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Middle Eastern · Dinner

Chicken shawarma

Non-vegMedium

Diet: Non-veg · High-protein

Roast spice-marinated chicken thighs and slice them thinly for wraps. This is an oven adaptation of shawarma.

Prep
20 min
Cook
25 min
Soak, marinate, rise or chill
60 min
Total
105 min
Servings
4
Difficulty
Medium
Cuisine
Middle Eastern
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Marinade

Serving

Equipment

Bowl; oven; lined tray; tongs; knife; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Marinate · About 60 min

  1. Mix 700 g boneless chicken thighs, 150 g yogurt, 25 ml lemon juice, 20 ml olive oil, 15 g garlic, grated, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp paprika, ¼ tsp cinnamon, 1 tsp salt; cover and refrigerate for 1 hour. Do not wash raw chicken.

Roast · About 25 min

  1. Heat oven to 220°C / 425°F. Place chicken on a lined tray in one layer; roast for 22–25 minutes, turning once.

    Check: The thickest pieces reach 74°C / 165°F.

Rest and slice · About 5 min

  1. Rest for 5 minutes; slice thinly on a clean board.

Serve · About 3 min

  1. Warm 4 pita breads. Fill with chicken, 200 g cucumber, sliced, 200 g tomatoes, sliced and 80 g plain yogurt.

    Check: This uses an oven rather than a rotating spit.

Tips

  • Do not stack the chicken on the tray.
  • Discard uncooked leftover marinade.

Substitutions

  • Use boneless breast and check doneness earlier.
  • Use flatbreads instead of pita.

Storage

  • Get perishable Chicken shawarma into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chicken shawarma within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Chicken shawarma to 74°C / 165°F, stirring or turning it for even heating. When Chicken shawarma is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Chicken shawarma includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chicken shawarma becomes softer in storage.

Make ahead

  • Marinate chicken the evening before.
  • Cut serving vegetables shortly before serving.

FAQ

Is this spit-roasted?

No. This recipe uses a household oven.

Can I cook it in a pan?

Yes. Work in batches and use the same chicken temperature check; timing changes.

Can I skip yogurt?

Use a little extra olive oil and lemon juice; the marinade texture changes.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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