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
Combine Greek yogurt, dried oregano, cumin, turmeric, garlic powder, and salt in a small bowl.
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.
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.
Remove from oven and serve with pita or spiced rice.