Description
This Homemade Chicken Shawarma recipe brings the bold, aromatic flavors of Middle Eastern cuisine right to your kitchen. Tender chicken thighs are marinated with a fragrant blend of spices including cumin, coriander, paprika, garlic powder, turmeric, and cinnamon, then perfectly baked until juicy and flavorful. Serve with warm pita bread or fluffy rice for a delicious, satisfying meal ready in just 35 minutes.
Ingredients
Scale
Chicken Shawarma
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
To Serve
- Pita bread or rice, for serving
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting the chicken to perfection.
- Make the spice mixture: In a small bowl, combine olive oil, ground cumin, ground coriander, paprika, garlic powder, turmeric, cinnamon, salt, and pepper. Stir well to create a uniform spice paste.
- Coat the chicken: Rub the spice mixture evenly over each chicken thigh, ensuring every piece is well-coated to maximize flavor infusion.
- Bake the chicken: Arrange the spiced chicken thighs on a baking sheet in a single layer. Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Rest the chicken: Remove the chicken from the oven and let it rest for a few minutes. This helps retain the juices for moist, tender meat.
- Serve: Slice the rested chicken and serve it warm with pita bread or over rice, accompanied by your favorite toppings or sauces for an authentic shawarma experience.
Notes
- You can marinate the chicken overnight for deeper flavor.
- Serve with garlic sauce, tahini, or pickled vegetables to enhance the shawarma experience.
- To keep the chicken extra juicy, avoid overcooking and use a meat thermometer to check doneness.
- Gluten-free diners can enjoy by serving over rice instead of pita bread.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
