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Baked Chicken Shawarma with Yogurt Sauce and Fresh Vegetables Recipe

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4.1 from 2 reviews

This Chicken Shawarma recipe features tender, marinated chicken thighs infused with a blend of Middle Eastern spices, baked to juicy perfection, and served with a tangy garlic yogurt sauce and fresh vegetables in warm pita bread. Perfect for a flavorful and satisfying meal that brings the flavors of traditional shawarma to your kitchen with ease.

Ingredients

Marinade and Chicken

  • 1/2 cup extra-virgin olive oil
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • 2 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 2 lb boneless skinless chicken thighs
  • Cooking spray
  • 1 large onion, thinly sliced

Yogurt Sauce

  • 1/2 cup Greek yogurt
  • Juice of 1/2 lemon
  • 1 tbsp extra-virgin olive oil
  • 2 cloves garlic, smashed and minced
  • Kosher salt, to taste
  • Pinch of crushed red pepper flakes

To Serve

  • Pitas, warmed
  • Chopped romaine lettuce
  • Cherry tomatoes, halved
  • Cucumber, thinly sliced

Instructions

  1. Marinate the Chicken: In a large bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, kosher salt, cumin, coriander, black pepper, turmeric, cinnamon, and cayenne pepper. Add the boneless skinless chicken thighs to the bowl and toss well to coat them evenly in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to overnight to allow the flavors to penetrate the meat.
  2. Prepare for Baking: Preheat your oven to 425°F (220°C). Grease a large baking sheet with cooking spray to prevent sticking. Add the thinly sliced onion to the leftover marinade in the bowl and toss to coat. Remove the chicken and onions from the marinade and spread them evenly on the prepared baking sheet.
  3. Bake the Chicken and Onions: Bake in the preheated oven for about 30 minutes or until the chicken is golden brown on the outside and cooked through (internal temperature should reach 165°F/74°C). Once done, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing thinly.
  4. Make the Yogurt Sauce: While the chicken rests, prepare the yogurt sauce by whisking together the Greek yogurt, lemon juice, extra-virgin olive oil, smashed and minced garlic in a small bowl. Season to taste with kosher salt and add a pinch of crushed red pepper flakes for a bit of heat.
  5. Assemble the Shawarma: Warm the pita breads according to package instructions or by briefly heating in the oven. To serve, build each shawarma pita by layering sliced chicken, roasted onions, chopped romaine lettuce, halved cherry tomatoes, and thinly sliced cucumber. Drizzle with the prepared garlic yogurt sauce before folding and enjoying.

Notes

  • For best flavor, marinate the chicken overnight to maximize the seasoning absorption.
  • You can substitute chicken thighs with chicken breasts if preferred, but thighs remain juicier after baking.
  • If you don’t have Greek yogurt, use any thick yogurt or strain regular yogurt to remove whey for similar texture.
  • Adjust the cayenne pepper in the marinade based on your preferred spice level.
  • Serve with additional toppings such as pickled vegetables or fresh herbs like parsley for extra flavor.

Find it online: https://bitezly.com/baked-chicken-shawarma-with-yogurt-sauce-and-fresh-vegetables-recipe/