Baked Chicken Shawarma is an easy, flavorful meal filled with tender baked chicken, fresh vegetables and a creamy, garlicky sauce.
I started to love shawarma back in the Philippines. A college student with a long commute from school to home, portable, hand held food gave me life on long days.
While the shawarma sold in our university cafeteria and mall food courts are far from the authentic version which I would later find out, I still loved every bite of it. I am madly in love with the garlicky shawarma sauce.
I carried my love for it all these years. I craved and ate it during my pregnancies. My husband and I are always on the lookout for an interesting shawarma joint to try.
Lately, the overly authentic shawarma thing has been getting to me. I had one that was too “gamy?” for me. And every single shawarma we bought had the same effect. Having recently moved, I think the shawarma here in our city is “too” authentic for me.
And that is why, my friends, I tried to create my own. While this is not in any way traditional or authentic, it is easy and done in no time.
Baked Chicken Shawarma
- This is made with chicken thighs which comes out tender and juicy out of the oven.
- The chicken thighs are flavored with a simple mix of spices and seasonings: cumin, paprika , chili powder, onion powder, coriander, salt and pepper.
- The simple shawarma sauce is made of sour cream, mayonnaise, dill, garlic powder and lemon juice.
- Lettuce, onions, cucumbers and tomato slices add a fresh element to the shawarma. You can add any veggies that you prefer- and if you feel like it- add cheese too.
Let’s Make It
Bake the Chicken.
Preheat oven to 425 F. In a large bowl or rimmed dish, whisk together coriander, cumin, chili powder, paprika, onion powder, garlic powder, salt and pepper.
Add the chicken and toss well so they are fully coated with the mixture. Add olive oil and lemon juice and stir until incorporated.
Transfer the chicken in a large baking sheet that is lined with parchment paper. Arrange them in a single layer. Do not over crowd the chicken so that they don not steam so much.
Bake the chicken at 425 F for 20-22 minutes, or until they are nicely golden and a thermometer inserted at the thickest piece reads 165 F. Let the chicken cool just enough to handle, then slice into strips or cubes.
Make the sauce.
Combine the sauce ingredients in a medium bowl and stir until incorporated. Season with salt and pepper, as needed.
Make the Shawarma.
Warm a piece of flat bread in the microwave for 15-20 seconds to make it pliable. Lay it on a flat surface , on top of a piece of wax paper or parchment. Spread some sauce on top.
Add some lettuce, tomatoes and cucumber. Layer some chicken over the veggies. Gently fold the wrap in the center to overlap, then wrap the parchment paper/ wax paper around it to secure.
Pointers and Tips
- Store the component in separate containers in the fridge for up to three days. To make shawarma, always warm the flat bread so it does not tear when working with it.
- Warm the chicken thighs separately before assembly. Take the chopped veggies ahead of time os they are not “fridge cold” upon assembly.
More Easy Meals
- Chicken Crunch Wrap with Chipotle Cheese Sauce
- Tuna Grilled Cheese Sandwich
- Aloha Burgers with Special Creamy Sauce
- Mushroom Rice and Spicy Thai Soup
- Air Fryer Fried Chicken
- Honey Chipotle Chicken Thighs