Chicken Shawarma in the Oven

Chicken Shawarma in the Oven

Chicken shawarma is a flavorful and aromatic dish that is beloved in Egyptian culture and across the Middle East. Made by marinating chicken in a blend of warm spices, garlic, and yogurt, it is then stacked on a vertical skewer and roasted to perfection. The result is tender, juicy chicken with a slightly crispy exterior, thinly shaved and wrapped in soft pita bread with garlic sauce, pickles, and fries. Whether enjoyed as a street food favorite or a homemade meal, chicken shawarma is a delicious and satisfying dish packed with bold, savory flavors.

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Ingredients

(Seasonings should be added to taste.)

For the Chicken Shawarma Marinade:

• 8 chicken thighs, boneless and skinless

• 1 tablespoon Greek yogurt

• 1 tablespoon garlic sauce

• juice of 1 lemon

• oregano leaves

• ground coriander

• harissa seasoning

• paprika

• ground cumin

• ground nutmeg

• sea salt

• black pepper

• white pepper

• 1 yellow onion, sliced thick

• olive oil

For the Wrap:

• pita bread

• garlic sauce

• chicken shawarma

• pickles

• fries

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Instructions

Marinate the Chicken

Start by marinating boneless, skinless chicken thighs to infuse them with rich flavors. In a large bowl, combine Greek yogurt, garlic sauce, fresh lemon juice, oregano leaves, ground coriander, harissa seasoning, paprika, ground cumin, ground nutmeg, sea salt, black pepper, and white pepper. Mix well to ensure the chicken is evenly coated. Let it marinate for a few hours to develop deep, authentic flavors.

Stack and Bake the Shawarma

Prepare a vertical skewer by placing half of a yellow onion at the base. Drizzle olive oil over the onion, then begin stacking the marinated chicken thighs on top. Once all the chicken is stacked, place the second half of the yellow onion on top to help retain moisture and add flavor. Cover the skewer with foil and bake at 425°F for one hour. After an hour, remove the foil and bake uncovered for another 20 minutes to develop a crispy, golden exterior.

Shave the Shawarma

Once the chicken is fully cooked, pick a side and use a sharp knife to thinly shave off layers of juicy, roasted chicken and onions. This is the traditional method of serving shawarma, mimicking the classic rotating spit-roast technique.

Assemble the Wrap

To build the perfect shawarma wrap, start by spreading a generous layer of garlic sauce on warm pita bread. Pile on the shaved chicken, then add pickles and crispy fries for extra crunch and flavor. Roll the wrap tightly to secure all the ingredients.

Toast and Serve

For an extra layer of flavor and texture, wrap the shawarma in foil and toast it over an open burner for a few seconds on each side until lightly charred. Cut it in half and serve immediately. Enjoy it as is or with a side of garlic sauce or hummus for dipping.