This oven roasted baked shawarma chicken is full of bold, aromatic flavors. It’s easy to make at home using simple pantry spices you can create juicy, flavorful chicken without a grill or rotisserie.
Plus, this version doesn’t require marinating. Bake it in the oven, or we have directions for grilling provided too.
Easy to prep, bake, and serve. Perfect for busy homesteaders who want wholesome, delicious dinners without a lot of fuss.
What is Chicken Shawarma?
For those new to this Middle Eastern favorite, chicken shawarma is traditionally made with thinly sliced, marinated chicken that cooks on a vertical rotisserie.
It’s seasoned with warm spices like garlic, cumin, paprika, cinnamon, and onion powder, giving it a fragrant, slightly smoky flavor.
In this oven-baked version, all those bold flavors are brought together in a loaf pan or baking dish, making it easy to enjoy at home any time of year.
Why You’ll Love This Recipe
This recipe is all about juicy, tender chicken with a rich, aromatic spice profile.
Pounding the chicken thin helps it cook evenly, while keeping it moist and flavorful. The pan juices are delicious great drizzled rice, vegetables, or wraps.
It’s simple, satisfying, and perfect for feeding a hungry family after a long day.
Juicy Oven Roasted Baked Shawarma Chicken Recipe
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Ingredients
- 2 Pounds Chicken Breasts or boneless skinless thighs
- 2 Teaspoons Garlic Salt
- 1 Teaspoon Cumin
- 2 Teaspoons Paprika
- 2 Teaspoons Cinnamon
- 2 Teaspoons Onion Powder
- 4 Ounces Vegetable Juice like V8 vegetable juice or 1 tbsp tomato paste
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Olive Oil
Instructions
- Pound the chicken thin so it cooks evenly.2 Pounds Chicken Breasts
- Combine garlic salt, cumin, paprika, cinnamon, onion powder, vegetable juice, salt, pepper, lemon juice, and olive oil in a small bowl.2 Teaspoons Garlic Salt, 1 Teaspoon Cumin, 2 Teaspoons Paprika, 2 Teaspoons Cinnamon, 2 Teaspoons Onion Powder, 4 Ounces Vegetable Juice, ½ Teaspoon Salt, ½ Teaspoon Black Pepper, 1 Tablespoon Lemon Juice, 2 Tablespoons Olive Oil
- Pour the seasoning mixture over the chicken and toss until evenly coated. Place it in a prepared loaf pan, sheet pan, or casserole dish.
- Roast in a preheated oven at 450°F for 40–45 minutes (check thighs closer to 35–40 minutes) until the internal temperature reaches 165°F.
- Let the chicken rest for a few minutes before slicing. Pour the pan juices over the chicken or serve on the side for dipping.
Notes
Shawarma Chicken Recipe Tips
• Any baking vessel works. Loaf pan, sheet pan, casserole dish. Use what you have. Adjust cooking time slightly for smaller or larger pans. • Juicy thighs or lean breasts. Thighs stay extra moist, but breasts work beautifully if pounded thin. • Pan sauce. Don’t discard the pan juices. They’re full of flavor and perfect for drizzling over grains, vegetables, or wraps. • Meal prep friendly. Slice leftover chicken and use it in salads, grain bowls, or even morning breakfast wraps.Nutrition
Do You Need to Marinate the Chicken?
Traditional shawarma recipes often call for marinating the chicken for several hours or overnight to really let the spices and citrus flavors penetrate the meat.
For this oven-baked version, marinating isn’t necessary because the chicken is pounded thin and coated with a flavorful spice mixture that bakes right in.
That said, if you have extra time and want an even deeper flavor, you can mix the chicken with the spice blend and let it sit in the fridge for 30 minutes to a few hours before baking.
Either way, you’ll can make this juicy, aromatic chicken with full shawarma flavor. Without needing a rotisserie.
Grilling Option: How to Grill Chicken Shawarma
If you want to enjoy a smoky, charred flavor, grilling is a fantastic option. Slice the chicken into thin strips or use pounded thin breasts or thighs.
Toss the chicken in the same spice mixture, or marinate briefly in yogurt and spices for 30 minutes to 2 hours for extra tenderness.
Preheat your grill to medium-high heat and lightly oil the grates. Grill the chicken 4–6 minutes per side, until the internal temperature reaches 165°F. Let the chicken rest for a few minutes before slicing.
The subtle smoky flavor gives a delicious twist on the classic oven-baked version.
Serving Suggestions
- Pita pockets or wraps. Slice the rested chicken and stuff into pita with fresh vegetables, pickles, and a dollop of garlic sauce or yogurt.
- Grain bowls. Serve over rice, quinoa, or couscous with roasted vegetables for a wholesome, filling meal.
- Salads. Add sliced chicken to a salad with leafy greens, cucumbers, tomatoes, and a lemony dressing for a fresh, protein-packed dish.
- Vegetable sides. Roasted or grilled zucchini, bell peppers, or eggplant pair beautifully with the spiced chicken.
- Family-friendly meals. Serve alongside smashed potatoes, sweet potato fries, or steamed veggies for a kid-approved dinner.
Storage
Leftovers keep well in an airtight container in the fridge for 3–4 days.
Reheat in a skillet over medium heat, or cover with foil and bake at 350°F until warmed through.
This juicy oven-roasted baked shawarma chicken brings bold, homestead-friendly flavors to your table with minimal fuss.
Whether you’re feeding a busy family or prepping for the week ahead, it’s a recipe that combines wholesome ingredients, easy prep, and irresistible flavor. Just the kind of meal we love.
