Slow-Roasted Middle Eastern Shawarma Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken marinated in traditional Middle Eastern spices, slow-roasted for tender, flavorful shawarma perfect for wraps or plates. This middle eastern-inspired chicken ready in about 75 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 320 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.

Prep: 15 min Cook: 60 min Serves 4 Middle Eastern cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1/2 cup plain yogurt, 3 tbsp olive oil, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 2 tsp paprika, 1 tsp ground turmeric, 1/2 tsp ground cinnamon, 1/2 tsp ground allspice, 1 1/2 tsp salt, 1 tsp black pepper, and 2 tbsp lemon juice; whisk until fully blended and aromatic.
  2. Step 2: Add 2 lbs boneless skinless chicken thighs to the marinade, coating each piece thoroughly; cover and refrigerate for at least 4 hours or overnight to deepen flavors.
  3. Step 3: Preheat oven to 325°F. Arrange marinated chicken thighs on a wire rack over a baking sheet and slow roast for 50-60 minutes, turning halfway, until the edges are caramelized and the internal temperature reaches 165°F.
  4. Step 4: Remove chicken and let rest for 10 minutes before slicing thinly to serve in warm pita bread with your choice of accompaniments.

Frequently asked questions

How long does Slow-Roasted Middle Eastern Shawarma Chicken take to make?

Total time is about 75 minutes (15 min prep + 60 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 Slow-Roasted Middle Eastern Shawarma Chicken?

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 Slow-Roasted Middle Eastern Shawarma Chicken?

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 Slow-Roasted Middle Eastern Shawarma Chicken 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 Slow-Roasted Middle Eastern Shawarma Chicken?

Middle Eastern chicken 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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