For an even deeper flavor, consider using bone-in, skin-on chicken thighs. Just be sure to adjust the cooking time accordingly. Serve this baked chicken shawarma with warm pita bread, hummus, tahini, chopped tomatoes, cucumbers, and a dollop of creamy tzatziki for a complete and satisfying meal. Feel free to adjust the amount of red pepper flakes to your preference. A pinch adds a subtle warmth, while a full teaspoon delivers a noticeable kick.
Baked Chicken Shawarma
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PREP TIME25 mins
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COOK TIME35 mins
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TOTAL TIME3 hrs
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SERVING12 People
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VIEWS57
Transform your kitchen into a Middle Eastern oasis with this vibrant baked chicken shawarma. Infused with a symphony of warm spices and zesty citrus, this dish delivers the authentic flavors of shawarma without the need for a vertical spit. Tender chicken thighs are marinated to perfection, then baked alongside sweet onions for a truly unforgettable meal.
Ingridients
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Nutrition
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Carbohydrate5 g
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Cholesterol94 mg
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Fiber2 g
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Protein23 g
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Saturated Fat3 g
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Sodium425 mg
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a 1-gallon resealable plastic bag, whisk together the olive oil, garlic, lemon juice, smoked paprika, cumin, lemon zest, coriander, red pepper flakes, salt, black pepper, turmeric, and cinnamon. (5 minutes)
02
StepSeal the bag, ensuring most of the air has been removed, and gently massage to combine. Add the chicken thighs, coat thoroughly with the marinade, and reseal. Marinate in the refrigerator for at least 2 hours, or preferably overnight, for maximum flavor. (5 minutes)
03
StepPosition a rack in the center of the oven and another approximately 6 inches from the broiler. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12x18-inch sheet pan. (5 minutes)
04
StepSpread the sliced onions evenly onto the prepared sheet pan. Arrange the marinated chicken thighs on top of the onions, ensuring as much of the marinade remains on each thigh as possible. Discard any remaining marinade. (5 minutes)
05
StepBake on the center rack of the preheated oven until the chicken is cooked through and the juices run clear when pierced with a fork, approximately 30 minutes. An instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).
06
StepTurn on the broiler and move the sheet pan to the upper rack. Broil until the chicken develops a lightly charred and appealing color, about 2 to 3 minutes. Watch carefully to prevent burning.
07
StepRemove from the oven and garnish generously with chopped fresh parsley. Serve immediately.
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Brain Huels
Jun 5, 2025The smell alone while this is baking is incredible! The marinade is magic." - Chris T.
Janiya Stamm
Apr 23, 2025I added a pinch of cayenne pepper for a little extra kick, and it was fantastic! Thanks for sharing this wonderful recipe." - Michael B.
Tabitha Turner
Feb 24, 2025This recipe is a winner! The chicken was so tender and flavorful. My family devoured it!" - Sarah M.
Alan Beier
Feb 1, 2025Simple, delicious, and perfect for meal prepping. I made a big batch on Sunday and enjoyed it all week." - Amanda P.
Dahlia Monahan
Jan 23, 2025I've made this recipe several times, and it's always a hit. The spice blend is perfect, and the chicken comes out incredibly juicy." - David L.
Hershel Ankunding
Dec 30, 2024The instructions were easy to follow, and the chicken turned out amazing. I served it with pita bread and tzatziki sauce, and it was a delicious and healthy meal." - Emily K.
Myrtice Wiegand
Dec 16, 2024This is now my go-to chicken shawarma recipe. It's so much easier than grilling, and the flavor is just as good, if not better!" - Jessica R.
Cielo Bartell
Nov 24, 2024Fantastic recipe. My tip: let the chicken rest for 10 minutes before slicing - it helps retain the juices." - Brian S.