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.

Discover More Recipes

Prep Time: 20min

Bean and chickpea brownies

Prep Time: 45min

Lentil & beetroot salad

Prep Time: 45min

Aubergine Vegan ‘Papoutsakia’

Prep Time: 45min

White beans and zucchini salad

Prep Time: 15min

Bulgur and Burrata salad

Prep Time: 45min

Pasta with sausage and Rocket

Mini Sticky Toffee puddings

Rigatoni with English sausage and peas

Sunday Lamb roast

Chicken and Mushroom pie

Yiayia Marina’s Casserole Halva

Yiayia Mary’s Armenian Tabbouleh

Share this recipe

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Print Friendly, PDF & Email