Shawarma spices

  • 1 tbsp ground cumin
  • 1 tbsp turmeric powder
  • 1 tbsp ground coriander
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • ½ tsp ground cloves
  • ½ tsp cayenne, more if you prefer
  • Salt


  • 10 boneless, skinless chicken thighs
  • 1 large onion, thinly sliced
  • 1 large lemon, juice of
  • ⅓ cup olive oil, more for later
  • 12 slider buns
  • Handful of baby arugula
  • Sabra Farmer’s Ranch Greek Yogurt Dip


Mix the shawarma spices together in a small mixing bowl.

Pat the chicken thighs dry, then thinly slice them into small bite-sized pieces.

Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil.

Chicken-Shawarma-Sliders-Recipe-3 Toss everything together again. Cover and refrigerate for 3 hours or overnight.

Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan.Chicken-Shawarma-Sliders-Recipe-5Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully).Chicken-Shawarma-Sliders-Recipe-7

Remove from the oven.


Assemble the chicken shawarma on the bottom halves of the slider buns, top with a handful of baby arugula and a spoonful of the Sabra Farmer’s Ranch Greek Yogurt Dip.