Oven-Roasted Lebanese Chicken Shawarma with Garlic Toum

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired middle eastern 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.

★ 4.5 (11 ratings) Prep: 15 min Cook: 30 min Serves 4 Middle Eastern cuisine 450 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Oven-Roasted Lebanese Chicken Shawarma with Garlic Toum take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Roasted Lebanese Chicken Shawarma with Garlic Toum?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain yogurt from drying out.

Can I substitute ingredients in Oven-Roasted Lebanese Chicken Shawarma with Garlic Toum?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Lebanese Chicken Shawarma with Garlic Toum for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oven-Roasted Lebanese Chicken Shawarma with Garlic Toum?

Middle Eastern middle eastern like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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