Chicken Thigh Shawarma recipe from Michael Solomonov ISRAELI SOUL cookbook
Chicken Thigh Shawarma
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Author: Michael Solomonov, Israeli Soul
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  • tablespoons Shawarma Spice Blend #2 for Poultry, see below
  • teaspoons kosher salt
  • 2 pounds skinless, boneless chicken thighs
  • 2 tablespoons canola oil

Shawarma Spice Blend #2 for Poultry (Makes about 1.5 cups)

  • ½ cup ground turmeric
  • ½ cup ground cumin
  • ½ cup ground black pepper
  • 2 tablespoons ground cardamom
  • 2 tablespoons ground coriander


  • Mix the Spice Blend with the salt in a small bowl. Rub the chicken thighs all over with the mixture and roll up. Place each seasoned and rolled thigh on a piece of plastic wrap and tightly roll each in the plastic, securing the wrap under the rolls. Refrigerate for at least 2 hours or up to 2 days.
  • Bring a medium pot of water to a simmer. Carefully lower the wrapped chicken rolls into the hot water and poach them for 15 minutes. Transfer to an ice bath, then drain and refrigerate for at least 2 hours or up to overnight.
  • When you’re ready to serve the shawarma, unwrap the chicken and slice each roll thinly. Place a cast-iron skillet over medium-high heat and add the oil. Cook the sliced chicken, turning occasionally, for about 3 minutes, or until the pieces are slightly charred.

Shawarma Spice Blend #2 for Poultry

  • Combine ½ cup ground turmeric, ½ cup ground cumin, ½ cup ground black pepper, and 2 tablespoons each ground cardamom and ground coriander in a small bowl and mix well.
  • Store in a covered jar.
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