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thinly sliced crispy chicken shawarma piled over warm pita with tomatoes and parsley, on a rustic platter on a wooden table, natural light, shallow depth of field, wide horizontal landscape composition

Chicken Shawarma

Hearty and spiced chicken thighs, roasted until crisp on the edges that can be perfectly placed in pita pockets or served over rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken thighs
  • 3 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp ground coriander
  • 0.5 tsp ground cinnamon
  • 1 tsp salt

Method
 

  1. Whisk the olive oil with cumin, paprika, coriander, cinnamon and salt.
  2. Toss the chicken thighs in the spice mixture and marinate at least 30 minutes.
  3. Preheat the oven to 425F.
  4. Spread the chicken on a sheet pan and roast 25 to 30 minutes until browned and crisp at the edges.
  5. Slice thinly and serve with warm pita and a squeeze of lemon.

Notes

A few minutes under the broiler at the end adds extra crispiness.