This easy chicken shawarma recipe brings the warm spices and crispy edges of my favorite street food to your oven in 40 minutes.
The Chicken Shawarma I Grew Up Eating
I grew up in Port Said, Egypt, where the streets are filled with small stands selling delicious, fragrant Middle Eastern foods. On any given day, I enjoyed falafel, bowls of Mujadara (lentils and rice) or Koshari, skewers of Kabobs, and, of course, both beef and chicken shawarma.
Chicken shawarma is still one of my absolute favorite Middle Eastern street foods. For my homemade version, I cut boneless chicken thighs into bite-sized pieces, coat them with my simple shawarma spice mixture, lemon, onion, and olive oil, then roast everything on a sheet pan.
When the oven door opens, you get the aroma of the spices and onions, plus plenty of deeply browned edges. My whole family loves it, and I know yours will too!
What is Chicken Shawarma?
Traditional chicken shawarma is well-marinated chicken, stacked in layers on a vertical rotisserie or spit where it’s slow-roasted for hours–in its own juices and fat–until perfectly tender and extra flavorful! I make a similar grilled shawarma on a spit that mimics this technique, but it’s not always practical for a weeknight.
To serve it, the shawarma stand owner shaves a layer of shawarma off the spit and piles it into a pita pocket, then jazzes it up with tahini sauce and heaps upon heaps of fresh toppings! It’s really something to behold.
The shawarma spice mixture makes all the difference. When I’m craving those bold, deeply spiced flavors from my childhood, I make this sheet pan chicken shawarma—no special spit required.
Chicken Shawarma Ingredients
The spice mixture is the big flavor-maker in this chicken shawarma recipe. The rest of the ingredient list is simple, and each part has a job.
- Chicken thighs: I prefer boneless, skinless chicken thighs because they stay tender and flavorful in the hot oven. You can also use boneless, skinless chicken breast if that is what you have.
- Shawarma spices: Cumin is earthy and warm, while coriander adds a subtle citrusy note. Turmeric brings earthiness and color; garlic powder adds savory depth; and paprika, cloves, and cayenne round everything out with gentle sweetness, warmth, and heat.
- Onion: Thinly sliced onion roasts with the chicken, softening and taking on the spice mixture as it cooks.
- Lemon: Fresh lemon juice brightens the warm spices and forms the base of the marinade.
- Extra virgin olive oil: A flavorful oil like Private Reserve Greek extra virgin olive oil carries the spices and coats the chicken and onions so they roast well.
- Salt: Season the chicken on both sides before adding the spice mixture.
- For serving: Pita pockets, baby arugula, cucumber-tomato salad, tahini or tzatziki sauce, and pickles or Kalamata olives turn the roasted chicken into a complete meal.
How to Make Chicken Shawarma
You do not need a special rotisserie for this homemade chicken shawarma, just a large bowl and a sheet pan. If you have time, marinate the chicken for 3 hours or overnight. If not, you can roast it right away.
- Mix the shawarma spices. In a small bowl, combine 3/4 tablespoon each of ground cumin, turmeric, coriander, garlic powder, and paprika. Followed by 1/2 teaspoon each of ground cloves and cayenne.
- Prepare the chicken. Pat 8 boneless, skinless chicken thighs dry and season them with salt on both sides. Thinly slice the chicken into small, bite-sized pieces so it cooks evenly.
- Season and marinate. Add the chicken to a large bowl and toss well with the shawarma spice mixture. Add 1 large onion, thinly sliced, the juice from 1 lemon, and 1/3 cup extra virgin olive oil, then toss again until everything is well coated. Cover and refrigerate for 3 hours or overnight. If you don’t have time, skip the marinating step. It will still be delicious.
- Heat the oven. Preheat the oven to 425°F. Take the chicken from the refrigerator and let it sit at room temperature for a few minutes while the oven heats.
- Roast the chicken. Lightly oil a large sheet pan. Spread the chicken and onions in one layer, then roast for about 30 minutes. Because ovens vary, begin checking at 25 minutes. The chicken is ready when it reaches an internal temperature of 165°F measured with a food thermometer.
- Brown the edges, if you like. For deeper browning and crispier edges, move the pan to the top rack and broil very briefly. Stay close! The chicken can go from browned to burned quickly.
- Build the pita pockets. Spread a little tahini or tzatziki inside each pita. Add chicken shawarma, arugula, Mediterranean salad, and pickles or olives. Serve right away.
My Tips for Authentic Chicken Shawarma
- Use chicken thighs for the juiciest result. Chicken breast also works, but thighs are my preference because they are more forgiving in the oven.
- Coat every piece well. Toss the chicken with the dry spice mixture first, then add the onion, lemon juice, and olive oil. This helps distribute the spices evenly.
- Give the chicken space. Spread the chicken and onions in one layer on a large sheet pan. Crowding traps steam and works against those browned edges.
- Check the chicken early. Ovens vary, and the chicken pieces are small. Start checking at about 25 minutes rather than relying only on the clock.
