Description
This Oven-Roasted Chicken Shawarma recipe offers a flavorful and aromatic Middle Eastern dish featuring juicy, marinated chicken thighs roasted to perfection. It’s a simple, healthy alternative to traditional shawarma without the need for a grill or rotisserie, making it perfect for home cooking. Serve it wrapped in pita with fresh vegetables and your favorite sauce for an authentic and satisfying meal.
Ingredients
Scale
For the Chicken Shawarma:
- 2 lbs boneless skinless chicken thighs
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
For Serving (optional):
- Warm pita or flatbread
- Chopped lettuce
- Sliced cucumbers
- Sliced tomatoes
- Sliced red onion
- Tzatziki or garlic sauce
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, minced garlic, lemon juice, ground cumin, ground paprika, ground coriander, turmeric, cinnamon, optional cayenne pepper, salt, and black pepper until well combined, creating a flavorful marinade for the chicken.
- Marinate the Chicken: Add the boneless skinless chicken thighs to the marinade and toss until each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to deeply infuse the chicken.
- Preheat the Oven: Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil to prevent sticking and make cleanup easier.
- Roast the Chicken: Arrange the marinated chicken thighs in a single layer on the prepared baking sheet, ensuring they aren’t crowded. Roast in the preheated oven for 25–30 minutes, flipping the pieces halfway through to ensure even cooking and slight charring on the edges.
- Rest and Slice: Once cooked through, remove the chicken from the oven and let it rest for 5 minutes. This helps the juices redistribute, keeping the meat moist. After resting, slice or shred the chicken as desired.
- Serve: Serve the oven-roasted chicken shawarma warm, stuffed into pita or flatbread with your choice of fresh toppings such as chopped lettuce, cucumbers, tomatoes, red onion, and a dollop of tzatziki or garlic sauce for added creaminess and flavor.
Notes
- Leftover chicken shawarma is excellent for adding to salads, grain bowls, or wraps for easy meals.
- For crispier edges, broil the chicken for the last 2–3 minutes of cooking, watching carefully to avoid burning.
- Chicken breast can be used instead of thighs, but thighs remain juicier and more flavorful.
- To keep this recipe gluten-free, omit the pita or serve with gluten-free flatbread alternatives.
- Prep Time: 15 minutes (plus minimum 1 hour marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 portion (without pita)
- Calories: 260
- Sugar: 1g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 115mg
