This easy, healthy homemade chicken shawarma is a huge fan-favorite around here, for good reason! The secret is in the simple shawarma spice mixture, which makes all the difference. My step-by-step tutorial and video show you exactly how to make this delicious chicken! Serve it in pita pockets with tahini sauce and this lazy salad, and call it dinner!
I grew up in Port Said, Egypt, where the streets are filled with small stands and joints selling delicious, super fragrant Middle Eastern foods. Fresh fried falafel. Bowls of Mujadara (lentils and rice) or Koshari. Skewers of Kabobs. And yes, shawarma, both beef and chicken options.
Chicken shawarma is one of my absolute favorite Middle Eastern street foods. You may or not be familiar with it, so let's start with what is chicken shawarma.
What is Chicken Shawarma?
Traditional chicken shawarma is basically well-marinated chicken, layered on a vertical rotisserie or spit where it's slow-roasted for days--in its own juices and fat--until perfectly tender and extra flavorful! To serve it, the joint owner would typically shave a layer of shawarma off the spit and pile it up into a pita pocket, jazz it with tahini sauce and heaps upon heaps of fresh toppings!
I'm telling you, Chicken shawarma is the epitome of seductive Middle Eastern flavors. And the good news is, I've found an easy way to make it at home with the same authentic flavors!
For my easy homemade chicken shawarma version, you do not need a special rotisserie or spit. You just need a sheet pan to make it right in the oven!
The secret is in the shawarma spice mixture, including warm spices including cumin, coriander, turmeric, paprika and a pinch of cayenne. SO MUCH FLAVOR!
How to make chicken shawarma at home (Step-by-Step)
1. Make the shawarma spice mixture. Simply add the spices into a small bowl and mix to combine.
2. Cut up some boneless, skinless chicken thighs into small bite-size pieces (you can use chicken breast if you like, this is just my personal preference.)
3. Spice the chicken up, make sure to coat the chicken well with the spice mixture. Add onions, lemon juice and extra virgin olive oil. If you have the time, cover and refrigerate for 3 hours or overnight (if you don't, you can skip the marinating time, it'll still be delicious)
4. When ready, lay the chicken shawarma on a large sheet pan and bake in 425 degrees heated oven for 30 minutes or so (you can check a bit earlier as ovens do vary.)
How to Serve Chicken Shawarma?
The true Middle Eastern way to serve chicken shawarma is in pita pockets or wraps with heaps of veggies and a good deal of sauce. I like the idea of loaded pita pockets. And for the veggies, peppery arugula and my simple 3-ingredient Mediterranean salad.
As with beef shawarama, you can serve chicken shawarma with a generous drizzle of tahini sauce. It's also common to use a white yogurt-based sauce like Greek Tzatziki.
This chicken shawarma recipe can serve 4 to 6 people. But if you're looking for a fun way to serve a larger crowd, think of doing shawarma sliders!
Can you make this shawarma in advance?
Yes, you can prepare and bake the chicken ahead of time--one or two nights in advance-- and then assemble into pita pockets when the time comes. Refrigerate in tight-lid container until ready to use.
Warm chicken up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. The liquid will help it so it doesn't dry up.
Watch the Video for Chicken Shawarma Recipe
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Chicken Shawarma
- Total Time: 40 minutes
- Yield: 6 shawarma pitas 1x
Description
You don't need a special rotisserie to make this easy homemade chicken shawarma recipe! Chicken pieces, tossed in warm Middle Eastern spices, then baked until perfectly tender. Serve it in pita pockets with Mediterranean salad and sauces. Be sure to check out the video and step-by-step above.
Ingredients
- ¾ tbsp ground cumin
- ¾ tbsp turmeric powder
- ¾ tbsp ground coriander
- ¾ tbsp garlic powder
- ¾ tbsp paprika
- ½ tsp ground cloves
- ½ tsp cayenne pepper, more if you prefer
- Salt
- 8 boneless, skinless chicken thighs
- 1 large onion, thinly sliced
- 1 large lemon, juice of
- ⅓ 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 kalmata olives (optional)
Instructions
- In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
- Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
- 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)
- When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
- Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
- While the chicken is roasting, prepare the pita pockets. Make tahini sauce according to this recipe or Tztaziki sauce according to this recipe. Make 3-ingredient Mediterranean salad according to this recipe. Set aside.
