Homemade Chicken Shawarma Recipe Made Easy on a Cast Iron Skillet
This easy homemade chicken shawarma recipe is packed with bold Middle Eastern spices and cooked to perfection on a cast iron skillet. No grill or spit needed—just juicy, flavorful chicken with crispy edges, ideal for wraps, rice bowls, or salads. Perfect for weeknight dinners or meal prep.
Equipment
- cast iron skillet
Ingredients
- 3 tbsp olive oil
- 2 tsp cumin
- 2 tsp black pepper freshly ground
- 2 tsp turmeric
- 1 tsp kosher salt
- 1 tsp coriander
- 1 tsp cardamom
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 3 lbs boneless, skinless chicken thighs
Instructions
- In a large mixing bowl, combine olive oil and all of the seasonings. Add in chicken thighs and use your hands to run the mixture all over each piece of the poultry. Cover and let marinate in the fridge for at least 3 hours or overnight.
- Heat a cast iron skillet over medium-high heat. Cook the chicken in an even layer (work in batches if necessary) until it's edges get crispy, about 7 minutes per side. Transfer to a cutting board and let rest. Then cut into 1/2 inch strips. Serve immediately or save for later. This recipe can easily be used to meal prep for the week ahead.