Chicken Shawarma with Tahini
Creating an Easy Oven-Baked Chicken Shawarma with Tahini at home brings the vibrant flavors of the Middle East right to your kitchen. This simplified oven method delivers tender, spiced chicken thighs baked to perfection with a crispy edge, mimicking the authentic taste of traditional spit-roasted shawarma without the need for specialized equipment. The magic lies in the aromatic spice blend and the creamy, garlicky tahini sauce that ties everything together.
What makes this specific recipe a must-try is its incredible ease and weeknight-friendly approach. You get restaurant-quality results with minimal effort, making it perfect for busy families or anyone craving a healthy, flavorful meal. Whether you are new to Middle Eastern cuisine or a seasoned cook, this easy shawarma recipe will become a staple in your rotation. We also offer a fantastic guide to perfect tahini sauce if you want to master the creamy component.
Quick Facts
| Difficulty | Easy |
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 4 |
| Calories (Approx) | 450 kcal |
Why You’ll Love This Easy Oven-Baked Chicken Shawarma with Tahini
There are countless reasons to fall in love with this dish, but here are the highlights that make it stand out from other chicken recipes.
- Authentic Flavor, Modern Method: You get the deep, complex flavors of traditional shawarma using a simple oven bake, saving you time and hassle.
- Minimal Prep, Maximum Taste: A quick marinade does all the heavy lifting, infusing the chicken with spices while you prepare your sides.
- Gluten-Free Friendly: This recipe is naturally gluten-free, making it a safe and delicious option for those with dietary restrictions.
- Versatile Serving Options: Serve it in wraps, over a salad, or as part of a mezze platter—it fits any meal style perfectly.
- Meal Prep Champion: The chicken stores and reheats beautifully, ensuring you have tasty lunches ready for days.
- Family Approved: Even picky eaters enjoy the savory spices and creamy tahini sauce.
Key Ingredients & Substitutions
The soul of this Easy Oven-Baked Chicken Shawarma with Tahini lies in its high-quality ingredients. Here’s what you need to know about the stars of the show.
Chicken Thighs: Boneless, skinless chicken thighs are the absolute best choice for shawarma. They remain juicy and tender during baking, unlike chicken breasts which can dry out. The natural fat content helps achieve that coveted crispy edge.
Shawarma Spice Blend: This is the flavor engine. A mix of cumin, coriander, paprika, turmeric, and cinnamon creates that signature warm, earthy taste. For an authentic touch, add a pinch of advieh (Persian spice mix) if you can find it.
Tahini: You need a good quality, runny tahini for the sauce. Look for tahini made from hulled sesame seeds for a smoother, less bitter flavor. Stir it well before using.
Garlic & Lemon: Fresh garlic and freshly squeezed lemon juice are non-negotiable for the sauce. They provide the bright acidity needed to cut through the richness of the tahini and chicken.
Olive Oil: We use extra virgin olive oil to help the spices stick to the chicken and to promote browning in the oven. It also adds a fruity depth of flavor.
Substitutions: If you are out of chicken thighs, you can use beef sirloin or chicken breast (watch cooking time closely). For a dairy-free yogurt marinade base, use a plain coconut or almond milk yogurt. Always ensure your spices are certified gluten-free if cross-contamination is a concern.
Step-by-Step Overview
Creating this masterpiece is straightforward. Here is the narrative journey from raw ingredients to a plated feast.
First, we start by whisking together the marinade ingredients in a large bowl. This involves combining olive oil, the shawarma spice blend, minced garlic, salt, and pepper. The goal is to create a fragrant paste that will coat every piece of chicken. Next, add your boneless chicken thighs to the bowl and toss thoroughly to ensure they are well-covered. Let this sit for at least 15 minutes, though an hour in the refrigerator yields deeper flavor penetration.
While the chicken marinates, this is the perfect time to prepare your creamy garlic tahini sauce. Simply whisk together tahini, lemon juice, minced garlic, and a splash of cold water until smooth and pourable. Adjust seasoning with salt to taste.
Arrangement is key for the oven method. Preheat your oven to 425°F (220°C). Spread the marinated chicken in a single layer on a large baking sheet lined with parchment paper. Do not overcrowd the pan; spacing allows the hot air to circulate, ensuring the chicken roasts and browns rather than steaming. Bake for 20-25 minutes until the edges are crispy and the internal temperature reaches 165°F (74°C).
Expert Tips for Perfect Results
Even a simple recipe has tricks to take it from good to great. Follow these expert tips to master the art of oven-baked shawarma.
- Marinate Overnight: While 15 minutes is fine, marinating the chicken overnight in the refrigerator allows the spices to penetrate deep into the meat, resulting in a much more flavorful final product.
- High Heat is Your Friend: Do not bake at a low temperature. A hot oven (425°F+) is crucial for caramelizing the spices and creating those crispy, charred edges that mimic a rotisserie.
