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Orange Shawarma Chicken Naan with Broccoli

Orange Shawarma Chicken Naan with pan roasted broccoli and sugar snap peas is an easy weeknight dinner made in just one pan! Serve with naan, a homemade tzatziki and even hummus, if desired. It is super healthy if you omit the naan, but that just makes the naan that much more deserving, right! 


A skillet with shawarma chicken and a plate with a naan and the chicken on top.


Combining the flavors but not the fried in the Chinese orange chicken with the Middle Eastern shawarma chicken, and you have a healthier orange chicken with the warming spices of the Middle East. A combination worth trying and putting on your dinner rotation! For this dish, I'm also inspired by my crispy baked falafel naan with roasted veggies. 


There is definitely a time for fried chicken (why don't you try it in this panko chicken burger!), but we always need more options for healthy meals that are both filling and delicious. This is definitely it.


Homemade or store bought naan?


Nothing beats a homemade naan with garlic, but I am not judging if you go for store bought! Actually, in these photos I am in fact using store bought. You can jazz up any store bought naan with some goat cheese, dates and pomegranates like in the date naan recipe. But it's not necessary when we have some much delish flavors on top anyway!


Shawarma chicken and vegetables on a naan. Flatlay.


Homemade tzatziki is always better


I always have the ingredients for tzatziki in my kitchen, and so I always make it from scratch. It takes about 5 minutes and it's definitely better than store bought, but if you don't have or want to buy the ingredients, a store bought version will do just fine. 


Same goes for hummus, if you want to make it, that is all the better, but store bought is what I used today! I often don't even include hummus for this naan, as I would just double up on the yummy tzatziki garlicky dressing.  


Orange shawarma chicken in a skillet.


The shawarma spice blend


Yes, you guessed it, the shawarma spice blend is all homemade. I've got the spices anyway, so why not make it myself! If you don't have a lot of spices, go ahead and buy it. The spice blend is in my classic shawarma chicken recipe


It contains no salt, as that is how I prefer most of spice mixes, which makes it easier to control the salt levels of the dish. If you buy the spice, you may need to check this and salt the dish less. 


Shawarma spice blend in a small jar.


Pan Fried Vegetables vs Oven Roasted


In the falafel recipe, I am doing everything in the oven, but this time, I'm all on the stove top. It goes much quicker, and it's almost as easy as putting everything in the big O.


You can use whatever vegetables you feel like, but if you want to do like me, you will need broccoli, yellow onion, sugar snap peas and of course some garlic and shawarma spice for all the flavorrr. 


You can also include these Moroccan oven roasted carrots for extra deliciousness!


Flatlay of the shawarma chicken in a skillet, garnished with orange wedges.


Orange Shawarma Chicken Naan Recipe


If you want to make homemade naan, this definitely needs to be done first. You will also need to make the shawarma spice blend first, if you don't go for store bought (which is totally fine!).


For the orange shawarma chicken, mix the marinade ingredients together; orange juice and zest, olive oil, fresh, minced ginger and shawarma spice mix. Cut the chicken into bite sized pieces (about 1 inch) and combine with the marinade. Let marinate for at least 15 minutes


Meanwhile the chicken is marinating


Meanwhile, chop the veggies into desired sizes. The broccoli is cut into florets, sugar snap peas are cut in half and I thinly slice the yellow onion. You can also make the tzatziki and/or hummus at this point. I usually buy hummus, but make the tzatziki.


Combine sour cream and mayonnaise (or sub with Greek yogurt for both of these to healthify), salt and pepper, fresh mint and grated cucumber in one bowl. Grated cucumber needs to be squeezed to release the water so that the tzatziki won't get watered down. 


Steps to make the orange shawarma chicken.


When it is done marinating


Once the chicken is done marinating, heat a skillet to medium high heat and add the chicken. Don't crowd the pan, so do this in batches, if needed. Cook for about 3-4 minutes on each side, or until cooked through. If your shawarma spice has no salt in it, sprinkle the chicken with salt. 


