Description
Create boldly spiced shawarma stand flavor any night of the week with this Easy Oven-Roasted Chicken Shawarma!
Chicken thighs marinate in a simple blend of warm spices and a touch of honey, then bake at high heat and finish with a quick broil. The result is extra-juicy meat with deeply caramelized edges, straight from your oven.
This fuss-free sheet pan recipe is weeknight-friendly, hands-off, and ready in just 30 minutes!
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts (see Recipe Notes)
- shawarma marinade (below)
- for serving, as desired: cooked rice, pita bread, shredded lettuce or cabbage, fresh vegetables (cucumbers, tomatoes), 5-Minute Yogurt Garlic Shawarma Sauce
for the shawarma marinade:
- 2 tablespoons olive oil
- 1 tablespoon honey (can substitute pure maple syrup or agave)
- ½ lemon, juiced (approx. 2 tablespoons)
- 3 cloves garlic, finely chopped or grated
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¾ teaspoon dried oregano
- ¾ teaspoon ground turmeric
- optional: ¼ – ½ teaspoon cayenne pepper, as desired
- kosher salt and ground black pepper, to season
Instructions
- Prepare the shawarma marinade and marinate the chicken: Add all listed marinade ingredients to a large bowl or airtight container. Season with 2 teaspoons kosher salt and ground black pepper as desired. Whisk to combine well. Add the chicken thighs or breasts. Toss to combine, coating the chicken evenly. Cover or seal and marinate in the refrigerator for at least 2 hours, or up to 3 days.
- Dinner prep: At dinnertime, preheat the oven to 425 degrees F, arranging the oven racks such that one is in the center of the oven and one is 4-6 inches under the broiler. Line a baking sheet with foil for easy clean up. Transfer the chicken to the prepared baking sheet, shaking off any excess marinade and arranging the chicken in an even layer. Set aside.
- Roast the chicken shawarma: Transfer the prepared baking sheet to the oven, placing it on the center rack. Bake for 15-18 minutes, until the chicken is nearly cooked through—total time varies based on the thickness of your chicken. Remove from the oven.
- Finish under the broiler: Preheat the oven’s broiler to its highest setting. Transfer the baking sheet back into the oven, positioning it directly under the broiler. Broil 4-5 minutes, rotating the pan halfway through, until the chicken shawarma is deeply browned and caramelized. Remove from the oven and set aside to cool slightly.
- Serve immediately as desired. At my house, we baked chicken shawarma in one of three ways: stuffed in a warm and fluffy pita with shredded lettuce and Yogurt Garlic Sauce, these Chicken Shawarma Bowls with Turmeric Rice, or piled on top of a colorful Hummus Bowl. You really can’t go wrong—enjoy!
Notes
- Chicken thighs vs. chicken breasts: I prefer using chicken thighs when I make chicken shawarma, since they’re super flavorful and stay really juicy through baking and broiling. You can use chicken breasts if you prefer—be sure to pound the chicken breasts out flat or butterfly them (slice in half lengthwise) to ensure they roast up evenly. Adjust cook times as needed to ensure the chicken is cooked through and skip broiling (Step 4) to avoid drying the leaner breast meat out.
- Storage and Reheating: Transfer cooled chicken shawarma to an airtight container and store in the refrigerator for 3-4 days. Easily reheat on the stovetop or in the microwave until warmed through.