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Shawarma Chicken - A Quick & Easy Dinner Recipe

Preparing quick and easy healthy meals is a value we hold at SPICE + LEAF. After a long day of work, school and/or family responsibilities, being able to cook a meal without spending a lot of time in the kitchen is important. Here is a quick Shawarma Chicken Dish you can make in less than 30 minutes.

Shawarma Chicken

by Debbie Kornberg


1.5 lbs. chicken breasts (Cut into 1/2 inch cubes - this will help cook the chicken faster.)

2 -3 Tbsp. SPICE + LEAF Shawarma Blend (salt-free)

2-3 Tbsp. olive oil (Recommend - SPICE + LEAF Galili Olive Oil)

1 medium onion, chopped

10 mushrooms, sliced

Optional: Salt to taste


Cooking Instructions:

1.     In a bowl, place cut chicken and sprinkle shawarma blend over chicken until poultry is

fully coated with spice blend. Set aside.

2.     In a pan, add olive oil and sauté onions (and optional mushrooms). Once onions (and

mushrooms) are cooked down, remove from pan and place in bowl. Set aside.

3.     Add 2 Tbsp. olive oil to sauté pan, place stove on high heat. Cook chicken ideally

getting a nice sear on the outside of shawarma chicken and then turn down to slightly

lower heat

(medium to med-high) and cook shawarma chicken all the way through. (Do not cover pan, the shawarma chicken will get soggy and rubbery.)

4.     Once the shawarma chicken is fully cooked, add onions and mushrooms, and mix.

Remove from heat and serve! Shawarma chicken pairs well with roasted potatoes, rice, hummus, cucumber-tomato salad, and tahini dressing. Enjoy!

*Vegetarian Alternative: Use Cauliflower Florets. Preheat oven to 425 degrees. Coat vegetables with olive oil and sprinkle Shawarma spice on top and roast until crispy brown on top for about 18 minutes.

If you find yourself with a little extra 10/15 minutes, here is a delicious Tahini Sauce that you can serve with the Shawarma Chicken. Tahini paste is one of those silent superhero foods. While often confused as a sidekick to making hummus, it makes a fantastic dip and/or sauce. This healthy fat is rich in lots of nutrients.

Tahini Dip with Sumac Seasoning
Tahini Dip with Sumac

Tahini Sauce

By Debbie Kornberg


3/4 cup Tahini paste

Juice of 1 lemon

1 Garlic clove, minced

1/8 tsp. Sweet Paprika

Ice cold water – Start with 1/3 cup to 3/4 cup depending for desired consistency – add more water as you go until you reach your desired consistency. Better to start with less water and add more as you go.

Garnish Ingredients:



  1. Using a food processor minced garlic. (If you are using a bowl, mince garlic with knife and place in bowl.)

  2. Add tahini paste, lemon juice, paprika and 1/4 cup ice cold water to the food processor (or bowl).

  3. Mix all ingredients.  

  4. Add more water as you go until your desired consistency is reached. The more water you add, the thinner the tahini sauce/dressing will become. (The tahini will seize first but the more water you add, will release it and turn it into a sauce or dressing.)

  5. Place tahini in desired serving bowl and garnish with olive oil and S + L Hummus & Tahini Seasoning Topper.


·         If tahini thickens, just add a little water and mix into for desired texture.

·         Keeps refrigerator for 5 – 7 days after preparing.

Shawarma Chicken Dinner
Shawarma Chicken Dinner


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