If you’re craving something vibrant, aromatic, and packed full of flavor, then this Oven Roasted Chicken Shawarma Recipe is exactly what you need. This dish brings the magic of Middle Eastern street food right into your kitchen with tender chicken pieces infused with a bright, zesty marinade and roasted to perfection. Whether it’s a weeknight dinner or a weekend gathering, this recipe promises a mouthwatering experience that’s juicy, crispy, and irresistibly comforting.
Ingredients You’ll Need
The beauty of this Oven Roasted Chicken Shawarma Recipe lies in its simplicity and the punch each ingredient packs. Every item on this list plays a crucial role in building the layers of flavor and texture, from the juicy, spiced chicken to the bright zing of lemon and the smoky depth of cumin and paprika.
- Chicken Thighs or Breasts: The choice of juicy, tender chicken that serves as the perfect canvas for the marinade.
- Extra-Virgin Olive Oil: Adds richness and helps the spices and lemon juice penetrate the chicken for tender, moist meat.
- Lemons (juiced): Fresh lemon juice offers a zesty tang that brightens the entire dish beautifully.
- Garlic Cloves (minced): Offers pungent warmth and aromatic depth that complements the spices.
- Salt: Essential for accentuating all the flavors and seasoning the chicken properly.
- Pepper: Adds a gentle heat that balances the citrus and spices well.
- Cumin: Gives an earthy, smoky note that is signature to shawarma.
- Paprika: Provides color and a mild sweetness with a hint of smokiness.
- Turmeric: Contributes a warm, slightly bitter undertone and vibrant golden color.
- Red Pepper Flakes: For a touch of heat that wakes up your taste buds.
- Red Onions (thinly sliced): Adds sweetness and softness after roasting alongside the chicken.
How to Make Oven Roasted Chicken Shawarma Recipe
Step 1: Marinate the Chicken
Start by cutting your chicken into bite-size pieces and placing them into a large bowl or Ziploc bag. Next, create the marinade by combining extra-virgin olive oil, freshly squeezed lemon juice, minced garlic, and all the spices. Pour this flavorful mixture over the chicken and toss everything to coat evenly. Let the chicken soak up these incredible flavors for at least one hour, though overnight marinating really works wonders if you have the time. This step ensures every bite bursts with the classic shawarma taste.
Step 2: Prepare for Roasting
Preheat your oven to a hot 425 degrees Fahrenheit. Drizzle a sheet pan with olive oil—it prevents sticking and creates a lovely crispiness. Spread the marinated chicken in a single, even layer across the pan, then scatter those thinly sliced red onions on top. The onions roast down beautifully, adding a subtle sweetness that balances the bold spices. Pop the pan in the oven and roast for 25 minutes, allowing the chicken to develop a gorgeous golden color and juicy texture.
Step 3: Crisp It Up
For that signature shawarma crispiness, you have two great options. You can either heat a large skillet over high heat with a tablespoon of olive oil and sauté the chicken briefly until the edges curl and turn nicely browned. Alternatively, set your oven to broil, place the pan on the top rack, and broil the chicken for about 2 minutes for a golden finish. This step adds texture contrast, making every bite perfectly satisfying.
Step 4: Final Seasoning and Serve
Once your oven roasted chicken shawarma is crisp and cooked through, remove it from heat and do a quick taste check. Adjust seasoning with a pinch of salt or pepper if needed. This chicken is now ready to be enjoyed in countless ways, from wrapped in pita to served over rice or salad, letting you savor its vibrant flavors.
How to Serve Oven Roasted Chicken Shawarma Recipe
Garnishes
Fresh garnishes elevate this dish beautifully. Think vibrant parsley for brightness, a generous sprinkle of sumac for tangy zest, or a drizzle of creamy tahini sauce to bring rich earthiness. Pickled vegetables add a lively crunch and additional layers of flavor that complement the warm spices perfectly.
Side Dishes
The right sides make this meal shine even brighter. Serve with fluffy basmati rice, warm pita bread for wrapping, or a refreshing cucumber and tomato salad to balance the robust flavors. Roasted vegetables or a simple tabbouleh salad are also excellent companions, enhancing the Middle Eastern vibe of the meal.
Creative Ways to Present
Elevate your presentation by building shawarma bowls layered with your roasted chicken, seasoned rice, grilled veggies, and dollops of garlic yogurt. Alternatively, assemble wraps with flatbreads and add crunchy pickles or fresh herbs for textural contrast. The Oven Roasted Chicken Shawarma Recipe is versatile enough to inspire endless delicious plating ideas!
Make Ahead and Storage
Storing Leftovers
Leftover chicken shawarma keeps well in the refrigerator for up to 3 days. Store it in an airtight container to lock in moisture and flavor, making it easy to reheat for a quick meal or packed lunches throughout the week.
