Oven Chicken Shawarma
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Additional Time
3 hrs
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Servings
6 people
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Calories
333 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Oven Chicken Shawarma
Description
This Oven Chicken Shawarma recipe begins by cutting chicken breasts into strips, then marinating them in a mixture of olive oil, yogurt, lemon juice, minced garlic, and a blend of spices including cumin, seven spices, garlic powder, black pepper, ground ginger, paprika, and salt. The yogurt tenderizes the meat and helps infuse the distinctive shawarma flavors throughout.
After marinating for at least 3 hours or overnight, the chicken strips are spread out on a baking sheet and roasted at 220°C (425°F). Cooking for about 20 minutes ensures the chicken is fully cooked with some caramelization and good texture. Halfway through cooking, the chicken is turned to promote even baking.
The dish is served with a yogurt garlic sauce made from plain yogurt, labneh or Greek yogurt, crushed garlic, white vinegar, and lemon juice. This sauce adds a creamy, tangy element balancing the warm spices. The oven method yields juicy, well-seasoned chicken pieces suitable for serving in wraps, salads, or alongside rice and vegetables.
Ingredients
- 1 kg chicken breast 2.5 pounds, or 6 chicken breasts
- 1/4 cup olive oil
- 2 tablespoon lemon juice
- 2 tablespoon white vinegar
- 2 minced garlic cloves
- 1 teaspoon cumin powder
- 1 teaspoon seven spices mixed spices
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika powder
- 1 small container yogurt 170g (8 oz)
Yogurt Garlic Sauce for serving:
- small container PLAIN yogurt 170g (8 oz)
- 2 tablespoon labneh Or, replace plain yogurt with Greek yogurt
- 2 garlic cloves, crushed
- 1 teaspoon white vinegar
- lemon juice, squeezed
Instructions
- Cut chicken into strips, and clean of any fatty bits. Place in a large bowl. (You can also get your butcher to cut it for you)
- Pour olive oil over the chicken, then add all the minced garlic and all the spices. Toss very well to combine, might be easier to do this with a gloved hand. Add the yogurt and toss to combine thoroughly.
- Place chicken in fridge for 3 hours or overnight to marinate. If you have to cut down on marination time, that's fine, just marinate for however long you can.
- Once the chicken has finished marinating, heat the oven to 220 C (425F). Place chicken strips on baking sheet (we lined ours with parchment paper)and make sure you spread them out so they are all in a single layer.
- Bake for 20 minutes, until cooked through. Halfway through, use a metal spatula or tongs to move the strips around and separate any that have clumped together.
- Optional, but recommended. After the chicken has cooked through, drizzle with some olive oil and put back into the oven, this time on broil function. Broil for 2-3 minutes or until the top is browned in places. I took my photographs before broiling, in case you were wondering about the color of my chicken.
To make the garlic yogurt sauce:
- Mix together the yogurt and labneh, or just greek yogurt, crushed garlic, lemon juice, vinegar, and salt and pepper to taste. You can whisk, or use a little blender. Refrigerate until ready to use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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