Name: Oven-Roasted Chicken Shawarma Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 2 pounds boneless, skinless chicken thighs; 3 tablespoons olive oil; juice of 1 lemon; 4 garlic cloves (minced); 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper (optional, for heat); 1 teaspoon salt; 1/2 teaspoon black pepper; chopped parsley for garnish

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If you’ve ever found yourself craving the irresistible flavors of Middle Eastern street food, you’re in for a real treat—this Oven-Roasted Chicken Shawarma is about to become a favorite in your kitchen. Bursting with warming spices, juicy marinated chicken, and the convenience of an oven roast, this recipe delivers everything you love about classic shawarma with none of the fuss. Whether you wrap it in pillowy pita, heap it onto a vibrant salad, or savor it alongside your favorite dips, this homemade version brings big flavor and effortless charm to your table. Oven-Roasted Chicken Shawarma has never been easier, or more delicious, to enjoy at home!

Ingredients You’ll Need

Oven-Roasted Chicken Shawarma Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Oven-Roasted Chicken Shawarma is in its vibrant yet down-to-earth ingredient list. Every single item has a purpose—these spices create a tapestry of flavor, the olive oil brings silkiness, and fresh lemon gives that essential, crave-worthy tang. Here’s what you’ll need to transform simple chicken into a Middle Eastern masterpiece:

Chicken Thighs: Juicy boneless, skinless chicken thighs stay moist and tender during roasting—perfect for shawarma.
Olive Oil: Adds rich flavor and helps the spices cling to every bite of chicken.
Lemon Juice: Freshly squeezed lemon brings brightness and balances the aromatics.
Garlic: Minced garlic infuses the chicken with a warm, earthy depth.
Ground Cumin: This spice is the backbone of the shawarma’s signature taste.
Smoked Paprika: Offers gentle smokiness that makes the chicken irresistible.
Ground Coriander: Adds citrusy, floral notes that round out the spice blend.
Ground Turmeric: Not just for color—turmeric adds a subtle earthy flavor.
Ground Cinnamon: A touch of cinnamon brings delicate warmth and complexity.
Cayenne Pepper: Optional, but gives lovely background heat if you like a little kick.
Salt: Essential for enhancing every other flavor in the dish.
Black Pepper: Lends a gentle heat that ties all the spices together.
Chopped Parsley: The perfect, fresh garnish for a pop of color and herby finish.

How to Make Oven-Roasted Chicken Shawarma

Step 1: Marinate the Chicken

To unlock those iconic shawarma flavors, start by creating a marinade in a large bowl. Whisk together the olive oil, lemon juice, minced garlic, and all the ground spices. When the mixture has blended into a golden, aromatic paste, add the chicken thighs and toss them thoroughly to make sure every piece is well coated. The longer the chicken has to marinate, the more flavor it will soak up, so cover your bowl and let it chill in the fridge for at least one hour, or overnight if you have the time and patience. It’s always worth the wait!

Step 2: Preheat and Prepare

About 30 minutes before you’re ready to eat, preheat your oven to 425°F (220°C). While the oven heats up, line a baking sheet with parchment paper or foil for easy cleanup. Arrange the marinated chicken thighs in a single layer on the sheet, making sure they’re not crowded—this helps them roast evenly and develop a delicious caramelized crust.

Step 3: Roast the Chicken

Slide the tray into the oven and let the magic happen. Roast the chicken for 25 to 30 minutes, flipping each piece once about halfway through for even browning. When the edges look perfectly golden and the internal temperature hits 165°F, your Oven-Roasted Chicken Shawarma is officially ready. If you love that extra char like your favorite shawarma shop, flick on the broiler for a final 2–3 minutes. Just keep an eye on it so nothing burns!

Step 4: Rest and Slice

Once your chicken is cooked through, let it rest for 5 minutes on the pan. This little pause keeps the meat juicy. Then, grab a sharp knife and slice the thighs into strips—now you’ve got tender, flavorful chicken shawarma, ready for serving however you love it most.

How to Serve Oven-Roasted Chicken Shawarma

Garnishes

Freshness and color are key when you bring shawarma to the table. A simple sprinkle of chopped parsley makes the flavors pop, but you can also jazz it up further with a shower of sumac, a squeeze of lemon, or a handful of pickled red onions. Don’t forget a drizzle of creamy garlic sauce or tahini for that restaurant-style finish!

