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Crispy Oven Roasted Chicken Shawarma Recipe with Easy Garlic Yogurt Sauce

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A quick and easy oven-roasted chicken shawarma with crispy skin and juicy, spiced meat, served with a simple and tangy garlic yogurt sauce. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 3 pounds boneless, skin-on chicken thighs
  • 3 tablespoons olive oil (extra virgin preferred)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lemon
  • 1 cup plain Greek yogurt (full-fat recommended)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper, to taste
  • Optional: finely chopped fresh parsley or mint for garnish

Instructions

  1. Pat the chicken thighs dry with paper towels and trim any excess fat, leaving the skin intact.
  2. In a large bowl, combine cumin, paprika, turmeric, coriander, garlic powder, cinnamon, cayenne, salt, and pepper.
  3. Drizzle olive oil and lemon juice over the chicken. Toss to coat thoroughly.
  4. Sprinkle the spice blend over the chicken thighs, rubbing it into the skin and meat. Let sit for at least 15 minutes at room temperature.
  5. Preheat oven to 425°F (220°C). Place a wire rack on a baking sheet and arrange chicken thighs skin-side up, spaced apart.
  6. Bake for 35-40 minutes, turning once halfway through if needed, until skin is golden and crispy and internal temperature reaches 165°F (74°C).
  7. While chicken roasts, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper in a small bowl. Adjust seasoning as desired.
  8. Let chicken rest for 5 minutes after roasting. Serve warm with garlic yogurt sauce and garnish with fresh herbs if desired.

Notes

Patting the chicken dry is crucial for crispiness. Using a wire rack helps air circulate for even browning. Broil for 2-3 minutes at the end if skin isn’t crispy enough, but watch carefully to avoid burning. The garlic yogurt sauce can be made up to a day ahead and refrigerated. For dairy-free sauce, substitute coconut yogurt. Chicken breasts can be used but may be less juicy and crispy.

Nutrition

Keywords: chicken shawarma, oven roasted chicken, garlic yogurt sauce, crispy chicken, Middle Eastern chicken, easy chicken recipe, weeknight dinner

Find it online: https://evabake.com/crispy-oven-roasted-chicken-shawarma-recipe-with-easy-garlic-yogurt-sauce/