Chicken Shawarma in the Oven

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CHICKEN SHAWARMA IN THE OVEN

Yield 8

Prep time

20 Min

Inactive time

4 Hour

Bake Time

1 H & 20 M

Total time

5 H & 40 M

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

For the Chicken 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
• smoked paprika
• ground cumin
• ground nutmeg
• sea salt
• black pepper
• white pepper

For Baking:

• 1 yellow onion
• olive oil

For the Wrap:

• pita bread
• garlic sauce
• pickles
• fries

Instructions

Marinate the Chicken:

1. Place 8 boneless, skinless chicken thighs in a large mixing bowl.
2. Add 1 tablespoon Greek yogurt, 1 tablespoon garlic sauce, and the juice of 1 lemon.
3. Season with oregano leaves, ground coriander, harissa seasoning, paprika, ground cumin, ground nutmeg, sea salt, black pepper, and white pepper.
4. Mix thoroughly until all 8 chicken thighs are evenly coated in the marinade.
5. Marinate the chicken for at least a few hours, or overnight for deeper flavor.

Stack and Bake the Shawarma:

1. Slice 1 yellow onion into thick slices.
2. Place half of the sliced onion at the base of a vertical skewer and drizzle lightly with olive oil.
3. Stack the 8 marinated chicken thighs tightly onto the skewer.
4. Top the chicken with the remaining half of the sliced onion.
5. Cover the skewer with foil and bake at 425°F for 1 hour.
6. Remove the foil and continue baking for an additional 20 minutes until the exterior becomes golden brown and slightly crispy.

Shave the Shawarma:

1. Remove the shawarma from the oven once fully cooked.
2. Shave thin slices of chicken and roasted onion from one side using a sharp knife.
3. Continue shaving as needed, mimicking the traditional shawarma-serving method.

Assemble the Wrap:

1. Spread a generous layer of garlic sauce onto a piece of pita bread.
2. Pile the shaved chicken shawarma onto the center of the pita.
3. Add pickles and fries to the wrap.
4. Roll the pita tightly to secure the filling.
5. Wrap the assembled shawarma in foil.
6. Toast the wrap over an open burner for a few seconds per side until lightly charred.
7. Cut the shawarma wrap in half and enjoy.

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