Freezing
If you’ve made extra portions, you can freeze the cooked chicken for up to 2 months. Portion it out in freezer-safe containers or bags, making sure to remove as much air as possible to prevent freezer burn. This way, you’ll have a ready-to-go shawarma fix whenever the craving strikes.
Reheating
To bring your leftovers back to life, reheat gently in a skillet over medium heat with a splash of olive oil or cover with foil and warm in a 350-degree oven. This helps retain the chicken’s crisp exterior and juicy interior without drying it out—no one wants rubbery shawarma!
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Yes, both chicken thighs and breasts work well here. Thighs tend to stay juicier thanks to their higher fat content, but breasts are a leaner option and will still absorb the flavors beautifully if not overcooked.
How long should I marinate the chicken for the best flavor?
While one hour is sufficient to infuse the chicken, marinating overnight really elevates the taste. The longer the chicken sits in the marinade, the deeper the flavors penetrate, giving you a more intense and delicious shawarma experience.
Is it possible to cook this recipe without an oven?
Absolutely! You can cook the marinated chicken on a stovetop using a hot skillet or grill pan. Cook in batches, letting the chicken sear and brown nicely to get that roasted texture, then add the onions towards the end to soften and caramelize.
What can I serve with this Oven Roasted Chicken Shawarma Recipe for a complete meal?
Pair the chicken with warm pita, a tangy cucumber and tomato salad, and a drizzle of garlic sauce or tahini for a well-rounded, crowd-pleasing meal that covers all the flavor and texture bases.
Can I make this dish spicy?
Definitely! Adjust the amount of red pepper flakes in the marinade or add a dash of cayenne pepper to suit your spice tolerance. Shawarma is versatile and can be made mild or fiery depending on your preference.
Final Thoughts
There is something truly special about the way this Oven Roasted Chicken Shawarma Recipe brings together simple ingredients and transforms them into a dish bursting with vibrant flavor and satisfying textures. Whether you’re new to shawarma or a longtime fan, taking the time to roast this at home is well worth it. So gather your ingredients, get ready to fill your home with amazing smells, and dive into a meal you’ll want to make again and again!
Print
Oven Roasted Chicken Shawarma Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 35 minutes (including marinating time)
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Description
This Oven Roasted Chicken Shawarma recipe features tender, flavorful chicken marinated in a blend of spices, garlic, lemon juice, and olive oil, then roasted to juicy perfection with caramelized onions. A simple yet authentic way to bring Middle Eastern flavors into your kitchen using an oven, perfect for a family meal or casual get-together.
Ingredients
Chicken and Marinade
- 2 1/2 lbs. Chicken Thighs or Breasts, cut into bite-size pieces
- 2/3 cup Extra-Virgin Olive Oil
- 2 to 3 large Lemons, juiced
- 6 Garlic Cloves, minced
- 1 1/2 teaspoons Salt
- 2 teaspoons Pepper
- 2 teaspoons Cumin
- 2 teaspoons Paprika
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Red Pepper Flakes
Additional
- 1 to 2 Red Onions, thinly sliced
- 1 tablespoon Olive Oil (for sautéing, optional)
Instructions
- Marinate the Chicken: Cut the chicken into bite-size pieces and place in a bowl or large ziplock bag. Combine extra-virgin olive oil, fresh lemon juice, minced garlic, salt, pepper, cumin, paprika, turmeric, and red pepper flakes to create the marinade. Pour the marinade over the chicken, ensuring all pieces are coated evenly. Cover and refrigerate for at least 1 hour, but preferably overnight or a minimum of 4 hours for best flavor absorption.
- Preheat Oven and Arrange Chicken: Preheat your oven to 425°F (220°C). Drizzle some olive oil on a sheet pan to prevent sticking. Spread the marinated chicken pieces evenly on the pan. Scatter the thinly sliced red onions all over the chicken to roast alongside it.
- Roast the Chicken: Place the sheet pan in the oven and bake the chicken and onions for 25 minutes until the chicken is cooked through and the onions are soft and caramelized.
- Enhance Crispiness (Optional): To achieve a crispier texture, heat a large pan over high heat and add about a tablespoon of olive oil. Transfer the cooked chicken and onions to the pan and sauté until the edges crisp up. Alternatively, set the oven to broil and place the baking sheet on the top rack, broiling for 2 minutes to get a crispy finish.
- Season and Serve: Remove the chicken from heat, taste, and adjust seasoning if necessary. Serve hot with your favorite sides such as pita bread, rice, or salad.
Notes
- Marinate the chicken for at least 4 hours or overnight to maximize flavor and tenderness.
- Using chicken thighs results in juicier meat compared to breasts.
- The optional final sauté or broil step adds crispiness but can be skipped if preferred.
- Serve with garlic sauce, tahini sauce, or fresh vegetables for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
