A delicious Middle Eastern staple that's packed with flavor.
Featured in this Recipe
- Whisk together first 5 ingredients. Toss with chicken and marinate, covered, in refrigerator at least 1 hour to overnight.
- Oil a large cookie sheet with 1 Tbsp olive oil. Preheat oven to 425 degrees. Cut onion into wedges and toss with chicken and marinade. Transfer chicken and onions from marinade to cookie sheet, arrange in a single layer.
- Roast 30 to 40 minutes until browned and crisping. Slice and serve on flatbread with yogurt sauce, raw onions and tomatoes, fresh herbs, or toppings of your choice.
I have my own shawarma recipe, but I do use the seasoning. It is awesome. Much easier than having to combine all of the individual spices.
Made this on my pellet grill and served it with the rice and sauce for halal style chicken. It was excellent.
Love this recipe and seasoning. My daughter loves it too and needed to order extra of the seasoning for her to take home. Great to throw together in the morning so I just need to pop it in the oven after work. We make it often.
Love this recipe and seasoning
A better method to cook the chicken is to grill-to-perfection on a stove-top grill, or better yet over a charcoal grill. Great recipe, I tried it!