Shawarma Recipe In Oven

[Jonathon Burnside]

Hereis a recipe for an oven-roasted version of the flavorful street-side classic usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with crushed red pepper and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.

Get ready to be transported straight to the bustling streets of the Middle East with my flavorful Oven Roasted Chicken Shawarma! Packed with tender, marinated chicken, a punchy garlic sauce, and all bundled up in a soft pita wrap, this is the perfect recipe to satiate those international street food cravings right at home.

This incredible recipe is going to show you how to make homemade chicken shawarma in the oven. And just like my Chicken Doner Kebab, no grill or spit is needed! Just make sure to properly marinate the chicken breasts and the rest is effortless.

The first step is to start marinating the chicken to infuse it with all the amazing Middle Eastern flavors. So put the lemon juice, extra virgin olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, and garlic into a large bowl. Then whisk everything together until all the ingredients are fully combined. Next, add the chicken breasts to the bowl and toss them in the marinade until they are fully coated. You can also use boneless skinless chicken thighs if you prefer.

Then cover the bowl with some plastic wrap and put the chicken in the fridge to marinate for at least one hour. Keep in mind that the longer the chicken stays in the marinade the more tender and tastier it will be.

While the chicken is baking away in the oven into shawarma deliciousness, you can whip together the yummy homemade garlic sauce! All you have to do is put all the sauce ingredients into a blender and then puree them together for about 2 minutes or until a smooth sauce forms. You can also make the sauce with a food processor or immersion blender if you like.

When the chicken is cooked to your liking, remove the pan from the oven and let the chicken rest for at least 5 minutes. This step should not be skipped. The key to juicy chicken is not slicing into it too soon, which will just let all the juices run out and make the meat dry. Then you can cut it into bite-size bits or thin slices of meat to make the wraps.

Once the chicken has been chopped up, then the wrap making can begin. First, warm the pita wraps up for about 30 seconds in the microwave. Next, spread some hummus on each pita and then add a few tablespoons of the tabbouleh salad followed by some chicken and garlic sauce. Feel free to also add some fresh lettuce, tomato, red onion, cucumbers, or any veggies you like to your wraps as well as tahini sauce or yogurt sauce.

I love to serve this with tabbouleh salad either on the plate or add it to my wraps, if making wraps. You could eat the chicken as is with some rice, but I still recommend the garlic sauce for that true Middle Eastern experience.

This homemade Chicken Shawarma brings all the authentic flavors you love right to your own home. Growing up in a Lebanese household, the smell of chicken shawarma roasting in the oven after marinating in a mix of spices and herbs was a frequent and welcomed scent in our kitchen. It was often our go-to dish for weekend meals or when we just wanted something flavorful and comforting.

Chicken Shawarma, typically slow-cooked on a vertical rotisserie, is a beloved street food in many parts of the world. My oven-baked version captures the essence of this classic dish, eliminating the need for specialized equipment. The shawarma marinade, rich with garlic, lemon, and warm spices, soaks into the chicken, ensuring every bite is so good! You can pair your chicken shawarma with some rice or stuff it in a pita with fresh veggies and creamy sauces.

The homemade version is different than the restaurant version, which is roasted on a spit. But this is the closest you can get to that version at home. This shawarma is roasted in the oven for ease and convenience, and it comes out tasting great!

If you try this healthy-ish feel good Chicken Shawarma recipe or any other recipe on FeelGoodFoodie, then please come back to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Made this for the first time this weekend and it was fantastic! Super tasty, looked impressive and yet so easy to make. Served it on a bed of crispy lettuce with a tomato and cucumber salad on the side and some home made flat breads.

As with so many of Nigella's recipes, they are relaxing to do, but wowee! on flavour.So marinating the chook is easy peasy, then cooking it in the oven. How straightforward is that?? I made a few sides, the tomato and mint, the cucumber and the shawarma sauce, of course.

We make so much chicken in our home! Since I have several teenagers at home right now, I am constantly making so much protein. We love Mediterranean food so I am sharing an easy chicken shawarma recipe that can be baked on a sheet pan or grilled. It is so juicy and flavorful!

Shawarma can be made from almost any meat (chicken, lamb, and beef are all popular choices). Traditionally, shawarma is made by placing a large piece of meat on a rotating cone. The meat is then cooked by a heat source at the back of the cone (think: rotisserie chicken style, sort of).

This Oven Roasted Chicken Shawarma recipe is an easy way to make this classic Middle Eastern dish at home. It starts out with a bright and earthy, well spiced lemony marinade. Meaning total flavor infusion, no boring chicken here!

This is my new go to chicken recipe. Delicious! Made exactly as directed, was sure to drain the excess liquid half way through and it came out perfect. Tender with crispy edges. I make this once a month and usually serve with rice and roasted veggies. Thank you!

Some recipes call for pan frying the meat, some recipes use an outdoor grill. I wanted to make it as easy and convenient as possible, so I decided on oven baked shawarma. No standing over frying pans or a hot grill. This works amazingly well!

It adds so much flavor and juiciness to the chicken. The olive oil in this marinate is the perfect fat to get the chicken to cook through in the oven, and the mix of the spices with the oil coats the chicken to get all the warm flavor of the spices infused into the chicken.

A very traditional Middle Eastern spice blend with cinnamon, nutmeg, ginger, pepper, cloves, all spice and fenugreek ! You can def sub all spice or any other mixed slice blend since there are so many other spices in the marinade.

When I tried shawarma for the first time, I may have lost my mind a bit. It was so full of complex flavor. I could taste cumin, coriander, and hints of cinnamon. It was so good I licked my turmeric-stained fingers clean. I knew that I had to recreate this at home.

To make this oven roasted chicken shawarma, whisk together your marinade ingredients in a large bowl. Add the chicken thighs, toss well to coat, and refrigerate for at least an hour but ideally at least 8-12 hours so the flavors can get moving.

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I just made this tonight and it was amazing! So flavorful and my kids and husband loved it! This is better shawarma than I have eaten at some middle eastern restaurants! The sauce is delicious and has the perfect balance of flavors. Thanks so much for sharing this recipe.I will be making this over and over again!

After a recent trip to Israel, I was on a mission to replicate the street-style chicken shawarma I enjoyed there. It was tender, juicy, full of flavor and tons of fragrant spices. We saw chicken shawarma at pretty much every restaurant we went to. Either in a sandwich served with rice or on a kabob.

Serve this dish as an entree with sides like my Mediterranean quinoa, over some mixed greens as a salad, in a pita with some hummus as a riff on a gyro, or over crispy pita chips with some fresh veggies and tzatziki sauce for Mediterranean-style nachos!

Absolutely! This recipe can easily be made on the grill as full thighs or breasts, or skewered, after marinating of course. Grill until golden brown, and cooked through (about 10-15 minutes). You can also throw some sliced veggies like red onion, bell peppers, and mushrooms into your marinade and grill them, too. (Best for kebabs.)

Serve this chicken in a warm pita with Garlic Sauce, tomatoes, lettuce, and onions for your own homemade gyro! Or serve as an entree over rice or a salad. Hummus, tahini, or Mediterranean salsa also make great toppings for this chicken! You can also make your own Mediterranean-style pizza with this on top!

This is a pretty easy-looking recipe. If I have frozen chicken thighs that I Sous-vide and cook thoroughly, can I put the cooked chicken in the ziploc with all the spices and then instead of cooking just broil it for 2 minutes or just a little less since the chicken will already be cooked?

This Mediterranean preparation of chicken shawarma is lighter than one you might find at a local restaurant. Skinless chicken is key here. Consequently this shawarma recipe is a pretty healthy, lean protein option!

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