Name: Oven-Roasted Chicken Shawarma
Prep time: 15 min
Cook time: PT-483625H48M17S
Total time: PT-483625H48M17S
Cuisine: Middle Eastern
Ingredients: Chicken & Marinade: 1.5 lbs (680g) boneless, skinless chicken thighs; 2 tsp ground cumin; 2 tsp ground paprika; 1 tsp ground turmeric; 1/2 tsp ground cinnamon; 1/2 tsp ground cayenne pepper (adjust to taste); 3 cloves garlic, minced; 2 tbsp fresh lemon juice; 1/2 cup plain yogurt (full-fat preferred); 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; Fresh parsley (optional, for garnish)

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Oven-Roasted Chicken Shawarma brings the rich, aromatic flavors of traditional Middle Eastern street food into your kitchen. This recipe offers a simplified approach by using the oven, making it accessible without compromising on the authentic taste and juicy tenderness of classic shawarma.

Why You’ll Love This Recipe

Authentic Flavor at Home – Enjoy the complex spices and textures of shawarma without the need for a vertical rotisserie.
Simple Preparation – Marinate and bake; the oven does the work, making it perfect for busy weeknights or meal prep.
Versatile Serving Options – Serve in pita bread, over rice, or atop a fresh salad to suit your preferences.
Healthier Alternative – Baking reduces the need for excessive oil, offering a lighter yet flavorful dish.
Crowd-Pleaser – Its customizable nature makes it suitable for various palates and dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs
Ground cumin
Ground paprika
Ground turmeric
Ground cinnamon
Ground cayenne pepper
Garlic cloves
Fresh lemon juice
Plain yogurt
Olive oil
Salt
Black pepper
Fresh parsley (optional, for garnish)

Directions

Prepare the Marinade:
- In a large bowl, combine ground cumin, paprika, turmeric, cinnamon, cayenne pepper, minced garlic, lemon juice, yogurt, olive oil, salt, and black pepper. Mix until a smooth paste forms.
Marinate the Chicken:
- Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Bake the Chicken:
- Arrange the marinated chicken thighs in a single layer on the prepared baking sheet. Bake for 30-40 minutes, or until the chicken is cooked through and slightly charred at the edges.
Rest and Slice:
- Let the chicken rest for 5 minutes after baking. Then, slice into strips or shred, as desired.
Serve:
- Serve the chicken shawarma warm, garnished with fresh parsley if desired. It pairs well with pita bread, rice, salads, or roasted vegetables.

Servings and Timing

Servings: 4
Prep Time: 15 minutes (plus marinating time)
Cooking Time: 30-40 minutes
Total Time: Approximately 1 hour (excluding marinating)
Calories: Approximately 300 kcal per serving

Variations

Spice Level Adjustment: Modify the amount of cayenne pepper to control the heat.
Protein Alternatives: Substitute chicken with lamb, beef, or tofu for different flavor profiles.
Grill Option: For a smoky flavor, grill the marinated chicken instead of baking.
Herb Infusion: Add chopped fresh herbs like cilantro or mint to the marinade for an aromatic twist.
Vegetable Addition: Include sliced onions or bell peppers on the baking sheet to roast alongside the chicken.

Storage/Reheating

Storage: Place leftovers in an airtight container and refrigerate for up to 3 days.
Reheating: Warm the chicken in a skillet over medium heat or in the oven at 350°F (175°C) until heated through. Avoid microwaving to maintain texture.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, but thighs are preferred for their juiciness and flavor. If using breasts, monitor cooking time to prevent dryness.

2. Is it necessary to marinate the chicken overnight?

While not mandatory, marinating overnight enhances the depth of flavor.

3. Can I freeze the marinated chicken?

Yes, you can freeze the marinated chicken for up to 3 months. Thaw in the refrigerator before baking.

4. What sides pair well with chicken shawarma?

Common sides include hummus, tabbouleh, pickled vegetables, and garlic sauce.

5. How do I achieve a charred effect without a grill?

Baking at high heat helps, and broiling for the last few minutes can add a charred effect.

6. Can I make this recipe dairy-free?

Yes, substitute yogurt with a dairy-free alternative like coconut yogurt.

7. What type of yogurt is best for the marinade?

Plain, full-fat yogurt is ideal for its creaminess and tang.

8. How can I make the shawarma gluten-free?

Ensure all ingredients, especially spices, are gluten-free, and serve with gluten-free sides.

9. Can I cook the chicken in a slow cooker?

While possible, baking or grilling is recommended for the traditional texture and flavor.

10. How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven until warmed through.

Conclusion

Oven-Roasted Chicken Shawarma offers a convenient and delicious way to enjoy a beloved Middle Eastern dish at home. Its rich marinade and tender texture make it a versatile addition to any meal, whether wrapped in warm pita, served over grains, or atop a fresh salad. This recipe is sure to become a favorite for its simplicity and authentic taste.

Oven-Roasted Chicken Shawarma

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Author: sara
Total Time: ~1 hour (excluding marinating)
Yield: 4 servings
Diet: Gluten Free

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Description

Oven-Roasted Chicken Shawarma brings the bold, aromatic flavors of Middle Eastern street food into your home. This easy recipe delivers juicy, spiced chicken with minimal effort—simply marinate, bake, and enjoy! Perfect for wraps, rice bowls, or salads, this dish is a healthy, flavorful meal that’s sure to be a crowd-pleaser.

Instructions

1. Prepare the Marinade

In a large bowl, mix cumin, paprika, turmeric, cinnamon, cayenne, minced garlic, lemon juice, yogurt, olive oil, salt, and black pepper until well combined.

2. Marinate the Chicken

Add chicken thighs to the marinade, coating each piece thoroughly.
Cover and refrigerate for at least 1 hour (preferably overnight) for deeper flavor.

3. Preheat the Oven

Preheat oven to 425°F (220°C).
Line a baking sheet with aluminum foil or parchment paper for easy cleanup.

4. Bake the Chicken

Arrange marinated chicken thighs in a single layer on the baking sheet.
Bake for 30-40 minutes, or until fully cooked and slightly charred at the edges.