Recipe Details
Baked Marinated Chicken Shawarma Recipe
Recipe At A Glance
| Prep Time | Cook Time | Marinate Time | Total Time | Servings |
|-----------|-----------|---------------|------------|----------|
| 10 minutes | 20–25 minutes | 8 hours | 8 hours 30 minutes | 4 |
Ingredients
1 pound skinless, boneless chicken breasts
1 cup plain Greek yogurt
1/4 cup dill pickle juice
6 garlic cloves, finely minced
2 tablespoons shawarma seasoning (we recommend Savory Spice Shop® Shawarma Seasoning; add extra to adjust flavor to your preference)
Cooking Instructions
Prep your chicken first: cut the chicken breasts into evenly sized pieces, roughly matching the dimensions of a standard deck of cards. This uniform cut helps all pieces cook evenly.
Prepare the marinade: add Greek yogurt, pickle juice, minced garlic, and shawarma seasoning to a resealable plastic bag or a covered shallow dish. Stir or mix until all ingredients are fully combined. Add your sliced chicken to the mixture, then seal the bag and massage it to coat every piece of chicken completely. Place the container in the refrigerator to marinate for a minimum of 8 hours (overnight is ideal).
When you are ready to cook, preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil, then coat the foil with a light layer of nonstick cooking spray to prevent sticking.
Pull your marinated chicken out of the refrigerator. Remove each chicken piece from the marinade, shake off any excess liquid, and arrange the pieces in a single layer on your prepared baking sheet.
Bake the chicken in the preheated oven for 20 to 25 minutes. It is fully cooked when there is no pink meat left in the center of the thickest piece, and all juices run clear when cut.