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Oven-Roasted Chicken Shawarma Recipe

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3.8 from 2 reviews

This Oven-Roasted Chicken Shawarma recipe delivers a flavorful Middle Eastern-inspired main dish featuring tender, marinated chicken breasts roasted to perfection with aromatic spices. Served with a creamy garlic sauce, warm pita, hummus, and fresh tabbouleh, this dish brings the vibrant taste of shawarma home with ease and simplicity.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25-45 minutes
  • Total Time: 1 hour 45 minutes to 2 hours 5 minutes (including 1-hour marinade)
  • Yield: About 6 wraps
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Middle Eastern-inspired

Ingredients

Chicken and Vegetables

  • 3 boneless, skinless chicken breasts
  • 1 large onion, sliced
  • 2 tbsp chopped parsley

Marinade

  • ¼ cup lemon juice
  • ½ cup olive oil
  • 1 tsp salt
  • 2 tsp ground cumin
  • 2 tsp black pepper
  • 2 tsp smoked paprika
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • 1 tsp crushed red pepper flakes
  • 4 minced garlic cloves

Garlic Sauce

  • 1 cup neutral vegetable oil
  • ⅓ cup lemon juice
  • 6 peeled garlic cloves
  • 1 pasteurized egg white
  • 1 tsp salt

For Serving

  • Warm pita bread
  • Hummus
  • Tabbouleh

Instructions

  1. Marinate the Chicken: In a bowl, whisk together all the marinade ingredients including lemon juice, olive oil, salt, cumin, black pepper, smoked paprika, turmeric, cinnamon, red pepper flakes, and minced garlic. Add the chicken breasts and toss thoroughly to coat. Cover and refrigerate for at least 1 hour to allow flavors to penetrate the meat.
  2. Prepare to Roast: Preheat your oven to 425°F (220°C). Toss the sliced onion with the marinated chicken for added flavor and aroma. Arrange the chicken breasts and onions evenly in a 9 × 13-inch baking dish.
  3. Roast the Chicken: Place the baking dish in the oven and roast until the thickest part of each chicken breast reaches an internal temperature of 165°F (74°C). Begin checking doneness after 25 minutes; large breasts may require 40–45 minutes. Once cooked, let the meat rest for 5 minutes before slicing.
  4. Make the Garlic Sauce: In a tall jar, combine the pasteurized egg white, peeled garlic cloves, salt, and lemon juice. Pour in the vegetable oil. Using an immersion blender, blend the mixture initially with the blender on the bottom of the jar until the base turns creamy. Slowly lift the blender to incorporate the remaining oil fully, creating a smooth, thick garlic sauce.
  5. Assemble the Shawarma Wraps: Spread a generous layer of hummus on warm pita bread. Add a spoonful of tabbouleh, then topped with sliced roasted chicken and a drizzle of the garlic sauce. Garnish with chopped parsley as desired and serve immediately.

Notes

  • Use pasteurized egg white in the garlic sauce as it is served uncooked to ensure safety.
  • Marinating the chicken for longer than 1 hour can enhance flavor and tenderness.
  • Check the internal temperature carefully with a meat thermometer to avoid under or overcooking.
  • This recipe yields about 6 wraps, perfect for a family meal or entertaining guests.
  • Warm the pita slightly before assembling for better texture and flavor.

Find it online: https://allcookedup.com/oven-roasted-chicken-shawarma-recipe/