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Easy Oven Chicken Shawarma

A ceramic beige plate piled with shredded Chicken shawarma pieces an tzatziki
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Juicy chicken thigh fillets marinated in a warm earthy shawarma spice blend. Roasted in the oven for an easy one-tray bake and served with Pickle Tzatziki.

  • Author: Justina Sullivan
  • Prep Time: 20 Minutes
  • Cook Time: 30 - 40 Minutes
  • Total Time: 1 hour + Marinating time
  • Yield: 4 - 6 1x
  • Category: Chicken
  • Method: Oven Roasting
  • Cuisine: Middle Eastern

Ingredients

Scale

Shawarma Chicken

Pickle Tzatziki

  • 400g Greek yoghurt
  • 250g shredded pickles
  • 2 tbsp lemon juice
  • 1 tsp lemon rind
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • Salt and pepper
  • 2 tbsp chopped dill fonds
  • Salt and black pepper

Instructions

  1. Prepare the Chicken: Remove skin from chicken thighs and cut into 1-inch strips. Next, cut chicken pieces into 1-inch strips. 
  2. Combine shawarma spice blend with the olive oil and lemon. 
  3. Transfer chicken meat and skin to a large bowl. Season with salt and then cover with the shawarma marinade, making sure each piece of chicken and skin is coated nicely. Cover the bowl with clingfilm and transfer to the fridge for a minimum of 2 hours or anywhere up to 24 hours to marinate. Obviously, the longer you leave it the better it will taste.
  4. Pickle Tzatziki: As an option, this can also be made the night befor, after marinating the chicken. Again, the longer it rests, the more time flavour has to develop: Grate pickled cucumbers using the large-holed side of a box grater. Combine with the remaining tzatziki ingredients. Taste and season with salt and pepper or lemon juice if needed. Transfer to a serving bowl and drizzle with extra olive oil. 
  5. Cooking the chicken shawarma: Remove chicken from the fridge and allow to sit at room temperature for 30 minutes – 1 hour. When ready to cook, heat the oven to 200°C. 
  6. Rub a little olive oil onto a roasting tray, then spread chicken pieces onto the tray, keeping them together without gaps. Divide the chicken skin evenly throughout the meat, pushing it gently in between chicken pieces. Transfer to the oven and roast for approximately 30 – 35 minutes, or until the meat is cooked through and still juicy. 
  7. Remove the tray from the oven. Discard chicken skin. Squeeze over a little extra lemon juice, then toss the chicken around in the pan juices and fat, coating each piece as evenly as possible. Transfer to a chopping board and using a large knife, chop strips roughly into small strips. Taste, and season with salt if needed.
  8. To finish: Serve chicken shawarma on a large plate with the pickle tzatziki and side dishes of your choice.

Keywords: what do you eat with chicken shawarma, what kind of sauce goes with shawarma, What to serve with shawarma chicken thighs,

Find it online: https://flaevor.com/easy-oven-chicken-shawarma/