How to Make Chicken Shawarma
Oven-baked chicken is fragrant with spices that make this easy dish pop with flavor. Plan for leftovers! It’s good!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Oven and stovetop
- Cuisine: Mediterranean
Ingredients
Chicken
- 1 pound boneless, skinless chicken breast or thighs
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon dried coriander
- ½ teaspoon paprika
- ½ teaspoon ground ginger
- ½ teaspoon salt
- pepper
- 2 teaspoons olive oil
- 2 teaspoons lemon juice
Rice
- 2 teaspoons olive oil
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- 1 cup basmati rice
- 2 cups chicken broth or water
Yogurt Sauce
- ½ cup plain Greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
4 cups shredded lettuce
20 grape or cherry tomatoes
Hot sauce (optional)
Instructions
Oven Heat to 375℉.
Chicken Cut chicken in half horizontally. You’re making a thin piece, like a cutlet.
Combine cumin, oregano, coriander, paprika, ginger, salt and pepper with olive oil and lemon juice. Rub into chicken. Set aside for 15 minutes (or up to 4 hours).
Bake chicken 15-20 minutes, or until 165 ℉ in 375℉ oven.
Rice In 4-quart saucepan, over medium heat, heat oil with spices, cook 1 minute. Stir in rice, cook 1 minute. Pour in chicken broth, water or combination of both. Bring to a boil, then reduce heat to low, cover. Let rice cook for 18 minutes (or until water is absorbed). Remove from heat.
Yogurt Sauce In a small bowl, stir together yogurt, mayonnaise, olive oil, lemon juice, salt and pepper.
Assemble Divide lettuce and tomatoes on plate, add a scoop of rice and chicken. Drizzle sauce over. Splash on hot sauce.
Notes
Use the spices you have to flavor the chicken. If you’re missing one, you can still make the recipe.