- Broil only briefly. A quick trip under the broiler adds crispier edges, but do not walk away from the oven.
- Marinate when you can. Three hours or overnight gives the chicken more time with the spices, lemon, onion, and olive oil. If dinner needs to happen now, you can skip this step.
Make Ahead and Storage
Chicken shawarma is easy to make ahead and reheat as needed for leftovers or workday lunches, but there are also many steps you can make ahead of time.
- Keep a jar of my shawarma spice blend in the pantry to save time for busy weeknights.
- Marinate the chicken for 3 hours or overnight before roasting.
- Roast the chicken up to 2 nights ahead and refrigerate it in a tightly covered container; wait to assemble the pita pockets until serving.
To reheat: Put the chicken in a skillet over medium heat. Add a small splash of liquid and toss until warmed through so the pieces don’t dry out.
What to Serve with Chicken Shawarma
My favorite way to serve chicken shawarma is in loaded pita pockets with heaps of fresh toppings and a generous drizzle of sauce. Use store-bought pita pockets or make my pillowy homemade pita bread.
For the veggies, I like peppery arugula and my crisp Mediterranean cucumber-tomato salad. Jazz it up with nutty tahini sauce or cool, creamy tzatziki, plus pickles or Kalamata olives if you like.
This recipe makes 6 shawarma pitas and serves 4 to 6 people. For a larger crowd, turn them into shawarma sliders with smaller buns, a little sauce, and fresh arugula.
Try These Shawarma Recipes Next!
Meat and Poultry
Chicken Shawarma Bowls
Meat and Poultry
Grilled Chicken Shawarma on a Spit
Middle Eastern
Homemade Beef Shawarma
Ingredients
- 3/4 tablespoon ground cumin
- 3/4 tablespoon turmeric powder
- 3/4 tablespoon ground coriander
- 3/4 tablespoon garlic powder
- 3/4 tablespoon paprika
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper, more if you prefer
- Salt
- 8 boneless, skinless chicken thighs
- 1 large onion, thinly sliced
- 1 large lemon, juice of
- 1/3 cup Private Reserve extra virgin olive oil
To Serve
- 6 pita pockets
- Tahini sauce or Greek Tzatziki sauce
- Baby arugula
- 3-ingredient Mediterranean Salad
- Pickles or kalamata olives, optional
Instructions
- Mix the spices. In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika, and cloves. Set aside the shawarma spice mix for now.
- Dry and season the chicken. Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
- Marinate the chicken. Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice, and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight. (If you don't have time, you can cut or skip marinating time.)
- Preheat the oven. When ready, preheat the oven to 425°F. Take the chicken out of the fridge and let it sit at room temperature for a few minutes.
- Roast. Lightly oil a sheet pan. Spread the marinated chicken with the onions in a single layer. Place the pan in the oven and roast for 30 minutes. For browner, crispier chicken, move the pan to the top rack and broil for a minute or less (watch carefully so it doesn't burn). Remove from the oven.
- Prepare your sides. While the chicken is roasting, prepare the pita pockets. Make tahini sauce and or tzatziki and the cucumber tomato salad linked in the ingredient list above.
- Enjoy! Open pita pockets up, spread a little sauce on the inside, add the chicken shawarma, arugula, pickles or olives, and top with the cucumber tomato salad. Serve immediately!
Video
Notes
- Cook’s Tip: If you have time, marinate the chicken for 3 hours or overnight in the fridge. Otherwise, you can skip the marinating time as indicated in the instructions. It will still be delicious!
- Cook’s Tip: Because ovens vary, be sure to check the chicken at about 25 minutes or so of roasting/baking and go from there. Chicken is ready when internal temperature reaches 165°F.
- Make Ahead Option: You can prepare the chicken ahead of time, one or two nights in advance, if you like. Warm up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.
- Serving Ideas: Chicken shawarma is best served in pita pockets with salad and sauces, like I mentioned already, but it can be served as an appetizer to a larger crowd. In that case, you can serve it in smaller slider buns with just a little sauce and fresh arugula.
- Recommended for this recipe from our all-natural and organic spice collections: cumin; coriander; and Spanish paprika. And our Private Reserve extra virgin olive oil (from organically grown and processed Koroneiki olives).
I really wanted to like this recipe but the ground cloves was too overwhelming and drowned out the other spices.
I’m confident I put in the correct amount because I used the same measuring spoon for the cayenne and it wasn’t very spicy. 🙁
I’m sorry, Lizz. Hope you give it another shot… you can always reduce the amount of cloves next time to better suit your taste.
Same thing happened to me and I even backed off on the cloves. Overwhelmed the entire dish. I made a cooling sauce to pour over the chicken and that didn’t help. Very disappointed. Looking for a yummy easy summer meal for two
This recipe was SO delicious! My husband kept saying “Mmm” each time he took a bite, lol!
I used chicken breast instead of thighs, other than that followed recipe as written. Served it with your tzatziki and Mediterranean salad recipes. This is a keeper and will be on regular rotation in our house! Thanks 😊
Yay! Thanks, Lindsay!