- To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like. Serve immediately!
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 chicken at about 25 minutes or so of roasting/baking and go from there. Chicken is ready when internal temperature reaches 165 degrees 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; turmeric; coriander; and Spanish paprika. And our Private Reserve extra virgin olive oil (from organically grown and processed Koroneiki olives)
- SAVE! Try our Ultimate Mediterranean Spice Bundle or create your own 6-pack from our all-natural and organic spices! Try our Greek Extra Virgin Olive Oil Bundle!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Entree/Meat and Poultry
- Method: Baked
- Cuisine: Middle Eastern
Keywords: Shawarma, Chicken Shawarma, how to make shawarma
Kelli in Oregon says
My husband, who very rarely cooks (as I love to, and he loves to eat my creations) decided to make us a Mediterranean dinner the other night, and he chose this recipe. It was absolutely amazingly delicious, and he introduced me to your site. I am so excited to try so many of your dishes! I'm currently making your Easy Greek-Style Eggplant (it's in the oven smelling amazing) and I'm so happy he discovered you! We will be making many of your recipes now that we now how amazing they are. Thank you!!
★★★★★
Suzy says
This is wonderful, Kelli! Can't wait to hear what else you try!!
Dan M. says
I love this recipe and I have made up extra spice mixture to season other foods. I really like the fact that the first 5 spices are a 1 :1 ratio so for example I could make a recipe with 3 Tbsp of the first 5. The Cayenne and Cloves I season to taste. The cayenne I have now is smoking hot so I have to use less than most recipes call for. Thank you for the recipe!
★★★★★
Suzy says
That's a great idea, Dan! Thanks for sharing!!
Paul says
Ar the first spices supposed to be 3/4 tsp or 3/4 tbsp? It says tbsp on the recipe.
Thank you 🙂
Suzy says
3/4 tablespoon is correct. Enjoy!
Beth says
How many teaspoons is 3/4 of a tablespoon? Thanks for clarifying this -
Suzy says
2 and 1/4 teaspoons
Mahima says
Hi Suzy ,
Me and my family is in love with your Chicken Shawarma recipe . I usually marinate and freeze it for 3-4 days and thaw it in fridge . Amazingly delicious 😋
Deborah Hogeboom says
I have made so many of your recipes and have loved everyone. Mediterranean Dish makes following the Mediterranean diet so easy with so many wonderful recipes to choose from. I am learning the difference using fresh herbs make in the final product. My problem is not using up the herbs before they gave either dried up or turned to slime. What do you recommend to keep fresh herbs, fresh?
Suzy says
Hi, Deborah! I like to store them in a glass of water in the fridge, loosely covered with a plastic bag. Some people find storying them in a plastic bag with a damp paper towel works, as well.
Brittney says
Delicious, quick & healthy dinner. Turns out great using breasts as well.
★★★★★
Suzy says
Thanks for sharing, Brittney!
Wendy Sage says
I made this tonight with your homemade pita. I marinated the chicken for 24 hours . Incredible flavors and SO tender! My family loved it. Thank you for another amazing recipe!
★★★★★
Suzy says
Yum! One of my favorite dinners :). So glad you guys enjoyed it!
Liyana says
Hi,
Everyone loved this recipe when i tried it the last time. My husband loves a spicy version of the shawarma, how do i make this spicy.
Jody C says
Made this last week and it took me back to the days we could go to our favorite middle eastern restaurant! So so yummy... I enjoy it with some basmati and garlic aioli- DELISH!!
Suzy says
Sounds wonderful! Thanks, Jody.
