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Oven-Roasted Chicken Shawarma
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Oven-Roasted Chicken Shawarma

3 h 20 minServes 6Nutri-Score B€€
from @seattlehanddoc55 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • boneless skinless chicken thighs (trimmed of excess fat)Meat1.1 kg
  • olive oilPantry30 ml
  • saltSpices3 g
  • black pepper (freshly cracked)Spices1 g
  • plain yogurtDairy30 g
  • lemon (juiced (half a large lemon))Produce1 piece
  • dried thymeSpices3 g
  • garlic powderSpices5 g
  • smoked paprikaSpices7 g
  • Aleppo pepperSpices4 g
  • cayenne pepperSpices1 g
  • turmericSpices1 g
  • cuminSpices1 g
  • ground cardamom (optional)Spices500 mg
  • cinnamonSpices1 g
  • ground nutmeg (optional)Spices300 mg
  • red onion (half a large onion, thinly sliced)Produce1 piece

per serving

Nutrition

297kcal

Carbs
4 g
Proteins
35 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Loaf pan
  • Oven
  • cutting board

step by step

Method

  1. Season the chicken

    • Place the trimmed chicken thighs in a large mixing bowl.
    • Drizzle with the olive oil and season with the salt, black pepper and lemon juice.
    • Stir in the yogurt to tenderize the chicken and boost flavor.
    Step 1

  2. Add the spices

    • Add the dried thyme, garlic powder, smoked paprika, Aleppo pepper, cayenne, turmeric, cumin, cardamom, cinnamon and nutmeg.
    • Mix thoroughly so the chicken is evenly coated.
    Step 2

  3. Marinate

    • Mix in the thinly sliced red onion.
    • Cover and refrigerate for at least 2 hours, ideally overnight; longer marinating deepens the flavor.
    Step 3

  4. Bring to room temperature and preheat

    • Take the chicken out of the fridge and let it sit for 30 minutes before cooking.
    • Preheat the oven to 218 °C (425 °F).
    Step 4

  5. Bake

    • Pack the marinated chicken and onion tightly into a loaf pan.
    • Bake uncovered until fully cooked and deeply golden on top.
    Step 5

  6. Drain and slice

    • Remove the pan from the oven and tilt it over a bowl to drain the excess juices, keeping the liquid for drizzling or broth.
    • Flip the chicken loaf onto a cutting board and slice into thin strips or bite-sized pieces.
    Step 6

  7. Serve

    • Serve as-is, in a salad, in a grain bowl or wrapped in pita.
    • For crispier edges, broil the sliced chicken on a sheet pan for 2-3 minutes before serving.
    Step 7
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