I was wondering if there’s any other type of a sauce that you can buy that would work with this meal. I’m making this meal tomorrow and I’d really like to know if there’s a different type of a sauce.
Hi, Becky. Besides tahini sauce, we also like tzatziki sauce with this one.
So are these both homemade and is there any store bought one’s that would be good? Thank you
Hi, Becky. You can make these sauces from scratch if you’d like. They are both pretty easy to do. Here are my recipes: Tahini Sauce and Tzatziki Sauce. These sauces are usually readily available at local grocery stores or international markets, as well. I don’t really have favorite brands for these as I usually make my own.
What type of paprika do you use? Sweet, smoked or Hungarian?
Hi, Janna. I used sweet paprika here.
Thank you for this recipe! I’m plant based and I made it using firm tofu on a grill pan. Super delicious!
Looking forward to trying more of your recipes!
Cxxx
Awesome! Thanks for sharing!
Why have I only just discovered this recipe,, it’s absolutely fantastic, and have made it 3 times already ,….. now my #1 favourite…. The combination of spices is unbelievable… soooo tasty …
Thanks, Adrian!
So good. Also good with subbing tofu for chicken.
Thanks for sharing, Sarah!
I didn’t let it sit to marinate and it was still really delicious. I bet the leftovers will be sooo good! Also, I air fried it for 15 minutes at 425°F, tossing halfway through. Onions were a little under done this way but the chicken was perfect. Thanks! ❤️
Awesome! Thanks for sharing your air fryer experience, Em. 🙂
This is the 4th time making this. Chicken was on sale this week and I bought 3 family packs! What was I thinking?! 🙂 Ended up with about 13# and put it in 1# seal-a-meal bags for camping dinners this summer. It is always so good. I shared it with someone who had never heard of it and is now a big fan.
Cooked it outside on a wok-style bowl/burner in 5 separate batches. I felt like a street cart vendor. The smells are fantastic. I have used pre-mixed Shawarma spice but this recipe beats any mix I have found.
Yummy!!
What a great idea, Mark! This recipe is perfect for that. So glad you loved it!
Family and I loved it! Plan on making it again. First time making it too and it turned out great! The only thing I did differently was cook the chicken for an hour at 300F, then another few minutes at 325F to make it crispy to my taste. I like to cook my chicken slow so that it’s not rubbery or chewy.
Thanks for sharing, Elizabeth!
This recipe was great! Family loved it but I didn’t add any Cayenne pepper. Made some homemade pitas with it too. Absolutely delicious 😋
Thanks so much, Sophia!
First time making this tonight. Note that in the recipe ingredient list, it states 1/2 tsp of cayenne pepper. Yet, in the video “a pinch” of cayenne is suggested. I had already mixed all of the spices and was afraid would be too hot/spicey, so had to start over again. The chicken was delicious. I only had time for the chicken mixture to sit for 1/2 hour. I would like to try this again and marinate overnight. Made the Meditteranean salad as well- very easy; and also made the tahini dressing/sauce as well. All very good. Thank you for such a delicious recipe!
Made this recipe on Tuesday and my family loved it so much I made it again Thursday. The taste is wonderful. I let the chicken and onions marinade in the refrigerator all day and served it with Israel salad, Nan bread and tzatziki sauce. I see a lot of Chicken Schwarma in my future. Can’t wait to try more of your recipes.
Thanks, Evalyn!!
Hi Suzy, i want to know what is the difference between the private reserve olive oil and early harvest olive oil. I use the private reserve right now. By the way I love your channel you make it so easy to follow your recipes I am no stranger to Mediterranean food my husband has always worked cooking this kind of food one from Syria and the other from Palestin. Keep up the recipes coming Take care❤👍
Hi, Theresa! I’ll share the links for both oils below. They are both from organically grown and processed Koroneiki olives. They come from two different estates, but each from a single estate. The one major difference is that with Early Harvest, the olives are picked earlier in the season while still green to produce the prized ‘early harvest’ oil, known in Greece as ‘agoureleo.’ Once harvested, the olives are crushed within hours to preserve the quality, taste and aroma of the olives. Hope that helps!
Private Reserve: https://shop.themediterraneandish.com/product/private-reserve-extra-virgin-olive-oil/
Early Harvest: https://shop.themediterraneandish.com/product/early-harvest-extra-virgin-olive-oil/
I’ve made this recipe twice, once on flatbread and once in a spinach wrap. It is so delicious! it have quickly become a favorite of my boyfriend and I! The seasoning is flavorful! There is nothing better than healthy food that tastes amazing!
Thank you, Julie!!
Hi! I’m looking to try this recipe today. May I ask is one pita pocket considered a serving for the nutritional information?
Thank you!
Hi, Mags. Yes, the nutritional info includes the pita pocket. Please note we use a very basic nutritional calculator. It really just gives us a best estimate for each recipe’s nutritional information.