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Chicken Shawarma



About the Recipe

Shawarma, what a gift. If you ask Mostafa what he is eating almost everyday he returns to Egypt, it's shawarma. A perfectly spiced, flavorful there anything better? This is my take on one that you can make a home, it's not quite the same without the live fire but I assure you, Mostafa approves of this recipe.


3.75lbs chicken thighs, boneless, skinless 

14 garlic cloves, minced or puréed 

⅔C olive oil

2Tbsp cumin, ground 

2Tbsp smoked paprika

1Tsp cinnamon

2Tsp turmeric 

2Tsp black pepper, freshly ground 

1Tsp crushed red pepper flakes 

2Tsp baharat (sub garam masala if unable to find) 

1Tsp coriander, ground 

½Tsp allspice 

1Tbsp salt

¾C lemon juice 

1/2 large onion


1:Preheat oven to 400 degrees Fahrenheit (375 convection)

2: Combine spices, lemon juice, and olive in a bowl. Add in chicken and marinate for minimum 30 minutes, up to 4 hours.

3: Stack the chicken thighs one by one until you’ve completed. Top chicken off with the onion.

4: Place shawarma on a baking sheet and bake until the internal temperature is 165 degrees, about an hour and a half to two hours, depending on your oven.

5: Shave the chicken when you are ready to serve.

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