Persian Lime Olive Oil Pomegranate Balsamic

Chicken Shawarma with Persian Lime Olive Oil + Pomegranate Balsamic

Name: Chicken Shawarma with Persian Lime Olive Oil + Pomegranate Balsamic
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4-8
Cuisine: Middle Eastern
Ingredients: 2 Lb. Boneless, skinless chicken thighs; ¼ Cup Persian Lime Olive Oil, plus 1 Tbsp.; 2 Tbsp. Pomegranate Balsamic; 6 Garlic cloves, minced; 1 Tsp. Salt; 1 Tbsp. Greek seasoning; 1 Tbsp. Garam masala; 1 Tsp. Smoked paprika; 2 Tbsp. Parsley, chopped; 1 Head garlic, peeled; 1 Tsp. Salt; Juice of 1 lemon; 1 ¾ Cups mild extra virgin olive oil; 2 Tbsp. Ice water; Wraps, veggies, and feta, for serving

Jul 10, 2026

This chicken shawarma recipe brings unbelievable flavour, all packed into a fresh wrap. Our Persian Lime Olive Oil and Pomegranate Balsamic makes an easy base for the flavourful marinade, along with a healthy drizzle of garlicky toum sauce with extra virgin olive oil. Try it with lamb or steak to mix it up!

Chicken Shawarma with Persian Lime Olive Oil + Pomegranate Balsamic

Rated 5.0 stars by 1 users

Cuisine

Middle Eastern

Servings

4-8

Prep Time

20 minutes

Cook Time

40 minutes

Author:

Evoolution

Image of Chicken Shawarma with Persian Lime Olive Oil + Pomegranate Balsamic

Ingredients

2 Lb. Boneless, skinless chicken thighs
¼ Cup Persian Lime Olive Oil, plus 1 Tbsp.
2 Tbsp. Pomegranate Balsamic
6 Garlic cloves, minced
1 Tsp. Salt
1 Tbsp. Greek seasoning
1 Tbsp. Garam masala
1 Tsp. Smoked paprika
2 Tbsp. Parsley, chopped

Toum Sauce

1 Head garlic, peeled
1 Tsp. Salt
Juice of 1 lemon
1 ¾ Cups mild extra virgin olive oil
2 Tbsp. Ice water
Wraps, veggies, and feta, for serving

View Cart (0) Checkout

Directions

To make the toum, add garlic, lemon juice, salt, olive oil, and water to a mixing container. Put an immersion blender into the mix right to the bottom. Turn on and slowly raise the blender to mix everything until thick and fully incorporated. Set aside to let the flavour develop.
In a large bowl, whisk together the Persian Lime Olive Oil, garlic, salt, Greek seasoning, garam masala, and smoked paprika. Add the chicken thighs and toss until evenly coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavour.
Preheat the oven to 425°F (220°C). Line a sheet pan with parchment. Arrange the chicken in a single layer.
Roast for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is nicely browned. Let the chicken rest for 5 to 10 minutes before slicing.
Garnish with the chopped parsley, serve with wraps, fresh veggies, toum, and feta.