Boneless Skinless Chicken Shawarma
This chicken shawarma is juicy, tender, and full of flavor. Just season boneless thighs with my 5-minute mix, bake, slice, and serve.
Servings: 4
Calories: 514kcal
Equipment
Ingredients
- 3 tbsp shawarma seasoning see notes
- 1 yellow onion grated onion, including juices
- 2 tbsp lemon juice
- 1 ½ lbs. chicken thighs up to 2 lbs.
- salt to taste
- ¼ cup olive oil
- cilantro minced, for optional garnish
Instructions
- Mix all the ingredients except the cilantro and chicken in a bowl.3 tbsp shawarma seasoning, 1 yellow onion, 2 tbsp lemon juice, salt, 1/4 cup olive oil
- Add the chicken and make sure it is fully covered. Marinade 30 minutes to overnight.1 1/2 lbs. chicken thighs
- Preheat to 425F.
- Transfer to a sheet pan, shaking off any excess marinade.
- Bake 20-25 minutes until internal temperature is 165F.
- Let them rest 5 minutes before slicing to let the juices settle. Garnish with the optional cilantro.cilantro
Notes
Do not rinse off the marinade before cooking, and do not cook the chicken submerged in the marinade.
Do not poke holes in the chicken before marinating or the juices will run out and you will be left with dry chicken.
Serve in pita bread filled with cilantro jalapeño hummus and cucumber tomato salad.
Nutrition
Calories: 514kcal | Carbohydrates: 5g | Protein: 28g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 715mg | Potassium: 417mg | Fiber: 1g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg
