Oven Baked Shawarma
Oh boy, if you’ve never tried shawarma, I’m about to change your world right here on this page. Imagine all those rich, aromatic spices soaking into tender, juicy chicken that’s been lovingly roasted to perfection. Yep, it’s a thing. Oven Baked Shawarma is basically like a warm culinary hug, wrapped in a pita. What makes this special is how easily you can achieve that street food flavor at home, minus the need for a giant, spinning rotisserie. It’s kinda magical and becomes your superhero kitchen move when you want to impress your taste buds without the effort of a Michelin chef.
I remember the first time my husband took a bite of this homemade shawarma, and his eyes lit up brighter than our Christmas tree lights. It became an immediate family favorite, turning our kitchen into a not-so-quiet corner bistro on shawarma night. Our little one even gets in on the action, insisting that her shawarma pieces be in the “perfectly kid-sized triangles.” It brings the whole fam together, and honestly, I’d make this every week if I could!
Why You’ll Love This Oven Baked Shawarma
– It brings that irresistible street-food magic straight to your kitchen table.
– The spice mix alone is enough to make you dance a little, trust.
– Makes you feel fancy with zero chef stress—your kitchen won’t look like a disaster zone.
– Works like a charm for meal preps or impromptu cozy dinners, shawarma-style.
This oven baked shawarma was such a hit at dinner! The spices were spot on, and I loved how easy it was to throw everything on a sheet pan. Definitely adding this to my weeknight rotation!
How to Make It
Oh, where do I even start? First, you want to grab a big ol’ bowl and toss your chicken pieces in them with a generous glug of olive oil. Sprinkle over your mix of spices – but don’t sneeze! (Learned that one the hard and spicy way.) Pop that well-coated goodness on a sheet pan and into the oven they go. Resist the urge to keep peeking, though, or you’ll lose all that warm air magic.
Ingredient Notes
– Chicken Thighs: Juicier and more forgiving when you, inevitably, forget the timer for a minute too long.
– Paprika: Adds that warm, smoky, color—and no judging when you spill a little extra.
– Lemon Juice: A zesty smack of freshness, which might be the secret superhero of the whole blend.
Recipe Steps
1. Preheat oven to 400°F (200°C).
2. Mix up the shawarma spices with olive oil and lemon juice in a bowl.
3. Coat chicken thigh pieces thoroughly and place on a baking sheet.
4. Bake for about 25-30 minutes, checking at the 20-minute mark to make sure they’re not getting too tan.
5. Rest them on a cutting board for a few before slicing.
6. Serve with all your favorite fixings like pitas, hummus, or a fresh salad.
What to Serve It With
Tips & Mistakes
Storage Tips
Got leftovers? Lucky you! Just pop them into an airtight container and stash them in the fridge. They make for a killer sandwich or salad topping the next day, and if you sneak a cold piece for breakfast, I won’t tell. It’s shockingly good.
Variations and Substitutions
Tried everything with what’s in your bare kitchen? Use chicken breasts instead of thighs, they work too—just less forgiving if you snooze the timer. Swap the olive oil for avocado oil if you’re feeling adventurous. On the spice front, you could try smoked paprika for an extra oomph or chuck some red pepper flakes in there for a little heat.
Frequently Asked Questions
Remember it later
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Oven Baked Shawarma
Ingredients
Main Ingredients
- 2 lb chicken thighs
- 1.5 tbsp olive oil extra virgin
- 1 tbsp garlic powder
- 2 tsp ground cumin
- 1 tsp paprika smoked
- 0.5 tsp cayenne pepper optional for heat
- 1 tsp salt
- 0.5 tsp black pepper
- 0.75 cup plain Greek yogurt for marinade
- 1 tbsp lemon juice
Instructions
Preparation Steps
- In a large bowl, mix olive oil, garlic powder, cumin, paprika, cayenne pepper, salt, black pepper, Greek yogurt, and lemon juice.
- Add the chicken thighs to the marinade and coat evenly. Cover and refrigerate for at least 1 hour or overnight for best flavor.
- Preheat the oven to 400°F (204°C). Place the marinated chicken on a baking sheet lined with parchment paper.
- Bake the chicken for 30-35 minutes, until cooked through and slightly charred on the edges.
- Remove from oven and let rest for 5 minutes before slicing. Serve with pita, garlic sauce, and fresh veggies if desired.
Notes
Featured Comments
“Made this last night and it was will make again. Loved how the flavorful came together.”
“New favorite here — absolutely loved. saucy was spot on.”
“New favorite here — will make again. simple was spot on.”
“New favorite here — so flavorful. buttery was spot on.”
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
“Made this last night and it was will make again. Loved how the juicy came together.”
“Impressed! Clear steps and will make again results. Perfect for busy nights.”
“Super easy and will make again! My family asked for seconds. Saving this one.”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“Made this last night and it was absolutely loved. Loved how the summer-ready came together.”
