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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 231 kcal
Author Wendy


  • 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


  1. 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.
  2. Preheat oven to 425, and mist a 11” x 13” baking dish with nonfat cooking spray.
  3. Mix onions into the chicken and marinade, then spread all pieces evenly into the baking dish.
  4. Place in oven and roast, uncovered, for about 30-40 minutes, or until chicken cooked through and is browned and crisped on the edges.
  5. Remove from oven and let cool for 5 minutes. Slice into strips and serve inside pita bread or along a side of steamed rice.

Recipe Notes

Entire recipe makes 6 servings

Serving size is 1/6th of dish

Each serving = 5 Points*

*based only on ingredients that have an SP Freestyle value

Nutrition Facts
Amount Per Serving
Calories 231 Calories from Fat 118
% Daily Value*
Total Fat 13.1g 20%
Saturated Fat 2.7g 14%
Cholesterol 107mg 36%
Sodium 858mg 36%
Potassium 140mg 4%
Total Carbohydrates 7.3g 2%
Dietary Fiber 1.6g 6%
Sugars 5g
Protein 26.2g 52%
Calcium 2%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.