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NYtimes Chicken Shawarma

NYtimes Chicken Shawarma – This easy oven-roasted chicken shawarma consists of juicy, tender chicken with warm spices, made in less than 30 minutes perfect on those busy weeknights.

nytimes chicken shawarma

NYtimes Chicken Shawarma – Tips

Spice it Up – Add a pinch of cayenne pepper for a kick or a sprinkle of cinnamon for warmth.

Don’t Overcook – Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F and juiciness.

Veggies – Try zucchini, eggplant, or mushrooms for different flavor and texture.

Leftover – Shred leftover chicken for salads, wraps, or sandwiches.

Oven Roasted Chicken Shawarma

NYtimes Chicken Shawarma – Variations

Harissa Chicken Shawarma – Add a spoonful of harissa paste to the marinade for a smoky, spicy kick.

Greek Yogurt Shawarma – Substitute Greek yogurt for some of the olive oil in the marinade for a tangy twist.

Lemon Herb Shawarma – Add fresh rosemary, oregano, and thyme to the marinade for a brighter flavor profile.

best chicken shawarma

How To Serve This Best NYtimes Chicken Shawarma?

  • Pair your shawarma with a side of fluffy couscous or rice.
  • Serve with a simple salad of mixed greens, tomatoes, and cucumbers.
  • Add a dollop of hummus or baba ghanoush for extra creaminess and flavor.
Chicken Shawarma NYTimes

Chicken Shawarma NYTimes – FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs tend to be more flavorful and juicy due to their higher fat content. Adjust cooking time as breasts cook faster.

What is a good substitute for tahini sauce?

You can use plain yogurt mixed with lemon juice and garlic, or a store-bought tzatziki sauce.

How do I make my shawarma more authentic?

Use a flatbread like lavash instead of pita, and add chopped fresh herbs like cilantro or mint.

Yield: 6

NYtimes Chicken Shawarma

Oven Roasted Chicken Shawarma

NYtimes Chicken Shawarma - This easy oven-roasted chicken shawarma consists of juicy, tender chicken with warm spices, made in less than 30 minutes perfect on those busy weeknights.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes


  • 2 pounds chicken thighs, boneless, skinless
  • 1 large red onion, peeled, quartered
  • 6 cloves garlic, minced
  • ½ cup olive oil
  • 2 lemons, juiced
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons paprika
  • ½ teaspoon turmeric
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • Crushed red pepper, to taste
  • A pinch of ground cinnamon
  • 2 tablespoons freshly chopped parsley


  1. In a mixing bowl, add the lemon juice, turmeric, cinnamon, crushed red pepper ½ cup olive oil, cumin, paprika, minced garlic, salt, and pepper. Combine well.
  2. Add the chicken thighs to the bowl and mix until well coated. Cover and let it sit in the refrigerator for about 30 minutes to an hour.
  3. Preheat oven to 425 degrees. Lightly grease the sheet pan with 1 Tbsp. olive oil.
  4. Add the onion to the chicken bowl and combine.
  5. Now place the chicken and onions in the sheet pan and roast for about 30-40 minutes until cooked through and browned.
  6. Once cooked, remove from the oven, and allow to cool down for 2 minutes.
  7. Place the chicken into a bowl, cut the chicken into small bite-size pieces, and top with freshly chopped parsley and sauces of your liking.
  8. Take a pita or wrap and distribute the chicken mixture evenly. Roll them and warm them in a skillet.
  9. Serve immediately and enjoy with your favorite dipping.

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Nutrition Information



Serving Size


Amount Per Serving Calories 458Total Fat 32gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 25gCholesterol 184mgSodium 482mgCarbohydrates 7gFiber 2gSugar 2gProtein 38g

All Chicken, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates.

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