5 from 18 votes
Oven Roasted Chicken Shawarma
Oven Roasted Chicken Shawarma uses marinated bite-sized chicken pieces in a blend of olive oil, lemon juice, garlic, and Middle Eastern spices like cumin, paprika, and turmeric. Roasting at high heat with thinly sliced red onions delivers chicken with tender juicy interiors and nicely caramelized edges. A final quick sauté or broil step crisps the chicken intensively. It's designed to serve with flatbreads and can be accompanied by tzatziki, hummus, or a fresh Greek salad for contrast and balance.
Prep Time
15 mins
Cook Time
28 mins
Additional Time
1 hr
Servings:
5
Calories:
547 kcal
Course:
Dinner
Cuisine:
Mediterranean, Greek
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 5 Serving
Amount Per Serving
Calories 547
% 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.