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
Made this for dinner tonight. It was fantastic!
Wonderful, Edna! Thanks so much
I like this sit. But would like to have this in my email
This version of homemade Shawarma not only gets 5 stars but also twin high-fives and a Happy Dance. Really great and better than any of our local restaurants skillet shawarma. Thank you for the recipe 🙂
Brandon, thanks so much for the 5 stars and happy dance! It sounds like a winner for you, and that makes me so happy!
I live in the UK, no where can i find 3/4 tablespoon measure spoon, i have tablespoon, so i just weighed out 10 grams for 3/4. I’m hoping it turns out ok? It’s marinating at the moment, xx
Chicken shawarma
This is a very forgiving recipe, and I think what you have measured will work out well. Let us know!
So tasty! And simple to put together. I made the chicken into kabob skewers and bbq’d them instead. Thanks for sharing such a flavourful recipe.
Karen, what a great idea. Thanks so much for sharing!
Ah-mazing. Used whole grain pita pockets and tzatkiki sauce. I prepped everything in the morning to give it LOTS of time for melding and marrying of flavors. The chicken mix baked while we were out of the house, so the house smelled WONDERFUL when we got home…and it was ready to serve! My 4 and 10 year old loved it, and my husband gave rave reviews and said it tasted spot on to what he remembered when he was in the Middle East. THANK YOU for a winner!
Thanks for this great recipe , i make this yesterday after 1 night marinade , taste perfect ,
I eat whit carlic sauce and tomato onion saus , really delicious !
Thanks so much for sharing, Rick! so glad to hear it.
This was so tasty! Definitely something I will add to my rotation 🙂
So glad to hear it, Lindsay!
Why can’t I find a link to the video?
Just before the recipe appears, do you see where it says “WATCH HOW TO MAKE THIS CHICKEN SHAWARMA RECIPE” The video is embedded just below this line.
I cooked this chicken shawarma tonight, along with the tahini sauce, tzatziki and the tomato/cucumber salad. Holy moly! My whole family was quite impressed! Your spice blend was perfect. This was better than our favorite Greek restaurant shawarma. Because time was of the essence, I cooked it on my stove top on HIGH heat to get it really brown (chicken first). Then, removed the chicken and caramelized the sliced onions in the chicken drippings. Then put chicken back in pot. Good God Almighty! This will be a regular on the menu in our house ? Thanks for all your delicious recipes. (Tomorrow I’ll be making your Braised Eggplant and Stuffed Peppers ?)
Peggy, thank you! So glad to hear you enjoyed this recipe! And thanks for sharing your stove-top variation too!
What do you recommend for a marinade?
Hi London, the spices/marinade ingredients are listed in the recipe. Enjoy!
I will give this recipe 5 stars. I tried this for my home party and it was delicious. Everybody praised me for making these crispy shawarmas. Thanks.
Wonderful, Esther! So happy to hear it.
The 5 stars is my expectation even though I’ll be cooking it in a slow cooker and shredding it.
I’m happy to have found your site as I’m finding so much to love.
Thanks so much, Jack! Means a lot. I’d love to hear how this goes in the slow cooker too!
Just finished this and it was amazing!! We cooked ours on our Blackstone and it came out great. We will be making these for a Friendsmas this year!
Yay! Thanks, Kelly. So glad you enjoyed it.
Going to make this Tonight and marinate overnight. Can I grill the Chicken instead of baking?
Hi Scott, sure you can grill the chicken. Apologies, I’m not always able to answer questions immediately. Hope you enjoyed it!
It came out really great! The family loved it. I did make changes by omitting the cucumber but it was still delicious. Also, I did not add cucumber to the yogurt sauce. I used chicken breast unstead of thighs. The smell of this meal alone is mouth watering. This one was a winner for me.
Thanks so much for sharing, Lila!