As I was chicken recipe browsing the other day, I found a recipe for Chicken Shawarma that looked so good. Whenever I find a new recipe or get an idea of something that I might like to make, I spend a few minutes googling recipes and looking on Pinterest. I look at ingredients, cooking style, etc. And then, more often than not, I pull ideas from multiple recipes and improvising as I go along, I create my own version. That is exactly what I did when I decided to make this Baked Chicken (Shawarma Style) and oh man, did it turn out tasty. So tasty in fact, that I made it twice in two weeks.
And, the best part, it was so easy!! Like seriously easy! Measure & dump marinade into large zip lock baggie, add chicken, let marinade. Bake.
Look at all the color on that beautiful Baked Chicken! It’s perfectly baked and still juicy & tender inside.
I’ve already decided that the next time my vegetarian daughter is home, that I’m going to make a cauliflower version of this recipe. It sounds equally as delicious as the chicken!
And, without the Garlic Tahini Sauce, the Shawarma Baked Chicken is W30 compliant!!
**Disclaimer, if you’re following any of my recipes that I note as Whole 30 compliant, please check your ingredient labels first as they can vary.
Baked Chicken (Shawarma Style)
Ingredients
- 4 skin on bone in, chicken breasts
- 1/2 cup olive oil
- 6 cloves garlic crushed
- 2 tsp smoked paprika
- 2 tsp cumin
- 1/4 tsp cinnamon
- 1 tsp fresh cracked pepper
- 1 tsp salt
- 1 tsp red pepper flakes
- 3 large lemons use juice from 2 for marinade, 1 wedged for serving
- 1 large yellow onion sliced
- Optional: fresh chopped parsley for serving
- Garlic Tahini Sauce:
- 1/2 cup plain Greek yogurt or sour cream
- 2 TBSP tahini
- 2 cloves garlic crushed
- 3-4 tsp fresh lemon juice
- 1/4 tsp salt
- 1/4 tsp fresh cracked pepper
Instructions
- In large zip lock baggie (or bowl), combine together: olive oil, garlic, smoked paprika, cumin, cinnamon, salt, pepper, lemon juice, and pepper flakes.
- Place chicken breasts into marinade and place in 'fridge, marinade for at least an hour (preferably longer).
- Peel and slice onions and place into large oven proof baking dish. Place chicken on top of onion slices. Pour any remaining marinade into baking dish. If needed add a drizzle of olive oil to make sure onions are well coated (so they don't burn).
- Place baking dish into preheated 425* oven and bake for 50-60 minutes, depending on size of chicken breast. Chicken should be well browned.
- For Sauce:
- Combine all ingredients in small bowl and refrigerate for at least one hour. If sauce seems a little thick, add a little more lemon juice.
- Serve chicken with roasted onions and a big spoonful of the Garlic Tahini Sauce. *Optional: top with chopped parsley and lemon wedges.
- Enjoy!
What a delicious looking recipe, packed full of flavour! The sauce that goes with it sounds yum, and you have taken such gorgeous photographs!
I have to tell you the truth – I had to look up “Shawarma” 🙂 Oh, and does this sound delicious! I’m thinking the cauliflower version is going to be awesome!
Always like a dish that you can marinade in a bag with a lot of great ingredients and spices. This one is a keeper I can tell. I also have a vegetarian daughter and like the idea of making it with cauliflower.
I’ve never heard of this kind of chicken and I need to remedy that! Looks so delicious!
Great dish Renee. I love recipes where the chicken marinates first, always so tender and juicy. I’m intrigued by the cinnamon! Gotta give this a try!
I’ve been wanting to cook chicken shawarma for a while now, after having it out at an awesome Mediterranean restaurant, but haven’t had a chance (and it keeps slipping my mind!) Love that it’s, and I’m glad you’ve reminded me of a future endeavor! Bookmarking!! 🙂
Looks absolutely delicious! I want to dive right into a plate of this yummy dish!
I have never heard of Shawarma style, but it does sound amazing and it looks delicious.