Oven Roasted Chicken Shawarma

01.09.2018

Chicken Shawarma is all of my dinner dreams come true! This Middle Eastern inspired chicken is boasting with a delicious blend of spices, it’s perfectly golden brown with a tender interior and crisp edges and it’s so easy to make.

Chicken Shawarma sliced and shown in a serving bowl with lemon wedges and parsley

Chicken Shawarma Baked in the Oven

This Chicken Shawarma starts out with a a bright and earthly well spiced lemony marinade. Meaning total flavor infusion, no boring chicken here.

Then it’s roasted to golden brown perfection and served over pita or rice along with all of your favorite toppings.

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What to Serve with Chicken Shawarma?

  • Healthy option – serve with brown basmati rice.
  • Low carb option – serve with roasted veggies.
  • Comfort food option – serve with homemade pita bread

Chicken Shawarma shown here served in pita bread with a side of greek salad on a serving plate

Ingredients for This Recipe

  • Olive oil
  • Lemon
  • Garlic
  • Spices including cumin, paprika, coriander, cinnamon and turmeric
  • Salt and pepper
  • Boneless, skinless chicken thighs

Scroll below for full printable recipe.

How to Make Chicken Shawarma

  • In a mixing bowl or liquid measuring cup whisk together the olive oil, lemon juice, garlic, cumin, paprika, coriander, cinnamon, turmeric, salt and pepper.
  • Place chicken in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air.
  • Rub marinade over chicken, transfer chicken to refrigerator and allow to marinate at least 1 hour and up to 6 hours.
  • Preheat oven to 425 degrees. Brush a rimmed 18 by 13-inch, preferably dark coated, baking sheet with 1 Tbsp olive oil.
  • Remove chicken from marinade and space evenly apart on baking sheet. Roast in preheated oven until cooked through and edges are crisp, about 30 – 40 minutes.
  • Remove from oven and allow to rest 2 minutes then cut into bits. Serve in pita or with rice along with desired toppings.

Chicken Shawarma sliced and layered in a serving bowl

Use a Dark Coated Baking Sheet for Better Browning

And like I mentioned in the recipe a dark heavy baking sheet really does make a difference here. I don’t recommend using them for cookies and other baked goods because they over-brown things but that’s what we want here – some browning. (You can get them on Amazon, of course).

A dark roasting pan should work well too. If you don’t have either of those a regular aluminum baking sheet works too you just won’t get as much browning.

Chicken Shawarma layered over pita bread with various toppings including lettuce, tomatoes, feta, red onion, and a tahini sauce

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Print

Oven Roasted Chicken Shawarma

5 from 13 votes

This Middle Eastern inspired chicken is boasting with a delicious blend of spices, it's perfectly golden brown with a tender interior and crisp edges and it's so easy to make! Great for making year round since no grill is required.

Course: Main Course
Cuisine: Mediterranean
Keyword: Chicken Shawarma
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4
Calories: 343 kcal
Author: Jaclyn

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 each salt and freshly ground black pepper
  • 2 lbs trimmed boneless, skinless chicken thighs

Optional serving suggestions

  • Warm pita bread* or flour tortillas or cooked rice
  • Tahini yogurt sauce**
  • Diced tomatoes
  • Diced cucumbers
  • Chopped lettuce
  • Chopped red onion
  • Feta cheese

Instructions

  1. In a mixing bowl or liquid measuring cup whisk together the olive oil, lemon juice, garlic, cumin, paprika, coriander, cinnamon, turmeric, salt and pepper.

  2. Place chicken in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air.

  3. Rub marinade over chicken, transfer chicken to refrigerator and allow to marinate at least 1 hour and up to 6 hours. 

  4. Preheat oven to 425 degrees. Brush a rimmed 18 by 13-inch, preferably dark coated, baking sheet with 1 Tbsp olive oil. 

  5. Remove chicken from marinade and space evenly apart on baking sheet. Roast in preheated oven until cooked through and edges are crisp, about 30 - 40 minutes. 

  6. Remove from oven and allow to rest 2 minutes then cut into bits. Serve in pita or with rice along with desired toppings. 

Recipe Notes

*For the pita bread you can find my recipe HERE, you'll only need 4 so halve the recipe and make 4 8-inch pitas.

**For the tahini yogurt sauce: add 2 Tbsp tahini to a small mixing bowl then use the back of a spoon to press tahini against bowl to smooth. Mix in 1 cup plain Greek yogurt, 1 Tbsp fresh lemon juice, 1/2 tsp minced garlic, 2 Tbsp minced parsley, mint or cilantro. Season with salt and pepper to taste.

Nutrition Facts
Oven Roasted Chicken Shawarma
Amount Per Serving
Calories 343 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 3g 15%
Cholesterol 215mg 72%
Sodium 786mg 33%
Potassium 600mg 17%
Total Carbohydrates 2g 1%
Protein 38g 76%
Vitamin A 9.6%
Vitamin C 7.1%
Calcium 3.1%
Iron 14.5%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe source: chicken inspired by my Grilled Moroccan Chicken and NYT

35 comments

  • Raz Ali: Delicious! December 1, 2018 at 2:02pm Reply

  • Jocelyn: I made this for dinner tonight, and my family loved it! I used chicken breasts because that’s what I had on hand, and they worked fine. Thanks so much. April 22, 2018 at 8:13pm Reply

    • Jaclyn: Thanks for leaving your feedback Jocelyn! April 24, 2018 at 11:40am Reply

  • Jessica Perrilleon: This was fantastic!!! The whole family loved it and devoured it! I always know I can count on your site for fantastic recipes! Thank you! March 14, 2018 at 8:25am Reply

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