Baked Chicken Shawarma


This baked chicken shawarma recipe uses an abundance of spices and seasonings, resulting in a richly flavored dish. Middle Eastern shawarma is usually made by layering meat on a grill. In this version, I cook chicken thighs on a sheet pan in the oven, then finish them up under the broiler for a little charred flavor. Serve over steamed white rice, or slice and serve in a pita or flatbread with tomatoes, lettuce, and your favorite tzatziki or tahini sauce.

Prep Time:
25 mins
Cook Time:
35 mins
Additional Time:
2 hrs
Total Time:
3 hrs


  • cup extra-virgin olive oil

  • 4 tablespoons finely minced fresh garlic

  • 2 medium lemons, juiced

  • 4 teaspoons smoked paprika

  • 4 teaspoons ground cumin

  • 1 tablespoon lemon zest

  • 2 teaspoons ground coriander

  • 2 teaspoons crushed red pepper flakes, or to taste

  • 2 teaspoons salt, or to taste

  • 1 teaspoon ground black pepper, or to taste

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cinnamon

  • 3 pounds boneless, skinless chicken thighs

  • 1 large onion, cut into 1/2-inch slices

  • 2 tablespoons chopped fresh parsley


  1. Combine oil, garlic, lemon juice, paprika, cumin, lemon zest, coriander, pepper flakes, salt, pepper, turmeric, and cinnamon in a 1-gallon resealable plastic bag. Seal the bag and gently squeeze until ingredients are well blended. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag again. Marinate in the refrigerator for at least 2 hours, or overnight.

  2. When ready to cook, set one rack in the center of the oven and another about 6 inches from the broiler. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12x18-inch sheet pan.

  3. Spread onion slices onto the prepared sheet pan, then place marinated chicken thighs on top; keep as much marinade on each thigh as possible. Discard any remaining marinade.

  4. Bake on the center rack of the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Turn on the broiler and move the sheet pan to the upper rack. Broil until a light char develops, 2 to 3 minutes. Garnish with parsley.


The crushed red pepper flakes add mild heat to this dish. Use more if you like!

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

267 Calories
17g Fat
5g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 267
% Daily Value *
Total Fat 17g 22%
Saturated Fat 3g 15%
Cholesterol 94mg 31%
Sodium 425mg 18%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 6%
Protein 23g
Vitamin C 17mg 83%
Calcium 42mg 3%
Iron 2mg 12%
Potassium 359mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love