Description
This Homemade Chicken Shawarma recipe brings the vibrant flavors of Middle Eastern cuisine to your kitchen with tender, spiced chicken thighs baked to perfection. Easy to prepare and full of aromatic spices like cumin, coriander, paprika, and turmeric, this dish makes a delicious and wholesome meal served with pita bread or rice.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs
Spice Mix
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
To Serve
- Pita bread or rice, for serving
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to ensure it is hot and ready for baking the chicken.
- Prepare Spice Mixture: In a small bowl, thoroughly combine olive oil, ground cumin, ground coriander, paprika, garlic powder, turmeric, cinnamon, salt, and pepper to create the flavorful marinade.
- Coat Chicken: Rub the spice mixture evenly over the surface of each chicken thigh, making sure every piece is well covered with the seasoning blend.
- Bake the Chicken: Arrange the coated chicken thighs on a baking sheet in a single layer and bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Rest the Chicken: Remove the chicken from the oven and allow it to rest for a few minutes before slicing; this helps retain the juices and improve flavor.
- Serve: Slice the chicken and serve it warm, accompanied by pita bread or over a bed of rice for a satisfying meal.
Notes
- Make sure the chicken reaches an internal temperature of 165°F (74°C) to ensure it is safely cooked.
- For extra flavor, marinate the chicken in the spice mixture for 1-2 hours before baking.
- You can add vegetables like bell peppers or onions to the baking sheet for a complete one-pan meal.
- Serve with garlic sauce, tahini, or yogurt for a traditional shawarma experience.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
