Mediterranean Spiced Shawarma-Style* Chicken

The versatility of this chicken recipe is the best part! Use it for a main for dinner paired with a salad or a veggie side—you will find plenty of those on my Instagram page. You can also use this chicken as a protein prep to create wraps, tacos, burritos, bowls or salads throughout the week. The spices here make it great for both Mexican or Mediterranean-inspired dishes!

Why Chicken Thighs?

• Flavor Powerhouse – Slightly more fat = more flavor.
• Difficult to Overcook – Unlike chicken breasts, thighs stay juicy even if you cook them in a little too long.
• Budget Friendly – Chicken thighs are usually cheaper than chicken breasts, making them a win-win for your wallet.
• Nutrient Dense — Dark meat contains more iron and zinc than white meat, both of which are essential for a immunity and energy.

Mediterranean Spiced Shawarma Style Chicken is a perfect way to meal prep chicken, make a taco or bowl fillings and also bake chicken in bulk for a large meal.

What is Mediterranean Spiced Shawarma Style Chicken?

Now let’s talk about the name. I am identifying the spices here with “Mediterranean.” We use a combination of oregano, cumin and paprika–some of my favorite go-to spices that pair extremely well together. The addition of yogurt and packing the chicken tightly into a loaf pan to cook in its own juices is where the “Shawarma” comes in. No–this is not a traditional Shawarma, but the method used is very similar and yields that juicy flavor-packed result. Sounds good right? So let’s get cooking!

How to make Mediterranean Spiced Shawarma Style Chicken?

It’s a very easy recipe and requires only 10 minutes of hands-on time. So you can prep it and then relax while it cooks, making it perfect for a busy weeknight. Also, you can easily prep this chicken in advance and let it marinate until you are ready to cook. Just be sure to cover it and refrigerate it if you do.

What you’ll need:

• Boneless, skinless chicken thighs – you don’t need to pound them or slice them, just toss them into the bowl with everything else. They cook in their own juices along with the other ingredients.
• Olive oil – just a bit to coat with the spices.
• Paprika, garlic powder, dried oregano and cumin – for flavor!
• Greek yogurt – this helps to tenderize the chicken, lock in moisture and enhance flavor absorption.
• Maple syrup – just a small amount to balance out the acidity and spices.
• Lime – this also helps with tenderizing and flavor, plus it brings a bright freshness to balance out the heavy spices.
• Fresh cilantro – I love to add fresh herbs to my proteins, giving it a subtle infusion of flavor that complements the spices.
• Red onion – onion adds a new depth to this dish, plus some added texture that just pairs perfectly.
• Salted butter – the butter sort of brings everything together and adds a buttery taste to the juices.

What to serve with Mediterranean Spiced Shawarma Style Chicken

Personally, I love serving this juicy chicken as a protein filling for tacos, bowls and salads. When the chicken is done cooking, we slice it up and save the juices. If you serve the chicken in a bowl with the juices, simply grab a few slices for each taco, top a loaded salad or serve it over some rice and veggies for a loaded bowl. It is delicious with cucumbers, tomatoes, avocado (or guacamole) and also with a tasty hummus. For a low carb meal, serve it over some cauliflower rice.

Tips:

• • • To store this chicken, I recommend storing the sliced chicken in a Pyrex or glass container and either adding the liquid or storing the liquid separately in a mason jar to have for reheating and serving later.
    • I recommend using a standard sized loaf pan here, which is 9×5. You want the chicken to be tightly packed, and I find this to be the perfect size.