Description
This Chicken Shawarma recipe features tender, flavorful chicken thighs marinated in a rich blend of spices, yogurt, tomato paste, lemon juice, and olive oil. The marinated chicken is skewered and oven-baked to perfection, then thinly sliced for serving. This dish is inspired by traditional Middle Eastern street food and offers a delicious and aromatic meal that can be enjoyed in wraps, salads, or on its own.
Ingredients
Scale
Chicken and Marinade
- 8 chicken thighs
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon coriander
- 2 teaspoons salt (to taste)
- 1 teaspoon black pepper (to taste)
- 1 cup yogurt
- 3 tablespoons tomato paste
- Juice of 1/2 lemon (about 3 tablespoons)
- 1 tablespoon olive oil
Instructions
- Place the chicken in a bowl: Start by putting the 8 chicken thighs into a large mixing bowl to prepare for marinating.
- Season: Sprinkle the smoked paprika, cumin, onion powder, coriander, salt, and black pepper evenly over the chicken.
- Marinate: Add the yogurt, tomato paste, lemon juice, and olive oil to the bowl. Rub and mix everything thoroughly so each chicken thigh is well coated with the marinade mixture.
- Skewer the chicken: Thread the marinated chicken thighs onto skewers, pushing them together tightly to ensure they hold their shape while cooking.
- Prepare the baking dish: Line a deep baking dish with aluminum foil, making sure the dish’s width is less than the length of the skewers so the skewers can rest on the edges without the chicken touching the bottom.
- Arrange the skewers: Rest the ends of the skewers on the rim of the prepared baking dish so the chicken is suspended and not touching the foil surface. Alternatively, use a vertical skewer setup to stack the chicken.
- Bake: Preheat the oven to 425°F (220°C). Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 25-30 minutes until the chicken is cooked through and nicely browned.
- Shave and serve: Once baked, use a sharp knife to thinly slice the chicken off the skewers. Serve immediately as desired, with pita, salads, or accompaniments.
Notes
- Ensure the chicken is marinated for at least 1 hour, or overnight if possible, for best flavor penetration.
- If you don’t have skewers, you can bake the chicken thighs directly in a baking tray but turn halfway through cooking.
- Serving suggestions include wrapping the chicken in pita bread with garlic sauce and pickles or adding it on top of a fresh salad.
- Adjust the salt and pepper quantities to your taste preferences.
- Using bone-in, skin-on chicken thighs helps keep the meat juicy and flavorful during baking.
- Prep Time: 15 minutes (plus 1 hour marinating time recommended)
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Chicken Shawarma, Middle Eastern Chicken, Oven-Baked Shawarma, Spiced Chicken Thighs, Shawarma Recipe
