Oven-Baked Chicken Shawarma

In a bowl, whisk together the vinegar, olive oil, mustard, garlic. Add in all the dry spices—smoked paprika, vegeta, onion powder, ginger, oregano, black pepper, white pepper and salt—and whisk again until the marinade is smooth and well combined.

Place the chicken thigh fillets in a large bowl or container. Season with salt and pour the marinade over the top. Use your hands to coat the chicken well, then cover and refrigerate for 24 hours. This long marination gives the chicken its deep flavour and tenderness.

Preheat your oven to 180°C (fan-forced). Screw your vertical skewer into a gyros-style roasting plate.

Cut a medium potato in half. Poke the first half onto the skewer with the flat side facing up—this creates a stable base for the chicken to rest on. Stack the marinated chicken thigh fillets one by one on top of the potato, pressing each one down firmly to form a tight tower. Once all the chicken is stacked, cap it off with the second potato half, flat side down, to help hold everything in place as it roasts.

Finally, cut 2 small onions into quarters and place them in the base of the tray, along with 2 whole small tomatoes. These will roast alongside the chicken, adding flavour, moisture, and a delicious bonus to serve with the meat.

Bake for about 1 hour and 15 minutes, or until the chicken is cooked through and golden on the edges.

Let the chicken rest for 5 minutes. Then slice thinly from the outside in, just like a shawarma spit. Serve warm in flatbread or pita with toum, fries, pickles, or your favourite fillings.

A Few Things You’ll Want to Know

Can I use chicken breast fillets instead of thigh?

You can, but I honestly don’t recommend it. Chicken breast dries out quickly and just doesn’t hold the same flavour or juiciness. If you really want to use it, make sure to slice each fillet in half diagonally so you get thinner pieces. Even then—watch it closely, and don’t overcook.

What if I don’t have a gyros-style skewer plate?

No problem! You can still make this in a regular roasting dish. Just lay the marinated chicken fillets flat in a single layer. You won’t get that same stacked effect, but the flavour will still be spot on. Just keep an eye on the cooking time—it may need a little less. Use a non-stick roasting dish if you have one, and lightly oil the base to stop the chicken from sticking. You could use baking paper, but honestly, it’s better without—direct contact with the pan helps the chicken caramelise nicely.

Can I freeze the marinated chicken?

Yes! You can freeze the chicken in the marinade. Just defrost it in the fridge overnight when you're ready to use it.

 Is it spicy? Can I make it milder?

This version isn’t spicy—it’s more smoky and tangy from the paprika and vinegar. If you want more heat, feel free to add some chilli flakes or cayenne to the spice mix.

Do I need to baste it while baking?

Not at all. The chicken bastes itself as it cooks—especially if it’s stacked tightly. Just make sure you let it rest before slicing so the juices stay inside.

Can I add anything to the roasting tray?

Yes—and I always do! I like to cut two small onions into quarters and place them in the bottom of the tray, along with a couple of whole small tomatoes. The onion softens and caramelises, and is beautiful served with the sliced chicken. The tomato breaks down and adds a touch of extra moisture and flavour to the base.

Do I really need to marinate it for 24 hours?

Look, 24 hours is ideal—it gives the spices time to really get into the chicken. But if you're short on time, try to marinate it for at least 12 hours. Any less and the flavour just won’t be the same. The vinegar and garlic need time to work their magic.