Shawarma Chicken Recipe - Gneiss Spice in the Kitchen with Fourneau

Recipe to go with our Lebanese Kit

Cast Iron Skillet Seared Shawarma Chicken with Za'atar Roasted Carrots & Pomegranate Sumac Greens 

Serves 4


  • 6 boneless skinless chicken thighs
  • Bamboo skewers (about 6” long) 
  • 2 tablespoons of shawarma spice
  • 6 carrots
  • 1 teaspoons of cumin 
  • 1 tablespoons of za’atar
  • 6-8 ounces of baby arugula or other mixed salad greens
  • 3 tablespoons olive oil
  • 1 teaspoon of pomegranate molasses
  • 1 teaspoon of red wine vinegar
  • ¼ teaspoon of grainy mustard
  • ¼ teaspoon of sumac
  • 1 teaspoon of high smoke point oil (grapeseed, soy, or peanut)
  • 1 whole lemon cut into slices for seasoning
  • Salt and pepper

Pre-Heat oven to 450ºF

Marinate Chicken: Cut chicken thighs into 1” by 1” pieces and array on 8 skewers. Sprinkle with salt and rub with shawarma spice on both sides. Marinate in fridge while carrots cook.

Carrots: Cut into oblong pieces about ¼” thick. Season with oil, salt, pepper, and ground cumin and place in a cast iron pan or baking sheet. Roast in a 450ºF oven for about 30 minutes, stirring occasionally. Allow carrots to cool in the pan and sprinkle with za’atar. 

Salad Dressing: Combine olive oil, pomegranate molasses, vinegar, mustard, sumac, salt and pepper. Tosh with salad greens.

Broil Chicken: Turn the oven to broil and heat a cast iron skillet under broiler for several minutes. Add the high temp oil to skillet before heating under the broiler. TIP: when the oil just starts to smoke, the skillet is hot enough to sear the chicken.When the pan is lightly smoking, remove it from broiler and add four skewers. Place back and cook for 3 minutes before flipping and cooking another 3 minutes. Repeat with the last set of four skewers.

Serve: Place dressed salad on a plate and top with carrots. Serve the skewer to the side of the salad with a lemon for seasoning.

To download a copy of the recipe, click here

May 24, 2021 — Beth Weisberger