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5 from 9 votes

Skillet Chicken Shawarma

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.
Prep Time10 minutes
Cook Time40 minutes
Marination1 hour
Total Time50 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4
Author: Vaishali

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.
  • Squeeze the juice from roasted lime wedges on to the chicken. Serve the shawarma tucked inside a warm pita pocket or over a salad drizzled with tzatziki (recipe here). Those caramelized onions and garlic are a must!

Notes

You can also grill the marinated chicken instead of the oven method to make chicken shawarma. See grilling instructions here.
Store the leftover chicken shawarma in the refrigerator for up to 3 days.