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Homemade Oven Roasted Chicken Shawarma recipe photo

Oven Roasted Chicken Shawarma

This Oven Roasted Chicken Shawarma is bursting with flavor! Juicy chicken thighs marinated in aromatic spices, perfect for any night or special occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

  • 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 salt
  • 1 tsp 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

Equipment

  • Mixing bowl
  • Whisk
  • Sheet pan
  • Meat thermometer
  • Serving platter

Method
 

  1. 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.
  2. 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.
  3. Preheat your oven to 425°F (220°C).
  4. 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).
  5. Let the chicken rest for about 5 minutes before slicing into strips.
  6. 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.