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Easy Chicken Thigh Shawarma

Healthy & Cheap!

Steak Entree

I'm not typically a fan of chicken thighs because of their soft, spongy texture. But for this recipe the moistness of dark meat is the perfect and most flavorful choice. (Trust me, I tried this with breasts and tenders…and its no bueno.) 

SPOONIE TIP: 2 lbs of chicken is enough for my husband and I to have with hummus and lots of veggies for dinner, and still have enough for wraps or a salad the next day for lunch, so if you are serving this with other hearty things like chickpeas, hummus, cauliflower etc, its plenty for a family of 4.


Easy Chicken Thigh Shawarma

Serves 4


  • 2 pounds boneless skinless chicken thighs 

  • 1/3 cup olive oil

  • 2 garlic cloves, minced or 1 tsp garlic powder (not garlic salt)

  • 1/4 cup fresh lemon juice (about 2 good lemons)

  • 2 tsps ground coriander

  • 1 tsp ground cumin

  • 2 tsps ground cardamom

  • 1.5 tsps sea salt

  • 1/2 tsp black pepper

  • 1.5 teaspoon sweet paprika (optional, sub un 1/2 tsp of smoked paprika + 1tsp sweet)

  • 1/2 teaspoon dried turmeric


  1. Combine all ingredients except the chicken in a large gallon freezer bag. Seal and shake the bag up, squishing it between fingers to make sure all the seasonings are mixed up.

  2. Drop in all the chicken thighs, seal top and rub the marinade into the chicken until its all coated. Set the bag in a large bow or plate (in case of leaks) and refrigerate overnight or in the morning before you plan to eat it for dinner. 

  3. Preheat oven to 425° and line a sheetpan with foil.

  4. Using a fork or tongs, lay the chicken out, "smooth side" down. Pour no more than half the marinade over the chicken and bake for 30 mins.

Loosely adapted from: The Movement Menu

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