Oven Baked Chicken Shawarma with Garlic Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
274 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Oven Baked Chicken Shawarma with Garlic Sauce
Description
The chicken is marinated in a complex spice mix combining warm, earthy, and mild heat notes including cumin, coriander, smoked paprika, turmeric, and cinnamon, with garlic and chili flakes enhancing the flavor depth. Marinating for 1 to 2 hours allows the chicken to absorb these spices thoroughly. Baking at high heat ensures the chicken cooks through evenly while developing some browning.
Once cooked, the chicken is shredded and mixed with the pan juices to retain moisture and flavor. It is garnished with fresh coriander, adding a fresh herbal note. The complementary garlic sauce is made by combining Greek yogurt with cumin, crushed garlic, lemon juice, and seasoning, which adds creamy tang and a cooling contrast to the spices.
This dish is versatile for serving on its own, in wraps, or with rice and vegetables for a satisfying meal. The garlic sauce can be prepared ahead or shortly before serving to maintain fresh flavors.
Nutrition details are approximate and should be used as a general guideline.
Ingredients
Oven baked Chicken Shawarma
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon Turmeric
- ½ teaspoon cinnamon
- ½ teaspoon chili flakes
- 3 cloves garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- lemon juice of half
- 500 g chicken mini fillets or tenders
- 2 tablespoons Coriander fresh, aka cilantro, for garnish
Garlic Sauce for Chicken Shawarma
- 150 g Greek yogurt
- 1 teaspoon cumin
- 1 garlic crushed or grated, clove
- lemon juice squeeze
- salt
- black pepper
- 1 prig mint (optional)
Instructions
Oven baked Chicken Shawarma
- In a large bowl mix together all the ingredients for the Chicken Shawarma, except the chicken fillets and the fresh coriander.
- Place the chicken in the marinade and turn to coat evenly – cover the bowl with clingfilm and marinate in the fridge for 1 to 2 hours, if you have the time (if not then just carry on with the next step)
- When you are ready to cook, preheat your oven to 220C / 200C / gas mark 7 / 425F and place the chicken on a baking tray, taking care to spread it out in a single layer.
- When the oven is hot, place the chicken in the oven and cook for 20 minutes or until cooked all the way through and starting to brown on top.
- Remove from the oven and shred the chicken, using 2 forks. Turn the shredded chicken in the pan juices then place on a serving plate. Drizzle over any remaining pan juices and then garnish with fresh coriander.
Garlic Sauce for Chicken Shawarma
- You can either make this sauce ahead of time, or make it about 5 minutes before the chicken is due to come out of the oven.
- Simply mix together all the ingredients and serve! Garnish with mint, if you like.
Notes
- Marinate the chicken for 1 to 2 hours to allow deep flavor penetration; longer marinade improves taste but is optional if pressed for time.
- Bake chicken in a single layer to ensure even cooking and browning.
- Shred the chicken after baking and toss it in the pan juices to keep it moist and flavorful.
- The garlic sauce can be made ahead or right before serving to maintain its fresh taste.
- Nutrition information provided is approximate and for general guidance only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 4g | 1% |
| Protein | 31g | 62% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 81mg | 27% |
| Sodium | 457mg | 19% |
| Potassium | 586mg | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 66mg | 7% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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