Easy, no fuss and one skillet recipe of chicken shawarma for you to enjoy this restaurant and street delicacy from the comfort of your home.
Some of you might argue about Mediterranean and Skillet chicken shawarma being in the same line. It is true that chicken shawarma is considered more middle eastern than Mediterranean but then I ask how does it matter? You must have heard about Mediterranean diet being the best diet that is out there (read about it here) with people following this diet living longer and healthier lives.
Grad school introduction
I had no idea about mediterranean or middle eastern food when we first moved here. I think first time I tried falafel or babaganoush was at a popular pita joint. Then at various social events of the International Student Association at our university. Our advisor was from Turkey and she was an amazing cook and taught me more about their diet. Remember this Baklava recipe? Yup, inspired by her!
Based on whatever I have learnt about this healthy eating lifestyle, this diet consists of lot of plant based foods, rich olive oil, whole grains and lesser focus on meat. Protein in form of eggs and poultry are predominant, along with some lamb and lot of fish. Chicken Shawarma is one of those dishes that are more popular worldwide along with staples like hummus, tzatiki and falafel.
Mediterranean food in India
During my last trip to India, I was happily surprised to see trend of Mediterranean diet catching up there. Almost every food court had a place offering these choices as well as there were several Mediterranean/middle eastern restaurants. A much better trend to latch on to than processed and fast food. The spices that I use in this recipe are based on the memory of my taste buds. Some common Indian spices (have you seen my post on Indian spices?) with a definite hint of cinnamon.
Irrespective of if you consider Chicken Shawarma Mediterranean or middle eastern, this skillet chicken shawarma is sure to impress. Tuck it inside a pita or serve over a salad, a rich, flavorful and healthy protein rich option is ready for you.
Recipe run down
The chicken marinade is the key to this dish. I would suggest marinating the chicken for at least an hour, but the longer the better. Another important consideration is the choice of chicken parts used. I used chicken breasts because that is what is popular in our house but I will definitely recommend using boneless skinless chicken thighs for the chicken shawarma. The beauty of this dish is that it is a one pot dish, or may I say one skillet..hah! Choose an oven proof skillet (I use this one), cast iron is recommended.
Start by searing the chicken in extremely hot skillet along with some red onions, garlic and lime (or lemons). Finish it in the oven and serve with a salad or wrapped in a pita with a drizzle of tzatziki (recipe here).
Here is your handy dandy printable
Skillet Chicken Shawarma
Ingredients
- 2 lb boneless skinless chicken breast (or thighs)
- 6 tablespoon extra virgin olive oil good quality
- ¼ teaspoon garlic powder
- 2 teaspoon cumin powder
- ¼ teaspoon ground cinnamon
- 1 teaspoon paprika
- ½ tesp turmeric powder
- ¼ teaspoon cayenne powder
- ½ lime/lemon juiced
- 1 red onion cut into chunks
- 2 cloves garlic smashed
- 1 lime/lemon cut into thick wedges
- Salt and pepper to taste
To Serve
- 8 whole wheat pocket pitas
- Tzatziki
- Greek salad
Instructions
- In a deep bowl (like this one
), whisk together 4 tablespoon olive oil, all the spice powders, salt and pepper and lime juice. - Add the chicken and mix so the chicken pieces are coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least an hour.
- While the chicken is marinating, use this recipe to make tzatziki and prep your salad (if making).
- After the chicken has been marinating for 45 minutes, preheat your oven to 450 degrees F or 230 degrees C. Prep the onions, garlic and lime/lemon wedges.
- Set a Cast Iron or other Oven proof skillet on high heat.
- Add remaining 2 tablespoon olive oil and chopped onion, garlic and lime wedges. Add the marinated chicken. The pan should be hot so that you can hear a sizzle when the chicken touches the hot pan.
- Sear the chicken for about 2 minutes per side and then turn the heat off.
- Move the skillet to the oven and cook for 25-30 minutes. I always use Thermometer to check if the temperature at the thickest part of the chicken is 165 degrees F.
- Remove the chicken breasts from the oven and cover the skillet loosely with foil. Allow chicken to rest for about 10 minutes before slicing.
![""]("//ir-na.amazon-adsystem.com/e/ir?t=thekitchendoc-20&l=am2&o=1&a=B00LGLHUA0")
), whisk together 4 tablespoon olive oil, all the spice powders, salt and pepper and lime juice.Notes
I hope you give this melt in your mouth chicken shawarma a try at home. If you do, please share your pictures of the dish on social media (Facebook, Instagram, Twitter, Pinterest) and tag The Kitchen Docs.
Love - Vaishali.
Other Similar Recipes
Falafel with Tzatziki
Grilled Chicken Bowls
Baklava Bites
Suzanne
This looks SO good. The roasted vegetables look amazing too. I'm definitely going to try making this, it seems like an easy recipe, and my bf will love it too.
Paulette
I eat a lot of chicken so this looks so delicious, definitely something I need to try.
Janay
This looks so yummy and sounds so good! I’m going to try to make this Sunday!
Jenn ~ onehoppymomma
This is also a perfect recipe for someone like me that eats low carp!
Tracy @ Cleland Clan
I love one-dish/skillet meals because of the easy clean up. This looks delicious. Can't wait to try it.