Oven-Roasted Chicken Shawarma Recipe
If you’ve ever wished you could bring the intoxicating aroma and irresistible flavors of your favorite Middle Eastern chicken shawarma spot right into your home kitchen, this Oven-Roasted Chicken Shawarma is about to become your new go-to recipe. Juicy, perfectly seasoned chicken gets roasted until golden and tender, then sliced and tucked into pillowy pita with all the fixings. This dish is vibrant, deeply spiced, and incredibly easy to pull together with just a handful of pantry staples. Whether you’re hosting friends or just craving a flavor-packed weeknight dinner, this recipe will have everyone swooning.
Ingredients You’ll Need
You’ll be amazed at how a few basic (but essential!) ingredients transform humble chicken into something truly magical. Every spice, oil, and citrus note here plays its own delightful part, giving you that signature shawarma flavor right from your oven.
- Chicken thighs: Boneless, skinless thighs stay juicy and soak up all the marinade goodness.
- Olive oil: Adds richness and helps the spices meld beautifully with the chicken.
- Garlic: Three minced cloves infuse every bite with aromatic depth—fresh is best!
- Ground cumin: Earthy and nutty, it’s a shawarma essential for warmth and complexity.
- Ground coriander: A citrusy, floral note that balances the savory flavors.
- Smoked paprika: Boosts color and adds a subtle, smoky kick that makes the chicken irresistible.
- Ground turmeric: Lends a beautiful golden hue and mild, peppery undertone.
- Ground cinnamon: Just a touch brings cozy, sweet warmth to the spice blend.
- Salt: Essential for bringing out all those big, bold flavors.
- Black pepper: A half teaspoon adds the right amount of zing and rounds out the spice blend.
- Cayenne pepper (optional): For those who love a little heat, this brings the spice party up a notch.
- Lemon juice: Freshly squeezed is crucial for a perky, citrusy finish that makes the marinade sing!
How to Make Oven-Roasted Chicken Shawarma
Step 1: Whip Up the Marinade
Start things off by gathering a large bowl and adding the olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, pepper, cayenne (if you’re feeling bold), and fresh lemon juice. Give it all a thorough whisk until you see a gorgeous golden marinade form. It’s not just about mixing; it’s about infusing every drop with flavor so your chicken gets coated in pure shawarma magic.
Step 2: Marinate the Chicken
Add your chicken thighs to the bowl, tossing them gently but thoroughly so that every piece is enveloped by those aromatic spices. Cover the bowl and pop it into the fridge for at least one hour, but if you can plan ahead, let it hang out for up to 12 hours to really let the flavors settle in deeply. The longer the marinating time, the juicier and more flavorful your oven-roasted chicken shawarma will be.
Step 3: Get Ready to Roast
When you’re about ready to cook, preheat your oven to 425°F and line a baking sheet with parchment paper. This little sheet ensures easy cleanup and also prevents the chicken from sticking. Arrange the marinated thighs in a single, even layer—don’t overcrowd, so they can roast rather than steam.
Step 4: Roast to Perfection
Slide your tray of marinated chicken into the hot oven and let it roast for 25 to 30 minutes, flipping the thighs halfway through for perfectly even caramelization. You’re looking for slightly charred edges and an internal temperature of 165°F. If you love those crisp, crackly bits, broil the chicken for the final 2 to 3 minutes—just keep an eye on it so it doesn’t go too far!
Step 5: Rest and Slice
As tempting as it may be to dive right in, let the chicken rest for 5 minutes as its juices settle. Then slice into thin, shawarma-style strips. This little pause makes all the difference in keeping every bite tender and juicy—totally worth the wait!
How to Serve Oven-Roasted Chicken Shawarma
Garnishes
Pile your oven-roasted chicken shawarma high with fresh lettuce, juicy tomato slices, cool cucumber, and punchy red onion. A generous drizzle of tahini or garlic sauce really brings all the flavors together and adds a luscious, creamy finishing touch.