Once cooked through, set the chicken aside and we will be using the same pan for the veggies. Reduce heat to medium. Add some canola or olive oil to the pan and then add in the minced garlic, cook for one minute before adding the broccoli, onion and sugar snap peas.


Steps to assemble the naan.


Sprinkle generously with shawarma spice (and salt if desired). Cook until onion is golden and broccoli is tender but still a bit crunchy, about 8-10 minutes. Optional; roughly chop some walnuts and dry roast in a non-stick pan until fragrant. Add the walnuts and chopped dates and also the cooked chicken back into the skillet to re-heat. 


To serve; on warm naan, spread hummus (if desired), add the orange shawarma chicken and veggies and then top with tzatziki. Fresh herbs and a drizzle or orange juice are also yummy. Enjoy!


Shawarma chicken and tzatziki on a naan.


Did you like this Orange Shawarma Chicken? Here's more main courses I think you will like:



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📖 Recipe

Shawarma chicken and tzatziki on a naan.

Orange Shawarma Chicken Naan with Broccoli

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 15 minutes
Total Time: 45 minutes

Orange Shawarma Chicken Naan with pan roasted broccoli and sugar snap peas is an easy and healthy weeknight dinner made in just one pan!


Orange Shawarma Chicken

  • 1 lb chicken breast, cut into 1 inch pieces (450g)
  • 1 tablespoon fresh ginger, minced
  • 1 orange (juice and zest)
  • 2 tablespoon olive oil
  • 1-2 tablespoon shawarma spice (see recipe below)
  • 5 dates, chopped (optional)
  • 2 tablespoon roughly chopped walnuts (optional)

Pan Fried Vegetables

  • 3 garlic cloves, grated
  • ½ broccoli, cut into florets
  • 1 yellow onion, thinly sliced
  • ½ cup sugar snap peas, cut in half (125 ml)
  • 1 tablespoon oil for frying (canola or olive oil)
  • 1 tablespoon shawarma spice blend


  • ½ cup sour cream* (150ml)
  • 3-4 tablespoon mayonnaise*
  • ⅓ English cucumber, grated
  • 2 tablespoon finely chopped fresh mint
  • Salt and pepper, to taste

To serve

  • Naan, hummus, more orange and herbs (optional)


Orange Shawarma Chicken

  1. In a shallow bowl, add the ginger, orange juice and zest, olive oil and shawarma spice mix. Cut chicken into bite sized pieces and add to the marinade. Marinate for at least 15 minutes.
  2. In a skillet on medium high heat, cook the chicken until cooked through, about 3-4 minutes on each side. Sprinkle with salt if the shawarma spice blend contains no salt. Set the chicken aside and use the same skillet for the vegetables.

Pan Fried Vegetables

  1. Add some olive or canola oil to the skillet and reduce to medium heat. Add the garlic and cook for 1 minute before adding the rest of the ingredients. Cook until onion is golden and broccoli is tender but still a little crunchy, about 8-10 minutes.
  2. Add the chicken back in, along with chopped dates and roasted chopped walnuts. To roast walnuts, add to a non-stick pan for a few minutes until fragrant, on medium heat.

Tzatziki and serving

  1. To make the tzatziki, first grate the cucumber. Once grated, press out the excess water and discard the water. Add all the ingredients to a bowl, taste and adjust seasoning.
  2. To serve; spread hummus (if using) on a warm naan, top with the chicken and vegetables and then the tzatziki. To make it extra delicious, drizzle some more orange juice and fresh mint on top.


* To make the tzatziki healthier, you can use Greek yogurt instead of the sour cream and mayonnaise.

Recipe homemade shawarma spice mix

Recipe homemade garlic cilantro naan

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 327Total Fat: 19.9gSaturated Fat: 4.4gTrans Fat: 0gCholesterol: 59mgSodium: 144mgCarbohydrates: 19.8gFiber: 3.9gSugar: 9.5gProtein: 19.3g

Nutrition information isn't always accurate, estimate for informational purposes only.

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