Baked Chicken Shawarma with Creamy Tahini Sauce
Experience the flavors of the Middle East with this deliciously aromatic Baked Chicken Shawarma. Traditionally cooked on a spit, this version is roasted in the oven, offering convenience without sacrificing taste. Marinated with a blend of spices and served with a creamy tahini sauce, this dish is sure to be a hit at your next family dinner or gathering. This recipe provides a modern twist on a classic favorite and is complemented by crisp iceberg lettuce and fresh pomegranate seeds, making it both satisfying and refreshing.
10
Servings
N/A
Calories
18
Ingredients
Ingredients
Chicken Thighs
12 (skinless and boneless)
Unwaxed Lemons
2 (zested and juiced)
Olive Oil
100 (ml)
Garlic Cloves
4-6 (finely grated)
Bay Leaves
2 (whole)
Paprika
2 (teaspoons)
Ground Cumin
2 (teaspoons)
Ground Coriander
1 (teaspoon)
Dried Chili Pepper Flakes
1 (teaspoon)
Ground Cinnamon
1/4 (teaspoon)
Freshly Grated Nutmeg
1/4 (teaspoon)
Flaked Sea Salt
2 (teaspoons)
Lettuce Leaves
as needed (to serve)
Plain Yogurt
250 (g)
Tahini
4 (tablespoons)
Garlic Clove
1-2 (finely grated)
Salt
to taste (fat pinch)
Pomegranate Seeds
1 (tablespoon)
Instructions
1
In a large resealable freezer bag, place the chicken thighs.
2
Grate the zest of the unwaxed lemons using a fine microplane and then squeeze the lemons to extract the juice. Pour into the bag with the chicken.
3
Add olive oil, finely grated garlic, bay leaves, paprika, ground cumin, ground coriander, dried chili pepper flakes, ground cinnamon, freshly grated nutmeg, and flaked sea salt into the bag.
4
Seal the bag and massage all ingredients thoroughly into the chicken. Place the bag on a plate or dish and refrigerate for at least 6 hours or up to a day to marinate.
5
When ready to cook, preheat your oven to 220°C (428°F)/gas mark 7 and allow the chicken to come to room temperature.
6
Arrange the marinated chicken in a single layer on a shallow roasting tray, ensuring they are not overlapping.
7
Roast in the preheated oven for 30 minutes until fully cooked and golden on top. Confirm doneness by checking that the juices run clear.
8
While the chicken is roasting, prepare the creamy tahini sauce by combining plain yogurt, tahini, finely grated garlic, and salt in a bowl. Adjust seasoning to taste, then sprinkle with pomegranate seeds for garnish.
9
On a serving platter, arrange crisp lettuce leaves. Once the chicken is done, slice or leave the thighs whole and place them over the lettuce, drizzling with the flavorful cooking juices.
10
Serve with warm pita bread, lemon wedges, and the prepared tahini sauce.
11
MAKE AHEAD NOTE: You can marinate the chicken up to a day in advance. Keep it in the fridge until you are ready to cook.
12
STORE NOTE: Keep leftover chicken refrigerated within 2 hours of cooking. It will last in the fridge for up to 3 days.
13
FREEZE NOTE: Freeze raw chicken in marinade for up to 3 months if it was not previously frozen. Cooked leftovers can be frozen for up to 2 months. Defrost in the fridge overnight before use.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Baked Chicken Shawarma with Creamy Tahini Sauce?
It is a modern oven-roasted version of traditional Middle Eastern spit-cooked chicken, marinated in aromatic spices and served with a yogurt-based tahini sauce.
How many servings does this recipe yield?
This recipe is designed to provide 10 servings.
What cut of chicken is recommended for this dish?
The recipe calls for 12 skinless and boneless chicken thighs.
How long should the chicken be marinated?
The chicken should be marinated in the refrigerator for at least 6 hours or up to a full day.
What temperature should the oven be set to?
Preheat the oven to 220°C (428°F) or gas mark 7.
How long does the chicken need to roast?
The chicken should roast for 30 minutes until it is fully cooked and golden on top.
How can I tell if the chicken is done?
Confirm the chicken is done by checking that the juices run clear.
What are the ingredients for the creamy tahini sauce?
The sauce is made from plain yogurt, tahini, finely grated garlic, salt, and pomegranate seeds for garnish.
Can I make the chicken shawarma in advance?
Yes, you can marinate the chicken up to a day in advance and keep it in the fridge until ready to cook.
How should leftover chicken be stored?
Leftover chicken should be refrigerated within 2 hours of cooking and will last for up to 3 days.
Is it possible to freeze the raw marinated chicken?
Yes, raw chicken in marinade can be frozen for up to 3 months, provided it was not previously frozen.
Can cooked leftovers be frozen?
Cooked leftovers can be frozen for up to 2 months.
How should I defrost the frozen chicken?
Defrost the chicken in the refrigerator overnight before you plan to use or cook it.
What kind of lemons are used in the marinade?
The recipe specifies using 2 unwaxed lemons, both zested and juiced.
Which spices are included in the shawarma marinade?
The spice blend includes paprika, ground cumin, ground coriander, dried chili pepper flakes, ground cinnamon, and freshly grated nutmeg.
How many garlic cloves are needed for the marinade?
You will need 4 to 6 finely grated garlic cloves for the chicken marinade.
What type of salt is recommended for this recipe?
The recipe suggests using flaked sea salt.
How should the chicken be placed on the roasting tray?
Arrange the chicken in a single layer, ensuring the pieces are not overlapping.
What should be used as a bed for serving the chicken?
The sliced or whole chicken thighs should be arranged on a serving platter over crisp lettuce leaves.
What are the suggested accompaniments for serving?
Serve the dish with warm pita bread, lemon wedges, and the prepared creamy tahini sauce.
How much olive oil is required?
The recipe requires 100 ml of olive oil.
What is the total number of ingredients in this recipe?
There are 18 ingredients listed for this dish.
What type of yogurt is best for the tahini sauce?
The recipe calls for 250g of plain yogurt.
How much tahini is used in the sauce?
The sauce uses 4 tablespoons of tahini.
Is there a garnish for the tahini sauce?
Yes, the sauce is sprinkled with 1 tablespoon of pomegranate seeds for garnish.
What should be done with the cooking juices?
The flavorful cooking juices should be drizzled over the chicken once it is placed on the serving platter.
How much cinnamon is used?
The recipe uses 1/4 teaspoon of ground cinnamon.
Does the recipe include bay leaves?
Yes, 2 whole bay leaves are added to the chicken marinade.
How should the garlic for the sauce be prepared?
For the sauce, use 1 to 2 garlic cloves that have been finely grated.
What tags are associated with this recipe?
Tags include middle eastern, chicken shawarma, oven-roasted, tahini sauce, meal prep, dinner, and aromatic spices.