This Lemon Garlic Chicken Shawarma is a delicious mixture of small chicken thighs pieces roasted to perfection; served on a bed of couscous!

Lemon Garlic Chicken Shawarma

Friends, I have made hospitality a priority in my life for years. It’s not just something I’ve written about on my blog (for 10 years!), but it’s actually something that I have practiced.

I’ve been thinking about the excuses I hear from so many people, though everyone has their story, right?

My story is to “just do it,” prioritize your family schedule, and get some dinner dates on the calendar. If you don’t prioritize it and make it happen, it will never happen. And that is sad, because everyone misses out on a good dinner around the table. Even with people you don’t know well, your life becomes richer, fuller, more meaningful when you share it with others.

Here’s why. If we say that we don’t have enough time in the day, then we are doubting every minute that God has given to us. Let’s face it, we always make time for things that matter to us, that are important to us, right? We’ve been given a certain amount of time each day to make the most of our lives. Period.

Lemon Garlic Chicken Shawarma

Easy hospitality tips

Here are a few tips that I came up with, to make hospitality easy this fall season.

1. Arrange your schedule to make time for a meal in your home. Take something off your plate, or plan well ahead to get the date on the calendar. We’ve found the more we simplify our life overall, the more time we have for others.

2. Think about who you want to get to know. We just had a brand new couple over for dinner. Our boys were with us, and it was the BEST night, so full of rich conversation – things to think about, ways to grow more, challenges to be better people.

3. Cook a simple meal. Have your guests bring a side salad and a bottle of wine or other drink.

4. Serve ice cream for dessert! Our friend had an egg and dairy allergy, so I served coconut milk ice cream. We sliced peaches for the top. Perfection! Or, you can always just skip dessert!

Lemon Garlic Chicken Shawarma

We just don’t want to get stuck in a rut not being challenged, right?. We can always hang out with the same people (which has its place), or we can grow and keep meeting new people.

I’ll take growing over being rusty or stagnant any day.

Which brings me back to the original thought. Do we really have enough time in our days?

Personally, we’ve found that it’s something we really have to work on every day.

Simplifying our schedules is the best way to start!

Lemon Garlic Chicken Shawarma.

Our daughter made the most yummy chicken a few weeks before she left for college, Lemon Garlic Chicken Shawarma. True shawarma is cooked lamb, turkey, chicken, beef, or a mix of meats– on a vertical spit. The shawarma turns and cooks on the spit for hours, and then falls into small pieces.

This recipe is roasted, in small pieces, with yummy spices of cinnamon, cumin, and paprika.

Add in the veggies, and roast together. Serve on couscous!

Lemon Garlic Chicken Shawarma

It’s a delightful recipe to serve to guests, and with sweet potatoes, perfect for fall!

Lemon Garlic Chicken Shawarma

Lemon Garlic Chicken Shawarma
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Lemon Garlic Chicken Shawarma


  • 8 chicken thighs
  • 3 lemons juiced
  • 3 tsp garlic
  • 1/2 tsp. cinnamon
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp white pepper
  • 2 tsp. salt
  • 1/4 c. olive oil
  • 2 tbsp. olive oil
  • 2 medium sweet potato
  • 2 bell pepper
  • 1 medium red onion
  • 1 c. chicken broth
  • 2 tbsp. butter
  • 1 c chopped parsley
  • 1 c. couscous
  • 1/2 tsp. salt


  • Preheat oven to 425 degrees.
  • Combine cumin, cinnamon, white pepper, paprika, garlic, 1/4 c. olive oil, and lemon juice in a large bowl.
  • Tenderize the chicken thighs, cut in small pieces, and place them in marinade. Refrigerate and marinate for at least an hour.
  • Chop vegetables into large chunks and add them to the chicken marinade.
  • On a large bakig sheet, evenly drizzle the remaining olive oil. Spread the chicken and vegetables over the oil.  Bake for 20-30 minutes.
  • In a lage sauce pan, bring broth, butter, and salt to a boil. Add couscous, stir, and cover for 5 minutes. When cooked,fluff with fork.
  • Place the cooked couscous in a bowl; add chopped parsley.
  • Remove veggies and chicken from oven.
  • Cut chicken into thin strips, and quickly fry in a hot pan for a few minutes, just long enough to sear the outside.
  • Evenly divide couscous on 4-5 plates; add the chicken and vegetables and serve!
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Lemon Garlic Chicken Shawarma at

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