Baked Chicken Shawarma is a delicious and convenient way to enjoy the famous Middle Eastern street food at home. Instead of using a vertical rotisserie, this oven-baked version delivers the same bold flavors with tender and juicy chicken infused with aromatic spices. It is perfect for busy families who want authentic taste without complicated cooking methods.
Baked Chicken Shawarma:
Traditional shawarma is known for its rich marinade made with spices, garlic, and lemon juice. Baking allows the chicken to absorb all the flavors while remaining moist and flavorful. The result is a dish that tastes just like restaurant-style shawarma but is easier to prepare.Popular across the Middle East and beyond, Baked Chicken Shawarma can be served in wraps, rice bowls, or salads. Its versatility and irresistible taste make it one of the most loved chicken dishes worldwide.
History:
Chicken Shawarma originated in the Middle East and became popular as a street food prepared on vertical rotating grills. Over time, home cooks adapted the recipe for ovens and stovetops.Shawarma spread globally through Middle Eastern migration and restaurant culture. Today it is a favorite fast-food style dish in many countries.The baked version offers a modern, convenient approach while preserving traditional flavours.
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Baked Chicken Shawarma – Juicy, Aromatic Middle Eastern
Ingredients
- 700 g boneless chicken thighs or breasts
- 3 tablespoons olive oil
- 3 garlic cloves (minced)
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon oregano
- ½ cup yogurt
Instructions
- Preheat oven to 200°C (400°F).
- In a bowl, mix olive oil, yogurt, garlic, and lemon juice.
- Add paprika, cumin, coriander, turmeric, chili powder, pepper, oregano, cinnamon, and salt.
- Mix to form marinade.
- Add chicken and coat evenly.
- Marinate for at least 2 hours.
- Place chicken on a baking tray.
- Bake for 35–40 minutes.
- Turn once during cooking.
- Slice and serve.
Notes
- Chicken thighs are juicier than breasts.
- Longer marination gives better flavour.
- Use fresh lemon juice.
- Thick yogurt works best.
- Do not overcrowd tray.
- Turn chicken halfway.
- Rest before slicing.
- Store leftovers refrigerated.
Tips for Chicken Shawarma:
- Broil for 5 minutes for crispy edges.
- Add smoked paprika for depth.
- Slice thin for wraps.
- Serve with garlic sauce.
- Add onions while baking.
- Use foil for easy cleaning.
- Add chili flakes for heat.
- Warm bread before serving.
FAQs for Chicken Shawarma:
1. Can I use chicken breast?
Yes, but thighs stay juicier.
2. How long should I marinate?
At least 2 hours or overnight.
3. Can I freeze it?
Yes, up to 2 months.
4. What do I serve with shawarma?
Rice, bread, or salad.
5. Can I cook in air fryer?
Yes, cook at 180°C for 18–20 minutes.
Conclusion:
Baked Chicken Shawarma is a simple and flavorful dish that brings authentic Middle Eastern taste into your kitchen. With its rich spices and tender texture, it is perfect for everyday meals or special occasions. Easy to prepare and highly versatile, this recipe is sure to become a family favourite.