These Lebanese-spiced baked chicken thighs are perfect for enjoying over rice, slicing and serving in a pita wrap or tossing over a salad.
Recently I had a massive craving for chicken shawarma when it dawned on me I don’t ever make it at home! For whatever reason, when I crave Lebanese chicken I tend to either make my Lebanese Chicken Tawook or Lebanese Baked Chicken Breasts but this time I was determined to create a chicken shawarma recipe.
While I typically cook with chicken breasts over thighs, I find that the more tender, juicy texture of thigh meat lends itself better to a traditional chicken shawarma recipe.
The key ingredient to my chicken shawarma is my All-Purpose Lebanese Spice Blend. This spice mixture is used in a variety of Lebanese recipes including Hushweh Rice, Baked Kibbeh, Stewed Green Beans, and more.
Of course, it’s also delicious on its own.
In fact, it’s so good it just might make you dance in your kitchen.
Your fork is waiting.
Frequently asked questions:
By definition, shawarma means roasted meat and is typically cooked on a revolving spit around a fire then shaved for serving in pitas, salads or sandwiches.
In my family and in most Syrian/Lebanese recipes, we use a combination of cinnamon, nutmeg, and allspice as well as salt and pepper. One batch of the seasoning blend goes with one pound of uncooked meat so for this recipe I recommend 1.5 batches. I have a recipe for my Lebanese spice blend if you would like to take a look.
Yes, absolutely! The cook time will vary. Boneless, skinless chicken breasts cook in about 15-20 minutes in a 400-degree oven. As always, if you use bone-in, skin-on chicken pieces the cooking time will be higher. The best way to know if the meat is done is to use an instant-read meat thermometer.
The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you’re cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.
Sheet Pan Lebanese Chicken Shawarma
- 1 ½ pounds chicken thighs bone-in or boneless, skin removed
- 1.5 portions All Purpose Lebanese Spice Blend
- 1 tablespoon extra virgin olive oil
- Pre-heat oven to 400 degrees and place chicken thighs in a single layer on a baking sheet. Brush both sides with olive oil.
- Prepare 1.5 portions of my All Purpose Lebanese Spice Blend by mixing together all the spices in a small bowl. Sprinkle over both sides of the chicken thighs and bake for 35-40 minutes or until chicken reaches internal cooking temperature of 165 degrees. Serve warm.
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