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Chicken Shawarma

Photo by A Cook’s Canvas

Photo by A Cook’s Canvas

Photo and recipe by A Cook’s Canvas!

Looking for the star dish for your Mediterranean feast? This Chicken Shawarma recipe is full of color and flavor. It’s also a great way to use up extra Imperfect onions, garlic and parsley that are still in your fridge. Bon appetite!


  • 2 lbs boneless chicken thighs, cut in half

  • 6 tsp shawarma seasoning

  • 8 cloves garlic, minced

  • 1 tsp sea salt

  • 1 Tbsp Aleppo pepper flakes

  • 2 large white onions, quartered

  • 2 Tbsp fresh flat-leaf parsley

  • 1/4 c olive oil


  1. Preheat the oven 425 F.

  2. Add the chicken and all ingredients to a freezer bag, making sure to thoroughly combine ingredients to evenly coat the chicken.

  3. Marinade for 4 hours and then roast in the oven for 30-40 mins or until they begin to brown slightly.

  4. Remove from oven and thinly slice chicken/onions, then return to oven to cook an additional 20 minutes.

  5. Remove from oven, rest briefly then sprinkle with a handful of chopped parsley.

  6. Keep in a warm oven until ready to serve.

Recipe Notes

This recipe saves well so make a large batch and bring it to work or enjoy a delicious dinner of leftovers all week!