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.
What is Lebanese shawarma?
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.
What spices are in the All-Purpose Lebanese Spice Blend?
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.
Can I use chicken breasts instead of chicken thighs?
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.
What temperature do chicken thighs need to reach to be fully cooked?
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.
Once the chicken shawarma is cooked, I love to thinly slice it and serve over Lebanese Rice Pilaf, wrapped in a pita with Tahini Sauce or tossed with a lemony Fattoush Salad.
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.
📖 Recipe
Sheet Pan Lebanese Chicken Shawarma
Ingredients
- 1 1/2 pounds chicken thighs bone-in or boneless, skin removed
- 1.5 portions All Purpose Lebanese Spice Blend
- 1 tablespoon olive oil
Instructions
- 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.
Nutrition
Love Lebanese recipes? Discover more on my Pinterest Board!
Amanda
This chicken shawarma along with your Syrian salad brought me right back to my childhood — my father’s family is from Syria and Lebanon. Thank you for these wonderful recipes!
Liz DellaCroce
Oh i’m so happy to hear that!!!! Let me know if you try my other Lebanese recipes!
Rebekah Schletewitz
Can you grill these on a bbq?
Liz DellaCroce
Yes you sure can!!