Easy Chicken Shawarma

Oven Roasted Chicken Shawarma Recipe from "The Weeknight Mediterranean Kitchen" cookbook
Course Dinner
Cuisine Mediterranean
Keyword Chicken Shawarma
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 400kcal
Author Meghan


To Serve


  • Preheat the oven to 400 degrees
  • In a large bowl, combine the chicken thighs with the oil, garlic, lemon zest and juice, Aleppo pepper, allspice, cumin, paprika, turmeric, cinnamon and salt, stir to coat.  Cover with plastic wrap and marinate in the fridge for at least 20 minutes and up to an hour, the longer the better.
  • Transfer chicken to foil lined baking sheet.  Pour the marinade over the chicken.  Bake for 30 to 35 minutes until the chicken is cooked through. For  extra crispy edges, increase the heat to 425 and continue cooking for 8 to 10 minutes.
  • Remove chicken from oven and allow to rest for 5 minutes before cutting into it.  Then cut the chicken into slices.
  • Serve with pita bread, tahini sauce or yogurt sauce, chopped salad, fresh herbs and lemon.


Nutrition info is for chicken only, does not include accompaniments. 


Calories: 400kcal | Carbohydrates: 4g | Protein: 36.5g | Fat: 28g