Baked Chicken Shawarma Bites
Easy baked chicken shawarma made with lemon, garlic, and warm spices, cut into bite-sized pieces and baked until cooked through.
Equipment
- Oven
- Baking Dish
- Mixing Bowl
- Knife
- Measuring Cups
- Measuring Spoons
- Meat Thermometer
Ingredients
Ingredients
- 2 poundsboneless skinless chicken breast or thighs
- 1 lemon juiced
- 1/2 cupolive oil
- 6 clovesgarlic minced
- 1 teaspoonkosher salt
- 1 teaspoonsground black pepper
- 1 teaspoonsground cumin
- 2 teaspoonspaprika
- 1/2 teaspoonturmeric
- 1/8 teaspoonground cinnamon
- 1/8 teaspooncrushed red pepper
- 2 tablespoonschopped fresh parsley
Instructions
Instructions
- Preheat oven to 400°F (205°C).
- Cut the 2 pounds boneless skinless chicken into ~1-inch bite-sized pieces and place them in a large baking dish in a single layer.
- Add the 1 lemon (juiced), 1/2 cup olive oil, 6 cloves garlic (minced), 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon ground cumin, 2 teaspoons paprika, 1/2 teaspoon turmeric, 1/8 teaspoon ground cinnamon, and 1/8 teaspoon crushed red pepper to the chicken. Stir thoroughly until all pieces are evenly coated.
- Arrange the coated chicken pieces in a single layer in the baking dish (separate any pieces that are clumped together).
- Bake in the preheated oven for 12–16 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If you want more even browning, flip the pieces once about halfway through the cooking time.
- Remove the chicken from the oven, toss immediately with the 2 tablespoons chopped fresh parsley, and serve immediately.
Notes
Pita
Rice
Tzatziki
Cucumber
Tomato
Red onion
Feta cheese
How to Store:Store leftovers in an airtight container in the fridge for 3-4 days.
How to Freeze:This Chicken Shawarma recipe freezes well. It can be frozen before or after cooking. See “freezer meal directions” section in the original post for full instructions.
How to Reheat:This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
How to Scale:This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.
Rice
Tzatziki
Cucumber
Tomato
Red onion
Feta cheese
How to Store:Store leftovers in an airtight container in the fridge for 3-4 days.
How to Freeze:This Chicken Shawarma recipe freezes well. It can be frozen before or after cooking. See “freezer meal directions” section in the original post for full instructions.
How to Reheat:This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
How to Scale:This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.