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chicken shwarma (can be scd compliant)

Recipe by
Seattle, WA

Inspired from Nadiyah’s Time to Eat Chicken Shwarma recipe (with slight changes.) This still has a kick, but mild enough for my whole family to eat comfortably. (We order 2 stars at Thai restaurants.) If your family is very spice sensitive, you could reduce the cayenne further. Nadiyah’s does not call for yogurt. I added because I have such good experience with yogurt tenderizing meat. Mine calls for almost double the amount of chicken, but the marinade easily accommodates the increased amount. Hers calls for cumin, but due to a sensitivity, I replace cumin with my own ras el hanout mix

yield 8 serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For chicken shwarma (can be scd compliant)

  • about 3 lb
    boneless, skinless chicken thighs
  • 1 Tbsp
  • 1 tsp
    coriander powder
  • 1 tsp
    ras el hanout (or cumin)
  • 1 tsp
  • 1/2 tsp
    clove powder
  • 1 tsp
  • 1 1/2 tsp
    cayenne pepper
  • 1 tsp
  • 2 Tbsp
    corn starch (leave out for scd compliance)
  • 2 Tbsp
    light flavored olive oil
  • 3 Tbsp
    plain yogurt (use 24+ hr. incubated scd yogurt or scd dripped yogurt for scd compliance)

How To Make chicken shwarma (can be scd compliant)

  • 1
    Heat oven to 356°F (180°C). Mix dry spice ingredients. Stir in oil. Stir in yogurt. Coat chicken in mixture.
  • 2
    Oil two large loaf pans. Press chicken into the two pans. Bake at 356° F for 40 minutes, until meat thermometer reads anywhere from 165-175°F (74-79°C.)
  • 3
    Drain juice from pans. Turn out onto cutting board & slice. Serve with cauliflower rice, garlic naan bread (or “the pinch of taste’s” red lentil dosa recipe for SCD compliance), and slaw with yogurt mustard seed & mint dressing.
  • 4
    My ras-el-hanout spice mix can be found here: The cauliflower rice here: The mint & mustard seed veggie slaw side dish here:

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