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).
The entire family loved your chicken shawarma recipe which I served with your tomato and cucumber salad, tzatziki, basmati rice and naan bread (pita pockets not available at the supermarkets I visited yesterday – bit messy but no-one seemed to care!). Looking forward to trying your baked garlic & lemon salmon recipe this evening.
Sounds like the perfect feast, Paula!!
Made this for guests last night. I am now a superstar chef. Amazing recipe. Thanks.
Wonderful!! Thanks, Douglas!
This recipe is stellar and the answer to your “Need a quick and easy dish” prayers. I am gluten free and haven’t found a replacement for the pita pockets – or bread in general because, as someone with heavy German influence, “it has to be right!” – but the chicken stands well enough on its own that you can do it with or without the sauce and with a salad or veggie and I’ve done it simply with some rice.
The olive oil is absolutely crucial; DO NOT go with anything that isn’t FIRST cold pressed because it truly makes the difference with both flavor AND is the difference for those looking for healthier eating/dieting.
The spice/oil mix is very simple and I do always add a little more cayenne for a little extra kick! (Usually a > very generous< teaspoon of cayenne…. or more. I like a lot of heat.) I like to let the chicken marinate for ~30 mins or so before cooking, but is still very good going right from the bowl to the oven.
I don't even have a full size oven and I still get great results from my toaster oven (pan is ~11 1/2 in x 12 in or ~29 cm x 30.5 cm) and always turns out tender with a little bit of crisped black points at the recommended cook time and temp.
Bottom line? If you have some company over, need something easy for the week to throw together, or just trying Mediterranean food for the first time, TRY THIS RECIPE!
Thank you so much for taking to share your feedback and wonderful tips here. So helpful!!
I’ve made this several times now, and noticed I hadn’t yet reviewed, oops. Lol.. fantastic recipe, using ingredients I always have on hand! Saved and printed.. thank you SO much! I must dig thru your other recipes..
Thanks, Steve!
Oh wow…… We all loved it.
I first tried shawarma when I was in the military and deployed to the Middle East. I fell in love with the food and really missed those flavors when I came back home to small town Virginia. When I saw this recipe I was so excited to be able to make it at home without any special equipment. This recipe is now a family favorite, it is so delicious! My husband and kids ask me to make this all the time. It never fails to bring my busy family of six to the table for a sit down meal.
Wonderful! Thanks, Sara!
This recipe made MOUTHWATERING chicken shawarma!! I like dark meat & my bf likes white meat, so I used both. My bf could barely wait for it to reach the table bc it smelled so amazing while it was cooking. I made hummus & tzatziki & lemony quinoa to go with it, & my bf ate so much he was stuffed haha! Thank you for your recipe, it is definirely one I will make over & over again!
Awesome! Thanks, Lulu!
meant coriander not cardamom, my bad!
This was so easy to make and tasted great. I was out of cardamom so I used chili powder instead. Unfortunately, I didn’t have time to marinate either but I followed the rest of steps besides and the flavor was fantastic!
So glad you enjoyed it, Stacie! Thank you!!
I had to make a few tweaks, fresh garlic instead of powder, cardamom instead of cloves, I added a pinch of cinnamon and I didn’t realize I didn’t have a lemon until it was all mixed together. It still came out great and my whole family ate it! I have 3 kids 5 and under, so that’s pretty impressive. This is definitely making its way into our regular dinner rotation!
Wonderful! Thanks, Vicki!
I can’t get enough of Chicken Shawarma. It is my new favorite food. I am curious to know:
Can shawarma be made with seafood? If so, which makes great seafood shawarma?
Can chicken shawarma be cooked on the grill?
Hi, Beau. I think Chicken Shawarma would be great on the grill! Shawarma is traditionally made with chicken, lamb or beef. I’m sure there are seafood shawarma recipes out there, but I’ve never tried that before, so I can’t really advise.
What an absolutely easy and fabulous recipe. My was first time trying this recipe a few weeks back, was the first time I attempted something I considered “exotic” and it turned out PERFECT! This has now become a staple in our home, and I make it once a week – being it’s so simple, delicious, filling and healthy. Thank you for adding some “spice” to our lives and giving me the confidence to try new things to maintain a healthy diet without giving up flavor.
Thanks, Michelle! No one should ever have to sacrifice flavor when trying to eat healthier :).
Confession; our favorite sauce for shawarma is toum. Okay, it’s really our favorite sauce for about anything that isn’t dessert.
Love your technique for a homemade version. It’s even simpler than my own. I must give it a try.
Hope you enjoy it, Serena!
Thank you Suzy, my family loved this recipe, it is easy to follow. Kids loved it. I think the secret to the great tasting results is that you need the marinating time. I marinated for around 2 hours and the meat was so tender. We like a little chilli kick so next time I might add some hot chili powder. just love your recipes, so quick and easy to follow. Thank you from UK.
Thanks so much, Lila.
That’s not a Shawarma . To be classed as a Shawarma it has to be cooked on a vertical spit rotisserie. Call it as it is, a chicken kebab
Shawarma is a Levantine Arab dish consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit.
Hi, Paul. Appreciate the feedback. I know how shawarma is made more traditionally, and explain that in the post. I also add that this is my easier, homemade version for those that don’t have access to a special rotisserie.
I have been inspired to follow a Mediterranean eating plan by my Dr, and after looking at different websites, I found this one! All the recipes have been amazing and I feel so much better for eating healthier. I made the chicken Sharwarma and my kids loved them- bonus- had some chicken left over so I combined that with a cucous Taboleh and ate it for lunch the next day.
Thank you so much, Amber!