Chicken Shawarma (Oven-Roasted Spiced Chicken in Pita)
Local name: שווארמה
In short: Chicken thighs marinated with cumin, turmeric and cinnamon, roasted until charred at the edges, sliced thin and tucked into pita with tahini. It takes about 1 h 10 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 45 min
- Resting
- 2 h
- Total
- 1 h 10 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 640 kcal
Shawarma is meat roasted on a vertical spit and shaved into pita, and in Israel the stands pile on salads, pickles, tahini and amba. This home version uses boneless chicken thighs in a spice marinade of cumin, turmeric, paprika, cinnamon and cardamom, roasted at high heat over onions until charred at the edges. Sliced thin and tossed in the pan juices, it gets close to the street flavor with a regular oven.
Instructions
- Mix the oil, lemon juice, garlic and all the spices in a large bowl. Add the chicken, massage the marinade in, cover and refrigerate for 2 to 12 hours.
- Heat the oven to 230°C (450°F). Spread the onion rings on a large foil-lined baking tray and lay the chicken on top in a single layer.
- Roast for 25 minutes, turn the pieces over and roast for 15 to 20 minutes more, until the edges are charred and the chicken reaches 74°C (165°F).
- Switch to the broiler for 3 to 4 minutes to add more char. Rest the chicken for 10 minutes.
- Slice the chicken thinly across the grain and toss it with the roasted onions and the pan juices.
- Whisk the tahini, lemon juice, garlic, water and salt until smooth and pourable.
- Warm the pitas, spread them with tahini and fill with chicken, onions, tomato, cucumber and pickles. Roll up and eat warm.
Tips
- For crisp edges like shaved spit meat, fry the sliced chicken in a hot skillet for 2 minutes before filling the pitas.
- The same spice mix works on turkey thighs or cubed lamb shoulder. Lamb needs about 20 minutes more in the oven.
Questions and answers
Can I use chicken breast for shawarma?
Yes, but it dries out more easily. Marinate for at least 4 hours, roast only until 74°C (165°F) and slice thinly. Thighs give juicier results.
How long should I marinate the chicken?
At least 2 hours, and ideally overnight. After 24 hours the lemon juice can make the meat mushy.
How do I store leftover shawarma?
Refrigerate the cooked chicken for up to 4 days and reheat it in a hot skillet for 2 to 3 minutes to crisp the edges. It also freezes for 2 months.
How long does it take to make Chicken Shawarma (Oven-Roasted Spiced Chicken in Pita)?
About 1 h 10 min in total: 25 min of preparation and 45 min of cooking.
How many calories are in Chicken Shawarma (Oven-Roasted Spiced Chicken in Pita)?
About 640 kcal per serving, with 40 g of protein, 52 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 52 g |
| Fat | 30 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
