Oven-Roasted Lebanese Chicken Shawarma with Garlic Toum

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender, spiced chicken thighs marinated in Middle Eastern aromatics, oven-roasted and served with a creamy garlic toum sauce in warm pita bread. This Middle Eastern recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, plain yogurt, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 1/2 cup plain yogurt
• 3 tbsp olive oil
• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 2 tsp ground paprika
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 4 minced garlic cloves
• 1/2 tsp ground black pepper
• 1 tsp salt
• 2 tbsp fresh lemon juice
• 4 pita breads
• 1/2 cup (for serving) pickled turnips
• 1/4 cup chopped (for garnish) fresh parsley
• 1/2 cup (see instructions) garlic toum sauce

Food processors worth buying for dips like this → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1/2 cup plain yogurt, 3 tbsp olive oil, 2 tsp ground cumin, 1 1/2 tsp ground coriander, 2 tsp ground paprika, 1 tsp ground turmeric, 1/2 tsp ground cinnamon, 4 minced garlic cloves, 1/2 tsp ground black pepper, 1 tsp salt, and 2 tbsp fresh lemon juice to create the marinade. Add 2 lbs boneless skinless chicken thighs and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.
2. Step 2: Preheat oven to 425°F (220°C). Arrange the marinated chicken thighs on a rimmed baking sheet lined with foil or parchment paper. Roast for 25-30 minutes, turning halfway through, until the chicken is cooked through and slightly charred at the edges.
3. Step 3: While chicken roasts, prepare garlic toum sauce by blending 4 cloves peeled garlic, 1/2 tsp salt, 1/4 cup fresh lemon juice, 1/2 cup neutral oil (like canola), and 2 tbsp ice water in a food processor until thick and creamy, scraping down sides as needed.
4. Step 4: Remove chicken from oven and let rest for 5 minutes, then thinly slice into strips.
5. Step 5: Warm 4 pita breads in the oven for 2 minutes. To assemble, spread 2 tbsp garlic toum sauce on each pita, add sliced chicken, a spoonful of pickled turnips, and garnish with chopped 1/4 cup fresh parsley. Fold and serve immediately.