Savor the flavors of the Middle East with this homemade chicken shawarma!
Shawarma, a popular street food, traditionally involves meat stacked on a vertical rotisserie and shaved off to order. This oven-baked version brings this delicious dish right to your kitchen!
The blend of warm spices like cumin, paprika, and a hint of cinnamon creates a flavor explosion.
The tender, juicy meat pairs perfectly with fresh, crisp vegetables and a dollop of creamy garlic sauce, all wrapped in a warm pita.
Why You’ll Love This Chicken Shawarma
Culinary Adventure: Chicken shawarma offers a delightful culinary journey with its rich blend of Middle Eastern spices.
Easy Prep: It’s a breeze to prepare, requiring minimal effort and time to prepare the marinade and put the chicken in the oven.
Crowd-Pleaser: Perfect for gatherings, it’ll impress guests with its aromatic spices and visually appealing presentation.
Unforgettable Taste: The combination of garlic, lemon, and a medley of spices creates a mouthwatering flavor.
Ingredients
- Boneless, Skinless Chicken Thighs: The star of the show, delivering juicy, flavorful meat that stands up to bold spices.
- Onion: Thinly sliced and caramelized, it adds a sweet and savory backbone to the dish.
- Garlic: The potent flavor permeates the chicken during marinating.
- Olive Oil: Heart-healthy oil helps the spices adhere to the meat and promotes browning.
- Lemon Juice: It brightens up the marinade and provides a tangy counterpoint to the spices.
- Shawarma Spice Blend: It infuses the chicken with authentic Middle Eastern flavor.
- Chopped Fresh Parsley: It adds a pop of freshness and color to the finished dish.
How to Make Chicken Shawarma
Here’s how to recreate this world-famous dish.
1. Make the marinade. In a large bowl, mix together the olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt and pepper to make the shawarma spice marinade.
2. Marinate the chicken. Add the chicken thighs and onion to the bowl and toss well to coat evenly with the marinade. Cover and refrigerate for at least 1 hour or overnight for maximum flavor.
3. Preheat the oven. Preheat your oven to 425°F. Transfer the marinated chicken and onions to a large baking sheet.
4. Bake the chicken. Bake for 30-40 minutes, turning once halfway through, until the chicken is cooked through and browned. For extra crispy edges, broil on high for the last 2-3 minutes.
5. Slice the meat. Remove from the oven and let the chicken rest for a few minutes. Slice into thin shawarma-style shavings.
6. Serve. Serve on warm pita bread with toppings like shredded lettuce, chopped tomatoes, cucumbers, and garlic sauce. You can also serve it on a plate with rice, salads, and hummus on the side.
Tips for the Best Chicken Shawarma
Here are my best tips and tricks to make the most of this dish.
- Let it marinate. For maximum flavor penetration, marinate the chicken in the shawarma spice mix for at least 8 hours or overnight in the fridge.
- Crisp it up. For restaurant-style crispy edges on your chicken, broil on high heat for the last 2-3 minutes of the cooking time.
- Let it rest. After baking, let the chicken rest for 5-10 minutes before slicing so the juices can redistribute and the meat stays moist.
- Thin is in. To get that classic shawarma texture and appearance, slice or shave the cooked chicken into thin strips instead of chunks.
- Plate it up. Instead of serving with pita bread, serve the sliced chicken on a platter with rice, salads, hummus, and baba ganoush.
How to Store
If you have leftovers, follow these steps so you can enjoy them again.
To Store: Place leftovers in an air-tight container and refrigerate for up to 3-4 days. Separate the meat from any fresh toppings or sauces to maintain quality.
To Freeze: Wrap the meat tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
To Reheat: Warm the meat in a skillet over medium heat for 3-5 minutes, stirring occasionally. Or microwave for 1-2 minutes, checking and stirring halfway through.
Chicken Shawarma
6
servings10
minutes40
minutes317
kcalSavor the taste of the Middle East with this chicken shawarma recipe! Since it’s made in the oven, it’s quick, easy, and so full of flavor.
Ingredients
2 lbs boneless, skinless chicken thighs
4 cloves garlic, minced
1 onion, thinly sliced
1/4 cup olive oil
1/4 cup lemon juice
2 tsp ground cumin
2 tsp paprika
1 tsp ground coriander
1 tsp turmeric
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
Chopped fresh parsley for garnish
Instructions
- In a large bowl, mix together the olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt and pepper to make the shawarma spice marinade.
- Add the chicken thighs and onion to the bowl and toss well to coat evenly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
- Preheat your oven to 425°F. Transfer the marinated chicken and onions to a large baking sheet.
- Bake for 30-40 minutes, until the chicken is cooked through and browned, turning once halfway through. For extra crispy edges, broil on high for the last 2-3 minutes.
- Remove from the oven and let the chicken rest for a few minutes. Slice into thin shawarma-style shavings.
- Serve the chicken shawarma on warm pita bread with toppings like shredded lettuce, chopped tomatoes, cucumbers, and garlic sauce. Or serve it as a plate with rice, salads and hummus on the side.
