Oven-Roasted Chicken Shawarma with Garlic Toum

Name: Oven-Roasted Chicken Shawarma with Garlic Toum
Prep time: 15 min
Cook time: 40 min
Total time: 175 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 lb bone-in chicken thighs (skin on); 1 cup plain yogurt; 3 tbsp olive oil; 4 cloves garlic (minced); 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground paprika; 1 tsp ground turmeric; 1 tsp salt; 1/2 tsp black pepper; 6 cloves garlic (peeled); 1 cup vegetable oil (or sunflower oil); 1/4 cup lemon juice (freshly squeezed); 1/4 tsp salt

175 min 4 servings Medium

All Recipes

Oven-Roasted Chicken Shawarma with Garlic Toum

Savoury chicken shawarma marinated in yogurt and spices, oven-roasted to perfection, served with homemade garlic toum and warm pita.

Prep

15 min

Cook

40 min

Total

175 min

Servings

Difficulty

Medium

Chicken shawarma is a delicious and aromatic dish that brings the taste of Middle Eastern street food right into your kitchen. Traditionally prepared on a rotating spit, we've adapted this recipe for your home oven without sacrificing any of the rich flavours or textures. The key to authentic shawarma lies in the marination process, where chicken thighs soak up a delightful mix of yogurt, garlic, and spices. This not only tenderizes the meat but also infuses it with deep, mouthwatering flavour. Once roasted, the chicken is sliced thinly and served with a creamy garlic toum, making it a perfect meal to share with family and friends.

Ingredients

Servings

For the Chicken Shawarma

For the Garlic Toum

Instructions

Prepare the marinade

In a large bowl, combine yogurt, olive oil, minced garlic, cumin, coriander, paprika, turmeric, salt, and black pepper. Mix well.

Pro tip: Ensure all spices are well blended into the yogurt for even flavour.

Marinate the chicken

Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.

Pro tip: Longer marination enhances the flavour.

Preheat the oven

Preheat your oven to 220°C (425°F). Line a baking sheet with aluminum foil or parchment paper.

Roast the chicken

Place marinated chicken on the prepared baking sheet. Roast in the preheated oven for 30-35 minutes.

Pro tip: Use a rack over the baking sheet for even cooking.

Broil for crispiness

Switch oven to broil mode and cook for an additional 3-5 minutes until skin is golden and crispy.

Pro tip: Keep a close eye to avoid burning.

Check doneness

Ensure the chicken reaches an internal temperature of 74°C (165°F) by probing the thickest part of the thigh.

Prepare the garlic toum

In a food processor, blend garlic and salt until smooth. Gradually add oil and lemon juice alternately, blending until the mixture is thick and creamy.

Pro tip: The key to a stable toum is slow and steady oil incorporation.

Slice and serve

Thinly slice the chicken and serve with pita and garlic toum.

Pro tip: Serve immediately for best taste.

💡

Tips & Tricks

<ul><li>Marinate the chicken for at least 2 hours for deeper flavour.</li><li>Broil at the end for a crispy finish.</li><li>Use a meat thermometer to ensure chicken is cooked through.</li></ul>

Serving Suggestions

This chicken shawarma pairs wonderfully with a fresh salad or tabbouleh, adding a crisp and refreshing complement to the rich flavours of the chicken. Serve it wrapped in warm pita or over a bed of rice for a complete meal. You can prepare the marinated chicken a day in advance and store it in the fridge, covered. After cooking, store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to preserve its juiciness.