Ingredients
For the Chicken Marinade
- 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- ¼ cup plain Greek yogurt (full-fat preferred)
- 4 large garlic cloves, grated or finely minced
- 2 teaspoons ground cumin
- 2 teaspoons regular paprika
- 1½ teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cloves
For Serving
- Lemon wedges
- 6 large pita breads or flatbreads, warmed
- 2 medium tomatoes, sliced
- 2 cups chopped romaine lettuce
- ½ small red onion, thinly sliced
- 1 cup tzatziki
Instructions
- Prepare the marinade: In a large bowl, whisk together olive oil, lemon juice, Greek yogurt, garlic, cumin, paprika, coriander, turmeric, salt, black pepper, cardamom, cinnamon, cayenne pepper, and ground cloves until well combined to create a flavorful marinade.
- Marinate the chicken: Pat the chicken thighs dry with paper towels, then add them to the marinade. Turn the chicken until thoroughly coated on all sides. Cover the bowl and refrigerate for at least 2 hours and up to 12 hours to deepen the flavors.
- Prepare the oven: Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with aluminum foil for easy cleanup and even cooking.
- Arrange the chicken: Remove chicken thighs from the marinade, letting excess drip back into the bowl but leaving a thin coating on the meat. Arrange the thighs in a single layer on the prepared baking sheet, spacing them slightly apart. Discard any remaining marinade in the bowl to avoid contamination.
- Bake the chicken: Place the baking sheet in the oven and bake for 22-27 minutes, starting to check tenderness and internal temperature after 22 minutes. Bake until the thickest part reaches approximately 160°F (71°C).
- Broil for finish: Switch your oven to the high broil setting. Broil the chicken for 1-3 minutes, watching carefully, until the surface is deeply browned in spots and the internal temperature hits at least 165°F (74°C). This step ensures a flavorful, slightly charred finish.
- Rest and slice: Remove the chicken from the oven and let it rest for 5 minutes to retain its juices. Slice the thighs across the grain into thin strips for serving.
- Serve: Serve the chicken shawarma with lemon wedges on the side. To assemble shawarma wraps, place sliced chicken on warm pita or flatbread with tomato slices, chopped romaine lettuce, thinly sliced red onion, and a generous dollop of tzatziki sauce. Enjoy immediately.
Notes
- Marinating the chicken longer (up to 12 hours) enhances the flavor and tenderness.
- Using boneless, skinless thighs keeps the meat juicy and flavorful.
- Discard excess marinade to avoid cross-contamination and ensure food safety.
- Broiling at the end adds caramelized texture, so do not skip this step.
- Serve with fresh veggies and tzatziki for an authentic Middle Eastern experience.
- Warm the pita bread before assembling for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Halal
