Oven Roasted Chicken Shawarma

There are some meals that instantly make me happy, and shawarma is definitely one of them. Over the years I’ve made more shawarma recipes than I can count, and what fascinates me is how every version is just a little bit different. Some rely heavily on yogurt marinades, others lean into warmer spices, garlic, or citrus. It’s amazing how small tweaks can completely change the final flavor.

This recipe landed firmly in the “make again” category for me. The flavor profile was everything I want from shawarma — warm spices, savory goodness, and that comforting Mediterranean vibe that always hits the spot.

What made this one stand out was the cooking method. Instead of grilling skewers like I usually do, this recipe roasted the chicken in the oven. I honestly wasn’t sure how I’d feel about that because I’m very much a “throw it on the grill” kind of girl when it comes to shawarma (read: any meat). But surprisingly? I really liked it. The roasting gave the chicken great flavor and made the whole process incredibly easy.

The recipe wasn’t super clear on whether the chicken pieces should stay whole or be sliced first. Since it called for thighs, I’m assuming the intention was to roast them whole. But thighs and I still aren’t best friends, so I swapped them out for chicken breasts instead. I cut the chicken into chunks before marinatig. Then I chopped everything into smaller bite-sized pieces once it was cooked. No reason, it just felt right so I went with it. 

This is exactly the kind of recipe I love keeping in my back pocket. Definitely one I’ll be making again.

Oven Roasted Chicken Shawarma

Recipe from Cooking NY Times

Serves 4

• 2 lemons, juiced
• ½ c plus 1 T olive oil
• 6 cloves garlic, peeled, smashed and minced
• 1 tsp kosher salt
• 2 tsp freshly ground black pepper
• 2 tsp ground cumin
• 2 tsp paprika
• ½ tsp turmeric
• A pinch ground cinnamon
• Red pepper flakes, to taste
• 2 pounds boneless, skinless chicken thighs
• 1 large red onion, peeled and quartered
• 2 T chopped fresh parsley

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.