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5.0 from 42 votes

Oven Roasted Chicken Shawarma

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. In a mixing bowl or liquid measuring cup, whisk together the olive oil, lemon juice, garlic, cumin, paprika, coriander, cinnamon, turmeric, salt and pepper.
  2. Place chicken in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air.
  3. Rub marinade over chicken, transfer chicken to refrigerator and allow to marinate at least 1 hour and up to 6 hours. 
  4. Preheat oven to 425 degrees F. Brush a rimmed 18 by 13-inch, preferably dark coated, baking sheet with 1 Tbsp olive oil. 
  5. 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. 
  6. 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