• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mandy Jackson logo

  • Recipes
  • Our Home
  • Kitchen Favorites
  • About
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Our Home
  • Kitchen Favorites
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Baked Chicken Shawarma

    Dec 26, 2018 · 1 Comment

    Isn’t it funny how quickly things can become comfort food?

    Before living in Michigan, my Ohio-grown tastebuds had never experienced chicken shawarma. Early on in Husband’s law school years, we discovered a Mediterranean restaurant that was legit cheaper than fast food, just as fast as fast food, and (the best part!) en route home from the law school.

    Over the following few years, this became a popular option for the nights our dinner plans fell through, the nights I was too pregnant-tired to even think about lifting more than the one finger required to dial the phone for take-out, or the nights we were just really in the mood for shawarma.

    Then we moved to a city in Virginia that seems to be tragically lacking in cheap, quick, conveniently located shawarma, and we both realized how that ultra fragrant and flavorful chicken had started to taste like home to us. Being without it was both sad and unsettling.

    So I took to the kitchen to try to recreate that familiar flavor. The goal was to get the spices as close as possible to what we were used to, but also for it to be effortless enough to make that it was at least comparable to ordering take-out. 

    This is an oven-roasted chicken shawarma that fits the bill in both the flavor and effortlessness categories.

    While we work on getting our favorite restaurant to open a location several hundred miles away, this is a satisfying stand-in.

    You marinate and bake it all in the same container and it even bakes in the marinade! So once everything is all mixed together, you just have to toss in an onion and bake it.

    I like to tell myself that throwing a casserole dish in the oven is just as easy as calling in an order and having Husband deliver it.

    Even if it’s not, this satisfies our chicken shawarma cravings between visits back to Michigan, and is so quick and filling that it has earned a frequent spot on our weeknight dinner menu.

    We eat it on rice (always) with naan on the side. If I’m really feeling like putting extra effort into dinner, we might even have some hummus or charred veggies or tabbouleh with it, too.

    Baked Chicken Shawarma

    • Servings: 4
    • Time: 45 minutes, plus marinating
    • Difficulty: Easy
    • Print

    An easy homemade version of this ultra fragrant and flavorful chicken classic!

    Ingredients

    • 2 lemons, juiced
    • 1/2 cup olive oil
    • 6 cloves garlic, minced
    • 1 teaspoon kosher salt
    • 2 teaspoons black pepper
    • 2 teaspoons cumin
    • 2 teaspoons paprika
    • 1/2 teaspoon turmeric
    • 1/8 teaspoon cinnamon
    • 2 pounds chicken breast, sliced thin
    • 1 large red onion, peeled and quartered

    Directions

    In a large oven-safe dish, combine lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, and cinnamon. Add the sliced chicken and toss to coat. Cover and refrigerate for at least 1 hour up to 12 hours.

    When ready to bake, preheat oven to 425 degrees. Add the onion to the chicken and toss to combine. Place in oven and roast 30 to 40 minutes, stirring once halfway through. Remove from oven and serve hot with rice.

    Adapted from The New York Times.

    You Might Also Like

    « Make-Ahead Red Skin Mashed Potatoes
    Looking Back on 2018 »

    let's stay in touch!

    sign up to get fresh posts delivered straight to your inbox + an ebook of our all time favorite 7 cookie recipes!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Mandy Jackson

    hi, i'm mandy.

    A regular Midwest homebody. Here, I share recipes we love, and how we're thoughtfully renovating our 100-year-old American foursquare.

    Learn more about me.

    Top Posts

    • Sharing a Room with Baby
    • Secret Ingredient Chocolate Chip Cookies
    • French Apple Tart
    • Creamy Mexican Corn Dip
    • Sheet Pan Quesadillas

    Eat the Seasons

    bowl of chili topped with sour cream and green onion

    A Not-Soupy Beef Chili (AKA, My Favorite Chili!)

    Bowl of soup topped with bacon and served with rolls.

    Broccoli Bacon Cheddar Soup

    baking dish of bubble up chicken pot pie

    Bubble Up Chicken Pot Pie

    hot chocolate in a mug with whipped cream

    Bulk Homemade Hot Chocolate Mix

    Winter

    let's stay in touch!

    sign up to get fresh posts delivered straight to your inbox + an ebook of our all time favorite 7 cookie recipes!

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Footer

    let's stay in touch!

    • Facebook
    • Instagram
    • Pinterest
    • Privacy Policy
    • About
    • Contact

    Copyright © 2023 Mandy Jackson on the Seasoned Pro Theme