Shawarma-Spiced Roast Chicken

Don't worry, this shawarma-spiced roast chicken recipe doesn't require a spit roast.
Difficulty
Easy
Servings
4–6 servings
Marinate
30 Mins
Active Time
1 Hr

When you hear shawarma, all you can think of are large chunks of assembled meat cooked on a spit roast. You'd think, there's no way you'll be able to recreate something like that at home. But this shawarma roast chicken recipe proves that you can create this spice-heavy dish sans any special tool.

The result is a smokey roasted chicken that's juicy and packed with flavor. It also works well with spiced rice, pita or flatbread, and lots of garlic sauce.

  • 1 large chicken, spatchcocked
  • ½ cup Greek yogurt
  • 2 tsp dried oregano
  • 2 tsp cumin
  • 2 tsp turmeric
  • 2 tsp garlic powder
  • 2 tsp salt
1

Combine Greek yogurt, dried oregano, cumin, turmeric, garlic powder, and salt in a small bowl.

2

Rub the marinade all over the chicken, making sure that all areas are covered. Leave chicken to marinate for at least 30 minutes up to overnight.

3

Preheat oven to 425°F. Transfer the chicken to a baking sheet and place it in the oven. Bake until crispy, golden, and fully cooked, about 35–45 minutes.

4

Remove from oven and serve with pita or spiced rice.

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