One of the many things I love about Southern CA is the access to a fantastic selection of international cuisine. And after getting hooked on chicken shawarma from my trips to Israel, it’s pretty easy to get my craving for it satisfied here.

However, the restaurant version is not very Weight Watchers friendly. So I decided to make my oven roasted version that still has all the ridiculously delicious flavors of a traditional chicken shawarma recipe, but with a lot less Weight Watchers Points.

Making this dish was incredibly easy, and each 2 piece serving of chicken came out to just 5 Points. I served this chicken straight out of the pan, but I also like to slice it into thin strips, and stuff it into a pita with some tahini, or feta cheese, and some of Israeli cucumber salad….sooooooo GOOD!

This Roasted Chicken Shawarma Recipe is a MUST try!

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roasted chicken shawarma
ROASTED CHICKEN SHAWARMA
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Moist, succulent, and wonderfully seasoned, this oven roasted version of traditional chicken shawarma is a real treat. The Middle Eastern spices give wonderful flavors to the juicy cut of chicken.
Servings: 6 servings
Calories: 231 kcal
Author: Wendy
Ingredients
  • 2 lbs skinless chicken thighs
  • 1 large onion (peeled and quartered)
  • 2 tbsp olive oil
  • 6 garlic cloves (minced)
  • Juice of 2 lemons
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp tumeric
  • 1 tsp salt
  • 2 tsp pepper
  • Pinch of cinnamon
  • 2 tbsp water
Instructions
  1. In a large bowl, combine lemon juice, olive oil, water, garlic, cumin, paprika, tumeric, salt, pepper and cinnamon. Mix well, then add chicken, and toss well to coat all pieces evenly. Cover and refrigerate overnight or for a minimum of 2 hours.
  2. Preheat oven to 425, and mist a 11” x 13” baking dish with nonfat cooking spray.
  3. Mix onions into the chicken and marinade, then spread all pieces evenly into the baking dish.
  4. Place in oven and roast, uncovered, for about 30-40 minutes, or until chicken cooked through and is browned and crisped on the edges.
  5. Remove from oven and let cool for 5 minutes. Slice into strips and serve inside pita bread or along a side of steamed rice.

Recipe Notes

Entire recipe makes 6 servings

Serving size is 1/6th of dish

Each serving = 5 Points*

*based only on ingredients that have an SP Freestyle value

Nutrition Facts
ROASTED CHICKEN SHAWARMA
Amount Per Serving
Calories 231 Calories from Fat 118
% Daily Value*
Total Fat 13.1g 20%
Saturated Fat 2.7g 14%
Cholesterol 107mg 36%
Sodium 858mg 36%
Potassium 140mg 4%
Total Carbohydrates 7.3g 2%
Dietary Fiber 1.6g 6%
Sugars 5g
Protein 26.2g 52%
Calcium 2%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

10 Comments

  1. Everyone loved the chicken, but there was lots of juice so rice or mashed potatoes would have been a better accompaniment.

  2. This was quite delicious! Will be making this again soon. It would be great company food as well since you can prepare it ahead of time.

    • Wendy Zitzman Reply

      Yes, chicken breasts will work too. I just prefer the flavor of he thighs.

    • Wendy Zitzman Reply

      Yes! Boneless thighs should be used. I forgot to include that detail. Thanks for asking!

  3. Thanks for this recipe! It looks very tasty…did you use bone-in skinless thighs?

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