Meat & PoultryDifficulty: easy
Chicken Shawarma
Oven-roasted chicken shawarma with the classic spice marinade — no vertical spit needed.
20
Prep Time
40
Cook Time
4
Servings
Ingredients
Instructions
Keeps your screen awake while you cook.
ℹ️ More infoℹ️ Less info
Cooking with your phone on the counter and the screen keeps locking? Turn on Cook Mode and your screen stays awake while this page is open — read the next step without unlocking anything, even with messy hands. It switches off by itself when you leave the page.
1Whisk the olive oil, garlic, spices, lemon juice and salt into a marinade.
2Coat the chicken thighs and marinate at least 3 hours, ideally overnight.
3Preheat the oven to 220°C.
4Stack the thighs tightly in a roasting tin and roast 35-40 minutes until charred at the edges.
5Rest 10 minutes, then slice thin across the grain.
6Serve piled in warm pita with tahini, tomatoes and pickles.
Chef's Tip
- Thighs (not breast) carry the 8-spice marinade without drying: the fat bastes from inside.
More tips ↓Show less ↑
- Stacking tight mimics the spit: the outer layer chars while the stack steams gently within.
- An overnight marinade lets the lemon tenderize as well as flavor.
© Mediterranean Flavors — themediterraneanflavors.com
Get one Mediterranean recipe in your inbox every week
Free. No spam. Unsubscribe anytime.