Description
This easy Chicken Shawarma recipe is perfect for a delicious Middle Eastern-inspired meal. Marinated chicken thighs are baked to perfection in a loaf pan, creating tender and flavorful shawarma slices that can be served in pita bread with your favorite toppings.
Ingredients
Scale
Marinated Chicken:
- 2 lbs boneless skinless chicken thighs
- 3 tablespoons olive oil
- 3 tablespoons plain Greek yogurt
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional Ingredients:
- 1 large onion, thinly sliced
- Pita bread or flatbread, for serving
- Toppings such as sliced tomatoes, cucumbers, lettuce, and tahini sauce
Instructions
- Marinate the Chicken: In a large bowl, mix olive oil, Greek yogurt, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper. Add chicken thighs and marinate for at least 2 hours.
- Preheat and Prep: Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper.
- Layer and Bake: Arrange marinated chicken in the pan, add sliced onions between layers, and bake for 50–60 minutes until cooked through.
- Rest and Serve: Let the chicken rest, then slice thinly. Serve in bread with desired toppings and tahini sauce.
Notes
- If you like crispy edges, broil the loaf for 3–4 minutes after baking.
- This dish is great for meal prep; refrigerate sliced chicken for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 portion without bread or toppings
- Calories: 300
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg
