Chicken Shawarma You Can Make in Your Oven
About this recipe
If you're craving juicy, flavorful chicken shawarma but don't have a vertical rotisserie, this oven-baked version is your answer. This recipe transforms chicken thighs into a deliciously spiced dish that rivals any takeout.
The marinade is packed with aromatic spices and yogurt, ensuring the chicken stays tender and flavorful. Plus, the method is straightforward, making it perfect for a weeknight dinner or a weekend feast.
Ingredient notes
- You can substitute the plain yogurt with sheep's milk yogurt or another type if preferred.
- If you can't find fenugreek or cardamom, you can leave them out, but coriander and cumin are essential for the flavor.
Tips from ThatDudeCanCook’s video
- Toasting whole spices before grinding them enhances their flavor significantly. This step is worth the extra time as it unlocks their fragrance.
- Using chicken thighs instead of breasts is recommended for a more forgiving cook and better flavor, especially when marinated and baked.
Good to know
- How long should I marinate the chicken?
- Marinate the flattened chicken thighs for at least 1 hour, preferably longer.
- What type of chicken should I use?
- The recipe recommends using skin-on, bone-in chicken thighs for the best results.
- Can I use ground spices instead of whole spices?
- Yes, you can use ground spices, but toasting whole spices first makes a significant difference in flavor.
- What temperature should I preheat the oven to?
- Preheat the oven to 400°F (200°C) before baking the chicken.
No life story here — the video and the recipe are the whole point. All credit to ThatDudeCanCook: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Toast coriander, cumin, cardamom, and fenugreek in a pan over medium heat for about 5 minutes until fragrant.
- 2
Remove the toasted spices from the pan and let them cool for about 10 minutes.
- 3
Grind the cooled spices in a spice grinder or mortar and pestle until powdery.
- 4
In a food processor, blend whole peeled garlic, lemon juice, and white vinegar for about 1 minute.
- 5
Add plain yogurt, smoked paprika, onion powder, black pepper, salt, red chili powder, and the ground spice mix to the food processor. Blend for another 30 seconds.
- 6
Add olive oil to the mixture and blend for just a second to combine.
- 7
Prepare chicken thighs by removing the skin and bones, saving them for later use.
- 8
Pound the chicken thighs between parchment paper to flatten them for even cooking.
- 9
Marinate the flattened chicken thighs in the prepared marinade, ensuring they are well coated. Let them marinate for at least 1 hour, preferably longer.
- 10
Preheat the oven to 400°F (200°C).
- 11
Arrange the marinated chicken thighs on a baking sheet and bake for about 25-30 minutes until cooked through and slightly charred.
Heads up — we had to guess a little:
- The quantity for the neutral oil is inferred based on typical usage for making toum.
Credit where it’s due: this recipe was transcribed from ThatDudeCanCook’s original video on YouTube. Follow them there — it’s their dish.
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