Oven-baked shawarma — recipe with dry rub

Shawarma is one of the most aromatic dishes in Middle Eastern cuisine. The combination of cumin, cardamom, cinnamon, turmeric, and coriander gives a warm, complex flavor you won't find anywhere else. Traditionally, it's prepared on a vertical spit — but in the oven, you get surprisingly good results.

Chicken thighs are the best choice for oven-baked shawarma — they stay juicy at high temperatures and absorb the marinade perfectly. Lamb also works excellent for a more authentic taste. Chicken breast can be used, but it dries out faster — in that case, use a lower oven temperature.

For 4 servings, you'll need: 800g chicken thighs, 3 tbsp olive oil, 2 tbsp Shawarma BBQ Rub, juice of 1 lemon.

1. Mix olive oil, Shawarma rub, and lemon juice to form a marinade.
2. Generously rub the chicken thighs and marinate for at least 2 hours.
3. Preheat the oven to 220°C (fan oven 200°C).
4. Place the chicken on a rack over a baking sheet.
5. Bake for 25–30 minutes until the internal temperature reaches 82–85°C.
6. Turn on the grill for the last 3–5 minutes for a crispy exterior.
7. Rest for 5 minutes and slice into thin strips.

Serve the shawarma in warm pita bread with hummus, tabbouleh, pickled vegetables, and a drizzle of tahini. Or as a rice dish with roasted vegetables and yogurt sauce. Both versions are irresistible.