Oven-Baked Chicken Shawarma with Garlic Sauce Recipe
This Chicken Shawarma recipe offers a flavorful and aromatic Middle Eastern-inspired dish featuring marinated boneless skinless chicken thighs baked to perfection and topped with a creamy garlic sauce. Perfect for serving in pita, over rice, or atop a fresh salad, it combines a blend of spices such as cumin, paprika, turmeric, and cinnamon for an authentic taste experience.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Chicken Marinade
- 1 1/2 pounds boneless skinless chicken thighs
- 4 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon pepper
- Chopped fresh parsley for serving, if desired
Garlic Sauce
- 4 cloves garlic, minced
- 1/4 cup mayonnaise
- 1/4 cup full fat Greek yogurt
- 1 tablespoon lemon juice
Instructions
- Marinate the Chicken: Add the chicken thighs to a large ziplock bag along with lemon juice, olive oil, minced garlic, ground cumin, paprika, turmeric, cinnamon, salt, and pepper. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 1 hour or preferably overnight to deeply infuse the flavors.
- Preheat the Oven: When ready to cook, preheat your oven to 425°F (220°C). Ensure the oven rack is positioned in the middle for even cooking.
- Bake the Chicken: Lightly grease a baking dish and arrange the marinated chicken thighs in a single layer. Bake for approximately 15 minutes, keeping an eye on the chicken as thinner pieces may cook faster. The chicken should be cooked through and starting to brown.
- Broil for Crispiness: In the last 1-2 minutes of baking, switch the oven setting to broil. Broil the chicken until golden brown and slightly crispy on the edges, carefully monitoring to avoid burning.
- Rest and Slice: Remove the chicken from the oven and let it rest for a couple of minutes to retain juices. Slice the chicken into thin strips for serving.
- Prepare Garlic Sauce: In a small bowl, whisk together minced garlic, mayonnaise, full fat Greek yogurt, and lemon juice until smooth. The sauce will be thin but flavorful. Using full fat Greek yogurt improves the creaminess.
- Serve: Serve the sliced chicken topped with chopped fresh parsley if desired. This shawarma is delicious stuffed in pita bread, served over rice, or with a fresh salad accompanied by the garlic sauce.
Notes
- Marinate the chicken overnight for the best flavor penetration.
- Make sure to broil at the end to achieve the authentic crispy edges associated with shawarma.
- Adjust garlic sauce consistency by using full fat Greek yogurt; low-fat versions will produce a thinner sauce.
- If preferred, grill the chicken for a smoky flavor instead of baking.
- Check chicken internal temperature for 165°F (74°C) to ensure it is fully cooked.
