Chicken Shawarma USDA Recipe for Schools

Serving Size: 50-100
Thumbs up for this Chicken Shawarma recipe! It’s packed with the flavors of warm Middle Eastern spices, tender roasted chicken, and a yogurt drizzle, making it a flavorful, fun, and easy-to-prepare option for school lunch menus.
NSLP/SBP Crediting Information:
1 piece of chicken provides 3.00 oz eq meat/meat alternate.
Source:
USDA Standardized Recipe Project — 2025
No ratings yet
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Instructions
 

  • Preheat oven:
    Conventional oven: 375 °F.
    Convection oven: 350 °F.
  • In a large mixing bowl, combine olive oil, lemon juice, oregano, garlic, coriander, cayenne pepper, turmeric, cinnamon, and cumin. Stir well and add to chicken. Toss or rub chicken portions in spice mixture until fully incorporated. Allow chicken to marinate for at least 30 minutes.
  • Transfer to a 2 ½ -inch full-size steam table pan (12" x 20" x 2 ½"), sprayed with a pan-release spray. Spread out to evenly brown in a hot oven for 10 minutes. Remove from heat and hold for hot service.
    For 50 servings, use 2 pans.
    For 100 servings use 4 pans.
    Critical Control Point:
    Heat to 165 °F or higher for at least 15 seconds.
    Hold for hot service at 140 °F or higher until served.
  • Sauce:
    In a small mixing bowl, combine mayonnaise, yogurt, vinegar, lime juice, garlic, sugar, parsley, and salt. Whisk briskly to combine.
    Save for until time to serve.
    Critical Control Point:
    Hold for cold service at 41 °F or below.
  • Serve 2 oz portions (¼ cup). Drizzle about 1 tablespoon of sauce on top of chicken. Serve immediately.

Nutrition INFORMATION

Chicken Shawarma USDA Recipe for Schools
Amount Per Serving
 
1 piece, ¼ cup spoodle
Calories
211
Total Fat
 
13
g
20
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
80
mg
27
%
Sodium
 
375
mg
16
%
Total Carbohydrate
 
9
g
3
%
Dietary Fiber
 
0
g
0
%
Total Sugars
 
1
g
1
%
Added Sugars included
 
0
g
Protein
 
15
g
30
%
Vitamin A
 
0
mcg RAE
Vitamin C
 
1
mg
1
%
Calcium
 
14
mg
1
%
Iron
 
0
mg
0
%
N/A=data not available
*Marketing Guide

Notes

The food safety temperatures are based on the FDA Food Code. Some information included may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
Cooking Process #2: Same Day Service.
Yield / Volume
50 Servings:
About 9 lbs 8 oz
2 steam table pans
100 Servings:
About 19 lbs
4 steam table pans