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