Roasted Chicken Shawarma

Why You’ll Love This Recipe

This oven-baked chicken shawarma is a convenient and healthy alternative to takeout. The marinade, rich with aromatic spices and yogurt, ensures the chicken remains tender and flavorful. It's versatile enough to be served in pita bread, over rice, or atop a fresh salad, making it suitable for various meal preferences. Plus, with minimal hands-on time, it's perfect for both weeknight dinners and meal prep.

Ingredients

• 2 pounds boneless, skinless chicken thighs (approximately 6-8 pieces)
• ¼ cup yogurt
• 2 tablespoons lemon juice
• 1 large garlic clove, minced (or 2 small cloves)
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil

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

Directions

1. Preheat Oven: Set your oven to 450°F (230°C).
2. Prepare Marinade: In a large bowl or ziplock bag, combine the yogurt, lemon juice, minced garlic, ground coriander, ground cumin, ground cardamom, smoked paprika, cayenne pepper, salt, black pepper, and olive oil. Mix until fully combined.
3. Marinate Chicken: Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. For best results, let the chicken marinate for at least 1 hour, or overnight in the refrigerator.
4. Bake: Arrange the marinated chicken thighs in a single layer on a large baking dish. Bake uncovered for 30-35 minutes, or until the chicken is charred on the outside and cooked through.
5. Rest and Slice: Remove the chicken from the oven and allow it to rest for 5-10 minutes. Then, slice the chicken into thin pieces.
6. Serve: Serve the sliced chicken in pita bread along with shawarma sauce and veggies, or over a salad.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Preparation Time: 5 minutes (plus marinating time)
• Cooking Time: 30-35 minutes
• Total Time: 35-40 minutes (excluding marinating time)

Variations

• Protein Options: Substitute chicken thighs with boneless, skinless chicken breasts, beef, or lamb for different flavor profiles.
• Spice Level: Adjust the amount of cayenne pepper to control the heat level according to your preference.
• Serving Styles: Serve the shawarma over rice, in a wrap, or as part of a salad bowl with fresh vegetables and your choice of dressing.

Storage/Reheating

• Storage: Place any leftover chicken in an airtight container and refrigerate for up to 3 days.
• Reheating: Reheat the chicken in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Alternatively, microwave on medium power until heated.

FAQs

What is Chicken Shawarma?

Chicken Shawarma is a Middle Eastern dish consisting of marinated chicken that's traditionally cooked on a vertical rotisserie. This oven-baked version replicates the flavors using a home oven.

Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts can be used. Keep in mind that breasts may be less juicy than thighs, so monitor the cooking time to prevent drying out.

How long should I marinate the chicken?

For optimal flavor, marinate the chicken for at least 1 hour. Marinating overnight in the refrigerator will yield even better results.

What can I serve with Chicken Shawarma?

Common accompaniments include pita bread, shawarma sauce, lettuce, onions, tomatoes, and pickles. It can also be served over rice or as part of a salad.

Is this recipe spicy?

The recipe includes cayenne pepper for a mild heat. You can adjust the amount to make it more or less spicy according to your preference.

Can I grill the chicken instead of baking it?

Yes, grilling the marinated chicken over medium-high heat until cooked through will impart a smoky flavor that's traditional in shawarma.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is charred on the outside.

Can I freeze the marinated chicken?

Yes, you can freeze the marinated chicken in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before baking.

What type of yogurt should I use?

Plain, unsweetened yogurt is recommended. Greek yogurt can also be used for a thicker marinade.

How can I make a dairy-free version?

Substitute the yogurt with a dairy-free alternative, such as coconut yogurt, to make the recipe dairy-free.

Conclusion

This Easy Oven-Baked Chicken Shawarma offers a flavorful and convenient

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Roasted Chicken Shawarma

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• Author: Ava
• Total Time: 40 minutes
• Yield: 4 Servings
• Diet: Gluten Free

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Description

Enjoy the bold flavors of Middle Eastern Chicken Shawarma with this easy oven-baked recipe! Marinated in a blend of yogurt, lemon, garlic, and warm spices, the chicken turns out juicy, tender, and full of flavor. Perfect for wraps, rice bowls, or salads, this homemade shawarma is a healthier and more accessible alternative to takeout.

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Ingredients

• 2 lbs boneless, skinless chicken thighs (about 6-8 pieces)
• ¼ cup yogurt
• 2 tbsp lemon juice
• 1 large garlic clove, minced (or 2 small cloves)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp ground cardamom
• 1 tsp smoked paprika
• 1 tsp cayenne pepper (adjust for spice preference)
• 1 tsp salt
• ½ tsp black pepper
• 3 tbsp olive oil

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Instructions

1. Preheat Oven: Set oven to 450°F (230°C).
2. Prepare Marinade: In a large bowl, mix yogurt, lemon juice, garlic, spices, salt, pepper, and olive oil until well combined.
3. Marinate Chicken: Coat the chicken thighs evenly in the marinade. For best flavor, refrigerate for at least 1 hour or overnight.
4. Bake: Arrange chicken in a single layer on a baking dish. Bake uncovered for 30-35 minutes until cooked through and slightly charred.
5. Rest & Slice: Let the chicken rest for 5-10 minutes before slicing into thin strips.
6. Serve: Enjoy in pita bread with shawarma sauce and veggies, over rice, or as part of a salad bowl.

Notes

• Protein Variations: Substitute chicken thighs with chicken breasts, beef, or lamb.
• Serving Ideas: Wrap in pita, serve over rice, or use in a salad bowl.
• Spice Level: Adjust cayenne pepper to make it milder or spicier.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or microwave on medium power.
• Make-Ahead: Marinate chicken ahead and freeze for up to 3 months.

• Prep Time: 5 minutes
• Cook Time: 30minutes
• Category: Main Course
• Method: Baking
• Cuisine: Middle Eastern