Description
This Oven-Roasted Chicken Shawarma recipe features tender boneless, skinless chicken thighs marinated in a flavorful blend of Middle Eastern spices, yogurt, garlic, and lemon juice, then oven-baked to juicy perfection with slightly charred edges. It’s a healthier, easy-to-make alternative to traditional shawarma that you can serve with pita bread, 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, mix ground cumin, paprika, turmeric, cinnamon, cayenne pepper, minced garlic, fresh lemon juice, plain yogurt, olive oil, salt, and black pepper until well combined, creating a rich and aromatic marinade base.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade and coat each piece thoroughly to ensure the flavors penetrate the meat evenly.
- Refrigerate: Cover the bowl and refrigerate the marinated chicken for at least 1 hour, preferably overnight, to allow the spices to infuse deeply into the chicken for enhanced flavor.
- Preheat the Oven: Preheat your oven to 425°F (220°C) to get it ready for roasting the chicken to tender and slightly charred perfection.
- Prepare Baking Sheet: Line a baking sheet with aluminum foil or parchment paper to make cleanup easier after baking.
- Arrange Chicken: Place the marinated chicken thighs in a single layer on the prepared baking sheet, ensuring they have space to cook evenly.
- Bake: Bake the chicken in the preheated oven for 30 to 40 minutes, or until the chicken is fully cooked through and develops slightly charred edges for that classic shawarma flavor.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute and retain moisture.
- Slice or Shred: Slice the chicken into strips or shred it depending on how you prefer to serve your shawarma.
- Garnish and Serve: Serve the chicken warm, optionally garnished with freshly chopped parsley for a fresh herbal touch.
- Serving Suggestions: Enjoy the chicken shawarma with pita bread, on top of rice, or paired with a fresh salad for a complete meal.
Notes
- For best flavor, marinate the chicken overnight, but at least 1 hour is necessary.
- If you prefer less heat, reduce or omit the cayenne pepper.
- Using full-fat yogurt helps tenderize the chicken and adds creaminess to the marinade.
- Make sure to let the chicken rest after baking to keep it juicy.
- Leftovers can be stored in the refrigerator up to 3 days and reheated gently.
