This shawarma chicken recipe hits two winning points for me:
1.) It’s EASY.
2.) My family loves it.
Winner winner chicken dinner. Literally.
So here’s how you do it —
1/4 cup olive oil + more for drizzling
5 cloves garlic
2 tsp paprika
1 tsp ground cumin
1 tsp ground turmeric
12-16 chicken drumsticks (about 3 lbs)
1 cup fresh cilantro (or substitute for dried cilantro seasoning)
You are going to want to marinate both the chicken and the veg for a while, at least 30 minutes but 4+ hours is best!
Start by cutting the veg into long slices (best for grilling), place all together in a bowl & sprinkle with salt & pepper. Drizzle with olive oil & balsamic glaze, and toss to coat. Cover the bowl and marinate in the refrigerator.
Next, in a large resealable plastic freezer bag, mix the juice of 1 lemon, 1/4 cup olive oil, garlic, paprika, cumin, turmeric, and 1 tsp salt. Add the drumsticks, seal the bag and turn the bag several times to coat the chicken. Refrigerate to marinate.
When you’re ready, heat up your grill to medium. I like to grill my chicken first because the veggies cook very fast on the grill, and the chicken can rest while you’re cooking the veg. Grill the chicken, turning occasionally to get the charred spots and cook evenly. Transfer the chicken to a plate, drizzle with olive oil, cilantro and serve with lemon wedges. Grill the veggies, flipping once to cook evenly & get those nice grill marks. Optional: drizzle with olive oil or balsamic glaze when serving.
If you need an addition it’s really nice with brown rice!
This dinner is SOOO tasty & easy! Hope you enjoy!
Hi, I’m Jessica! I am wife to Chris, and mom to Kaiper, Alana and Koa. I am a graphic designer, website developer and aspiring author. In this space, I share about everything from parenting, working from home, food we cook, and lots of things for kids! Learn more about me here.