Oven Roasted Chicken Shawarma

5 from 1 vote

Oven Roasted Chicken Shawarma is loaded with flavor, as well as being tender and juicy. Plus, it's easy to make at home with no special equipment!

Prep Time10

Cook Time40

Marinating Time1

Total Time1 50

Course: Dinner

Cuisine: Lebanese, Middle Eastern

Keyword: chicken, gluten free, healthy eating, keto, Lebanese, low carb, Middle Eastern, Pita, shawarma

Special Diet: Dairy Free, Gluten Free, Nut Free

Servings:

Calories: 270kcal

Whisk together 1/4 cup extra virgin olive oil, 2 Tablespoons lemon juice, the minced garlic, 1 teaspoon cumin, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/8 teaspoon cinnamon, and pinch cayenne pepper in a medium bowl. Add 1 pound boneless, skinless chicken thighs and coat well. Place the bowl in the fridge and marinate at least 1 hour or up to 12 hours.
Heat oven to 425°F and move oven rack to middle position. Line a baking sheet with foil and place a cooling rack in the sheet. Remove chicken from marinade and shake off any excess. Place the chicken on the cooling rack.
Bake for 30-40 minutes, until chicken is cooked through (an instant-read thermometer should read 165°F when inserted into the thickest part of the chicken) and browned at the edges. Allow to rest for 5 minutes.
The chicken thighs can be served as is, or sliced into 1/2" strips and sauteed in 1 Tablespoon olive oil until well browned. Serve with rice, salad, or in a pita wrap with tzatziki or Lebanese garlic sauce.

If you only have one type of paprika (either smoked or regular, just use 1 teaspoon of whichever type of paprika you have)