Oven Roasted Chicken Shawarma

Brenda Washnock


Shawarma is traditional a meat preparation on a vertical spit, slow roasted for the day, this is an easier oven version a bit more practical practical when feeding the family. The marinade ingredients are indigenous to the Eastern Mediterranean region. Use your shawarma meat on basmati rice with a nice garlic sauce or make a wrap with a delicious Syrian bread or Naan.


☆☆☆☆☆ 0 votes

10 Min
20 Min


  • 4
    chicken breasts, boneless and skinless
  • 1/2 c
    olive oil
  • 1/4 c
    lemon juice
  • 2 tsp
    lemon zest
  • 2 tsp
    smoked paprika
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
  • 2 tsp
    ground black pepper
  • 1 1/2 tsp
  • 1 1/2 tsp
    red pepper flakes
  • 1 large
    yellow onion, sliced
  • 2 Tbsp
    chopped garlic

How to Make Oven Roasted Chicken Shawarma


  1. In a 2 gallon kitchen freezer bag combine all ingredients except for the chicken.
  2. Slice the chicken breasts in to 'chicken tender' type pieces. Should get about 3 tenders from each breast.
    Add chicken to the marinade bag making sure to coat each piece of chicken. Refrigerate for about 2 hours, flip the bag over once during this time.
  3. Preheat oven to 425 degrees and line a baking sheet with aluminum foil. Line up the tenders on the baking sheet with the ends touching to decrease overcooking the small ends as in photo. Leave the onion slices on the chicken while baking, discard marinade. Bake for 20 minutes. Remove and let chicken rest for 5-10 minutes. Pull the chicken with 2 forks and it's ready to serve.

Printable Recipe Card

About Oven Roasted Chicken Shawarma

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Middle Eastern

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