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Chicken Shawarma

Prep Time5 mins
Cook Time15 mins
Cuisine: Middle Eastern
Keyword: Chicken Shawarma, Rebellyous Chicken Nuggets
Servings: 4 servings
Author: Hannah Kaminsky



  • ½ Medium Red Onion Thinly Sliced
  • 4 Cloves Garlic Minced
  • 8 Rebellyous Chicken Tenders Sliced Lengthwise into Thirds
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Lemon Juice
  • 1 Teaspoon Ground Coriander
  • 1 Teaspoon Ground Cumin
  • ½ Teaspoon Paprika
  • ½ Teaspoon Turmeric
  • ½ Teaspoon Salt
  • ¼ Teaspoon Ground Black Pepper
  • 1/8 Teaspoon Ground Cinnamon

To Serve:

  • 4 Pita Bread or Soft Flatbread Warmed
  • 1 Cup Prepared Hummus
  • 1 Seedless English Cucumber Halved and Sliced
  • 1 Beefsteak Tomato Diced
  • 1 Tablespoon Fresh Parsley Roughly Chopped
  • 1/8 Teaspoon Salt


  • Preheat your oven to 400 degrees and line a sheet pan with either a silicone baking mat or piece of parchment paper; set aside
  • In a large bowl, toss together the red onion, garlic, sliced tenders, olive oil, lemon juice, coriander, cumin, paprika, turmeric, salt, pepper, and cinnamon. Once thoroughly coated with the seasonings, transfer the mixture to your prepared baking sheet. Roast for about 15 minutes, until the tenders are crispy and browned all over.
  • To assemble each serving, start with a warmed pita or flatbread as the base. Smear ¼ cup of the hummus down the center. Toss together the cucumber, tomato, parsley, and salt in a small dish. Spoon ¼ of the mixture on top, followed by ¼ of the chicken shawarma. Roll up the flatbread to eat it like a wrap, or enjoy as is like a mini pizza. Repeat with the remaining ingredients.


Notes: Add a light drizzle of hot sauce or tahini to add more heat and richness, if desired.