Oven-Baked Chicken Shawarma Skewers Recipe
This Chicken Shawarma recipe features marinated chicken thighs seasoned with a fragrant blend of smoked paprika, cumin, coriander, and more, then baked on skewers to achieve tender, juicy, and flavorful results. Perfect for sandwiches, wraps, or served with rice and salads, this oven-baked shawarma captures the authentic Middle Eastern taste with simple ingredients and easy preparation.
- Prep Time: 15 minutes (plus at least 1 hour marinating)
- Cook Time: 50-55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4-6 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
Chicken Marinade
- 8 chicken thighs
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon coriander
- 2 teaspoons salt (to taste)
- 1 teaspoon black pepper (to taste)
- 1 cup yogurt
- 3 tablespoons tomato paste
- Juice of 1/2 lemon (about 3 tablespoons)
- 1 tablespoon olive oil
Instructions
- Place the chicken thighs in a bowl: Begin by placing all 8 chicken thighs into a large mixing bowl to prepare for seasoning.
- Season the chicken: Sprinkle the smoked paprika, cumin, onion powder, coriander, salt, and black pepper evenly over the chicken thighs to infuse the meat with robust flavors.
- Marinate: Add the yogurt, tomato paste, lemon juice, and olive oil to the bowl. Use your hands or a spoon to thoroughly rub and coat each piece of chicken until well covered with the marinade. Allow the chicken to marinate for at least 1 hour in the refrigerator for best flavor.
- Skewer the chicken: Thread the marinated chicken thighs onto skewers, pushing the pieces tightly together to ensure even cooking.
- Prepare the baking dish: Line a deep baking dish with aluminum foil. Ensure that the dish is narrow enough so that the skewers can rest on the edges, keeping the chicken elevated above the base.
- Arrange skewers in the dish: Place the handles or ends of the skewers securely on the rim of the baking dish so that the chicken does not touch the bottom of the dish. Alternatively, you can stack the chicken vertically on a skewer if preferred.
- Bake covered: Preheat the oven to 425°F (220°C). Cover the dish tightly with foil and bake the chicken for 25 minutes to start cooking through.
- Bake uncovered: Remove the foil and continue baking the chicken for an additional 25-30 minutes to allow the exterior to brown and develop a slight char typical of shawarma.
- Slice and serve: Once cooked, use a sharp knife to carefully shave thin slices off the cooked chicken skewers. Serve the chicken shawarma warm with your favorite sides like pita bread, garlic sauce, fresh vegetables, or rice.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness significantly.
- You can substitute chicken thighs with chicken breasts but expect a slightly drier texture.
- If skewers are not available, spread the marinated chicken on a baking rack set inside the dish to achieve similar results.
- Serve with traditional accompaniments like garlic sauce (toum), pickles, and chopped parsley for an authentic experience.
- Adjust salt and spices according to personal taste preferences.
Keywords: Chicken Shawarma, Middle Eastern Chicken, Baked Shawarma, Spiced Chicken Thighs, Marinated Chicken
