Chicken Shawarma

Chicken Shawarma 

8 boneless chicken thighs

1 package of Global Cuisine Seasonings Shawarma mix

8 tablespoons extra virgin olive oil

Mix oil and seasoning in a medium mixing bowl until the mix is completely incorporated. Add chicken and toss well to coat each piece. Let stand for 10 minutes or longer.

Place chicken thighs onto a rack on a baking sheet or a foil-lined pan. Place baking sheet in middle rack of an oven and broil on high for 15 minutes. Turn thighs and broil for 15 minutes longer.

Remove meat from the bones and slice for serving with flat bread or pita or serve whole pieces with rice.

Additional Cooking Methods

Mix in zipped bag without oil and rub the seasoning mix into the thighs for less clean up. 

BBQ your thighs for even more flavor and crispier skin. Use a medium heat and cook 15 minutes on each side.

Additional Ingredients

Sautee an onion and mix with cooked chicken removed from the bone and sliced. 

Try with other cuts, like drumsticks or wings. To use on chicken breasts, brining the breasts overnight is recommended before seasoning and cooking. Be sure to let the breasts dry a bit first!

Traditionally, chicken shawarma is served rolled in a grilled flatbread with lettuce, tomato, cucumber and sauces. See our Recipes page for directions on simple and easy versions of hummus, tahini or Amba. Be sure to keep extra sauce near by! 

Chicken shawarma can also be served as a meal or platter with rice. Whether you remove the chicken from the bone or serve it straight from the over, try our Lemon Rice Pilaf as a perfect side dish or visit our Recipes page for a quick and easy saffron rice.