This Chicken Shawarma is easy to make and full of Mediterranean spices, tender chicken, fresh veggies, and a simple Greek-inspired vinaigrette. It comes together in 30 minutes and is perfect for lunch or a light dinner.
Season the chicken with 1 teaspoon of salt. In a large airtight container (or a bowl) whisk together all the ingredients for the seasoning until well combined then stir in the garlic followed by the lemon zest. Slowly add the oil (1 tablespoon at a time followed by the lemon juice.
Cover and marinate in the fridge for 1 hour or up to 48 hours. (We only marinated ours for 30 minutes and it was still super delicious).
When ready to cook, remove chicken from the fridge and allow to sit while you preheat the oven to 425°F.
Line a baking sheet with parchment paper and arrange chicken in a single layer. Coat the chicken with any remaining marinade from the bowl. Roast for 15 minutes (depending on how big your chicken thighs are or if they have bone until cooked through and they reach 165°). For a more browned, crispier chicken, broil for an additional 1-2 minutes.
*Recipe slightly adapted from No Crumbs Left with permission from Houghton Mifflin Harcourt