Side Dishes
This shawarma shines with classic sides like warm pita bread, fluffy rice pilaf, or a simple chopped salad tossed with lemon and herbs. For something lighter, serve the chicken over a crisp green salad—perfect for a protein-packed lunch or summer supper.
Creative Ways to Present
Serve oven-roasted chicken shawarma as a crowd-pleasing DIY pita bar for family gatherings, or tuck the sliced chicken into lettuce cups for a gluten-free spin. You can even top flatbread pizza with shawarma, feta, and olives for a Middle Eastern-inspired twist. Leftovers make fantastic grain bowls or wraps for lunch the next day!
Make Ahead and Storage
Storing Leftovers
Leftover oven-roasted chicken shawarma keeps beautifully in an airtight container in the fridge for up to 4 days. The spices seem to deepen overnight, making the next-day chicken extra flavorful—perfect for easy lunches or meal prep.
Freezing
This chicken freezes wonderfully! Once cooled, transfer slices to freezer-safe bags or containers. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating for best results, and you’ll have a delicious shawarma fix anytime.
Reheating
To keep your oven-roasted chicken shawarma juicy, reheat gently in a covered skillet over medium-low heat with a splash of water or stock. You can also microwave individual portions for a quick bite, but don’t overdo it—just until warmed through.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, though you may want to trim a few minutes off the roasting time, since they cook quicker and can dry out if overbaked. Thighs are recommended for maximum juiciness and flavor, but go with what you have.
Is the marinade spicy with the cayenne pepper?
With just a quarter teaspoon of cayenne, you’ll get a gentle heat that won’t overpower the other spices. If you’re unsure about spice, you can leave it out or adjust to taste—it’s all about personal preference.
Do I have to marinate the chicken overnight?
While a longer marinating time really intensifies the flavors, you’ll still get fantastic results with just an hour. Even a little time in the marinade makes a big difference, so don’t stress if you’re short on time!
Can I grill instead of roast for this recipe?
You bet! Just preheat your grill to medium-high and cook the chicken for about 5-7 minutes per side, depending on thickness. You’ll get even smokier flavor and gorgeous grill marks while still enjoying all that shawarma goodness.
What’s the best way to keep the chicken moist when reheating?
The key is gentle heat! A skillet with a splash of water (and a quick cover) will warm the shawarma through without drying it out. If microwaving, do it in short bursts and cover the chicken with a damp paper towel to lock in moisture.
Final Thoughts
It’s truly amazing how easy it is to bring a Middle Eastern favorite into your own kitchen with this oven-roasted chicken shawarma recipe. The flavors are bold, the process is simple, and the results are absolutely delicious. I can’t wait for you to try it and make it a staple in your home as well!
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Oven-Roasted Chicken Shawarma Recipe
- Total Time: 40 minutes plus marinating time
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious Oven-Roasted Chicken Shawarma at home with this easy recipe. Juicy and flavorful chicken thighs seasoned with aromatic spices, roasted to perfection, and served in warm pita bread with your favorite toppings.
Ingredients
Chicken Shawarma:
- 2 pounds boneless, skinless chicken thighs
- 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 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- juice of 1 lemon
Instructions
- Prepare the Marinade: In a large bowl, combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, cayenne, and lemon juice. Add chicken thighs, coat well, cover, and refrigerate for 1-12 hours.
- Roast the Chicken: Preheat oven to 425°F. Place marinated chicken on a baking sheet lined with parchment paper. Roast for 25–30 minutes, flipping halfway, until cooked through and slightly charred.
- Rest and Serve: Let the chicken rest for 5 minutes before slicing into strips. Serve in warm pita with desired toppings.
Notes
- For crispier edges, broil the chicken for the last 2–3 minutes.
- Shawarma is also delicious over rice or salad.
- Prep Time: 10 minutes plus marinating time
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 260
- Sugar: 0 g
- Sodium: 460 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 140 mg
