Description

This oven-roasted Chicken Shawarma is easy to make at home with just a few spices, garlic, lemon juice, olive oil. This is a great recipe to make anytime ..

Ingredients

Scale

For the Chicken:

1 tbsp garlic powder
2 tsp cumin
1 tsp paprika
1 tbsp coriander
½ tsp cayenne pepper
½ tsp cinnamon
2 tsp black pepper
2 tsp kosher salt
1 onion (thinly sliced)
juice of one lemon
2 lbs chicken thighs (about 6)
3 tbsp olive oil

For the Yogurt Sauce:

⅔ cup Greek yogurt
2 cloves garlic (smashed and minced)
2 tsp lemon juice
salt and pepper to taste

Instructions

For the Chicken:

In a large bowl, whisk together the oil, lemon juice, garlic, and spices, then set aside. Incorporate the chicken thighs into the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for a minimum of 2 hours or overnight for best results.
Preheat the oven to 425°F. Add the sliced onion to the marinade and mix to coat. Arrange the chicken and onion on a baking sheet and bake for 30 minutes or until the chicken is fully cooked. Allow the chicken to rest for 5 minutes before slicing it thinly.
Serve the chicken on warmed pitas accompanied by the yogurt sauce, tomatoes, lettuce, and cucumber if desired.

For the Yogurt Sauce:

In a bowl, combine the yogurt, lemon juice, and garlic. Whisk until smooth and season with salt and pepper to taste.

Notes

TECHNIQUE TIP: For optimal flavor, marinate the chicken thighs in the spice mixture and yogurt for at least 2 hours before baking.

STORAGE: Store leftover Chicken Shawarma in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Prep Time: 2 hours
chilling time: 2 hours
Cook Time: 30 minutes
Category: Main Course
Method: Baked
Cuisine: middle eastern

Nutrition

Serving Size: 6
Calories: 639 kcal
Sugar: 2 g
Sodium: 1355 mg
Fat: 49 g
Saturated Fat: 12 g
Unsaturated Fat: 32 g
Trans Fat: 1 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 41 g
Cholesterol: 224 mg