Chicken Shawarma

Stephania Mitsides


Category:For Kids

Made with

Vegetable Bouillon Powder


  • 500g boneless, skinless chicken thighs
  • 4 Tbsp lemon juice
  • 4 Tbsp olive oil
  • 4 garlic cloves, minced
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp turmeric
  • ½ tsp cinnamon powder
  • 1 tsp Mitsides Vegetable Powder
  • 1 tsp pepper


Add the chicken to a large zip lock bag along with all of the other ingredients. Shake well and let it marinate in the fridge for at least 1-2 hours.

When you are ready to cook preheat oven to 200°C.

Place chicken on a greased baking dish and bake for about 18 minutes, until golden brown and cooked through, then switch the oven function to Grill and cook chicken for another 1-2 minutes until crispy.

Remove from the oven and allow the chicken to rest for a couple of minutes before slicing.

Serve with rice or in Lebanese pitta with veggies and tahini sauce.

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