How long should I marinate chicken for shawarma?

Marinate at least one hour. For best flavor, marinate overnight. Do not exceed 24 hours to avoid texture changes.

Can I use chicken breasts instead of thighs?

Yes. Use breasts if you prefer lean meat. Reduce roasting time and watch for dryness. Brine first for added moisture.

It can be. Use lean cuts, control oil, and add plenty of vegetables. Serve with whole-grain pita or a salad for a balanced meal.

Yes. Cook at 400°F (200°C) for 12–15 minutes, turning once. Check internal temperature for doneness.

Tahini sauce and garlic yogurt both work well. Add lemon for brightness and a pinch of salt to balance.

Chicken Shawarma made easy: juicy oven-roasted chicken with bold spices and simple toppings. Quick, tasty, and family-friendly.

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In a bowl, combine garlic, cumin, paprika, turmeric, coriander, cinnamon, salt, pepper, olive oil, and lemon juice to make a marinade.
Add chicken thighs to the marinade, ensuring they are well-coated. Marinate for at least 1 hour (or up to overnight).
Preheat the oven to 425°F (220°C).
Place marinated chicken on a baking sheet in a single layer and roast for about 25-30 minutes until cooked through.
Remove from the oven and let rest for a few minutes.
Slice the chicken into strips.
Serve in pita bread with your choice of toppings such as tahini sauce, tomatoes, cucumber, lettuce, and onion.

For best results, avoid overcrowding the pan. Use a meat thermometer to check doneness. Rest the meat before slicing to keep it juicy.