- Use a Meat Thermometer: To avoid dry chicken, pull it from the oven the moment it hits 165°F. Chicken thighs are forgiving, but precise timing ensures perfection.
- Rest the Meat: Let the chicken rest for 5 minutes after baking before slicing. This allows the juices to redistribute throughout the meat, keeping every bite moist.
- Whisk Tahini Properly: When making the sauce, if it seizes or looks lumpy, keep whisking. Adding cold water slowly helps emulsify the tahini into a silky smooth sauce. If it’s too thick, add more water; if too thin, add more tahini.
- Broil for Finish: For extra char, switch the oven to broil for the last 1-2 minutes of cooking. Watch it closely to prevent burning!
Serving Suggestions & Pairings
This Easy Oven-Baked Chicken Shawarma with Tahini is incredibly versatile. Here are our favorite ways to serve it:
- Classic Wrap: Stuff warm pita bread (or gluten-free wraps) with the sliced chicken, fresh lettuce, tomatoes, cucumbers, and a generous drizzle of tahini sauce. Add some pickles for tang.
- Shawarma Bowl: Serve over a bed of fluffy basmati rice or quinoa. Top with roasted vegetables like bell peppers and red onions. This makes for a hearty, balanced meal.
- Mezze Platter: Arrange the chicken alongside hummus, baba ganoush, olives, and fresh tabbouleh salad for a Middle Eastern feast perfect for sharing.
- Garnish Ideas: Fresh chopped parsley, sumac sprinkled on top, or a side of spicy zhug (Yemenite hot sauce) if you like heat.
Beverage pairings should be refreshing. Try a glass of chilled mint lemonade, a sweet Turkish coffee, or a non-alcoholic ginger beer to complement the warm spices.
Storage, Freezing & Reheating
Proper storage ensures you can enjoy your leftovers safely and deliciously.
Refrigeration: Allow the chicken to cool completely before storing. Place it in an airtight container in the refrigerator. It will stay fresh and tasty for up to 4 days. Store the tahini sauce separately in a small jar.
Freezing: This chicken freezes exceptionally well. Once cooled, portion the chicken into freezer-safe bags or containers. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To maintain the crispy texture, avoid the microwave if possible. Instead, reheat the chicken in an oven or air fryer at 350°F (175°C) for about 5-10 minutes until warmed through. If you must use a microwave, cover the chicken with a damp paper towel to prevent it from drying out.
Frequently Asked Questions
What is the best way to make Easy Oven-Baked Chicken Shawarma with Tahini crispy?
The best way to achieve a crispy texture without a grill is to use high heat (425°F or higher) and ensure the chicken pieces are spread out in a single layer with space between them. Overcrowding the pan causes the chicken to steam. Finishing with a quick broil also adds a nice char.
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but you must be careful not to overcook it. Chicken breast is leaner and dries out much faster than thighs. Reduce the baking time by 5-7 minutes and check the temperature frequently. The internal temp should reach 165°F (74°C).
How do I make the tahini sauce thinner?
If your tahini sauce is too thick, simply whisk in more cold water, one tablespoon at a time. You can also add a bit more lemon juice. The sauce will thicken as it sits, so you may need to add more water when serving leftovers.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. All the main ingredients (chicken, spices, tahini, olive oil) are free of gluten. Just ensure your individual spice blends are certified gluten-free to avoid cross-contamination, and serve with gluten-free sides like rice or GF wraps.
What spices are in homemade shawarma seasoning?
A classic homemade shawarma spice blend includes cumin, coriander, paprika, turmeric, cinnamon, and cardamom. We also add garlic powder and black pepper for depth. This combination creates the warm, earthy, and slightly sweet flavor profile characteristic of shawarma.
Final Thoughts
This Easy Oven-Baked Chicken Shawarma with Tahini proves that you don’t need complicated equipment to create deeply flavorful, authentic-tasting meals. It brings the joy of Middle Eastern cooking into your home with a method that is accessible, healthy, and incredibly satisfying. The combination of juicy, spice-rubbed chicken and creamy garlic sauce is simply irresistible.
We hope you give this recipe a try and share it with your loved ones. It’s perfect for weeknight dinners, meal prep, or weekend gatherings. Let us know in the comments how it turned out for you! Happy cooking!
Easy Oven-Baked Chicken Shawarma with Tahini
Ingredients
Ingredients
- 1.5 lb boneless skinless chicken thighs cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tbsp lemon juice freshly squeezed
- 4 cloves garlic minced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 0.5 tsp cayenne pepper optional, adjust for heat
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 0.5 cup tahini
- 0.25 cup water cold, plus more as needed
- 1 tbsp lemon juice freshly squeezed for sauce
- 1 clove garlic grated for sauce
- 0.5 tsp salt for sauce
