Chicken Shawarma

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

Vegan

Vegan Mushroom Shawarma Recipe with Tahini