Oven Roasted Chicken Shawarma

Name: Oven Roasted Chicken Shawarma
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Yield: 4 serving
Ingredients: 1/3 cup olive oil; 3 Tbsp fresh lemon juice; 1 Tbsp minced garlic; 1 1/2 tsp ground cumin; 1 1/2 tsp paprika; 1 tsp ground coriander; 1/4 tsp ground cinnamon; 1/4 tsp Turmeric; 1 tsp each salt and freshly ground black pepper; 2 lbs trimmed boneless, skinless chicken thighs; Warm pita bread* or flour tortillas or cooked rice; Tahini yogurt sauce**; diced tomatoes; diced cucumbers; chopped lettuce; chopped red onion; feta cheese

User Reviews

5.0

42 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 50 mins
Servings
4
Course
Main Course
Cuisine
Mediterranean

Oven Roasted Chicken Shawarma

Iris Warren

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This Middle Eastern inspired chicken is boasting with a delicious blend of spices, it's perfectly golden brown with a tender interior and crisp edges and it's so easy to make! Great for making year round since no grill is required.

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Ingredients

Servings

1/3 cup olive oil, plus more for brushing
3 Tbsp fresh lemon juice
1 Tbsp minced garlic
1 1/2 tsp ground cumin
1 1/2 tsp paprika
1 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp Turmeric
1 tsp each salt and freshly ground black pepper
2 lbs trimmed boneless, skinless chicken thighs

Optional serving suggestions

Warm pita bread* or flour tortillas or cooked rice
Tahini yogurt sauce**
diced tomatoes
diced cucumbers
chopped lettuce
chopped red onion
feta cheese

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Instructions

In a mixing bowl or liquid measuring cup, whisk together the olive oil, lemon juice, garlic, cumin, paprika, coriander, cinnamon, turmeric, salt and pepper.
Place chicken in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air.
Rub marinade over chicken, transfer chicken to refrigerator and allow to marinate at least 1 hour and up to 6 hours.
Preheat oven to 425 degrees F. Brush a rimmed 18 by 13-inch, preferably dark coated, baking sheet with 1 Tbsp olive oil.
Remove chicken from marinade and space evenly apart on baking sheet. Roast in preheated oven until cooked through and edges are crisp, about 30 - 40 minutes.
Remove from oven and allow to rest 2 minutes then cut into bits. Serve in pita or with rice along with desired toppings.

Notes

*For the pita bread you can find my recipe HERE, you'll only need 4 so halve the recipe and make 4 8-inch pitas.
**For the tahini yogurt sauce: add 2 Tbsp tahini to a small mixing bowl then use the back of a spoon to press tahini against bowl to smooth. Mix in 1 cup plain Greek yogurt, 1 Tbsp fresh lemon juice, 1/2 tsp minced garlic, 2 Tbsp minced parsley, mint or cilantro. Season with salt and pepper to taste.
Recipe source: Chicken inspired by my Grilled Moroccan Chicken and NYT