Oven-Roasted Chicken Shawarma

A plate of chicken shawarma topped with herbs on a linen napkin.

No ratings yet

A traditionally-inspired recipe for chicken shawarma baked in the oven and served with creamy tahini sauce, crunchy lettuce, tomatoes, and warm pita.

Prep Time20

Cook Time25

Marinating Time1

Total Time1 45

Servings: servings

Calories: 505kcal

Author: Karishma Pradhan

Ingredients

For the chicken:

3 tablespoons lemon juice
1 tablespoon garlic grated
2 teaspoons sea salt
3 tablespoons extra-virgin olive oil
¼ teaspoon garlic powder
½ teaspoon sweet smoked paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cardamom
½½ teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground black pepper
2 ½ pounds boneless skinless chicken thighs
1 tablespoon neutral oil such as canola oil

For the tahini sauce:

¾ cup tahini paste
1 garlic clove grated
¾ teaspoon sea salt
¾ teaspoon ground cumin
¼ cup water lukewarm | plus more if needed
3 tablespoons lemon juice juiced | plus more if needed

To serve:

Pita bread
Lettuce chopped
Tomatoes chopped
Lemon wedges

Instructions

Marinate the chicken:

In a large bowl, whisk together 3 tablespoons lemon juice, 1 tablespoon garlic (grated), 2 teaspoons sea salt, 3 tablespoons extra-virgin olive oil, ¼ teaspoon garlic powder, ½ teaspoon sweet smoked paprika, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon ground cardamom, ½½ teaspoon ground cinnamon, 1 teaspoon ground allspice, and 1 teaspoon ground black pepper.
Nestle 2 ½ pounds boneless skinless chicken thighs in the marinade and use your hands (or tongs) to ensure the chicken is evenly coated. Cover the bowl with plastic wrap and place in the fridge for at least 1 hour up to overnight*.
*Note: If marinating the chicken for more than two hours, reserve the lemon juice and add it to the marinade two hours before cooking. Otherwise, the lemon juice can denature proteins in chicken, leading to an unpleasant, mushy texture. OR, use ¼ cup yogurt. Yogurt is gentler on chicken than lemon juice and can handle an overnight marinade.

Make the tahini sauce:

Meanwhile, in a small bowl, whisk together ¾ cup tahini paste, 1 garlic clove (grated), ¾ teaspoon sea salt, ¾ teaspoon ground cumin, and ¼ cup water (lukewarm). As you begin whisking, you may notice the mixture begin to seize up, but don’t worry it will smooth out over time.
Next, add 3 tablespoons lemon juice, and whisk until smooth and spoonable. At this point, you can taste and adjust the mixture as needed. If it's too thick but tart enough, add a bit more water. If it could use more acidity, add more lemon juice. Once satisfied, cover with plastic wrap and place the tahini sauce in the fridge.
Remove tahini sauce from the fridge and bring to room temperature before serving.

Roast the chicken:

Set a rack in the bottom third of the oven and preheat to 425°F. Line a large 18-inch x 12-inch baking sheet (or two 9-inch by 13-inch baking sheets) with aluminum foil. Drizzle 1 tablespoon neutral oil over the foil and spread it evenly using your hands or a brush.
Transfer chicken from marinade to baking sheet using tongs, drizzling any leftover marinade on top.
Bake for 25 minutes or until a thermometer inserted into the thickest part of the chicken registers 175°F (the higher temperature yields more tender chicken). Rotate the pan 180° halfway through cooking to ensure even roasting. Remove chicken from the oven and set aside to rest for 5 minutes, reserving the juices.
Note: For a browned top, broil the chicken for 1 - 2 minutes.

Serve:

Lower the temperature of your oven to 350°F. Wrap the stack of pita bread in aluminum foil to form a sealed packet and place in the oven for 5 - 10 minutes until warmed through. Keep the warmed bread wrapped in foil or a dishcloth before serving.
While still warm, slice the chicken into thin strips, and transfer to a platter, drizzling some of the pan juices on top.
Serve chicken alongside lettuce, tomato, lemon wedges, tahini sauce, and warm pita.

Notes

The spices absolutely make this dish, but if you're short on time (or space in your kitchen), purchase a pre-made shawarma spice blend or Lebanese seven spice.

Nutrition calculations do not include pita bread.

Nutrition