Oven Roasted Chicken Shawarma
If you’re looking for a flavor-packed dish that brings the warm, aromatic spices of the Middle East into your kitchen, then you’ve stumbled upon a gem! This Oven Roasted Chicken Shawarma recipe is not just a meal; it’s an experience. With succulent chicken thighs marinated in a blend of spices, a touch of citrus, and served with fresh toppings, it’s perfect for any night of the week or a special occasion. Serve it warm with pita bread, tortillas, or atop a bed of rice, and you’ve got yourself a feast.
What Sets This Recipe Apart
This Oven Roasted Chicken Shawarma stands out because it combines convenience with authenticity. The marinated chicken is roasted to perfection, creating a juicy and tender texture while infusing it with the warm flavors of cumin, paprika, and coriander. Unlike traditional shawarma which often requires a vertical rotisserie, this oven method is accessible and yields delicious results, making it an easy go-to for any home cook. Plus, it’s easily customizable with toppings, allowing everyone to build their perfect bite.
What You’ll Need
- 1/3 cup olive oil, plus more for brushing
- 3 tbsp fresh lemon juice
- 1 tbsp minced garlic
- 1 1/2 tsp ground cumin
- 1 1/2 tsp paprika
- 1 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/4 tsp turmeric
- 1 tsp each salt and freshly ground black pepper
- 2 lbs trimmed boneless, skinless chicken thighs
- Warm pita bread or flour tortillas or cooked rice for serving
- Tahini yogurt sauce (recipe below)
- Diced tomatoes
- Diced cucumbers
- Chopped lettuce
- Chopped red onion
- Feta cheese
Kitchen Gear Checklist
- Mixing bowl: For marinating the chicken.
- Whisk: To combine the marinade ingredients smoothly.
- Sheet pan: For roasting the chicken evenly.
- Meat thermometer: To ensure your chicken is cooked perfectly.
- Serving platter: To present your delicious shawarma.
Oven Roasted Chicken Shawarma — Do This Next
Step 1: Prepare the Marinade
In a large mixing bowl, whisk together the olive oil, fresh lemon juice, minced garlic, ground cumin, paprika, ground coriander, ground cinnamon, turmeric, salt, and pepper. This blend will be the flavorful embrace for your chicken.
Step 2: Marinate the Chicken
Add the trimmed chicken thighs to the bowl with the marinade. Use your hands or a spatula to ensure each piece is thoroughly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or preferably overnight for deeper flavor.
Step 3: Preheat the Oven
Preheat your oven to 425°F (220°C). This high temperature is essential for achieving that beautiful, roasted finish on the chicken.
Step 4: Roast the Chicken
Transfer the marinated chicken thighs to a sheet pan, arranging them in a single layer. Brush a bit more olive oil on top of the chicken for extra crispiness. Roast in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C).
Step 5: Let It Rest
Once cooked, remove the chicken from the oven and let it rest for about 5 minutes. This allows the juices to redistribute, ensuring each bite is tender and moist.
Step 6: Slice and Serve
Slice the chicken into strips and serve it warm with pita bread or tortillas, topped with your favorite fresh ingredients like diced tomatoes, cucumbers, chopped lettuce, and red onion. Drizzle with the tahini yogurt sauce and sprinkle feta cheese on top for a delightful finish.
Fresh Takes Through the Year
- Add seasonal vegetables like roasted bell peppers or zucchini for a summer twist.
- Incorporate fresh herbs like parsley or mint during spring for a refreshing touch.
- In the fall, serve with spiced roasted sweet potatoes for a heartier meal.
- In winter, add a warm grain salad with quinoa or farro on the side.
Troubles You Can Avoid
- Don’t rush the marinating process. Allowing the chicken to soak in the flavors overnight truly enhances the dish.
- Ensure your oven is fully preheated before roasting to achieve that golden exterior.
- Using bone-in chicken can lead to uneven cooking times; stick with boneless thighs for best results.
How to Store & Reheat
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave for a quick warm-up or place it in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
Quick Q&A
Can I use chicken breasts instead of thighs?
While you can use chicken breasts, thighs are recommended for their juiciness and flavor. If using breasts, be sure not to overcook them as they can dry out quickly.
What can I substitute for tahini in the yogurt sauce?
If you can’t find tahini, you can substitute it with a mixture of peanut butter and a little water to achieve a similar consistency, or simply use plain yogurt with your favorite spices.
Can I make this recipe in advance?
Absolutely! You can marinate the chicken a day ahead and roast it just before serving. This makes it an excellent option for meal prepping.
What should I serve with this dish?
Besides pita or tortillas, consider serving it with a side of tabbouleh, hummus, or a simple salad for a complete meal.
Bring It to the Table
When it’s time to gather around the table, let the aromas of your Oven Roasted Chicken Shawarma beckon your family or guests. Set up a shawarma station with all the fixings—warm bread, fresh vegetables, and that creamy tahini yogurt sauce. Encourage everyone to build their own wraps or bowls, creating a personalized meal that is not only delicious but also interactive. This dish is a celebration of flavors and fresh ingredients, showcasing the beauty of homemade cooking.
Your journey with Oven Roasted Chicken Shawarma is not just about following a recipe; it’s about creating connections through food, building flavors that resonate with your palate, and sharing moments around the table. Enjoy every bite!
Oven Roasted Chicken Shawarma
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the olive oil, fresh lemon juice, minced garlic, ground cumin, paprika, ground coriander, ground cinnamon, turmeric, salt, and pepper.
- Add the trimmed chicken thighs to the bowl with the marinade and ensure each piece is thoroughly coated. Cover and let marinate in the refrigerator for at least 1 hour, or preferably overnight.
- Preheat your oven to 425°F (220°C).
- Transfer the marinated chicken thighs to a sheet pan, brush with more olive oil, and roast for 25-30 minutes or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for about 5 minutes before slicing into strips.
- Serve warm with pita bread or tortillas, topped with fresh ingredients and tahini yogurt sauce.
Notes
- Allow the chicken to marinate overnight for the best flavor.
- Ensure the oven is fully preheated before roasting.
- Use boneless thighs for even cooking.
