In our house, dinner needs to check a few boxes: flavorful enough for the adults, simple for busy weeknights, and flexible enough for our little ones’ taste buds.

Because it’s easy to meal prep and tasty to boot, chicken shawarma has become a family favorite. I first came across the recipe on Ahead of Thyme and loved how easy and delicious it was. Over time, we’ve made a few tweaks to fit our family’s needs – less heat for the kids, some shortcuts for busy nights, and a little feta because…well, cheese makes everything better! The end result: a go-to family dinner that feels both nourishing and fun.

And here’s a bonus: the spices that make shawarma so flavorful also come with real health benefits. Cumin and coriander support digestion, turmeric has anti-inflammatory properties, and garlic is well-known for its immune-boosting effects. In other words, this meal isn’t just delicious – it’s giving your family a little extra wellness support in this back-to-school (and back-to-germs) season, too.

Weekday Chicken Shawarma

(Inspired by Ahead of Thyme)

Quick, easy to weekend prep, and jam-packed with health-boosting spices. Easily customizable based on your nutrient needs (more protein, more veggies, less carbs, etc).

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🧺 Ingredients

• 1.5 lbs boneless, skinless chicken thighs (or chicken breasts – we usually just go with whatever we have in our freezer)
• 2 tbsp olive oil
• 2 tsp cumin
• 1 tsp each of garlic powder, paprika, ground coriander
• ½ tsp turmeric
• ½ tsp salt
• ½ tsp black pepper

For serving:

• Warm pita bread
• Store-bought tzatziki
• Store-bought baba ganoush – locally, I’ve only been able to find this next to the hummus at Hannaford!
• Crumbled feta cheese
• Whatever fresh veggies you have in the fridge: cucumbers, tomatoes, lettuce, red onion, bell peppers
• Couscous

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🥣 Directions

1. Marinate the chicken: Place bite-sized chicken slices into a gallon size plastic bag with olive oil and all spices. Toss well to coat. Cover and refrigerate at least 30 minutes (or even better, overnight – the flavor only gets better as time goes on!)

2. Cook the chicken: Air fry for 10-12 minutes on each side until crispy.

3. Assemble your shawarma: Layer warm pita with a scoop of tzatziki, baba ganoush, crisp veggies, crumbled feta, and the juicy sliced chicken. You can also skip the pita bread and assemble a salad if you’re trying to up your vegetable/fiber intake.

4. Enjoy immediately! This disappears fast at our table, but if you’re lucky enough to have leftovers, the chicken is delicious cold or reheated for lunch the next day. We often double the recipe to guarantee leftovers. 🙂