There’s no need to order takeout when you can make this roasted chicken shawarma instead!
The combination of tender chicken thighs, aromatic spices, and a burst of citrusy freshness from lemon juice makes this dish an instant crowd-pleaser.
Why You’ll Love It
Roasted chicken shawarma is a culinary masterpiece that offers a medley of flavors and textures. The shawarma spice blend infuses the chicken with a delicious blend of savory and spicy flavors that will leave your taste buds dancing.
Chicken thighs also make this dish extra tasty. With their higher fat content, they remain tender and succulent even after roasting, ensuring every bite is a delight.
This recipe also works great for a variety of dishes. Serve it as a sandwich, in a salad, or as part of a rice bowl – roasted chicken shawarma is versatile and can be customized to suit whatever you need.
What You’ll Need
Chicken Thighs: Boneless, skinless chicken thighs should be used for the best results.
Onion: A thinly sliced onion adds a sweet and savory dimension to the dish.
Shawarma Spice Blend: This is the key ingredient for this recipe!
Lemon Juice: Freshly squeezed lemon juice provides an acidic kick that brightens up the dish.
Olive Oil: Use extra virgin olive oil for a rich and robust flavor.
How to Serve Roasted Chicken Shawarma
Once your roasted chicken shawarma is ready, there are several ways you can serve it:
Shawarma Wrap: Fill warm pita bread with roasted chicken, sliced onion, feta cheese, veggies, and a drizzle of tahini sauce for a classic shawarma wrap.
Salad Bowl: Create a healthy shawarma salad by placing the chicken on a bed of greens and topping it with tomatoes, cucumbers, and a yogurt-based dressing.
Rice Bowl: Serve the chicken over a bowl of fluffy rice, garnished with fresh herbs, vegetables, and a squeeze of lemon.
Tips for Cooking
Here are some tips to ensure your roasted chicken shawarma turns out perfect every time:
Marinate for Flavor: Allow the chicken to marinate in the spice blend, lemon juice, and olive oil for at least 30 minutes or overnight for maximum flavor.
Even Slicing: To achieve even cooking, ensure the chicken thighs are of similar thickness.
Use High Heat: Roast the chicken at a high temperature to get a crispy exterior while keeping the interior moist.
Use Other Sauces: If you don’t have any tzatziki on hand, try this recipe with tahini, hummus, or baba ganoush.
Storage and Reheating
This chicken shawarma is excellent for leftovers and gets better with time! To store, place leftover chicken shawarma in an airtight container in the refrigerator for up to 3 days.
To maintain its juiciness, reheat the chicken in the oven at around 350°F for about 10-15 minutes or until warmed through. You can also reheat in the microwave for about a minute.
How to Make Chicken Shawarma
Ingredients:
- 8 boneless, skinless chicken thighs
- 1 large onion
- 5 tbsp shawarma spice blend
- 2 tbsp lemon juice
- ⅓ cup olive oil
To serve:
- 6 pitas or pita pockets
- Tzatziki sauce
- Shredded lettuce
- Diced tomato
- Diced cucumber
- Diced red onion
- Pickles
- Crumbled feta
Instructions:
- Pat the chicken thighs dry with a paper towel.
- Thinly slice the chicken into bite-sized pieces and place in a large bowl.
- Finely dice the onion.
- Put the chicken, onion, olive oil, lemon juice, and shawarma seasoning in a large bowl and toss to coat. Cover and refrigerate for a minimum of 30 minutes or up to overnight.
- Preheat the oven to 425 degrees. Take the chicken out of the refrigerator and let it sit at room temperature for a few minutes.
- Line a baking sheet with parchment paper.
- Place the chicken mixture in a single layer over the parchment paper.
- Roast the chicken for 30 minutes at 425.
- For a crispy, brown coating, move the pan to the top rack and broil for a minute (keep an eye on it).
- Remove the chicken from the oven.
- Serve the chicken in pita pockets, topped with lettuce, tomato, cucumber, onion, pickles, feta cheese, and tzatziki sauce.