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Sliced Baked Chicken Shawarma on a baking sheet with charred edges and a side of creamy garlic sauce

Baked Chicken Shawarma with Garlic Sauce

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs, sliced into 1-inch strips
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup mayonnais e
  • 3 cloves garlic , finely minced into a paste
  • 1 tablespoon lemon juice for sauce
  • 1/4 teaspoon salt for sauce

Method
 

  1. In a large mixing bowl, combine olive oil, 2 tablespoons lemon juice, cumin, coriander, garlic powder, paprika, turmeric, cinnamon, cayenne, salt, and black pepper.
  2. Add the sliced chicken thighs to the marinade and toss until every piece is evenly coated.
  3. Cover and refrigerate for a minimum of 1 hour, though 4 hours is recommended for optimal flavor penetration.
  4. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius) and line a rimmed baking sheet with parchment paper.
  5. Spread the marinated chicken strips in a single, even layer across the baking sheet to ensure proper roasting and charring.
  6. Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and exhibits browned, crispy edges.
  7. While the chicken is roasting, whisk together the mayonnaise, minced garlic paste, remaining 1 tablespoon of lemon juice, and 1/4 teaspoon of salt in a small bowl.
  8. Remove the chicken from the oven and allow it to rest for 5 minutes before serving alongside the garlic sauce.