Baked Chicken Shawarma

 

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour
Servings: 6
Category: Main Dish

⸻

Notes After Making


⸻

Ingredients

Chicken

  • 1 ¾ lbs (750g) boneless, skinless chicken thighs
  • 2 tablespoons cornstarch
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cinnamon
  • Pinch of grated nutmeg
  • 2 tablespoons olive oil

Pickled Red Onion

  • ½ red onion, thinly sliced
  • 2 tablespoons light-colored vinegar

Garlic Yogurt Sauce

  • 1 cup Greek yogurt
  • 1–2 garlic cloves, minced
  • Juice of ½ lemon
  • Salt, to taste

For Serving

  • 6 Greek pitas, warmed
  • 2–3 cups shredded romaine lettuce
  • 2 tomatoes, sliced
  • ½ cucumber, sliced
  • Tahini, for drizzling

⸻

Instructions

  1. Preheat the oven to 350°F. Lightly grease a standard loaf pan with nonstick cooking spray. Set a second loaf pan aside.
  2. Place the chicken thighs in a large bowl. Sprinkle with the cornstarch, salt, cumin, smoked paprika, cayenne pepper, coriander, turmeric, garlic powder, cinnamon, and nutmeg. Add the olive oil and toss thoroughly until the chicken is evenly coated.
  3. Layer the seasoned chicken thighs tightly into the prepared loaf pan, pressing them down as you go.
  4. Lightly grease the bottom of the second loaf pan with oil or nonstick spray. Place it directly on top of the chicken and press down firmly to compact the chicken.
  5. Transfer the loaf pans to the oven with the second pan still pressing down on the chicken. Bake for 40–45 minutes, or until the chicken reaches 165°F in the center.
  6. While the chicken cooks, place the sliced red onion in a small bowl and toss with the vinegar. Set aside to lightly pickle.
  7. In another bowl, stir together the Greek yogurt, minced garlic, and lemon juice. Season with salt to taste.
  8. When the chicken is cooked, remove the top loaf pan. If desired, broil the chicken on high for a few minutes to develop crispy, browned bits on top. Watch closely so it does not burn.
  9. Let the chicken rest for 10 minutes. Turn it out onto a cutting board and use a sharp knife to slice it thinly.
  10. To assemble, spread the garlic-yogurt sauce over a warm pita. Add the lettuce, tomato, cucumber, pickled red onion, and sliced chicken. Drizzle with tahini, if desired. Fold or roll and serve immediately.

⸻

Jessica’s Notes

Best served with:

  • Warm Greek pita, roasted potatoes or rice
  • Romaine lettuce
  • Fresh tomato
  • Cucumber

Wine Pairing:

  • Sauvignon Blanc – Crisp acidity and citrus notes complement the warm spices and creamy yogurt sauce.
  • Dry Riesling – Bright acidity and a touch of fruitiness balance the cayenne and savory spices.
  • Unoaked Chardonnay – Clean, fresh, and lightly citrusy without overpowering the shawarma.
  • Dry Rosé – Refreshing and fruit-forward, with enough acidity to balance the richness of the chicken and sauce.

Prep Ahead:

  • The chicken can be seasoned and assembled in the loaf pan several hours ahead and refrigerated until ready to bake.
  • The pickled onions and yogurt sauce can also be prepared ahead.

Storage:

  • Refrigerate leftover chicken in an airtight container for up to 3–4 days.
  • Store the chicken separately from the pita and fresh toppings.

Freezer-Friendly:

  • The cooked chicken freezes well.
  • Cool completely, slice, and freeze in an airtight container or freezer bag for up to 3 months.
  • Thaw overnight in the refrigerator and reheat gently.

Reheating:

  • For the best texture, reheat sliced chicken in a skillet over medium heat until hot and lightly crisped around the edges.
  • An air fryer also works well.

Variations:

  • For less heat, reduce or omit the cayenne pepper.
  • Serve the chicken over rice or a salad instead of in pita.

Popular posts from this blog

Sourdough Honey Oat Wheat Sandwich Bread

Image
Prep Time: 45 minutes active (plus fermentation and overnight proof) Bake Time: 60–70 minutes Total Time: About 2½–3 days Yield: 2 loaves (or 1 loaf using the half-batch variation) Category: Bread ⸻ Notes After Making Add ⸻ Ingredients Starter Prep (Night Before – Day 1) Feed your sourdough starter the night before baking so it is active, bubbly, and ready to use. Glass jar reference weights: Jar + black lid: 470 g Jar only: 456 g Dough 2 cups (200 g) rolled oats 2 cups (480 g) hot water 114 g oil or melted butter 100 g honey (about 5 tablespoons) 300 g active sourdough starter 240-260 g room-temperature water 18 g (3 teaspoons) salt Choose ONE Flour Option Option 1 – Standard Flour Mix 500 g all-purpose flour 500 g whole wheat flour Option 2 – Bread Flour Substitute Blend 460 g all-purpose flour 450 g whole wheat flour 90 g vital wheat gluten Half Batch (Yield: 1 Loaf) Dough 1 cup (100 g) rolled oats 1 cup (240 g) hot water 57 g oil or melted butter 50 g...
Read more

Spiced Cocktail Nuts

Image
Union Square Cafe variation: 4 cups (~550 g) mixed nuts or seeds, raw, unsalted  (e.g. peanuts, walnuts, pecans, almonds, cashews) 2 Tablespoons butter or oil 2 Tablespoons brown sugar or maple syrup  3 Tablespoons fresh rosemary, chopped  2 teaspoons sea salt 1 teaspoon cayenne (or 1 tsp curry powder + 1/4 tsp cinnamon) Heat oven to 350° . Spread nuts on a tray and toast for 12 to 15 minutes, until lightly golden and fragrant. While they’re toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl. When nuts are toasted, add them to bowl and stir to evenly coat. Spread back on tray and toast for another 5 to 10 minutes. Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.
Read more

Banana Oatmeal

Image
 Serves 2 2/3   cup   old fashioned rolled oats (or 1/2 cup steel cut) 1 1/3   cup   water   you can sub the milk of your choice or do half milk and half water (or 2 cups for steel cut) 2 tbsp   raisins or dried cranberries  2 tbsp brown sugar  1  banana   thinly sliced 1  tsp   vanilla extract   not required 1 tsp   cinnamon 1   pinch   salt Put all the ingredients in a lidded saucepan and give a quick stir.  Turn the heat on to medium and keep an eye on your pot,  once it starts to boil you'll need to stir it frequently for about 3-4 minutes or until all the liquid is absorbed. (Steel cut takes about 30 minutes). Remove the saucepan from the heat and cover.  Let it sit for another 2-3 minutes.  Top with peanut butter, chopped walnuts, fruit, or additional milk.  Pumpkin variety: Add in 1/4 cup pumpkin puree and swap cinnamon for pumpkin pie spice.  Instant Pot Oatmeal 2...
Read more