Trader Joe’s Chicken Shawarma Recipe

This tender, deeply spiced Trader Joes Chicken Shawarma Recipe is made with boneless chicken thighs, warm Middle Eastern spices, and garlic, ready in just 40 minutes. The edges char and caramelize in the oven while the inside stays incredibly juicy. I rely on this easy method for busy weeknights when I want something bold without the fuss.

Better Than Takeaway

I used to buy the pre-marinated pack every week until I realized how simple it is to recreate. Mixing the spices at home means I can control the salt and get a fresher flavor.

My biggest mistake early on was crowding the baking sheet, which steamed the meat instead of roasting it. Giving the thighs plenty of space ensures those crispy, golden edges we all want.

Trader Joes Chicken Shawarma Recipe Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1 tsp kosher salt
• 1/2 tsp black pepper

How To Make Trader Joes Chicken Shawarma Recipe

1. Mix The Marinade: In a large bowl, whisk together the olive oil, minced garlic, lemon juice, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and black pepper.
2. Coat The Chicken: Add the boneless skinless chicken thighs to the bowl and toss until completely coated. Let it rest at room temperature for 15 minutes.
3. Preheat The Oven: Heat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
4. Roast The Meat: Arrange the chicken in a single layer with space between each piece. Bake for 20-25 minutes until the internal temperature reaches 165°F (74°C).
5. Rest And Slice: Remove from the oven and let the chicken rest for 5 minutes before slicing thinly against the grain.

Recipe Tips

• Do not skip the resting time: Letting the chicken sit before slicing keeps the juices locked inside the meat.
• Use chicken thighs: Breast meat dries out too quickly at high heat, so thighs are essential for the right texture.
• Space out the pan: Crowding causes the chicken to release water and steam instead of browning properly.

What To Serve With Chicken Shawarma

Serve this spiced chicken over a bed of fluffy basmati rice or stuffed inside warm pita bread. It pairs perfectly with crisp cucumber salad, a dollop of hummus, and a drizzle of garlic sauce.

How To Store

Keep leftover chicken in an airtight container in the fridge for up to 4 days. You can freeze the cooked, sliced meat for up to 3 months. Reheat gently in a skillet with a splash of olive oil to restore the crispy edges.

FAQs

Can I cook this in the air fryer?
Yes, you can cook the marinated chicken in an air fryer at 380°F for 14-16 minutes, flipping halfway.

Can I marinate the chicken overnight?
Absolutely. You can leave the chicken in the marinade in the fridge for up to 24 hours for deeper flavor.

Is this recipe spicy?
No, the spices are earthy and warm but do not add heat. You can add a pinch of cayenne pepper if you prefer a kick.

Can I use chicken breasts instead?
Yes, but reduce the cooking time slightly to prevent them from drying out. Pounding the breasts to an even thickness helps them cook evenly.

Nutrition

• Calories: 280 kcal
• Total Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 105mg
• Sodium: 650mg
• Total Carbohydrate: 2g
• Protein: 25g

Trader Joes Chicken Shawarma Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

This Trader Joes Chicken Shawarma Recipe features tender, juicy chicken thighs seasoned with warm Middle Eastern spices and garlic, ready in 40 minutes. This quick weeknight dinner is ideal for building fresh rice bowls or stuffing into pitas.

Ingredients

• 1.5 lbs boneless skinless chicken thighs

• 3 tbsp olive oil

• 3 cloves garlic, minced

• 1 tbsp fresh lemon juice

• 1 tbsp ground cumin

• 1 tsp ground coriander

• 1 tsp smoked paprika

• 1/2 tsp ground turmeric

• 1/4 tsp ground cinnamon

• 1 tsp kosher salt

• 1/2 tsp black pepper

Directions

• Mix The Marinade: In a large bowl, whisk together the olive oil, minced garlic, lemon juice, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and black pepper.
• Coat The Chicken: Add the boneless skinless chicken thighs to the bowl and toss until completely coated. Let it rest at room temperature for 15 minutes.
• Preheat The Oven: Heat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
• Roast The Meat: Arrange the chicken in a single layer with space between each piece. Bake for 20-25 minutes until the internal temperature reaches 165°F (74°C).
• Rest And Slice: Remove from the oven and let the chicken rest for 5 minutes before slicing thinly against the grain.