Juicy Baked Turkey Shawarma You’ll Make on Repeat

If you’ve only ever had shawarma from a food truck or a fast-casual spot, you’re missing out on how easy—and ridiculously flavorful—it can be when made at home. This oven-baked version trades in the usual chicken for tender turkey thighs, giving you a leaner, heartier twist that still packs all the juicy, spiced goodness you crave.

Let’s be honest: turkey doesn’t get enough credit outside of holiday season. But it’s one of the most versatile proteins in the kitchen. Marinated right, it turns melt-in-your-mouth tender, especially when paired with a punchy blend of spices and creamy yogurt. Add a hit of lemon, olive oil, and red onion? You’re in shawarma territory without the need for a rotisserie or special equipment.

The magic starts in the marinade. A simple combo of pantry staples transforms turkey into a savory, aromatic centerpiece for wraps, rice bowls, salads—you name it. And the best part? Once you pack it all into a loaf pan and roast it, you get beautifully caramelized edges and a broth that’s liquid gold. Drizzle it over everything. You’ll thank yourself later.

This is one of those recipes that’s even better the next day. Make it ahead, slice it thin, and you’ve got protein sorted for the week. Tuck it into pita with garlic sauce, or load up a grain bowl with fresh veggies and herbs. However you plate it, this turkey shawarma brings the flavor.

A very generous thank you to Canadian turkey  for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

Cheater Turkey Shawarma

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• Author: The Kilted Chef
• Yield: Serves 6

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Ingredients

Units USM Scale 1x2x3x

• 2–1/2 pounds boneless/skinless turkey thighs
• 2–3 tablespoons olive oil
• 3–4 pinches salt
• Fresh cracked pepper, to taste
• 2 tablespoons plain yogurt
• Juice of 1/2 lemon
• 1 tablespoon dried thyme
• 1–1/2 tablespoons garlic powder
• 1 tablespoon smoked paprika
• 1/2 tablespoon Aleppo pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/4 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 large red onion, thinly sliced

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Instructions

1. Start by prepping your turkey thighs—trim off any extra fat if you prefer a leaner bite, then place them in a large mixing bowl.

2. Drizzle in some olive oil and stir in a pinch of salt and pepper. Add a generous spoonful of plain yogurt and a splash of fresh lemon juice for brightness.

3. Sprinkle in your chosen spices, then get in there and mix everything until the turkey is well coated. Taste and tweak the seasoning if you like—this is your flavor base.

4. Thinly slice a red onion and fold it into the mixture.

5. For the best flavor, cover and let everything marinate in the fridge for at least 2 hours, or ideally overnight. If you’re short on time, a quick marinade works too.

6. When you’re ready to cook, take the turkey out of the fridge and let it rest at room temperature for about 30 minutes. Meanwhile, preheat your oven to 425°F.

7. Grab a standard loaf pan (around 8.5×4.5×2.5 inches) and pack the marinated turkey in nice and snug. Roast for 45 to 55 minutes, until the top is beautifully browned and cooked through.

8. Once it’s done, carefully drain off the juices into a separate bowl—don’t toss them, they make a killer drizzle or quick broth.

9. Flip the loaf pan over onto a cutting board, lift it off, and slice the turkey into thin strips. Now you’ve got juicy, flavorful meat ready to pile into wraps, bowls, or sandwiches.

• Category: turkey, entrees,recipes