Shawarma Inspired Baked Chicken

The official name would be: Shawarma Inspired Baked Chicken with a Garlic Yogurt Dip and Marinated Rocket Salad. However, this just seems way too lang.

As you may have noticed I don’t really share a never-ending story before my recipes. I am the type of person who always skips the entire life story and heads straight to a recipe. Not sure if you do the same, but it just feels useless sharing information that has nothing to do with a recipe. I feel like I would be making up stuff just to fill a page. Therefore, I keep it short and straight to the point. 

Today’s recipe is sooo good! Easy to make for a large group and will please everyone! It’s not your typical chicken shawarma but I was inspired by the spices that you would normally use. Marinate the chicken in them plus some Greek yogurt and you will fall in love with the dish as well.


The best part is that you can add endless toppings and allow everyone to fill their own pita or flatbread. In this recipe I made a rocket salad but you can create any salad or topping you desire. 

This recipe serves 4.


840g boneless chicken thighs

1/2 cup Greek yogurt

2 tablespoon red wine vinegar

2 tablespoons olive oil

1 lemon, juiced

1 tablespoon ground paprika 

1 tablespoon ground coriander 

1 tablespoon ground cumin

1 tablespoon ground turmeric 

1/2 teaspoon ground cinnamon 

1/2 teaspoon ground garlic 

1 teaspoon salt

1/2 teaspoon black pepper

For the yogurt:

1 cup Greek yogurt

2 tablespoons red wine vinegar

1 1/2  tablespoon honey

1 tablespoon EV olive oil

2 small garlic cloves, minced

Salt, to taste

For the rocket salad:

150g rocket salad

1 tablespoon red wine vinegar

2 tablespoons olive oil

Salt & black pepper

Pinch of crushed chili pepper

Extra (optional):

Flatbreads or pita breads



Pickled onions


  1. Mix together all the spices, vinegar, lemon juice and olive oil with the yogurt in a large mixing bowl. Add the chicken thighs and mix until completely covered in the yogurt. Cover the bowl and place in the fridge, allowing to marinate at least 1 hour or preferably overnight. 
  1. Preheat the oven to 220C. Using a kitchen tong, transfer the chicken to an oven tray but keep in mind not to overcrowd. If needed, use two oven trays. Bake the chicken for 25-30 minutes, turning halfway. 
  1. For the rocket salad, whisk together the olive oil, vinegar and crushed pepper; season with salt and pepper to taste. Mix the salad through the dressing and allow to marinate for at least 10 minutes.
  1. Mix together all the ingredients for the yogurt dip in a small serving bowl and set aside.
  1. Get all your preferred toppings ready and serve with the chicken, salad and dip. Enjoy!

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