This Oven Roasted Chicken Shawarma is all of my dinner dreams come true! This Middle Eastern inspired chicken is boasting with a delicious blend of spices, it’s perfectly golden brown with a tender interior and crisp edges and it’s so easy to make.
It starts out with a a bright and earthly well spiced lemony marinade. Meaning total flavor infusion, no boring chicken here.
Then it’s roasted to golden brown perfection and served over pita or rice along with all of your favorite toppings.
Next time I think I’ll go with some basmati brown rice for a healthier alternative to the wrap but for the first time trying it how could I resist homemade pita bread?
Really though this would even be good without the heavy carbs and just go with roasted veggies instead. But don’t forget the feta.
And like I mentioned in the recipe a dark heavy baking sheet really does make a difference here. I don’t recommend using them for cookies and other baked goods because they over-brown things but that’s what we want here – some browning. (You can get them on Amazon, of course).
A dark roasting pan should work well too. If you don’t have either of those a regular aluminum baking sheet works too you just won’t get as much browning.
Try this soon! I’m slightly obsessed and can’t wait to make it again!
Oven Roasted Chicken Shawarma
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This Middle Eastern inspired chicken is boasting with a delicious blend of spices, it’s perfectly golden brown with a tender interior and crisp edges and it’s so easy to make!
In a mixing bowl or liquid measuring cup whisk together the olive oil, lemon juice, garlic, cumin, paprika, coriander, cinnamon, turmeric, salt and pepper.
Place chicken in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air.
Rub marinade over chicken, transfer chicken to refrigerator and allow to marinate at least 1 hour and up to 6 hours.
Preheat oven to 425 degrees. Brush a rimmed 18 by 13-inch, preferably dark coated, baking sheet with 1 Tbsp olive oil.
Remove chicken from marinade and space evenly apart on baking sheet. Roast in preheated oven until cooked through and edges are crisp, about 30 – 40 minutes.
Remove from oven and allow to rest 2 minutes then cut into bits. Serve in pita or with rice along with desired toppings.
*For the pita bread you can find my recipe here, you’ll only need 4 so halve the recipe and make 4 8-inch pitas.
**For the tahini yogurt sauce: add 2 Tbsp tahini to a small mixing bowl then use the back of a spoon to press tahini against bowl to smooth. Mix in 1 cup plain Greek yogurt, 1 Tbsp fresh lemon juice, 1/2 tsp minced garlic, 2 Tbsp minced parsley, mint or cilantro. Season with salt and pepper to taste.