One of the many things I love about Southern CA is the access to a fantastic selection of international cuisine. And after getting hooked on chicken shawarma from my trips to Israel, it’s pretty easy to get my craving for it satisfied here.

Oven Roasted Chicken Shawarma

Oven Roasted Chicken Shawarma


Oven Roasted Chicken Shawarma

However, the restaurant version is not very Weight Watchers friendly. So I decided to make my oven roasted version that still has all the ridiculously delicious flavors of a traditional chicken shawarma recipe, but with a lot less Weight Watchers Points.

Oven Roasted Chicken Shawarma

Making this dish was incredibly easy, and was perfect for feeding a crowd. Feel free to double or triple the recipe if you’ve got a lot of mouths to feed!

Oven Roasted Chicken Shawarma

I served this chicken straight out of the pan, but I also like to slice it into thin strips, and stuff it into a pita with some tahini, or feta cheese, and some of Israeli cucumber salad….sooooooo GOOD!

Oven Roasted Chicken Shawarma


Oven Roasted Chicken Shawarma

This Roasted Chicken Shawarma Recipe is a MUST try!

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Oven Roasted Chicken Shawarma


Moist, succulent, and wonderfully seasoned, this oven roasted version of traditional chicken shawarma is a real treat. The Middle Eastern spices give wonderful flavors to the juicy cut of chicken.
4.13 from 8 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 231 kcal


  • 2 lbs skinless chicken thighs
  • 1 large onion - (peeled and quartered)
  • 2 tbsp olive oil
  • 6 garlic cloves - (minced)
  • Juice of 2 lemons
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp tumeric
  • 1 tsp salt
  • 2 tsp pepper
  • Pinch of cinnamon
  • 2 tbsp water


  • In a large bowl, combine lemon juice, olive oil, water, garlic, cumin, paprika, tumeric, salt, pepper and cinnamon. Mix well, then add chicken, and toss well to coat all pieces evenly. Cover and refrigerate overnight or for a minimum of 2 hours.
  • Preheat oven to 425, and mist a 11” x 13” baking dish with nonfat cooking spray.
  • Mix onions into the chicken and marinade, then spread all pieces evenly into the baking dish.
  • Place in oven and roast, uncovered, for about 30-40 minutes, or until chicken cooked through and is browned and crisped on the edges.
  • Remove from oven and let cool for 5 minutes. Slice into strips and serve inside pita bread or along a side of steamed rice.


The entire recipe makes 6 servings
The serving size is 1/6th of the dish


Calories: 231 kcal (12%)Carbohydrates: 7.3 g (2%)Protein: 26.2 g (52%)Fat: 13.1 g (20%)Saturated Fat: 2.7 g (17%)Cholesterol: 107 mg (36%)Sodium: 858 mg (37%)Potassium: 140 mg (4%)Fiber: 1.6 g (7%)Sugar: 5 g (6%)Calcium: 20 mg (2%)Iron: 2.5 mg (14%)
Main Ingredient: Chicken Recipes
Tried this recipe?Let me know how it was!

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  1. Oh my goodness, this chicken is amazing. I made it today for meal prep this week for the second time and it came out perfectly; so easy and flavorful.

  2. Everyone loved the chicken, but there was lots of juice so rice or mashed potatoes would have been a better accompaniment.

  3. This was quite delicious! Will be making this again soon. It would be great company food as well since you can prepare it ahead of time.

    • Wendy Zitzman Reply

      Yes, chicken breasts will work too. I just prefer the flavor of he thighs.

    • Wendy Zitzman Reply

      Yes! Boneless thighs should be used. I forgot to include that detail. Thanks for asking!

  4. Thanks for this recipe! It looks very tasty…did you use bone-in skinless thighs?

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