Description
This Oven-Roasted Chicken Shawarma recipe combines tender, juicy chicken thighs marinated in a fragrant blend of Middle Eastern spices, yogurt, and lemon juice, then perfectly roasted in the oven for a flavorful and easy-to-make dish. Ideal for a quick weeknight dinner or flavorful meal prep, the chicken can be served with pita bread, rice, or salad.
Ingredients
Scale
Chicken & Marinade
- 1.5 lbs (680g) boneless, skinless chicken thighs
- 2 tsp ground cumin
- 2 tsp ground paprika
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cayenne pepper (adjust to taste)
- 3 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1/2 cup plain yogurt (full-fat preferred)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the marinade: In a large bowl, combine ground cumin, paprika, turmeric, cinnamon, cayenne pepper, minced garlic, fresh lemon juice, plain yogurt, olive oil, salt, and black pepper. Mix well until all ingredients are thoroughly blended to create a smooth marinade.
- Marinate the chicken: Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is fully coated with the spice mixture. Cover the bowl with plastic wrap or a lid.
- Chill the chicken: Refrigerate the marinated chicken for at least 1 hour to allow the flavors to penetrate, though marinating overnight will provide a deeper, more robust flavor.
- Preheat the oven: When ready to cook, preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper to make cleanup easier and prevent sticking.
- Arrange the chicken: Place the marinated chicken thighs in a single layer on the prepared baking sheet, ensuring they are evenly spaced for even cooking.
- Roast the chicken: Bake in the preheated oven for 30-40 minutes, or until the chicken is fully cooked through and shows a slightly charred, caramelized edge, indicating perfect roasting.
- Rest the chicken: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute for optimal tenderness and flavor.
- Slice or shred: After resting, slice the chicken into strips or shred it based on your serving preference.
- Serve and garnish: Serve the chicken warm, optionally garnished with fresh parsley. Pair with pita bread, rice, or atop a fresh salad for a complete meal.
- Enjoy: Revel in a delicious homemade shawarma experience that’s both authentic and simple to prepare.
Notes
- For best results, marinate the chicken overnight to enhance the flavor.
- Adjust cayenne pepper quantity to control the heat level according to your preference.
- Using boneless, skinless thighs ensures juicy and tender meat.
- If you prefer crispier edges, you can broil the chicken for 2-3 minutes at the end of roasting, watching closely to prevent burning.
- Serve with traditional sides like garlic sauce, pickles, and fresh vegetables to complete the shawarma experience.
