Easy Oven-Baked Chicken Shawarma with Tahini
Tender, spiced chicken thighs baked to perfection with a crispy edge, served with a creamy garlic tahini sauce. This simplified oven method delivers authentic Middle Eastern flavors without the need for a spit or grill.
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
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave. Make-Ahead: The chicken can be marinated up to 24 hours in advance for deeper flavor. Variations: Serve inside warm pita bread with fresh lettuce, tomatoes, and pickles, or over a rice pilaf or quinoa bowl. For a dairy-free version, ensure the side dishes are compliant.