Oven Roasted Chicken Shawarma
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
1 hr 50 mins
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Servings
4
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Course
Main Course
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Cuisine
Mediterranean
Oven Roasted Chicken Shawarma
Description
Oven Roasted Chicken Shawarma uses chicken thighs marinated in a blend of aromatic spices such as cumin, paprika, coriander, cinnamon, and turmeric, enhanced with garlic, fresh lemon juice, and olive oil. The marinating process infuses the chicken with a layered flavor profile. Roasting the chicken in a hot oven develops a crisp exterior while keeping the meat juicy inside. The method handsomely balances spice and acidity, making the chicken a flavorful main dish.
The dish's texture combines the tender, moist chicken meat with slightly crisp edges from roasting. It's commonly served in pita bread or over rice with fresh toppings like diced tomatoes, cucumbers, lettuce, onion, and feta cheese, which add brightness and contrasting textures. A tahini yogurt sauce made with tahini, plain Greek yogurt, lemon juice, garlic, and fresh herbs complements and cools the robust spices.
This recipe works well for a casual dinner or gathering where guests can customize their plates. The leftovers also reheat nicely, maintaining much of the original flavor and texture.
For the pita bread, consider halving your favorite recipe to make about 4 small pitas for serving.The tahini yogurt sauce combines tahini, Greek yogurt, lemon juice, garlic, and fresh herbs like parsley, mint, or cilantro; adjust salt and pepper to taste.Marinate the chicken between 1 to 6 hours in the refrigerator for optimal flavor infusion.
Ingredients
- 1/3 cup olive oil plus more for brushing
- 3 Tbsp lemon juice fresh
- 1 Tbsp garlic minced
- 1 1/2 tsp cumin ground
- 1 1/2 tsp paprika
- 1 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/4 tsp Turmeric
- 1 tsp salt freshly ground black pepper
- 1 tsp black pepper freshly ground black pepper
- 2 lbs chicken thighs trimmed, boneless, skinless
Optional serving suggestions
- pita bread warm
- flour tortillas
- cooked rice
- tahini yogurt sauce
- diced tomatoes
- cucumber diced
- lettuce chopped
- onion red, chopped
- feta cheese
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.
- Marinate chicken at least 1 hour and up to 6 hours in the refrigerator for best flavor.
User Reviews
Overall Rating
5
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