Chicken shawarma (whole30)

A Middle Eastern chicken dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h 30 min

Organic sourcing

Chicken benefits from being organic due to better animal welfare practices. Spinach or herbs can be high in pesticide residues; organic sourcing is preferred.

Ingredients

• 700 g chicken thighs, boneless and skinless
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp ground paprika
• 1/2 tsp ground turmeric
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1 tsp sea salt
• 4 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 large onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh cilantro, chopped

Method

1. Cut the chicken thighs into strips and place them in a large bowl.
2. Add the minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground allspice, ground cinnamon, ground black pepper, and sea salt to the bowl.
3. Pour over the olive oil and lemon juice, then mix well to coat the chicken evenly with the marinade.
4. Cover and let marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
5. Preheat your oven to 200°C (400°F).
6. Spread the sliced onion onto a baking sheet and lay the marinated chicken on top.
7. Roast in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and slightly crisp on the edges.
8. Remove from the oven and let rest for a few minutes before serving.
9. Garnish with the chopped parsley and cilantro before serving.

Notes

• For extra flavor, marinate the chicken overnight.
• Serve with a side of mixed greens or cauliflower rice for a complete meal.
• Adjust the spices to taste, more cayenne for heat.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Middle Eastern recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.