Oven Roasted Chicken Shawarma Recipes

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EASY OVEN ROASTED CHICKEN SHAWARMA



Easy Oven Roasted Chicken Shawarma image

Learn how to make this super Easy Oven Roasted Chicken Shawarma, plus an out of this world garlic sauce and prepare your own chicken shawarma wraps. Beats takeout or fast food!

Provided by Joanna Cismaru

Categories     Dinner     Main Course

Time 2h10m

Number Of Ingredients 22

4 tablespoons lemon juice (freshly squeezed)
½ cup olive oil
1 teaspoon salt
2 teaspoons cumin (ground)
2 teaspoons black pepper (ground)
2 teaspoons smoked paprika
½ teaspoon turmeric
1 teaspoon red pepper flakes
½ teaspoon cinnamon
4 cloves garlic (minced)
3 chicken breasts (boneless and skinless)
1 large onion (sliced)
2 tablespoons parsley (fresh, for garnish)
1 cup vegetable oil
⅓ cup lemon juice
6 cloves garlic (peeled)
1 egg white (*)
1 teaspoon salt
hummus
tabbouleh salad
garlic sauce
pita wraps

Steps:

  • Marinate the chicken: In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you'll have.
  • Prep the oven and assemble everything: Preheat oven to 425°F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9×13-baking dish. I didn't have much marinade leftover since the chicken absorbed most of it, so that's why I added everything to the baking dish. Spread everything evenly over the baking dish.
  • Bake the chicken: Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.
  • Rest and slice: Let the chicken rest for about 5 minutes, then slice it into bits.
  • Make garlic sauce: Add all the ingredients to a blender (or an immersion blender) and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1½ cups of sauce, refrigerate leftover sauce.
  • To make the chicken shawarma wraps, warm up the wraps first in the microwave for about 30 seconds, then spread some hummus over each wrap, spoon about 2 or 3 tbsp of tabbouleh salad, add chicken shawarma, and drizzle with garlic sauce and serve.

Nutrition Facts : Calories 460 kcal, Carbohydrate 5 g, Protein 10 g, Fat 46 g, SaturatedFat 28 g, Cholesterol 27 mg, Sodium 644 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

OVEN-ROASTED CHICKEN SHAWARMA



Oven-Roasted Chicken Shawarma image

Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.

Provided by Sam Sifton

Categories     dinner, lunch, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

2 lemons, juiced
1/2 cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

Steps:

  • Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
  • When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
  • Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice - really anything you desire.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 21 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 462 milligrams, Sugar 2 grams, TransFat 0 grams

ROASTED CHICKEN SHAWARMA



Roasted Chicken Shawarma image

Provided by Tyler Florence

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 23

1 cup sour cream
1 cup Greek yogurt
1/4 cup lime juice (from about 4 limes)
1 tablespoon garlic powder
1 tablespoon onion powder
1 serrano pepper, small dice (seeds removed for less heat)
1/4 English cucumber, peeled, seeded and small dice
1/4 bunch fresh dill fronds, chopped
1/4 bunch fresh flat-leaf parsley leaves, chopped
Kosher salt and freshly ground black pepper
4 cups drained canned chickpeas
1/3 cup tahini
1/4 cup Dijon mustard
1/4 cup lemon juice (from about 2 large lemons)
1/4 cup extra-virgin olive oil
2 tablespoons kosher salt
2 teaspoons dried oregano
1 teaspoon freshly ground black pepper
One 4- to 6-pound whole chicken
1/4 cup za'atar
Kosher salt and freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
Warm pita bread, for serving

Steps:

  • For the tzatziki: Mix together the sour cream, yogurt, lime juice, garlic powder, onion powder, serrano, cucumber, dill and parsley in a bowl with a spoon until well incorporated. Season with salt and pepper. Refrigerate until ready to serve.
  • For the hummus: Throw the chickpeas, tahini, Dijon, lemon juice, olive oil, salt, oregano and pepper into a food processor and process until smooth.
  • For the chicken: Preheat the oven to 450 degrees F.
  • Spatchcock the chicken: Flip the chicken upside down so the breast is on your cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Season with the za'atar and heavily with salt and pepper.
  • Heat the olive oil in a large cast-iron skillet over medium-high heat. Sear the chicken skin-side down while gently pressing it until the chicken is a beautiful dark golden brown and the spices are blackened, about 5 minutes. Transfer the chicken skin-side up to a wire rack set on a baking sheet. Roast until the center of the thigh meat reaches 165 degrees F, about 25 minutes.
  • Serve the chicken on a serving platter with the hummus, tzatziki and warm pita bread on the side.

