Oven Baked Chicken Shawarma Recipe

5 from 3 votes

Oven Baked Chicken Shawarma Recipe

Tender oven baked chicken thighs marinated with garlic, tomato paste, milk, and spices. Sear the chicken first, finish it in the oven, then slice it and return it to the skillet for lightly browned shawarma-style edges. Serve in pita wraps or chicken shawarma bowls.

Prep Time10

Cook Time25

Marinating time2

Total Time2 35

Course: Main Course

Cuisine: Lebanese, Middle Eastern

Diet: Gluten Free, Low Lactose

Servings: people

Calories: 474kcal

Author: Ayla Clulee

Ingredients

28 oz boneless chicken thighs (800 grams)
2 garlic cloves (minced)
½ teaspoon ground coriander
½ teaspoon paprika
½ teaspoon freshly ground black pepper
1 teaspoon salt
¼ teaspoon chili flakes
1 tablespoon good quality olive oil
½ tablespoon tomato paste
1 tablespoon milk

US Customary - Metric

Instructions

Add the garlic, ground coriander, paprika, black pepper, salt, chili flakes, olive oil, tomato paste, and milk to a large bowl. Mix until well combined.
Add the chicken thighs and turn them until they are fully coated in the marinade.
Cover the bowl and refrigerate for at least 2 hours or overnight.
Preheat the oven to 400°F (200°C).
Heat a large oven-safe skillet or heavy-based pan over medium high heat.
Add the chicken thighs in a single layer and sear for about 1 minute on each side until lightly browned.
Transfer the skillet to the oven and bake for 14 to 15 minutes, until the thickest part of the chicken reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes.
Slice the chicken thinly. Return it to the skillet and cook over medium high heat for another 2 to 3 minutes.
Serve the chicken in warm pita bread with salad, pickles, and Shawarma White Sauce. You can also use it for chicken shawarma bowls with rice, hummus, vegetables, pickles, and sauce.

Notes

Boneless, skinless chicken thighs are best for this recipe because they stay juicy in the oven and are less likely to dry out. You can use chicken breast, but start checking it a few minutes earlier as it cooks faster.
Marinate the chicken for at least 2 hours. Overnight gives the garlic, tomato paste, and spices more time to flavor the meat. Do not leave it in the marinade for longer than 24 hours, as the chicken can become too soft.
Use a large skillet and avoid overcrowding it. Cook the chicken in batches if needed so the thighs can brown properly before going into the oven.
The chicken does not need to be cooked through during the searing stage. Brown it for around 1 minute on each side, then transfer the skillet to the oven to finish cooking.
Use a meat thermometer to check that the thickest part of the chicken has reached 165°F (74°C). Cooking times can vary slightly depending on the size of the chicken thighs and the type of skillet you use.
Let the chicken rest for 5 minutes before slicing. This keeps it juicy and makes it easier to cut into thin strips.
Returning the sliced chicken to the skillet for 2 to 3 minutes is important. It gives the edges more color and helps create the thin, lightly browned pieces you expect from chicken shawarma.
If you do not have an oven-safe skillet, brown the chicken in a regular skillet, then transfer it to a baking dish with any juices from the pan before placing it in the oven.
Discard any marinade left in the bowl after adding the chicken to the skillet. It has been in contact with raw chicken and should not be used as a sauce.
For chicken shawarma bowls, serve the sliced chicken over rice, bulgur, couscous, or quinoa with hummus, chopped salad, pickled red cabbage, sumac onions, and Shawarma White Sauce.
Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet, oven, or air fryer until hot throughout.

Nutrition