Shawarma Chicken

Raizel and I are crazy about the Schwarma Spice blend. I have been experimenting with it in everything! 

My friend Malka, a chef par excellence, made me aware that Schwarma Spice also goes well with chicken too.

This recipe is adapted from my basic roasted chicken recipe posted earlier this week.

Shawarma Chicken


1 chicken, cut up

2 onions, sliced

2 lemons, juiced (about ½ cup)

Season with Shawarma Spice Mix to taste

Optional: 1-2 cloves fresh garlic, crushed 

Shawarma Spice Blend

1 Tablespoon cumin, coriander, garlic powder

1.5 teaspoons paprika

1 teaspoon turmeric, pepper

½ teaspoon cloves, cayenne pepper and cinnamon.


Slice onions and place chicken over onions in large pan. Season chicken with Season with Shawarma Spice Mix to taste and if possible, let marinate prior to cooking.

Preheat oven to 425*F.

Roast in oven for 1.5 hours, or until cooked, turning over for last 30 minutes.

Although I haven’t made it in a crockpot or pressure cooker, I think it is possible to make it in one. The method would be the same as for the roasted chicken.

Skin chicken and place over onions in crockpot. Season and add 1/2 cup lemon juice. Cook on low.

Pressure Cooker 

Follow directions for the crockpot and cook 7 minutes to pressure, using quick release method.

OR: Season chicken and brown in pressure cooker with onions. Cook for 7 minutes to pressure, using quick release method.

This also can be made on top of the stove, using water or broth as the liquid.

Fast and easy and becoming one of our favorites. (I have Raizel giving me recipe and menu ideas now.)

Here are the pictures, which look very similar to the basic roasted chicken:


Final product:

Raizel liked it so much, she ate half the chicken at dinner! So, this was a hit!

My friend Malka made it with chicken cutlets and a red onion, with great success.

Malka was kind enough to send me pictures of hers. She made it with chicken cutlets, and it looks awesome!


Malka’s final product:

Thank you Malka!!