Baked Chicken (Shawarma Style)
  • 4 skin on, bone in, chicken breasts
  • ½ cup olive oil
  • 6 cloves garlic (crushed)
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • ¼ tsp cinnamon
  • 1 tsp fresh cracked pepper
  • 1 tsp salt
  • 1 tsp red pepper flakes
  • 3 large lemons (use juice from 2 for marinade, 1 wedged for serving)
  • 1 large yellow onion (sliced)
  • Optional: fresh chopped parsley for serving
  • Garlic Tahini Sauce:
  • ½ cup plain Greek yogurt (or sour cream)
  • 2 TBSP tahini
  • 2 cloves garlic (crushed)
  • 3-4 tsp fresh lemon juice
  • ¼ tsp salt
  • ¼ tsp fresh cracked pepper
  1. In large zip lock baggie (or bowl), combine together: olive oil, garlic, smoked paprika, cumin, cinnamon, salt, pepper, lemon juice, and pepper flakes.
  2. Place chicken breasts into marinade and place in 'fridge, marinade for at least an hour (preferably longer).
  3. Peel and slice onions and place into large oven proof baking dish. Place chicken on top of onion slices. Pour any remaining marinade into baking dish. If needed add a drizzle of olive oil to make sure onions are well coated (so they don't burn).
  4. Place baking dish into preheated 425* oven and bake for 50-60 minutes, depending on size of chicken breast. Chicken should be well browned.
  5. For Sauce:
  6. Combine all ingredients in small bowl and refrigerate for at least one hour. If sauce seems a little thick, add a little more lemon juice.
  7. Serve chicken with roasted onions and a big spoonful of the Garlic Tahini Sauce. *Optional: top with chopped parsley and lemon wedges.
  8. Enjoy!
Recipe by Joy In Every Season at