Description
Homemade chicken shawarma, oven-roasted to crispy perfection. A flavorful, easy weeknight dinner.
Ingredients
Scale
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp allspice
- 1 tsp ground turmeric
- 1 tsp kosher salt
- 0.25 tsp ground cinnamon
- 0.25 tsp freshly ground black pepper
- 0.25 tsp cayenne pepper
- 2 tbsp extra virgin olive oil
- 3 lbs (1361 g) boneless, skinless chicken thighs (do not use breasts)
- 1 tbsp extra virgin olive oil
Instructions
- Make the Spice Marinade: In a large bowl, whisk together all dry spices until well combined. Add 2 tablespoons olive oil and mix to form a thick paste.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Cut each thigh into quarters for better seasoning coverage and crispier edges. Drizzle with 1 tablespoon olive oil and toss to coat.
- Marinate the Chicken: Add the chicken pieces to the bowl with the spice paste. Use tongs or clean hands to evenly coat each piece with the marinade. Cover tightly with plastic wrap and refrigerate for at least 3–4 hours, preferably overnight.
- Roast the Chicken: Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat the oven to 400°F (204°C) with the rack in the upper middle position. Line a large baking sheet with foil and arrange the chicken in a single layer, ensuring no pieces overlap. Roast for 15 minutes, or until the chicken is just cooked through.
- Slice and Broil: Let the chicken cool slightly, then slice it into thin strips. Spread the slices evenly back onto the baking sheet. Broil on high for 7–10 minutes, until the edges are crispy and browned.
- Serve: Serve immediately with pita bread, basmati rice, hummus, or a fresh salad. Garnish with cilantro, red onions, pickles, or garlic sauce.
Notes
- For a deeper smoky flavor, consider adding a teaspoon of smoked paprika to the spice blend.
- To ensure even cooking, use a meat thermometer to check the internal temperature of the chicken reaches 165°F (74°C).
- Leftover chicken shawarma can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 200g
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 150