Peaceful Kitchen Creations

This Chicken Shawarma is one of my family’s all-time favorites. It’s packed with bold flavors, but don’t let that scare you. The first time I made it, I worried the mix of spices might be too strong—yet they balance each other beautifully.

The recipe uses just a touch of cayenne pepper for a gentle kick. If you’re sensitive to spice, feel free to leave it out, or add a little extra if you like more heat.

This version is dairy-free, nut-free, and migraine-friendly. It combines classic Mediterranean flavors like garlic, cumin, coriander, and turmeric in a way that’s both vibrant and approachable. All of my recipes are adjusted to be migraine-diet friendly, but I’ll also include notes on how to adapt them if you’re not following the migraine diet.

Now let’s get to the recipe—because once you smell these spices coming together, you’ll understand why this dish is always on repeat in my kitchen.

Chicken Shawarma (Migraine Diet Friendly)

Ingredients:

• 2 lbs boneless chicken breast or chicken thighs

Marinade:

• 2 ½ tbsp white vinegar (or see Notes for substitution)
• 3 tbsp olive oil
• 3 tbsp granulated or powdered garlic
• 1 ½ tsp salt
• 2 tsp black pepper
• 4 tsp ground cumin
• 4 tsp ground coriander
• 2 tsp paprika
• 1 tsp turmeric
• ½ tsp ground cloves
• ½ tsp cayenne pepper (adjust to taste — add more for heat or omit if sensitive)

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Instructions

1. Marinate the chicken
   • Place chicken and all marinade ingredients into a large zip-top bag. Seal and massage to coat evenly.
   • Refrigerate for at least 1 hour (overnight is best for maximum flavor).
2. Choose your cooking method
   • Grill Method
     • Remove chicken from the fridge about 10 minutes before cooking to help prevent sticking and promote even cooking
     • Oil the grill grates to prevent sticking. Place chicken on the hot grill and cook for 3–5 minutes per side, depending on thickness may need to cook longer. Use a meat thermometer to ensure the thickest part of the chicken reaches 165°F (74°C).
   • Stovetop Method
     • Heat a large skillet over medium heat. Add the chicken and cook until golden brown on each side.
     • If the chicken isn’t cooked through (especially with larger breasts), add 1–2 cups water to the pan. Allow to cook until water has mostly evaporated and chicken is fully cooked.
     • Check that internal temperature reaches 165°F (74°C).
3. Rest & serve
   • Let the chicken rest for 5–10 minutes before slicing or serving.
   • Serve with Greek rice, pita, or fresh vegetables.

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Notes

Serving Ideas: Pairs beautifully with Israeli salad, roasted vegetables, or hummus.

Migraine Diet Adjustment: This recipe uses vinegar instead of lemon juice to keep it migraine-friendly. If you are not following the migraine diet, you can swap the vinegar for 3 tbsp lemon juice for a more traditional flavor.