240 minutes
Easy, healthy, homemade chicken shoarma recipe! Serve it in pita pockets with tahini sauce and this lazy salad, and call it dinner!
  • Chicken Shoarma family pack (see special)
  • 3/4 tbsp ground cumin
  • 3/4 tbsp turmeric powder
  • 3/4 tbsp ground coriander
  • 3/4 tbsp garlic powder
  • 3/4 tbsp paprika
  • 1/2 tsp ground cloves
  • 1/2 tsp cayenne pepper, more if you prefer
  • Salt
  • 1 large onion, thinly sliced
  • 1 large lemon, juice of
  • 1/3 cup Private Reserve extra virgin olive oil
To Serve
  • 4-6 pita pockets
  • Tahini sauce or Greek Tzatziki sauce
  • Baby arugula
  • Salad
  • Pickles or kalamata olives (optional)
  • In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. 
  • Place the chicken in a large bowl. Add the spices and toss to coat. Add the onions, lemon juice, a little bit of salt and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don’t have time, you can cut or skip marinating time)
  • When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
  • Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
  • While the chicken is roasting, prepare the pita pockets.To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shoarma, arugula, salad and pickles or olives, if you like. Serve immediately!

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