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Easy Oven Roasted Chicken Shawarma

Tender, spiced oven-roasted chicken thighs make quick and flavorful shawarma for pita sandwiches or salads.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 lb chicken thighs, boneless skinless about 6–8 pieces
  • 1/4 cup yogurt
  • 2 tbsp lemon juice
  • 1 large garlic clove minced (or 2 small cloves)
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground cardamom
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp olive oil
  • To serve pita bread, shawarma white sauce, lettuce, onions

Instructions

  • Preheat the oven to 450°F (232°C).
  • In a large bowl or resealable plastic bag, combine yogurt, lemon juice, minced garlic, coriander, cumin, cardamom, smoked paprika, cayenne, salt, black pepper, and olive oil to make the marinade.
  • Add the chicken thighs to the marinade and mix or massage until each piece is fully coated; marinate briefly while the oven heats (or up to a few hours in the refrigerator if desired).
  • Arrange the marinated chicken in a single layer in a large baking dish or sheet pan, leaving space between pieces for even browning.
  • Bake uncovered for 30–35 minutes, or until the chicken is browned at the edges and cooked through (internal temperature 165°F / 74°C).
  • Remove from the oven and let the chicken rest for 5–10 minutes, then slice or chop into strips.
  • Serve the sliced chicken in pita bread with shawarma white sauce, lettuce, and onions, or add to a salad.

Equipment

  • large bowl or resealable plastic bag
  • Baking dish or sheet pan
  • Knife and cutting board
  • Measuring Spoons

Notes

  • Marinating longer (up to a few hours) intensifies flavor.
  • Use Greek yogurt for a thicker marinade.
  • Check internal temperature to ensure doneness.
  • Slice against the grain for more tender pieces.