"The easiest, no fuss shawarma you could make and it’s just packed with flavor. Juicy and delicious and so adaptable. A Middle Eastern classic made so approachable!"
Oven Baked Chicken Shawarma
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Prep time 5mins
Cook time 20mins
Serves or Makes: 6
Recipe Card
For the shawarma:
ingredients
- 2 1/2 pounds chicken breasts
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 tbsp white vinegar
- 2 minced garlic cloves
- 1 tsp cumin powder
- 1 tsp mixed spices
- 1 garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ginger powder
- 1/2 tsp paprika powder
- 1 small container yogurt (6 oz)
For the yogurt garlic sauce:
ingredients
- 6 ounces plain yogurt
- 2 tbsp labneh (or use greek yogurt instead of plain yogurt and labneh)
- 2 crushed garlic cloves
- tsp white vinegar
- squeeze of lemon juice
- to taste (add one teaspoon to start and add more as needed) salt
For the chicken shawarma:
Method
Step 1
Cut chicken into strips, and clean of any fatty bits. Place in a large bowl. (You can also get your butcher to cut it for you)
Step 2
Pour olive oil over the chicken, then add all the minced garlic and all the spices. Toss very well to combine, might be easier to do this with a gloved hand. Add the yogurt and toss to combine thoroughly.
Step 3
Place chicken in fridge for 3 hours or overnight to marinate. If you have to cut down on marination time, that's fine, just marinate for however long you can.
Step 4
Once the chicken has finished marinating, heat the oven to 220 C (425F). Place chicken strips on baking sheet (we lined ours with parchment paper)and make sure you spread them out so they are all in a single layer.
Step 5
Bake for 20 minutes, until cooked through. Halfway through, use a metal spatula or tongs to move the strips around and separate any that have clumped together.
Step 6
Optional, but recommended. After the chicken has cooked through, drizzle with some olive oil and put back into the oven, this time on broil function. Broil for 2-3 minutes or until the top is browned in places.
For the yogurt garlic sauce:
Step 1
Mix together the yogurt and labneh, or just greek yogurt, crushed garlic, lemon juice, vinegar, and salt and pepper to taste. You can whisk, or use a little blender. Refrigerate until ready to use.