Description
This Oven-Roasted Chicken Shawarma recipe offers a flavorful and easy way to enjoy the iconic Middle Eastern street food at home. Marinated in a blend of warm spices, garlic, lemon juice, yogurt, and olive oil, the chicken thighs are tender and juicy with a perfect char from baking. Ideal for serving with pita bread, rice, or salads, this dish brings rich, aromatic flavors to your dinner table with minimal prep and straightforward roasting.
Ingredients
Scale
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)
Instructions
- Prepare the marinade: In a large bowl, combine ground cumin, paprika, turmeric, cinnamon, cayenne pepper, minced garlic, lemon juice, plain yogurt, olive oil, salt, and black pepper. Stir well until all ingredients are thoroughly mixed into a smooth marinade.
- Marinate the chicken: Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is evenly coated with the flavorful mixture for maximum taste absorption.
- Refrigerate to infuse flavors: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, preferably overnight, allowing the spices and yogurt to tenderize and deeply flavor the chicken.
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it reaches an ideal temperature for roasting chicken shawarma with a slightly charred finish.
- Prepare the baking sheet: Line a baking sheet with aluminum foil or parchment paper to prevent sticking and make cleanup easier after roasting.
- Arrange chicken on the sheet: Place the marinated chicken thighs in a single layer on the lined baking sheet, making sure the pieces have space between them for even cooking.
- Roast the chicken: Bake in the preheated oven for 30 to 40 minutes until the chicken is fully cooked through and has developed slightly charred edges for an authentic shawarma texture.
- Rest the chicken: After baking, remove the chicken from the oven and let it rest for 5 minutes. This helps the juices redistribute, keeping the chicken moist and tender.
- Slice or shred: Cut the chicken into strips or shred it finely, depending on your serving preference, to mimic traditional shawarma presentation.
- Garnish and serve: Optionally, sprinkle fresh parsley over the chicken for a bright, fresh finish and serve warm.
- Enjoy with accompaniments: Pair the chicken shawarma with warm pita bread, steamed rice, or a fresh salad for a complete and satisfying meal.
Notes
- For best flavor, marinate the chicken overnight but at least 1 hour is necessary.
- Adjust cayenne pepper according to your preferred spice level.
- You can substitute chicken thighs with chicken breasts, but thighs will yield juicier results.
- Line the baking sheet with foil or parchment to simplify cleanup and prevent sticking.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Use full-fat yogurt for creamier marinade and tenderness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
