This oven baked Shawarma is a great alternative to the traditional spit-roasted or grilled shawarma.
It's a convenient way to make this Middle Eastern dish at home, especially if you don't have access to a vertical rotisserie or grill.
- 1.5 lbs boneless, skinless chicken Thighs, sliced thinly
- 3 tbsp Plain Yoghurt
- 3 tbsp Olive Oil
- 4 cloves Garlic, crushed
- 1 tbsp Lemon Juice
- 1 tsp ground Cumin
- 1 tsp ground Coriander
- 1/2 tsp Smoked Paprika
- 1/2 tsp ground Turmeric
- 1/4 tsp ground Cinnamon
- 1/2 tsp Cayenne Pepper
- Salt and Black Pepper, to taste
- Pita bread or flatbreads
- Sliced tomatoes
- Sliced cucumbers
- Sliced onions
- Tahini sauce or yogurt sauce
Soak Skewers in water for 30 minutes.
In a large mixing bowl, combine all the marinade ingredients with the Chicken and mix well.
Cover the bowl and let it marinate in the fridge for at least 4 hours, or ideally, overnight.
Preheat the oven to 220°C.
Line a baking sheet with baking paper.
Thread the Chicken onto the skewers.
Bake the chicken in the preheated oven for about 25 - 30 minutes or until the chicken is cooked through and slightly crispy on the edges.
Then place under the grill for another 2 - 3 minutes to char a little more.
Once the chicken is ready, remove it from the oven and let it rest for a couple of minutes.
To serve, place some of the baked shawarma chicken on warm flatbread.
Top with salad, pickles, and your choice of sauce (tahini or yogurt sauce).
Roll the bread tightly around the fillings to form a wrap or sandwich.
Use Chicken Breast in place of Chicken Thighs for a healthier option.
Serve hot with Flatbreads, Pickles, Salads and Sauces.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the Chicken in the Microwave.