Chicken Shawarma

Chicken pieces, tossed in warm Middle Eastern spices, then baked until perfectly tender. Serve with pita bread with your favorite salads and National sauces! A tremendous treat for the whole family, without a doubt.

I Made It


  • National Cumin Powder 1 tsp
  • National Turmeric Powder 1tsp
  • National Coriander Powder 1 tsp
  • National Garlic Powder 1 tsp
  • Paprika 1 tbsp
  • Ground Cloves 1/2 tsp
  • Cayenne Pepper  1 tsp
  • National Salt 1 tsp heaped
  • Chicken Thighs – Boneless and Skinless 4 pcs
  • Large Onion – Thinly Sliced 1
  • Large Lemon- Juiced  1
  • Extra Virgin Olive Oil 1/3 cup
  • Khubbus 4
  • French Fries – frozen 2 cups
  • Pickled Beetroots 2 tbsp
  • Pickled Jalapeños 2 tbsp
  • Iceberg Lettuce Cut 4 tbsp
  • Pickles or Kalmata Olives to serve

For Tahini Sauce:

  • Tahini Paste 2 tbsp
  • Lemon Juice 2 tbsp
  • National Classic Mayo 2 tbsp
  • National Salt 1/2 tsp

For Mayo Sauce:

  • National Classic Mayo 4 tbsp
  • Greek Yogurt 4 tbsp
  • Lemon Juice 4 tbsp
  • Garlic Freshly Minced  2 tbsp
  • Garlic Powder 1 tsp


  • Take 4 pieces of Boneless Chicken and season it with National Salt, on all sides.
  • To make Spicy Shawarma mixture, in a small bowl, mix 1 tsp each of National Cumin Powder, National Turmeric Powder, National Coriander Powder, National Garlic Powder, Sweet Paprika and Garlic Cloves; set this mixture aside.
  • Marinate the chicken with the Spicy Shawarma mixture. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you’re short on time, you can cut or skip marinating time) and refrigerate it for 3 hours.
  • To prepare Tahini sauce, combine 2 tbsp each of Tahini Paste, Lemon Juice, National Classic Mayo with ½ tsp National Salt. Mix it well.
  • For Mayo Sauce, combine 4 tbsp each of  National Classic Mayo, yogurt, lemon juice and with 2 tbsp of minced Garlic and 1 tsp National Garlic Powder. Blend it well.
  • Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
  • When ready, preheat the oven to 425 degrees F.
  • 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. Remove from the oven.
  • While the chicken is roasting, roast and cut the Khubbus.
  • Thinly slice the chicken into small bite-sized pieces.
  • To serve, open pita pockets up. Spread a little tahini sauce or mayo sauce and add chicken shawarma, arugula, pickles and olives.