Chicken

Baked Chicken Shawarma (Perfect for Leftover Rotisserie Chicken)

by:
June 10, 2021
4.3
6 Ratings
Baked Chicken Shawarma (Perfect for Leftover Rotisserie Chicken)
  • Serves 4 to 6
Author Notes

You don't have to have a large rotisserie to mimic chicken shawarma at home. By tossing chicken thighs in spices and roasting at a high temperature, you can have crispy, flavorful chicken on your dinner plate in less than an hour. Round out your shawarma by grab a combination of toppings like pickled turnips, cabbage, fresh herbs, tahini sauce, yogurt, olives, and feta. —Miranda Keyes

What You'll Need
Ingredients
  • 2 teaspoons coriander
  • 1 teaspoon allspice
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil, plus 1 tablespoon for crisping on the stove
  • 2 garlic cloves, minced
  • 2 pounds boneless, skinless chicken thighs
  • 6 pita
  • 1 red onion, thinly sliced into half moons
  • 1 cup parsley, finely chopped
  • 3 cups shredded red cabbage
  • 1 cup pickled turnips
  • 1/2 cup tahini
Directions
  1. In a large bowl combine coriander, allspice, cinnamon, cumin, ginger, turmeric cayenne, pepper, salt, lemon juice, olive oil, and garlic. Add chicken and toss to coat. Place in a large zip-top bag and refrigerate for at least 1 hour and as long as overnight.
  2. Preheat oven to 425· F. Line a large baking tray with aluminum foil. Place chicken in one layer on prepared tray. Bake until golden brown, crispy around the edges, and no longer pink in the middle, about 20 to 25 minutes. Let chicken rest for 10 minutes.
  3. Slice chicken into thin pieces. For extra crispy chicken, heat the last tablespoon of olive oil in a large frying pan. Crisp chicken in pan, stirring often, until golden brown and crispy, about 4 to 5 minutes.
  4. Serve chicken shawarma in pita topped with sliced red onion, chopped parsley, shredded cabbage, pickled turnips, and tahini.
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  • LittleMissMuffin
    LittleMissMuffin
  • Miranda Keyes
    Miranda Keyes
  • Jakkaj
    Jakkaj
  • Krista Henriksen
    Krista Henriksen

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14 Reviews

LittleMissMuffin
LittleMissMuffin September 30, 2021
The title indicates you can use an already-cooked rotisserie chicken for this recipe but there are no directions for that...
 
Jakkaj
Jakkaj June 10, 2021
Love this! I keep coming back to this recipe because it can’t be beat!
 
Miranda K.
Miranda K. June 10, 2021
So glad you use it often! It's one of my faves too! :)
 
Krista H.
Krista H. May 21, 2020
Made this for dinner tonight and was great. Marinated last night , baked tonight and made pita sandwiches with hummus and tahini lemon sauce and veg. Was extremely satisfying. Will be making again and again.
 
Miranda K.
Miranda K. May 28, 2020
Amazing - it's definitely in my summer rotation. Great with hummus and veg. So glad you enjoyed!
 
Krista H.
Krista H. May 21, 2020
Made this for dinner tonight and was great. Marinated last night , baked tonight and made pita sandwiches with hummus and tahini lemon sauce and veg. Was extremely satisfying.
 
campbell
campbell January 17, 2020
I made this last night with 45 minutes of marinading time and thinly sliced chicken breasts - beyond delicious. ( I was out of ground cumin, had to crush seeds - I think that helped a lot with the short marinade time). Thank you!
 
Miranda K.
Miranda K. January 20, 2020
So happy to hear you enjoyed the recipe! I love making this in bulk and having it on hand for the week, so great in salads, sandwiches and just on its own with veg and rice! :)
 
heatherinseattle
heatherinseattle March 24, 2017
Very versatile marinade: I used this recipe to marinate 1lb. of thinly sliced chicken breast for 24 hours, then grilled it for 4 minutes each side on med-high. Its still ZOMG and I have done it with thighs in the oven too. Served on garlic naan with feta, tzatziki, spinach, tomatoes and cucumbers. Leftovers going to jerk chicken wraps later with sautéed chiles and onions - (jalapeno, serrano, banana, poblano, and habanero, plus scallion and red onion)
 
Kitspy
Kitspy March 21, 2016
Made this last night, when I was feeling tired and not up for much cooking, so I loved how easy it was. It was super flavorful, and I will definitely be keeping this one in the back pocket. I didn't serve it as a wrap though; I made some brown rice and served the chicken on top of it, with various store-bought toppings (taboule, feta, olives, etc.) and some pita chips. I used 1/2 tsp cinnamon, which worked well for me! Amount isn't noted in the recipe.
 
Miranda K.
Miranda K. April 12, 2016
Sounds great with rice and toppings! 1/2 tsp cinnamon is the perfect amount - I just updated the recipe, thanks for mentioning! :)
 
Michelle
Michelle March 16, 2016
The directions mention cinnamon but it's not in the ingredients list. Amount?
 
Alev E.
Alev E. April 11, 2016
I have the same question. How much cinnamon is needed?
 
Miranda K.
Miranda K. April 12, 2016
1/2 tsp - recipe has been updated! Thank you!