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
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!