

Serving size: 1 of 4 servings

Calories

Per serving

232

Total recipe

926

Total Fat
11g44g
Total Carbs
4.3g17g
Dietary Fiber
1.8g7g
Protein
29g116g

Meal Type

lunchdinner