Weeknight Chicken Shwarma (Paleo, Whole30, Keto)
The process couldn’t be simpler. Just toss together spices and oil to make a marinade. Let the chicken hang out with the marinade for a bit and then roast it up on a sheet pan. Slice the thighs and it’s ready to serve.
I feel like I’ve gone through stages with which part of the chicken I love most. As a kid, I would fight with my brother over who got the drumsticks. Because eating a chicken drumstick as a kid is the best. Kinda makes you feel like a caveman. Then I moved on to chicken breasts when I was obsessed wirth weightlifting and eating lean meats (basically ate chicken breast, broccoli, and brown rice everyday). But now that I, older and wiser, I’ve come to love the thigh. Particularly skin-on chicken thighs. They are fattier and tender and so delicious. Plus they cook faster in the oven than a big ol’ breast.
You gotta make this chicken shwarma with thighs. It just won’t be the same any other way. Trust.
I loooove this chicken shwarma recipe because the meat is so versatile. Do with it what you want but here are a few ideas just in case
My favorite: a big salad with sliced chicken shwarma, marinated onions, cucumbers, tomatoes, kalamata olives, feta cheese topped with a creamy geek salad dressing.
Another variation: chicken shwarma with basmati rice, sliced cucumbers, avocado, and tomatoes, and a side of pita bread with tzaki sauce.
Side note: this is probably not authentic at all. I’m not claiming it to be. It’s simply an easy to throw together weeknight meal.
Weeknight Chicken Shwarma
- 2 lb boneless skinless chicken thighs
- 1/3 cup extra virgin olive oil
- 2 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1 lemon juiced
- 4 cloves of garlic smashed and minced
Mix all of the marinade ingredients together in a small bowl. Place the chicken in a gallon sized ziploc bag and pour the marinade in. Seal the bag and mix everything around so the chicken is well coated. Place the bag into a large bowl or dish and then into the fridge for at least 30 minutes or overnight.
Preheat the oven to 375. Line a sheet pan with foil (for easy clean up) then place a baking rack on top.
Remove the chicken from the marinade and place them onto the baking rack.
Roast the chicken for 30 minutes or until fully cooked (internal temp should be at 165, thighs should be firm and juices should run clear).
Allow chicken to cook for 10 minutes before slicing and serving.
Note: for crispy chicken, melt a tablespoon of oil into a hot pan and fry the chicken for a few minutes before serving.