Description
This Oven-Roasted Chicken Shawarma recipe brings the vibrant and aromatic flavors of Middle Eastern chicken shawarma to your kitchen. Tender chicken thighs are marinated in a blend of warm spices, garlic, lemon juice, yogurt, and olive oil to develop a rich, tangy taste. The chicken is then oven-roasted until juicy and slightly charred for an authentic shawarma experience that’s perfect for wraps, rice bowls, or salads.
Ingredients
Scale
Chicken & Marinade
- 1.5 lbs (680g) boneless, skinless chicken thighs
- 2 tsp ground cumin
- 2 tsp ground paprika
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cayenne pepper (adjust to taste)
- 3 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1/2 cup plain yogurt (full-fat preferred)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the Marinade: In a large bowl, combine the ground cumin, paprika, turmeric, cinnamon, cayenne pepper, minced garlic, fresh lemon juice, plain yogurt, olive oil, salt, and black pepper. Mix thoroughly until all the ingredients are well incorporated, forming a flavorful marinade.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade and coat each piece completely with the mixture. Cover the bowl with plastic wrap or a lid, then refrigerate for at least 1 hour to allow the flavors to penetrate the meat. For best results, marinate overnight.
- Preheat the Oven: When ready to cook, preheat your oven to 425°F (220°C). This high temperature will help achieve the signature slightly charred edges and juicy interior typical of shawarma.
- Prepare Baking Sheet: Line a baking sheet with aluminum foil or parchment paper to ensure easy cleanup and prevent sticking.
- Arrange Chicken: Place the marinated chicken thighs in a single layer on the prepared baking sheet, ensuring enough space between pieces for even roasting.
- Roast the Chicken: Bake in the preheated oven for 30 to 40 minutes, or until the chicken is fully cooked through and starts to develop a light char on the edges, enhancing the flavor and texture.
- Rest the Chicken: Remove the chicken from the oven and let it rest for about 5 minutes. This allows juices to redistribute and maintain moisture.
- Serve: Slice the chicken into strips or shred it according to your preference. Garnish with fresh parsley if desired.
- Enjoy: Serve warm alongside pita bread, over rice, or atop a fresh salad for a delicious and satisfying meal.
Notes
- Marinating the chicken overnight improves flavor penetration and tenderness.
- Use full-fat yogurt for the best creamy texture and richer taste.
- Adjust cayenne pepper according to your preferred spice level.
- To reduce cleanup, lining the baking sheet is recommended.
- Leftover shawarma chicken can be stored in the refrigerator for up to 3 days.
- For a dairy-free option, substitute yogurt with coconut yogurt or skip it, but this may alter texture and flavor.
