Description
This Homemade Chicken Shawarma recipe brings the vibrant flavors of Middle Eastern cuisine right into your kitchen. Marinated with a fragrant blend of spices and baked to juicy perfection, this dish is perfect served with warm pita bread or fluffy rice for a satisfying and flavorful meal.
Ingredients
Scale
Chicken Marinade
- 4 boneless, skinless chicken thighs
- 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
Serving Suggestions
- Pita bread or rice, for serving
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the chicken.
- Prepare the spice blend: In a small bowl, combine olive oil, ground cumin, ground coriander, paprika, garlic powder, turmeric, cinnamon, salt, and pepper. Mix well to form a smooth marinade.
- Marinate the chicken: Rub the spice mixture evenly over each chicken thigh, ensuring full coverage for maximum flavor.
- Bake the chicken: Place the seasoned chicken thighs on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
- Rest the meat: Remove the chicken from the oven and let it rest for a few minutes to retain its juices before slicing.
- Serve: Slice the rested chicken and serve it warmed with pita bread or over a bed of rice for a delicious, hearty meal.
Notes
- You can add a dollop of garlic sauce or tahini for extra flavor.
- Leftover chicken shawarma is great for wraps or salads the next day.
- Adjust spices according to your heat preference, adding cayenne if desired.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F (74°C).
