Chicken Shawarma
This oven-baked chicken shawarma delivers the warm, garlicky, spiced flavor of the street-food classic without a vertical spit. Marinated thigh meat roasts until the edges turn crisp and caramelized, then gets piled into wraps or bowls. A cool garlic or tahini sauce is the perfect finishing touch.
- ⏱ 40 min
- 📊 easy
- 🍽 Family
Ingredients
- 700 g chicken thighs
- 100 g yogurt
- 1 tsp each cumin, paprika, turmeric
- 4 cloves garlic
- 1 lemon
Instructions
- Whisk the yogurt with the spices, crushed garlic, lemon juice, and olive oil into a marinade.
- Coat the chicken thighs thoroughly and marinate at least 2 hours or overnight.
- Heat the oven to 220C (425F) and spread the chicken on a rack set over a tray.
- Roast for 25 to 30 minutes until cooked through and the edges begin to char.
- Switch on the broiler for the last 3 minutes to crisp and caramelize the edges.
- Rest the chicken 5 minutes, then slice into thin strips.
- Pile into warm flatbread or over rice with tomato, onion, and a drizzle of garlic or tahini sauce.
💡 Chef's tip
Let the chicken marinate for at least two hours, or overnight, so the yogurt and spices penetrate deep into the meat.
Roasting the marinated chicken on a high rack and finishing under the broiler mimics the crisp charred edges of a real shawarma spit.
Nutrition (per serving)
- Calories: 360 kcal
- Protein: 34 g
- Carbs: 8 g
- Fat: 21 g