Nada zaki says
Hi dear can we make it in granite pan on top the cooker? Thanks in advance
Suzy says
Hi, Nada! I'm not sure about using a granite pan... I don't have experience with that. I have made this in a cast iron skillet on the stovetop with success, though!
Joanne Leon says
My family loves Chicken Shawarma, especially my 21 year old son. I tried this recipe and he said that it was the best Chicken Shawarma he's ever had. It is even better than the local Middle Eastern restaurant he loves!
★★★★★
Suzy says
Wow! Love hearing that! Thank you guys so much!!
Ralph says
My first attempt at this recipe was a home run! Easy to follow and excellent taste!
★★★★★
Suzy says
Yay!! 🙂
Joanna says
I love this recipe so much!! It’s so easy to make and is just really yummy! Everyone loved dinner! ♥️
★★★★★
Suzy says
Thanks so much, Joanna!
Lisa says
Hi, looking forward to making this! I will be using chicken breasts; about how much ?
Suzy says
About a pound and a half will work.
Nathan Moyal says
Wow,! Love this dish. For the 2nd round I used dark boneless meat, which I cut into bite size. Cooked it for 35 min and then gave it a 1 min broil. Added Sumac at the end. Yummy!!!
★★★★★
Suzy says
So glad you loved it, Nathan!
S.P.Brady says
I’m a Glaswegian who has travelled a lot through Greece and the Middle East and this is about as close as it gets. It disturbed me that online influencers ( especially from the geek fest in Japan ) have hijacked this recipe as their own ? They are easy to find. Suzys recipe is as authentic as it comes. It’s not prepackaged lamb on a spit ( kebab ). It’s the original deal. Enjoy.
★★★★★
Suzy says
Thank you so much!
Joyce says
I’ve made this a few thousand times in the past year. We we obsessed!
Do you think it’d be okay if I froze uncooked marinated chicken & onion mixture? Thaw overnight and cook any other time?
Suzy says
Hi, Joyce! Yes, that should work. Just be sure to use them within a month or two.
Ragna Stamm'ler says
We love a good shawarma and this did not disappoint! SO good!! Added hummus, tzatziki, Mediterranean salad, arugula and pickles and just loved it! Definitely will be making this again! And again and again 🙂
★★★★★
Suzy says
Yay!! Thanks, Ragna!
Vanessa says
When do you put the cayenne in?
Suzy says
Hi, Vanessa! You add it along with all of the other spices.
Vanessa says
Thanks! I just wanted to be sure incase marinating with the cayenne would make it too spicy.
I made this last night and it was delicious! Even my husband loved it and it's far from his usual flavor palate (cheesesteaks)! It had so much flavor and a little kick. We made it with tzatziki sauce, arugula, and cucumbers, in wheat pitas.
★★★★★
Tyler says
Phenomenal recipe. I thought this was better than the chicken shawarma I got from a restaurant. I cooked 2 packs of chicken (~12 thighs) so I used slightly heaping measurements and the amount of spice was just right. It went great with the 3 ingredient Mediterranean salad!
★★★★★
Suzy says
Awesome, Tyler! Thank you!
Jamie says
Hi Suzy! I follow you on FB but never try your recipes because I'm a horrible and lazy cook! Since we are in lockdown in Toronto, CA, I have been craving my fav shawarma place. I decided to try your recipe out and OMG AMAZING!!!! I marinated it last night and threw it into the oven today. The smell, the flavors..OMG!!! I made the chicken for meal prep for the week but I can't stop myself from sampling it since it's been out of the oven. This was amazing!
Thank you so much for the healthy inspiration and the EASY recipe for novice cooks such as myself! I will most definitely try another one of your recipes soon!
★★★★★
Suzy says
Hi, Jamie! That is great to hear! Most of our recipes are great for novice cooks :). I do hope you give more a try!
Sarah M. says
Suzy, this was SO good! I will be making it on a regular basis! Made this for dinner last night with pita, and served it with sliced tomato, romaine lettuce and cucumber. Also with Tzatziki. SO good!!!
★★★★★
Suzy says
So glad you enjoyed it, Sarah!