5 from 42 votes
Oven Roasted Chicken Shawarma
This Oven Roasted Chicken Shawarma features boneless, skinless chicken thighs marinated in a blend of spices including cumin, paprika, coriander, cinnamon, and turmeric, combined with olive oil, lemon juice, and garlic. After marinating, the chicken is roasted until cooked through and crisped at the edges, providing a tender yet slightly crispy texture. This versatile dish can be served with warm pita bread, rice, or joined with fresh accompaniments like diced tomatoes, cucumbers, and a creamy tahini yogurt sauce for added flavor and balance.
Prep Time
20 mins
Cook Time
30 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 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.
Cup of Yum
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.