5 from 14 votes
Oven Baked Chicken Shawarma with Garlic Sauce
This Oven Baked Chicken Shawarma features chicken mini fillets marinated in a blend of cumin, coriander, smoked paprika, turmeric, cinnamon, chili flakes, garlic, and olive oil, then baked to tender, flavorful perfection. It is served shredded with a creamy garlic sauce made from Greek yogurt, cumin, garlic, lemon juice, and optional mint. The dish combines aromatic Middle Eastern spices and a tangy, fresh sauce that complements the juicy chicken.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
people
Calories:
274 kcal
Course:
Main Course
Cuisine:
Middle Eastern
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
- black pepper
- salt
- 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 274
% 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.