Oven-Baked Shawarma Chicken
This oven-baked shawarma chicken is juicy with crisp edges, made with simple pantry spices and chicken thighs for bold Middle Eastern flavors, perfect for weeknight dinners or meal prep.
Ingredients
Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs Thighs are best for juiciness; swap for breasts if you prefer leaner meat.
- 3 tablespoons olive oil (or avocado oil)
- 4 cloves garlic, minced Use 1–2 teaspoons garlic powder if short on time.
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander If missing, increase cumin and add a pinch of ground fennel.
- 1 tablespoon paprika Smoked paprika adds depth.
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper Adjust to taste.
- to taste Salt and black pepper
- 1 Juice of 1 lemon
- as needed Fresh parsley, for garnish Optional.
Instructions
Preparation
- In a large bowl, whisk olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice to make the marinade.
- Add chicken thighs to the bowl and toss until evenly coated. Cover and refrigerate for at least 1 hour. For best flavor and tenderness, marinate overnight.
Cooking
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment or lightly grease it. For even browning, use a wire rack set over the sheet.
- Space thighs evenly on the baking sheet to allow air circulation.
- Roast for 30–35 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part.
- For charred bits, switch to broil for the last 2–3 minutes, watching closely to avoid burning.
Serving
- Remove from oven and let rest for 5–10 minutes. Slice into strips against the grain.
- Serve immediately in wraps, bowls, or on a platter.
Notes
Marinate longer for deeper flavor; overnight is ideal. Pat chicken dry before roasting to promote browning. Bring chicken to room temperature for 15–20 minutes before baking.