Easy Oven-Roasted Chicken Shawarma

Name: Chicken Shawarma
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5
Cuisine: Middle Eastern
Ingredients: 2 pounds of skinless and boneless chicken thigh; 2 cloves of minced garlic; 1 tablespoon of cilantro (coriander); 1 tablespoon of cumin; 1 tablespoon of cardamom powder; 1 teaspoon of cayenne pepper; 1 tablespoon of smoked paprika; 2 tablespoons of fresh lemon juice; 3 tablespoons of olive oil; 1 cup of strained yogurt; 1/2 sliced lettuce; 2 sliced tomato; 1 sliced onion; 1 pinch of salt; 1 pinch of black pepper; 4-6 pita bread

Discover the perfect harmony of juicy, tender, spicy chicken meat and pita bread with Chicken Shawarma. Make this homemade Chicken Shawarma recipe easily in the oven.

Middle Eastern Cuisine

February 18, 2022

Difficulty Easy

Servings 4-6 people

Preparation 10 mins

Cooking 40 mins

Total 50 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

2 pounds of skinless and boneless chicken thigh
2 cloves of minced garlic
1 tablespoon of cilantro (coriander)
1 tablespoon of cumin
1 tablespoon of cardamom powder
1 teaspoon of cayenne pepper
1 tablespoon of smoked paprika
2 tablespoons of fresh lemon juice
3 tablespoons of olive oil
1 cup of strained yogurt
1/2 sliced lettuce
2 sliced tomato
1 sliced onion
1 pinch of salt
1 pinch of black pepper
4-6 pita bread

Directions

To make the marinade, mix garlic, coriander, cumin powder, cardamom, cayenne pepper, smoked paprika, lemon juice, olive oil, salt and pepper in a bowl.
Combine chicken and marinade in a separate bowl. Stir with a spoon to evenly coat the chicken with the marinade.
Then place the chickens in the oven bag. Remove any surplus air from the bag before sealing it and massaging the outside to coat it.
Refrigerate chicken for 12 to 24 hours. If you're short on time, even 3 hours will suffice!
To make the yogurt sauce, combine all of the ingredients in a mixing bowl and set aside for at least 20 minutes to allow the flavors to blend.
Preheat the oven to 400 °F. Arrange the chicken and onions in a single row on a parchment-lined tray. Bake for about 30-40 minutes, until the meat is tender or the thermometer reads 160 °F.
Let the chicken rest for at least 3 minutes before serving to enable the juices to redistribute throughout the flesh.
Slice the chicken after it cools. Serve in a pita with lettuce, tomato slices, onion and yogurt sauce.

Nutrition Facts

Serving Size 1 Chicken Shawarma

Serves 4-6

Amount Per Serving

Calories296

% Daily Value*

Total Fat 12.9 g16.5%

Cholesterol 28 mg9.3%

Sodium 324 mg14.1%

Protein 13.2 g26.4%

Potassium 265 mg5.6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

Use chicken thighs. In this recipe, it makes the chicken meat more juicy and tasty.
Slice the chicken into evenly thick slices. Whether you're using chicken breast or chicken thighs for this Chicken Shawarma dish, cut the chicken to an even thickness. Evenly pounding the chicken not only makes it tender, but also ensures that it cooks evenly. When you cook the chicken evenly, it won't get dry because you don't overcook it.
Prepare the chicken by marinating it. The longer you marinate the chicken, the more flavorful it will be, but don't let it sit for more than 24 hours.
Use a meat thermometer to check the temperature of the meat. Always use a meat thermometer to make sure the chicken doesn't get too hot or too cold.
Allow the chicken to cool. After the chicken is done cooking, transfer it to a cutting board and let it rest for 5-10 minutes before slicing so the liquids that have pushed to the outside of the bird can be absorbed. If you cut into the chicken right after it's cooked, the moisture-giving liquids will have evaporated.
Prepare the sauce while the chicken is cooking. The yogurt sauce is excellent when chilled for at least one hour to allow the flavors to blend; if feasible, make the sauce shortly after adding the chicken to the marinade.
Don't forget about the sauce. The yogurt sauce plays an important role in this Chicken Shawarma recipe.Its creamy smoothness is necessary to bring all of the components together, and its refreshing tanginess cuts through the chicken's earthy aromas. If you don't want to make the sauce, Greek yogurt can suffice. However, it will not be as tasty.
The ingredients for chicken shawarma can be customized. The topping components are just ideas; you can add or substitute any of your favorite items, such as bell peppers, olives, artichoke hearts, avocado, sun-dried tomatoes, and so on.
Pitas should be heated. Instead of pita pockets, use pita flatbread. Pitas that are warm are softer and roll out more easily without tearing.

Rate This Recipe

Shawarma, the traditional flavor of the Middle East, is a street food prepared with lamb or chicken. So how about trying this dish at home?

To make Chicken Shawarma, marinate and bake thinly sliced chicken. Bring Middle Eastern cuisine to your table with this easy and healthy homemade Chicken Shawarma flavor. Serve as a wrap or on a plate with rice. Try our recipe for a delicious dinner.

Equipment for this recipe

Measuring Cup

Mixing Bowls

Baking Set

Cutting Board

Lemon Juicer

Garlic Press

Wooden Spoon

Chef Knife

What Is Chicken Shawarma?

Basically, chicken shawarma is chicken that has been well-marinated and then put on a vertical roaster or spit and cooked for a long time in its own juices and fat. It refers to a Middle Eastern cooking style.

Traditional Shawarma is made with lamb. It can be prepared with chicken, turkey or beef as well as lamb. In shawarma making, the outside of the meat is slowly cooked and then shaved off for serving. Then, It is prepared by wrapping it in lavash bread. This tender, juicy and spicy meat is often served between pita bread. Shawarma can be served as a sandwich or wrap or on a plate. It is a common street food.

To make pita bread, check out our Homemade Pita Bread recipe.

How to Serve Chicken Shawarma?

While shawarma is most commonly eaten in wraps, it may also be used in salad, sandwich, served over rice, or even snacked on! Shawarma in crunchy lettuce cups is also a refreshing change of pace from the norm. It's a good low-carb alternative that doesn't sacrifice flavor.

Here are our delicious recipes that you can serve with Chicken Shawarma:

Rice Pilaf

How To Store Chicken Shawarma?

Shawarma wraps can be stored in a variety of ways. In any case, allow them to cool completely before storing.

It can be stored in the refrigerator for at least two days. Store chicken and bread separately in the refrigerator. All chicken and gravy can get bread wet. You can also store pita bread in a ziplock bag outside of the refrigerator.

If you want to store it longer, freeze the bread. To label them, wrap them individually in aluminum foil and place in a freezer bag or food container. You can store it for up to three months. If you're going to store bread, don't put lettuce in it. Lettuce is not a good freezer food.

Recipe byPetite Gourmets