Juicy bites of chicken smothered in Middle Eastern spices and baked until tender and perfect. Easy and absolutely delicious!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Servings: 6Servings
Calories: 174kcal
Ingredients
2poundsboneless skinless chicken breast or thighs
1lemonjuiced
½cupolive oil
6clovesgarlicminced
1teaspoonkosher salt
1teaspoonsground black pepper
1teaspoonsground cumin
2teaspoonspaprika
½teaspoonturmeric
1/8teaspoonground cinnamon
1/8teaspooncrushed red pepper
2tablespoonschopped fresh parsley
Instructions
Preheat oven to 400˚F.
Cut chicken into bite-sized pieces, about 1 inch. Place in a large baking dish.
Add the lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes to the chicken. Stir until everything is evenly coated.
Bake for 12-16 minutes, or until chicken is cooked through (165˚F internal temp.). Remove from oven and toss with fresh parsley.
These can be served on their own, in a pita, or over rice. I like to serve any of these options with sliced cucumber tomato, onion, and tzatziki.
Notes
Optional accompaniments:
Pita
Rice
Tzatziki
Cucumber
Tomato
Red onion
Feta cheese
How to Store: Store leftovers in an airtight container in the fridge for 3-4 days. How to Freeze: This Chicken Shawarma recipe freezes well. It can be frozen before or after cooking. See “freezer meal directions” section in the original post for full instructions.How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat. How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.