Oven Roasted Chicken Shawarma
User Reviews
5
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Prep Time
15 mins
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Cook Time
28 mins
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Additional Time
1 hr
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Servings
5
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Calories
547 kcal
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Course
Dinner
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Cuisine
Mediterranean, Greek
Oven Roasted Chicken Shawarma
Description
Oven Roasted Chicken Shawarma combines chicken thighs or breasts marinated in a robust mixture of olive oil, freshly squeezed lemons, garlic, and an aromatic blend of cumin, paprika, turmeric, and red pepper flakes. The marinade develops flavor and tenderizes the chicken, which is then spread on a sheet pan with red onions and baked at 425°F for about 25 minutes. The high roasting temperature creates a caramelized surface while keeping the meat juicy inside. Finishing the chicken quickly in a hot pan or under the broiler enhances crispy bits and deepens flavor.
The spiced chicken pairs well with soft pita or naan bread, accompanied by garlic or tzatziki sauces, offering a creamy and cooling contrast to the bold spices. Fresh salads with tomatoes, cucumbers, and feta add brightness alongside the warm chicken. Serving it wrapped in flatbread makes for a satisfying meal or snack.
The notes suggest marinating the chicken for a minimum of 1 hour but preferably overnight or 4 hours for better flavor penetration. The chicken can also be grilled over medium heat with oil to prevent sticking, cooking roughly 5-6 minutes per side until it reaches 165°F to ensure doneness. Incorporation of turmeric-seasoned rice or hummus can enhance the meal's variety and texture.
Ingredients
- 2 1/2 lbs. chicken thighs or breasts
- 2/3 cup extra-virgin olive oil
- 2 to 3 large lemon juiced, plural
- 6 garlic minced, cloves
- 1 1/2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1/2 teaspoon Turmeric
- 1/2 teaspoon red pepper flakes
- 1 to 2 red onions (thinly sliced)
Instructions
- Start by marinating the chicken. Cut the chicken into bite-size pieces. Place in a bowl or large Ziploc bag. Make the marinade by combining extra-virgin olive oil, fresh lemon juice, garlic, and spices. Let marinate for at least 1 hour. I suggest marinating it overnight if at all possible or for at least 4 hours.
- Once the chicken is done marinating, heat the oven to 425 degrees. Drizzle olive oil on a sheet pan. Spread the chicken evenly on a sheet pan. Place red onions all over the chicken. Bake for 25 minutes.
- To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the chicken, and sauté until everything curls tight in the heat or set the oven to broil and place the baking sheet on the top rack and broil for 2 minutes.
- Remove from the oven and taste for seasonings. Serve with the options below.
Notes
- Marinate the chicken for at least one hour; overnight marination improves flavor.
- Chicken can be grilled over medium heat instead of oven-roasted; brush grill with oil to avoid sticking.
- Cook chicken to an internal temperature of 165°F for safety and juiciness.
- Serve with warm pita or naan bread and sauces like tzatziki, garlic sauce, or hummus.
- Fresh salads with tomatoes, cucumbers, and feta cheese complement the dish.
- Turmeric-seasoned basmati rice is a flavorful side option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 8g | 3% |
| Protein | 49g | 98% |
| Fat | 35g | 54% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Sodium | 969mg | 40% |
| Potassium | 984mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 214IU | 4% |
| Vitamin C | 31mg | 34% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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