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Easy Oven-Baked Chicken Shawarma

If you’ve got a hankering for robust Middle Eastern flavor, here is an easy oven-baked Chicken Shawarma recipe. Pull those organic spices from your cabinet, and prepare to savor classic street-food fare. Cumin, paprika, turmeric, chili powder, cinnamon, allspice, salt and pepper. Got it? Go enjoy!

We use chicken breasts instead of dark meat in this recipe, but you can of course go the traditional route, and use thighs.

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  • 1.In a medium bowl, combine 1 tablespoon avocado oil, minced garlic, lemon juice, and spices.
  • 2.Add the chicken, and stir to fully-coat.
  • 3.Cover and marinate in the refrigerator for 1 hour (or up to 8 hours).
  • 4.Preheat the oven to 400° F.
  • 5.In a large skillet, heat a tablespoon of avocado oil over medium heat.
  • 6.Add the chicken and cook until browned (about 5 mins).
  • 7.Line two baking sheets with parchment paper and spread chicken in single layer on trays.
  • 8.Bake for 20-25 minutes, flipping once while cooking.
  • 9.Serve on naan bread with hummus and fresh seasonal vegetables.


  • 2 pounds boneless skinless chicken breasts, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons avocado oil
  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken bone broth

To Serve

  • 6-8 Naan (or pita pockets if you cannot find Naan locally)
  • Hummus
  • Fresh cut tomatoes, cucumbers, lettuce, parsley (or any fresh seasonal veggies you desire)