Shawarma is a popular Middle Eastern street food, traditionally made with seasoned, marinated chicken, lamb, mutton, or beef, served in a wrap or bowl.
Shawarma seasoning is a bold Mediterranean spice blend packed with antioxidants that fight inflammation, support digestion, boost immunity, and promote heart health—while enhancing flavor and nutrient absorption in meats.
Makes 4 to 6 servings
Ingredients:
Shawarma Seasoning Marinade:
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground cardamom
- 2 teaspoons smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon garlic granules/powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cayenne pepper or to taste
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
Chicken:
- 2 pounds boneless, skinless chicken thighs
Garnish: 2 tablespoons chopped fresh parsley
Serving: Greek salad, grain-free tabouli, hummus, and gluten-free pita (BFree) or rice.
Directions:
- Combine the marinade ingredients in a large bowl, then whisk to combine.
- Add the chicken and toss well to coat.
- Cover and store in the refrigerator for 4 hours or overnight. It works fine without letting it marinade.
- When ready to cook, heat the oven to 425 degrees.
- Place the chicken and marinade into a rimmed sheet pan, spreading everything evenly across it.
- Put it in the oven and roast until it is browned, crisp at the edges, and cooked through, about 20–25 minutes. If you’d like it crispier, broil it for just a minute or two.
- Remove from the oven, allow to rest 2 minutes, then slice chicken.
- Drizzle with the sauce from the pan, and sprinkle the parsley on top.
- Serve with a Greek salad or my grain-free tabouli, creamy hummus, and GF pita or rice.
Enjoy!
- Free from wheat, gluten, grains, dairy, corn, soy, eggs, nuts, and refined sugar.
- Paleo – use zucchini hummus or eggplant Babaganoush and Simple Mills Mediterranean Herb veggie pita crackers
