Description
A flavorful and aromatic Chicken Shawarma recipe with a yogurt-based marinade that keeps the chicken juicy and tender. Perfect for a delicious and satisfying meal.
Ingredients
Scale
Marinade:
- 5–6 pounds boneless, skinless chicken thighs
- 1 large onion, thinly sliced
- 1 cup plain unsweetened Greek yogurt
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon cardamom
- 1/2 teaspoon allspice
- 1 teaspoon coriander
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 3 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 lemon, juiced
- 1/4 cup olive oil
Additional:
- Avocado oil or coconut oil (for greasing pan)
Instructions
- Marinate the Chicken: In a large bowl, combine all the spices, lemon juice, olive oil, sliced onion, and Greek yogurt.
- Marinate the chicken: Add the chicken thighs and mix well, ensuring each piece is evenly coated. Cover and refrigerate for at least 3 hours, preferably overnight, for maximum flavor.
- Cook the Chicken:
- Preheat the oven to 400°F. Lightly oil a vertical skewer pan (or a roasting rack in a baking dish).
- Stack the marinated chicken thighs onto the skewer, pressing them down tightly.
- Bake for 30 minutes, checking for browning on top. If needed, cover with aluminum foil to prevent burning. Check the internal temperature using a meat thermometer. If the chicken hasn’t reached 165°F, continue cooking for another 20 minutes, checking periodically.
- Once fully cooked, remove from the oven and let rest for 5 minutes. Slice thinly and serve with pita, rice, or salad.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400 kcal
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 180mg