How to Make Shawarma: Easy Baked Chicken Shawarma Recipe
Written by MasterClass
Last updated: Jun 6, 2024 • 3 min read
You may not have access to a rotating spit at home, but you can marinate chicken thighs and bake them for a flavorful chicken shawarma experience.
Learn From the Best
What Is Shawarma?
Shawarma is a Middle Eastern style of cooking that involves stacking slices of marinated meat on a vertical rotisserie. The caramelized outer layer of meat is shaved off and served over rice or in a flatbread sandwich. The word shawarma comes from the Arabic šāwirma, which comes from Turkish çevirme, "to rotate."
A Brief History of Shawarma
The vertical spit emerged in the Ottoman Empire in the nineteenth century and remains prevalent in Turkey, where it is known as doner kebab. Doner kebab spread throughout the Levant and the Arabian Peninsula, where it's now known as shawarma. The Greek interpretation of doner kebab is the gyro, served on pita bread with tzatziki sauce. In Mexico, tacos al pastor feature sliced pork cooked on the same vertical rotisserie.
3 Types of Meat to Use for Shawarma
The key to perfect shawarma is choosing a fatty cut of meat that won't dry out during prolonged cooking. Ideal options include:
- 1. Lamb: Lamb and mutton are the traditional shawarma meats. For a shawarma-style weeknight dinner at home, try roasting a marinated lamb shoulder.
- 2. Chicken: When it comes to chicken shawarma, thighs are your best bet; chicken breasts will turn out dry.
- 3. Turkey: In Israel, some shawarma vendors make theirs with turkey. Slices of dark-meat turkey are layered with lamb fat on the vertical roasting spit.
How to Serve Shawarma
Shawarma is so flavorful that it stands up to a variety of sides, and combines perfectly with starch. Consider serving shawarma with:
- 1. Bread, rice, or fries: Shawarma is delicious on flatbread, such as pita bread or Lebanese mountain bread. It also goes well with rice pilaf, for a gluten-free alternative, and French fries, for a late-night street food experience.
- 2. Vegetables: Combine shawarma with sliced iceberg lettuce, cabbage, sauerkraut, or salt-brined cucumber pickles. Top it off with fresh herbs such as basil and dill or thinly sliced red onions marinated in lemon juice, sumac, and salt.
- 3. Condiments: Harissa (a North African red pepper condiment), tzatziki (yogurt sauce), tahini sauce, hummus, and garlic sauce all pair perfectly with shawarma.
Baked Chicken Shawarma Recipe
makes
prep time
15 mintotal time
9 hr 10 mincook time
55 minIngredients
- 1
Toast the whole spices. In a large, dry skillet over medium heat, toast coriander seeds, cumin seeds, fenugreek, and black peppercorns until just fragrant, being careful not to burn the spices. Transfer to a small bowl to cool. Once cool, grind in a spice grinder or using a mortar and pestle.
- 2
Make the marinade. In a large bowl, combine all spices with salt, lemon juice, and yogurt. Add chicken thighs and sliced onion and toss to coat. Cover, and refrigerate overnight.
- 3
Bake chicken. Preheat the oven to 435 degrees Fahrenheit. Arrange chicken and onions in a single layer on a parchment-lined sheet pan. Bake until meat is tender and a thermometer inserted into the largest piece reads 160 degrees Fahrenheit, about 30–45 minutes.
- 4
Cool and slice chicken. Using tongs, transfer chicken to a clean baking sheet or heatproof dish. Refrigerate chicken until cool enough to slice. Slice into bite-size pieces. Keep sliced chicken refrigerated until ready to use.
- 5
Crisp the chicken. Heat olive oil on a griddle or cast iron pan over medium-high heat until shimmering. Add chicken pieces in a single layer and cook, tossing a few times, until golden brown and crispy all over, about 5–10 minutes. Serve warm with your choice of sides and condiments.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Yotam Ottolenghi, Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.