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).
Excellent! Followed recipe exactly and it was a hit. Great way to serve boneless chicken thighs. Thanks
Awesome, Megan! Glad you enjoyed it.
wonder if anyone has tried making this using tofu instead of chicken? Baking with the spices, lemon juice and olive oil should produce a tasty filling, no?
I haven’t tried this with tofu, but if you’re looking for say a vegan recipe using shawarma spices, you could do roasted veggies, particularly roasted cauliflower tossed in quality extra virgin olive oil and shawarma spice mixture (you wouldn’t need as much of the spice mixture probably.)
YUM. This is delicious and is going into our rotation. Thanks Suzy.
So glad you enjoyed it!
This was so good! My family and I went to Israel this year and was inspired by the food. I threw a dinner party and served this. It got rave reviews. Thank you for this recipe and this blog.
Wonderful, Elise! Ah, would love to make it to Israel in the near future!
Just made this for dinner tonight, and it was amazing! I felt as though I had been transported to a beautiful and exotic country with every bite! Thank you for sharing this wonderful recipe. I can’t wait to make it again for my entire family.
Yay! I love Chicken Shawarma, and I’m so glad you enjoyed it too, Cathy! Thank you!
I love this it’s very fast to fix. We enjoyed the delicious flavors of the shawarma with the tahini. Husband liked it!
Yay! This is a family favorite over here as well!
The chicken came out very dry. Why is that?
Sai, I don’t hear this often at all, so my thinking is you may have a pretty efficient oven, so less cooking time for you would be better. I’d start checking at 25 minutes or so.
Hi Suzy,
Your food always so good and delicious ?
I have a question, If I want to use 5Kg of chicken thighs , so what the ingredients and the spices would be ?
Thanks
Is the salt necessary on the chicken?
Hi Lori, you can adjust the salt however you need. The spices I use are all-natural or organic without any salt added, so I usually add salt. Enjoy.
I am syrian and love all etnic foods. Great recipe
Thank you, Kim! So glad to hear you like this recipe!
Rather than roasting mine in the oven, I put my chunks in a grill basket and grilled them over charcoal. It was amazing! I will definitely make this again.
Scott, that’s awesome! We do make a grilled version similar to what you described. Thanks for sharing!
I’ve made this twice now exactly as directed & it is so delicious. I serve it with roasted potatoes & carrots with hummus & Cedars yogurt sauce on the side. I’m assuming you can freeze this prior to roasting in the oven. Thanks so much for the great recipe.
Awesome, Allison! Thanks so much for sharing! I haven’t tried freezing before roasting, but I think it will work great!
Great
Its so tasty and Easy to mak1
I so agree! thanks for giving it a try!
I love this recipe! It makes you want to lick your plate clean. Okay, I admit I cut the spices in half for 4 boneless, skinless chicken breasts, instead of chicken thighs. I used what I had. Your directions are easy to follow, and the chicken turned out moist and tender. I served this with lentils and bean salad made with a Greek dressing, not the traditional sweet dressing. Definitely making this again.
Linda, I am so glad to hear you enjoyed this shawarma! And you’re so right, it’s easy enough to adjust ingredients to the portions you need! Thanks so much for sharing!
is it possible for me to prepare my sharwama with our local made pots?
Hi Philip. I am not sure I understand the question? By pot, do you mean the cooking pot? We just use a simple sheet pan.
Love, Love, Love this recipe! I marinated the chicken overnight and put into the crock pot instead of in the oven. It shredded down to a flavorful, moist meat filling packed with goodness! So easy. Serve warm on a pita with crisp lettus, thinly sliced onion, cucumber and tahini… also try feta cheese crumbled on top. Thanks for the idea. It will quickly become a go to for our family! ENJOY!