Side Dishes

Oven-Roasted Chicken Shawarma is unbelievably versatile when it comes to sides. Go all-in with soft, fluffy pita bread for wraps, or serve the chicken over a bed of rice or couscous if you’re feeling extra hearty. Fresh cucumber-tomato salad, crispy lettuce, and classic hummus are perfect partners, bringing both crunch and balance to every bite.

Creative Ways to Present

There are so many fun ways to bring excitement to your table! Try layering sliced chicken onto a vibrant shawarma bowl packed with greens, veggies, and a dollop of yogurt. Or, turn leftovers into a Mediterranean-inspired pizza, a salad topping, or quick weeknight wraps. Oven-Roasted Chicken Shawarma’s bold flavor means it will shine no matter how you serve it.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Place any remaining slices of Oven-Roasted Chicken Shawarma in an airtight container, then stash them in the fridge. The complex flavors only get deeper overnight and will keep beautifully for up to 3 days. It’s the perfect ready-to-go option for lunch or a quick dinner.

Freezing

If you want to make a big batch ahead of time, chicken shawarma freezes well. Let the cooked chicken cool completely, then transfer it to freezer-safe bags or containers. Be sure to label and date—it’ll keep for about 3 months. Thaw overnight in the fridge for best texture and flavor when you’re ready to dive back in.

Reheating

To reheat, spread the chicken in a single layer on a baking sheet and warm in a 350°F oven for about 10 minutes, or until heated through. For smaller portions, a quick zap in the microwave works, but the oven retains the perfect texture. Add a splash of water or a drizzle of olive oil to keep it juicy!

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While chicken thighs deliver extra moisture and richness, you can swap in chicken breasts for a lighter version. Just keep a close eye during roasting—breasts cook a little quicker and can dry out if left too long.

How spicy is this Oven-Roasted Chicken Shawarma?

The warmth comes from the aromatic spices, but the optional cayenne lets you control the heat. If you’re sensitive to spice, simply leave it out. Love some fire? Add more to taste!

Can I marinate the chicken for less time?

Even 1 hour of marinating will create a tasty dish, but overnight truly lets the spices penetrate the chicken. If you’re pressed for time, let it sit as long as you can while prepping the other meal components—every minute counts!

What’s the best way to serve Oven-Roasted Chicken Shawarma for a party?

Set up a DIY shawarma bar! Lay out pita, sauces, fresh veggies, and toppings so guests can assemble their own wraps or bowls. It’s interactive, festive, and guarantees everyone gets exactly what they want.

How can I make Oven-Roasted Chicken Shawarma gluten-free?

The chicken itself is naturally gluten-free, so just serve it with gluten-free flatbreads, over rice, or in a salad bowl to keep the whole meal free of gluten. All those bold flavors will still shine!

Final Thoughts

If you’re ready for a fuss-free way to bring big, authentic flavor to your kitchen, Oven-Roasted Chicken Shawarma is the answer. Give it a try—you might just find it becomes your go-to dish for nights when you want something delicious, vibrant, and shareable. Happy cooking!

Oven-Roasted Chicken Shawarma Recipe

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4.8 from 12 reviews

Author: admin
Total Time: 45 minutes (plus marinating time)
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Oven-Roasted Chicken Shawarma recipe will transport your taste buds to the streets of the Middle East with its flavorful spices and tender chicken. Perfect for a family dinner or entertaining guests, this easy-to-make dish is sure to be a hit!

Ingredients

Scale

Chicken Shawarma:

2 pounds boneless, skinless chicken thighs
3 tablespoons olive oil
juice of 1 lemon
4 garlic cloves (minced)
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt
1/2 teaspoon black pepper
chopped parsley for garnish

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Instructions

Marinate the Chicken: In a large bowl, whisk together olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne (if using), salt, and black pepper. Add the chicken thighs and toss to coat well. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
Roast the Chicken: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and arrange the chicken thighs in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the chicken is golden brown and cooked through with an internal temperature of 165°F.
Serve: Let the chicken rest for 5 minutes, then slice into strips. Serve warm in pita bread with hummus, garlic sauce, or tahini, along with fresh cucumbers, tomatoes, and lettuce.