Oven Chicken Shawarma
Bring the irresistible aromas of the Middle Eastern street-food classic right to your home kitchen with this easy, perfectly spiced oven-roasted chicken shawarma.
Ingredients
- •2 lbs boneless skinless chicken thighs (900g), cut into thin strips
- •3 tablespoons olive oil
- •3 cloves garlic, minced
- •1 tablespoon ground cumin
- •1 tablespoon ground coriander
- •1 tablespoon smoked paprika
- •1 teaspoon ground turmeric
- •1/2 teaspoon ground cinnamon
- •1/2 teaspoon cayenne pepper (optional)
- •1 lemon, juiced
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1 large onion, thinly sliced
- •Warm pita bread and tahini sauce for serving
Instructions
- 1
Preheat your oven to 425°F (220°C) and lightly grease a large rimmed baking sheet.
- 2
In a large bowl, whisk together the olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, lemon juice, salt, and black pepper.
- 3
Add the chicken strips and sliced onions to the bowl, tossing thoroughly until every piece of chicken is evenly coated in the spiced oil marinade.
- 4
Spread the chicken and onion mixture in a single, even layer across the prepared baking sheet, ensuring the pieces aren't overly crowded to promote browning.
- 5
Roast in the preheated oven for 25 to 30 minutes, tossing halfway through, until the chicken is fully cooked through and beautifully caramelized on the edges.
- 6
Switch the oven to broil for the final 2 to 3 minutes of cooking if you want extra crispy, charred edges.
- 7
Remove from the oven, let it rest for 5 minutes, then serve hot wrapped in warm pita bread with a generous drizzle of tahini sauce.
💡 Chef tips
- For even deeper flavor, you can marinate the chicken in the spice mixture for up to 24 hours in the refrigerator before baking.
- Chicken breasts can be substituted for thighs, but be sure to reduce the cooking time slightly to prevent them from drying out.
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days and reheat gently in a skillet.
✅ How it should turn out
The finished shawarma features tender, juicy strips of chicken with deeply spiced, caramelized edges that release a fragrant aroma of warm toasted spices and garlic.