Description
This Homemade Chicken Shawarma recipe features tender, flavorful chicken thighs marinated in a blend of aromatic Middle Eastern spices and baked to perfection. It’s a simple and delicious way to enjoy a classic shawarma meal at home, served with pita bread or rice for a complete and satisfying dish.
Ingredients
Scale
Chicken and Marinade
- 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 prepare for baking the chicken.
- Prepare the spice mixture: In a small bowl, combine olive oil, ground cumin, ground coriander, paprika, garlic powder, turmeric, cinnamon, salt, and pepper to create a fragrant marinade.
- Marinate the chicken: Thoroughly rub the spice mixture evenly over each of the chicken thighs, ensuring all surfaces are coated well.
- Bake the chicken: Arrange the chicken thighs on a baking sheet and 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 and slice: Remove the chicken from the oven and allow it to rest for a few minutes before slicing to retain its juices and tenderness.
- Serve: Serve the sliced chicken shawarma with warm pita bread or over rice for a flavorful meal.
Notes
- For extra flavor, marinate the chicken in the spice mixture for a few hours or overnight in the refrigerator before baking.
- You can add a side of garlic sauce or tahini sauce to complement the shawarma.
- Leftover shawarma chicken is great for wraps or salads the next day.
- Use a meat thermometer to ensure perfectly cooked chicken every time.
