oven-roasted chicken shawarma
Shawarma is traditionally a meat preparation on a vertical spit, slow roasted for the day. This is an easier oven version; a bit more 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.
Blue Ribbon Recipe
If you've never tried chicken shawarma, this is a great recipe to try. Chicken breasts marinate in a marinade made from lemon juice, lemon zest, oil, and an assortment of spices like turmeric, cinnamon, and nutmeg. The chicken becomes super flavorful and has a little kick. Onions and garlic also add to the flavor profile. We served ours with Naan bread and a garlic sauce we made with Greek yogurt. While not the traditional way to prepare shawarma, this oven-roasted version is a great way for anyone to prepare this dish.
Ingredients
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 2 teaspoons smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoons ground black pepper
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons red pepper flakes
- 1 large yellow onion, sliced
- 2 tablespoons chopped garlic
- 4 - chicken breasts, boneless and skinless
How To Make oven-roasted chicken shawarma
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Step 1In a 2-gallon kitchen freezer bag, combine all ingredients except for the chicken. -
Step 2Slice the chicken breasts into chicken tender-type pieces. Should get about 3 tenders from each breast.
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Step 3Add 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.
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Step 4Preheat oven to 425 degrees F and line a baking sheet with aluminum foil.
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Step 5Line up the tenders on the baking sheet with the ends touching to decrease overcooking the small ends, as in the photo. Leave the onion slices on the chicken while baking; discard the marinade.
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Step 6Bake for 20 minutes.
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Step 7Remove and let the chicken rest for 5-10 minutes. Pull the chicken with 2 forks and it's ready to serve.
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