How To Make Oven Roasted Chicken Shawarma
Marinated in lemon juice, olive oil, spices, this oven-roasted chicken shawarma can be served with pita bread and a variety of other toppings.
Serves:
Ingredients
- ⅓cupolive oil,plus more for brushing
- 3tbspfresh lemon juice
- 1tbspgarlic,minced
- 1½tspground cumin
- 1½tsppaprika
- 1tspground coriander
- ¼tspground cinnamon
- ¼tspturmeric
- 1tspsalt and freshly ground black pepper
- 2lbschicken thighs,trimmed boneless, skinless
Instructions
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In a mixing bowl or liquid measuring cup, whisk together the olive oil, lemon juice, garlic, cumin, paprika, coriander, cinnamon, turmeric, salt, and pepper.
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Place chicken in a gallon-size resealable bag, pour marinade over chicken then seal bag while pressing out excess air.
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Rub marinade over chicken, transfer chicken to the refrigerator, and allow to marinate at least 1 hour and up to 6 hours.
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Preheat oven to 425 degrees F. Brush a rimmed 18×13-inch, preferably dark coated, baking sheet with 1 tablespoon olive oil.
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Remove chicken from marinade and space evenly apart on the baking sheet. Roast in preheated oven for about 30 to 40 minutes until cooked through and edges are crisp.
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Remove from oven and allow to rest 2 minutes then cut into bits. Serve in pita or with rice along with desired toppings.
Recipe Notes
Optional serving suggestions:
- Warm pita bread or flour tortillas or cooked rice
- Tahini yogurt sauce
- Diced tomatoes
- Diced cucumbers
- Chopped lettuce
- Chopped red onion
- Feta cheese
Nutrition
- Calories: 675.18kcal
- Fat: 56.10g
- Saturated Fat: 12.80g
- Trans Fat: 0.19g
- Monounsaturated Fat: 29.07g
- Polyunsaturated Fat: 9.87g
- Carbohydrates: 3.74g
- Fiber: 0.93g
- Sugar: 0.43g
- Protein: 38.04g
- Cholesterol: 222.26mg
- Sodium: 607.84mg
- Calcium: 37.84mg
- Potassium: 534.92mg
- Iron: 2.64mg
- Vitamin A: 74.09µg
- Vitamin C: 5.26mg
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