Oven-Roasted Chicken Shawarma

Oven-Roasted Chicken Shawarma

4 to 6
Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.

Ingredients

  • 2 lemons

    juiced

  • 1/2 cup plus 1 tablespoon olive oil
  • 6 cloves garlic

    peeled, smashed and minced

  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon turmeric
  • A pinch ground cinnamon
  • Red pepper flakes
    to taste
  • 2 pounds boneless

    skinless chicken thighs

  • 1 large red onion

    peeled and quartered

  • 2 tablespoons chopped fresh parsley

Directions

  1. 1

    Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup
    olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and
    red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and
    up to 12 hours.

  2. 2

    When ready to cook, heat oven to 425 degrees. Use the remaining
    tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered
    onion to the chicken and marinade, and toss once to combine. Remove
    the chicken and onion from the marinade, and place on the pan, spreading
    everything evenly across it.

  3. 3

    Put the chicken in the oven and roast until it is browned, crisp at the
    edges and cooked through, about 30 to 40 minutes. Remove from the
    oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

Oven-Roasted Chicken Shawarma

Oven-Roasted Chicken Shawarma

45 min4 to 6

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About this Recipe

Craving the vibrant, aromatic flavors of street-side shawarma without a plane ticket? Our Oven-Roasted Chicken Shawarma brings that beloved experience straight to your kitchen, ready to impress in just 45 minutes.

This recipe masterfully captures the essence of classic rotisserie shawarma through a simple oven-roasting technique, ensuring juicy, tender chicken infused with a deeply aromatic spice blend. The generous use of lemon, garlic, cumin, paprika, turmeric, and a hint of cinnamon creates a complex, savory flavor profile that truly sings. The red onion roasts alongside the chicken, adding a sweet, pungent counterpoint that elevates the entire dish.

Prepare for an explosion of savory, subtly smoky, and warm spices in every bite. The chicken emerges from the oven beautifully browned and exceptionally tender, its surface gently caramelized, while the roasted red onion adds a delightful textural contrast. This dish offers a rich, comforting, and deeply satisfying experience that feels both authentic and approachable, perfect for any weeknight or special gathering.

While incredible on its own, this chicken shawarma shines with your personal touch. Whip up a traditional white sauce by blending plain yogurt, mayonnaise, lemon juice, and minced garlic, or create a zesty red sauce by simmering ketchup with red pepper flakes and red-wine vinegar until syrupy. For a quick alternative, simply use your favorite hot sauce. The serving suggestions are also highly customizable – add or omit ingredients like feta, fried eggplant, or various dips to suit your preference.

This Oven-Roasted Chicken Shawarma is truly a centerpiece, perfect for a relaxed evening with family and friends or a lively gathering. Serve it generously with warm pita bread, creamy tahini, crisp chopped cucumbers and tomatoes, briny olives, fresh chopped parsley, crumbled feta, fried eggplant, and hummus swirled with harissa, alongside rice or rice pilaf for a complete and memorable feast.

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