BAKED CHICKEN SHAWARMA



Baked Chicken Shawarma image

Middle Eastern foods rely on an abundance of spices and seasonings to create richly flavored food. Shawarma usually involves a stack of meat on a grill, but this recipe calls for a layer of chicken thighs on a sheet pan, in the oven. Use the broiler briefly, at the end of the baking time, to achieve extra flavor from the light char. Chicken can be served on steamed white rice, or sliced and served in a pita or flatbread with tomatoes, lettuce, and your favorite tzatziki or tahini sauce.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Thighs

Time 2h50m

Yield 8

Number Of Ingredients 15

⅔ cup extra-virgin olive oil
2 medium lemons, juiced
1 tablespoon lemon zest
4 tablespoons finely minced fresh garlic
4 teaspoons smoked paprika
4 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons crushed red pepper flakes, or to taste
2 teaspoons salt, or to taste
1 teaspoon ground black pepper, or to taste
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
3 pounds boneless, skinless chicken thighs
1 large onions, sliced 1/2-inch thick
2 tablespoons chopped fresh parsley

Steps:

  • Combine olive oil, lemon juice and zest, garlic, smoked paprika, ground cumin, ground coriander, crushed red pepper flakes, salt, pepper, turmeric, and cinnamon in a gallon-sized resealable plastic bag. Seal the bag and gently squeeze ingredients together until they are well blended. Add chicken thighs to the bag, squeeze out most of the air, seal, and refrigerate for at least 2 hours, or up to 8 hours.
  • Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12x18-inch baking sheet. Spread onion slices over the bottom; add chicken thighs on top.
  • Bake on the center rack of the preheated oven, about 30 minutes. Switch on the broiler and move rack closer to the broiler. Broil chicken until a light char develops, 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with parsley.

Nutrition Facts : Calories 478.8 calories, Carbohydrate 7.4 g, Cholesterol 106 mg, Fat 37.1 g, Fiber 2.7 g, Protein 29.8 g, SaturatedFat 7.6 g, Sodium 682.2 mg, Sugar 1 g

OVEN-COOKED CHICKEN SHAWARMA



Oven-Cooked Chicken Shawarma image

Chicken shawarma is usually cooked on a spit, but I saw a recipe by the excellent Sam Sifton (a home cook, therefore eminently trustworthy) in the New York Times (where he was the food editor) for roasting it in the oven, and felt it was therefore safe to give it a go. Though I should say that, while my recipe is inspired by him, it is not his recipe. And though I was delighted with it, for me the crucial test was my son's approval. For a while, we lived on what I could loosely call London's Shawarma Strip, and my son went out nightly--after dinner, if you please--for at least one shawarma. I proffered my version tentatively, and he pronounced in its favor. Here, I've served it modestly, on a pile of shredded iceberg, with some warmed (proper) pita, lemon wedges and a tahini sauce, as made below. Although here my son dissented, and said that only lamb shawarma should be served with tahini sauce. When I make this for friends, or for a family lunch or supper, I slice up some fresh tomatoes sprinkled with mint, cut some cucumbers into wedged slices, and macerate some red onions, cut into half-moons, with red wine vinegar or lime.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 6h40m

Yield 6 to 10 servings

Number Of Ingredients 18

12 skinless and boneless chicken thighs
2 unwaxed lemons
100 milliliters (scant 1/2 cup) olive oil
4 fat or 6 smaller garlic cloves, finely grated
2 bay leaves
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried chili pepper flakes
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 teaspoons flaked sea salt
Lettuce leaves, to serve
1 cup (250 grams) plain yogurt
4 tablespoons tahini
1 fat or 2 smaller garlic clove, finely grated
Fat pinch salt (to taste)
1 tablespoon pomegranate seeds

Steps:

  • Take a large resealable freezer bag and put the chicken thighs in it.
  • Using a fine microplane grater (for choice), grate in the lemon zest, then squeeze the lemons and add the juice. Pour in the olive oil and add the garlic, then add all the remaining ingredients, except for those for the sauce.
  • Squish everything about together, then seal the bag, place it on a plate or in a dish, and refrigerate for at least 6 hours, or up to 1 day.
  • When you're ready to cook, preheat the oven to 220 degrees C (350 degrees F)/gas mark 7, remove the chicken from the fridge and allow it to reach room temperature.
  • Tip the contents of the freezer bag into a shallow roasting tin--mine measures 44-by-34-by-1.5 centimeters (17-by-13-by-1/2-inches)--and make sure all the chicken thighs are lying flat and not on top of one another (if possible) before roasting in the hot oven for 30 minutes, by which time they should be cooked through (though obviously you must check) and golden on top.
  • When the chicken's more or less cooked, make the sauce simply by combining the yogurt with the tahini and garlic, stir and salt to taste, and sprinkle with a few pomegranate seeds.
  • Line a platter or a couple of plates with crisp lettuce, shredded or torn into pieces, and then top with the piping hot chicken, pouring the oily juices over them, unless you are, for some inexplicable reason, anti-oily-juices. If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole. And please do add any of the suggested accompaniments, itemized in my introduction.

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Top Asked Questions

How to cook shawarma chicken in the oven?
Shawarma white sauce lettuce onions Instructions Heat oven to 450F. In a large bowl or ziplock bag, combine the chicken thighs, yogurt, lemon juice, garlic, spices and oil. Mix until fully combined and all the chicken is coated. Lay chicken in a large baking dish and bake uncovered for 30-35 minutes or until chicken is charred on the outside.
What is the best way to make shawarma?
Chicken Shawarma. In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour.
What are the ingredients in chicken shawarma?
Chicken Shawarma Ingredients. Olive oil. Lemon. Garlic. Spices (including cumin, paprika, coriander, cinnamon and turmeric) Salt and pepper. Boneless, skinless chicken thighs.
How to cook chicken in the oven?
Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours. When ready to cook, heat oven to 425 degrees.

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