This is easy Chicken Shawarma The recipe is juicy and packed with bold Middle Eastern flavours and is perfectly baked. Serve in a wrap, bowl or salad for a delicious, healthy meal!
I love a good takeaway meal, but homemade always wins – especially when this is easy. This oven-baked chicken shawarma has all the bold and delicious flavors you’ll expect, thanks to the perfect spice marinade that takes just a few minutes.
When roasted to a juicy perfection, the options are endless. Serve with azalea over cilantro rice, wrapped in warm pita, or stacked in a large salad with crunchy vegetables and hummus. No matter how much you plate it, this is one of those recipes full of diet-friendly flavors that you’re creating repeatedly.
Why do you like this recipe?
- Super flavorful – Each bite is ridiculously tasty thanks to the combination of warming spices, lemon and heat of touch.
- Handoff dishes – Once the chicken is marinated, the oven does all the work. You don’t have to stand on the stove!
- Perfect for leftovers – The flavor gets even better as you sit down, making it a great make-up protein option for salads, wraps or bowls throughout the week.
Materials are required
You need just a handful Simple and bold flavor ingredients To make restaurant quality chicken shawarma at home:
- Chicken thighs too – Juicy and flavorful thighs are the best option for Shawarma. You can use chicken breast, but it’s not that tender.
- Lemon juice – Adds brightness and helps to soften the chicken. The fresh one is the best!
- olive oil – Helps to carry flavor and keeps the chicken juicy while roasting.
- spices – A warm aromatic mixture of cumin, coriander, garlic powder, onion powder, turmeric, paprika, cardamom, cinnamon, cayenne, salt and pepper creates its distinctive shawarm flavor.
Easy recipe variations
This chicken shawarma is already packed with flavor, but there are plenty of ways to switch things up! Here are some easy ways to make your own.
- Exchange protein: This spice blend isn’t just about chicken! Try it with turkey, shrimp and even air fryer chickpeas!
- I’ll grill up:Skip the oven and fire the grill! Cook the chicken over medium heat for 5-6 minutes per side until completely burnt and juicy.
- It brings heat: Do you like a little spice? For an extra kick, add 1 teaspoon of cayenne or a flake of red chili pepper.
- Fresh herb boost: Pop the freshness by adding chopped parsley or cilantro into the marinade.
How to make chicken shawarma
Cooking this flavorful dish at home is easier than you think! A little marinade and a few basic steps will give you a tender and juicy chicken that you can serve right away. This is how you make it.
Step 1: Add chicken thighs, lemon juice, oil and spices to a ziplock bag or airtight container.
Step 2: Marinate the chicken in the fridge for at least 4 hours or overnight.
Step 3: Remove the chicken from the marinade and add it to a large baking pan.
Step 4: Bake for 25-30 minutes or until the chicken reaches a temperature of 165F. You can bake extra colours and crispy things for the past 2 minutes.
Brittany tips
- Marinate as long as possible: It works for a few hours, but overnight is best. The longer the chicken is soaked in lemon juice, oil and spices, the deeper the flavor.
- Dry the chicken before roasting:If there is too much liquid it will not become a slightly crispy caramelized exterior. Just shake off any excess marinade before baking.
- Slice against grain: After resting, cut the chicken into grains for the softest bite-sized pieces. This helps to keep it juicy!
How to serve chicken shawarma
This flavourful and juicy chicken is perfectly equipped with so many dishes! Here are some of my favorite ways to enjoy this:
How to store and reheat
refrigerator – Allow the chicken to cool completely and then transfer to an airtight container. Store in the fridge for up to 4 days.
freezer – Freeze cooked and cooled shawarma in airtight containers or freezer safe bags for up to 3 months for longer storage. Thaw in the fridge overnight before reheating.
Reheat – Heat in a frying pan over medium heat for a few minutes until heated. You can also reheat in a 350°F oven for 10-15 minutes or pop it slowly into an air fryer.
FAQ
Chicken Shawarma is a Middle Eastern dish made with marinated spice chicken, traditionally slowly roasted with vertical spits. This recipe offers all the classic flavours of a simple oven baked version.
If the chicken was dry, it may have been overcooked or not had enough marinade time. Marinate for at least 4 hours (overnight is the best!) and cook until the internal temperature is 165°F. Using thighs instead of breasts can also help keep them juicy.
More chicken recipes
Check out all of our chicken recipes as well as our complete collection of healthy dinner recipes at EBF!
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