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
- 3/4 tbsp ground cumin
- 3/4 tbsp turmeric powder
- 3/4 tbsp ground coriander
- 3/4 tbsp garlic powder
- 3/4 tbsp paprika
- 1/2 tsp ground cloves
- 1/2 tsp 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 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
I lived in Lebanon for several years…1972-1975. Also 30 years in the middle east. LOVE schwarmas!!! Beef and Chicken. I tried to get the marinade recipe for the chicken…no way!
Your food looks great!
Kevin
Wow, Kevin! You must miss all the food! Thanks for your kind comment. Glad to have you here!
Loving everything about this! I could eat this chicken shawarma every day!
Chicken shawarma is one of my favorites!
I made this tonight with ground chicken, so I didn’t refrigerate, served with steamed rice and grilled eggplant. It was delicious and ready in less than 30 minutes. This is definitely a keeper!
Rebecca, thanks for sharing! Love how you adapted the recipe! Grilled eggplant is a great side here! Thanks again.
I made your grilled lamb chops, grilled zucchini with tomatoes and feta, and your tomato and mint quinoa tonight. Stunning! I can’t wait to make more. Im so glad I found your sight!
Hi Christina! Welcome to The Mediterranean Dish. I am so glad you’ve been busy cookin! Thank you for your kind comment about the recipes. I can’t wait for you to try more.
Gosh Suzy… im salivating again :l
I love love love shawarmas <3
I usually just get it from my local middle eastern take out — but would definitely like to try these out for myself!
Gosh I can just imagine the smells wafting through my kitchen as this cooks.
Could i use the same spice blend for lamb or beef?
#FanFromSouthAfrica
You can totally make your own, Ameshnee! And you’ll have to report back on how it went for you, okay? And yes, same spices for beef or lamb. Thanks so much for the kind comment.
They look delicious. Think I’ll put them on my menu for Australia Day!!! Thank you!
These would be perfect for any get-together! Happy Australia Day, Valerie!
Thank you Suzy. Didn’t get to make for Australia Day but have the chicken shawarma marinating in the fridge to cook for tomorrow evening. I’m making your lovely orange salmon dish tonight. Keep up your wonderful recipes!!!!
Yay! Thanks, Valerie. Hope you loved it.
The orange salmon was beautiful and the shawarma chicken was delicious. The aroma from the oven when cooking was fabulous and everyone kept asking when it would be ready. I served with Chia wraps, yoghurt, mint and coriander. Will certainly be making again and so easy.
I didn’t know about shawarma before I moved to Holland and it is such a delicacy here. These sliders look so so good!
Aren’t they?! Hope you’ll give this shawarama recipe a try! Thanks so much for stopping in Rakhee.
Hi, awesome recipes. Can this shawarma spice be used on beef as well or is that a different spice combination?
YES! I use this same spice on beef and adjust the measurements accourding to the amount of meat I’m using. Here is a Flank Steak Beef Shawarma Recipe: https://www.themediterraneandish.com/flank-steak-pita-recipe-shawarma-spices/
This is like heaven in a slider! Is it bad that I am wanting this at 8 AM?
Cathleen, I can’t agree more! I love this shawarma slider so much myself! Never too early to crave a bite of goodness. thanks so much for stopping in.
Sounds absolutely delicious!
Nadia, it is! Hope you give it a try with a little of that Farmer’s ranch Greek yogurt dip!Thanks for stopping by
This looks so delicious, I’m making this for my granddaughter’s birthday party next weekend. She’s a picky eater but loves chicken. Thanks for the idea.
Amy, I’m glad this idea caught your attention! layers and layers of flavor here in this chicken shawarma! And super easy, only a couple of toppings needed on the sliders. Let me know how it goes!
You know I am totally loving this recipe. Why didn’t you tell me you were about to post a chicken shawarma recipe. I am going to add onions as you have done here. Thx for the inspiration!
Great minds think alike, Peter;-) I knew this one would get your attention.
These look so good! I haven’t seen that Sabra Ranch before; I’ll have to keep an eye out for it. I do love their hummus!
Thanks a bunch, Debi! I have tried a couple of Sabra’s Greek yogurt dips, they do not disappoint! And good to have on hand for dipping veggies for the little ones. Let me know if you give this one a try!
Oh yum!!!! These look so delcious!! Especially with that ranch dressing… drooooling.
Natasha, thanks so much hun! This recipe is so special to me, and I’m glad it caught your attention. The Sabra ranch Greek yogurt dip works perfectly in these shawarma sliders!
Lived in Saudi Arabia for many years and this is one of the things we really miss! Love Middle Eastern food.
Sue, how awesome! So glad to hear from you! And I hope you give my humble chicken shawarma a try!
Hey,
Thank you for shawarma recipe, I really really like the way you explained it, Me and my family like shawarma when we ate it in asian restaurant so i’m going to try this one in upcoming weekend where we set together once in a week so this will be amazing can you please tell me if i use persian saffron in it ? this will be perfect or not give me some suggestion
Thanks
Debra