Oven Roasted Chicken Shawarma (Whole30 & Paleo)

Whole doesn’t love chicken shawarma? Shawarma has always been one of my favorite things but I always was too intimidated to try and mimic a recipe because I assumed it would be really difficult. But – this is truly one of the easiest recipes as long as you have all the right spices. Just make sure you save enough time to marinade the chicken and you’ll be feeling like a professional chef after you make this. The fun part about this recipe is you can serve it however you want. Shawarma is commonly served as a sandwich or wrap but I like to eat mine in a bowl. The chicken itself is Whole30 & paleo and you can serve it with cauliflower rice, my Greek Quinoa Salad recipe, rice or in a pita depending on your preferences!

Oven Roasted Chicken Shawarma (Whole30 & Paleo)

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Ingredients

• 4 chicken breasts or skinless boneless chicken thighs
• 2 garlic cloves minced
• 2 tsp coriander
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/2 tsp tumeric
• 1/2 tsp black pepper
• 1/2 tsp sea salt
• 1/4 tsp cayenne
• 1 tbsp olive oil
• Juice from 1 lemon

Instructions

• Combine all spices together to create a spice mix.
• Add chicken, lemon, garlic, oil and spice mix together in a large bowl and toss until evenly coated. Marinate chicken for 4 hours minimum in the refrigerator.
• Preheat oven to 400°F (200°C).
• Add marinated chicken to a sheet plan and cook for 20-30 minutes or until the internal temperature of the chicken is at least 165°F (74°C).
• Serve with lettuce, sliced cherry tomatoes, hummus, cucumber, red onion and  dairy free feta.