MAIN Chicken Shawarma




Yield 4-6 servings

I enjoyed this dish often while living in Paris.  I was fairly broke and managed to save money by eating a lot of delicious ethnic street food.  One vendor, in particular, Au Vieux Cedre, made the absolute best Chicken Shawarma.  It was my first experience with this dish, and too bad that I'm only now sharing after living away from Paris for 14 years!!!

It's flavors are simple: lemon, garlic, cinnamon, cumin, curry.  The renditions of this recipe are endless, but I prefer mine simple.  Using boneless chicken thighs really helps to lock in the flavor!


2 lbs boneless chicken thighs, cubed into bite-sized pieces

2 tsp curry powder

2 tsp cumin

2 tsp salt

1/2 tsp cinnamon

1 lemon, juiced

4 cloves garlic, chopped

1 tsp oil

1 pkg jasmine rice


Alternatively, you can cook this in your pressure cooker or slow cooker!  See Notes for instructions.


For a pressure cooker:

  • Add marinated chicken mixture to the basin of your pressure cooker, close the lid and secure the pressure valve to the locked and closed position.
  • Choose the meat setting and off you go!

For the slow cooker:

  • Add marinated chicken mixture to the basin of your slow cooker, close the lid and choose the low setting.  
  • Cook for 6 hours (or overnight).

Courses dinner

Recipe by Vie at