Description
This Homemade Chicken Shawarma recipe brings the rich and aromatic flavors of Middle Eastern cuisine right to your kitchen. Tender chicken thighs are seasoned with a fragrant blend of spices and baked to juicy perfection. Serve it wrapped in warm pita bread or over fluffy rice for a delicious and satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
To Serve
- Pita bread or rice, for serving
Instructions
- Preheat Oven. Preheat your oven to 400°F (200°C) to ensure it is hot enough for baking the chicken evenly and thoroughly.
- Prepare Spice Mix. In a small bowl, combine the olive oil, ground cumin, ground coriander, paprika, garlic powder, turmeric, cinnamon, salt, and pepper to create a fragrant and flavorful marinade.
- Marinate Chicken. Rub the prepared spice mixture evenly over each chicken thigh, ensuring all surfaces are coated with the aromatic blend for maximum flavor.
- Bake Chicken. Arrange the seasoned chicken thighs on a baking sheet and place in the preheated oven. Bake for 20-25 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Rest Chicken. Remove the chicken from the oven and allow it to rest for a few minutes. This step helps retain the juices, making the meat tender and juicy when sliced.
- Serve. Slice the rested chicken thighs and serve them wrapped in warm pita bread or over a bed of fluffy rice for an authentic chicken shawarma meal.
Notes
- Make sure to check the internal temperature of the chicken with a meat thermometer to ensure food safety.
- You can add a drizzle of tahini sauce or garlic sauce for extra flavor when serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a spicier version, add cayenne pepper to the spice mix.
- Marinating the chicken for 1-2 hours or overnight will intensify the flavors.
