This Trader Joe’s Chicken Shawarma recipe is a aromatic and juicy dish, which calls for tender chicken thighs and a blend of warm spices. It’s a restaurant-quality dinner, ready in about 25 minutes (plus marinating time).
Jump to RecipeTrader Joes Chicken Shawarma Ingredients
For the Chicken
- 2 lbs boneless, skinless chicken thighs
- 1 large onion, sliced into thick wedges (for roasting)
For the Shawarma Marinade
- ⅓ cup olive oil
- ¼ cup fresh lemon juice
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp ground turmeric (for that signature yellow color)
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom (essential for authentic flavor)
- ¼ tsp cayenne pepper (optional, for heat)
- 1 ½ tsp kosher salt
- ½ tsp black pepper
For Serving
- Pita bread or naan
- Tzatziki sauce or hummus
- Sliced cucumber and tomatoes
How To Make Trader Joes Chicken Shawarma
- Prepare the marinade: In a medium bowl or glass measuring cup, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cardamom, cayenne, salt, and pepper.
- Coat the chicken: Place the chicken thighs in a large zip-top bag or a glass baking dish. Pour the marinade over the chicken. Massage the bag or toss the chicken to ensure every piece is thoroughly coated in the spices.
- Marinate: Seal the bag (removing as much air as possible) and refrigerate for at least 1 hour, but ideally 4 to 12 hours. The longer it sits, the deeper the flavor penetrates.
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and grease lightly with oil spray.
- Arrange the tray: Remove the chicken from the marinade (discard excess liquid). Lay the chicken thighs flat on the prepared baking sheet. Scatter the onion wedges around the chicken.
- Roast: Bake for 20–25 minutes, or until the chicken is cooked through (internal temperature 165°F) and the edges are starting to crisp.
- Broil for char: To mimic the rotisserie style, turn the oven to broil (high heat). Broil the chicken for 2–4 minutes until the edges are charred and crispy. Watch closely so it doesn’t burn.
- Rest and slice: Remove the chicken from the oven and let it rest for 5 minutes. Slice the thighs into thin strips. Toss the sliced meat in the pan juices to coat. Serve immediately.
Recipe Tips
- Chicken Thighs are key: Do not use chicken breasts. Shawarma relies on the fat content of thighs to stay juicy during the high-heat cooking. Breasts will dry out and lack flavor.
- The Secret Spice: Cardamom and cinnamon are the “secret” ingredients that differentiate Shawarma from standard taco seasoning. Do not skip them; they provide that distinct Middle Eastern aroma.
- Grilling option: This recipe is fantastic on an outdoor grill. Grill the thighs over medium-high heat for 5–6 minutes per side until charred and cooked through.
- Pan-searing: If you don’t want to use the oven, you can slice the raw marinated chicken into strips first and sauté them in a hot cast-iron skillet until crispy.
What To Serve With Trader Joes Chicken Shawarma
Create a full Mediterranean feast.
- Pita Wraps: Stuff the meat into warm pockets with lettuce and sauce.
- Tzatziki: The cooling cucumber yogurt sauce is mandatory.
- Garlic Sauce (Toum): For a punchy garlic kick.
- Greek Salad: Cucumber, tomato, olive, and feta salad.
- Rice Pilaf: Serve as a bowl with turmeric rice.
How To Store Trader Joes Chicken Shawarma
- Refrigerate: Store the cooked, sliced chicken in an airtight container for up to 4 days.
- Freeze: Freeze the cooked meat in freezer bags for up to 3 months. It reheats very well.
- Reheat: Warm in a skillet with a splash of water or chicken broth to keep it moist.
Trader Joes Chicken Shawarma Nutrition Facts
- Calories: 350kcal
- Protein: 26g
- Carbohydrates: 3g
- Fat: 25g
- Saturates: 5g
- Sugar: 1g
- Salt: 1.2g
Nutrition information is estimated per serving (based on 6 servings).
FAQs
Yes, adding ½ cup of plain Greek yogurt to the marinade helps tenderize the chicken further and creates a thicker crust, though the oil-based marinade is closer to the specific Trader Joe’s product texture.
It has a lot of spices (flavor), but it isn’t “hot” spicy unless you add the cayenne pepper. It is generally very family-friendly.
Yes, this marinade works wonderfully on flank steak or sirloin. Slice the beef thin before marinating and sear quickly in a hot pan.
Trader Joes Chicken Shawarma Recipe
Course: DinnerCuisine: Middle EasternDifficulty: Easy6
servings10
minutes25
minutes350
kcalA DIY version of the popular supermarket item featuring chicken thighs marinated in lemon, garlic, turmeric, and warm spices, roasted to crispy perfection.
Ingredients
2 lbs chicken thighs
1 onion, sliced
⅓ cup olive oil
¼ cup lemon juice
4 cloves garlic
2 tsp cumin
2 tsp coriander
1 tsp turmeric
1 tsp smoked paprika
½ tsp cinnamon
¼ tsp cardamom
Directions
- Whisk oil, lemon, garlic, and all spices.
- Coat chicken in marinade; chill for 1+ hour.
- Preheat oven to 400°F.
- Arrange chicken and onions on a baking sheet.
- Roast for 20–25 minutes.
- Broil for 2–3 minutes to char edges.
- Rest for 5 minutes.
- Slice into strips and serve.
Notes
- Using the broiler at the end of cooking is the essential step to replicate the crispy, charred edges found on authentic spit-roasted shawarma meat.
- Resting the meat before slicing ensures the juices redistribute; if you slice it piping hot from the oven, the juices will run out onto the board, leaving the meat dry.
- This marinade is very robust; if you are sensitive to salt, you can reduce the amount to 1 teaspoon, but the bold spices need salt to make them pop.
