1/3
2/3
3/3
100%
1
By Ciara M
Homemade Chicken Shawarma
Courtesy of @shredhappens on instagram.
Updated at: Wed, 18 Mar 2026 03:08:55 GMT
Nutrition balance score
Good
Glycemic Index
24
Low
Nutrition per recipe
Calories1767.4 kcal (88%)
Total Fat78 g (111%)
Carbs25 g (10%)
Sugars6.7 g (7%)
Protein228.8 g (458%)
Sodium1881.7 mg (94%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Trim excess fat from chicken thighs. Add them to a bowl.
Step 2
Add all of the ingredients except onion. If you don’t have cardamom or nutmeg, don’t worry. Feel free to adjust the spices to your liking. Mix well.
Step 3
Thinly slice 1/2 a red onion and mix into the chicken. Ideally let this marinate for 2-6 hours or even better overnight. If you want to make it immediately, you can.
Step 4
When ready to make it, remove the chicken from the fridge and let it come to room temp (about 30 minutes). Preheat the oven to 425F. Pack the marinated chicken tightly into a bread loaf pan (about 8.5x4.5x2.5). Pop it into the oven for 45-55 minutes.
Step 5
Remove the chicken from the oven and tilt the pan over a glass bow or container to pour out the excess juices (save to use as a broth or pour over the chicken).
Step 6
Flip the pan of chicken onto a cutting board and slice the chicken into thin slices or strips.
Step 7
Serve it however you want - as is, on top of a salad, on a power bowl, whatever! Stays well in the fridge in an airtight container for 4-5 days.
