Description
This Oven-Roasted Chicken Shawarma recipe features tender boneless chicken thighs marinated in a fragrant blend of Middle Eastern spices and yogurt, then baked to juicy perfection with slightly charred edges. It’s a flavorful and convenient twist on classic shawarma, perfect for serving with pita, rice, or salads.
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, yogurt, olive oil, salt, and black pepper. Mix well until all ingredients are incorporated.
- Coat the chicken: Add the chicken thighs to the marinade and thoroughly coat each piece, ensuring the marinade covers all surfaces of the chicken.
- Marinate: Cover the bowl and refrigerate the chicken for at least 1 hour, preferably overnight, to allow the flavors to deeply infuse.
- Preheat the oven: Set your oven to 425°F (220°C) to get it hot and ready for roasting the chicken.
- Prepare baking sheet: Line a baking sheet with aluminum foil or parchment paper to facilitate easy cleanup after cooking.
- Arrange chicken: Place the marinated chicken thighs in a single layer on the prepared baking sheet, ensuring they are spaced evenly.
- Roast the chicken: Bake in the preheated oven for 30-40 minutes until the chicken is fully cooked and the edges are slightly charred for authentic flavor.
- Rest the chicken: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute.
- Slice or shred: Cut the chicken into strips or shred it based on your serving preference.
- Serve: Serve the warm chicken garnished with fresh parsley if desired. Enjoy with pita bread, over rice, or atop a salad.
Notes
- Marinating overnight enhances the depth of flavor but a minimum of 1 hour works well too.
- Adjust cayenne pepper to control the heat level according to your taste.
- Using bone-in chicken thighs can increase cooking time but adds even more juiciness.
- For easier cleanup, use parchment paper or foil on your baking tray.
- Leftover chicken shawarma can be stored in an airtight container in the refrigerator for up to 3 days.
