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 today, I don’t know what happened but I ended up with a lot of juice in the pan. It was good, I paper towel dried the chicken thighs but it was still watery.
Thank you for sharing, Margaret.
Omg this was amazing! My kiddo approved so I knew it was a hit. Thanks for the recipe and you have a new fan❤️.
Yay!!! So happy to hear that! Thanks, Sana!
We made this and the citrus avocado dip from the game day email for the Super Bowl. Wow! Once we served it, my wife finally quit whining about not having her traditional sausage cheese dip and was very satisfied. Ha Ha!
Hahaha! I’m glad we could expand her horizons a bit :). Thanks, John!!
I love this recipe — so much so that I have made batches of seasoning for family members with your recipe attached. It is amazing. I gave it to them as a holiday gift. I would eat this every week if my husband would not get sick of it. This is the most flavorful, simple chicken recipe I could make — If I can’t make tzatziki, I buy Trader Joe’s brand and add flavorings. I make a 3 ingredient Greek salad – the sumac is an amazing flavor — I serve this in pita bread with the salad and tzatziki and salad. Delicious, bright, light and healthy. Thank you.
That’s an awesome idea for a gift!! I’m so happy you and your husband are enjoying these recipes!!! Thanks, Cherie!
I am really sodium sensitive.Could you include sodium content in your nutrition list?
We’ll do our best, Barbara. But it does mostly depend on how much salt you choose to use, something we can each adjust.
are you able to provide this recipe with WW points associated with it. Love this recipe!
Not at this point in time, Patti. We will keep your suggestion in mind though. Thanks.
My 9 year old loves this! Have made it twice and will definitely be a regular on our dinner rotation.
Yes! This is such a family-friendly dish. My kiddos love it, as well! Thanks, Sam!
We made this last night and it is now a new favourite! My husband just had leftovers for breakfast.
Wow! That’s great. Thanks for sharing, Jules.
I never have leftovers when I make this Chicken Shawarma recipe. The whole family loves it! Without a doubt, this is my absolute favorite chicken recipe EVER! I recently started following a Mediterranean Diet plan and have found your recipes and meal suggestions incredibly delicious as well as fun to make and a pleasure to share with others. I can’t thank you enough, Suzy, for the food artistry you share with us!
Oh I am so glad to hear it, Liz! Thank you for sharing and for your kind words.
Delicious! I only marinated it for 2.5 hrs because my son got hungry 🙁 Next time, I’ll marinade it overnight. I made a sour cream sauce with garlic, lemon, paprika, thyme & dry roasted onions because that’s what I had on hand. I heated the pita in foil 10 min before the chicken was done & made the cucumber salad. It was wonderful. The only thing I changed with the marinade was using just a drizzle of lemon instead of the amount listed. Lemon can overpower a dish.
Sounds, great, Benni!! Thanks!!
Hi Susie
I have been following your website and making your recipes for the last year when my husband’s healthcare provider told him to start following a Mediterranean diet. His blood pressure has dropped and I feel better if I don’t stray from this way of eating. I love all of the chicken recipes and this one the is one of our favorites. It always turns out well. Thank you for your wonderful recipes. I always look forward to your weekly menus.
Kind Regards,
Kathi
Kathi, I’m so so glad to hear this! Thank you for sharing.
Keeper! I made this for my wife last night & served it on pita with Massad’s Shawarma Sauce, lettuce & tomato. She said of all the dishes I have ever made- this was the best!
Thank you for sharing!
Awesome, Lana! Thank you
WOW, this recipe is amazing. I made the Three Ingredient Mediterrean salad and the tahini and used arugula just like the suggestion. It was fantastic, all of it, and a big hit with my sweetie, too. BONUS. Thank you Suzy!
Hi Suzy! This is a FANTASTIC recipe!!! I followed the chicken shawarma exactly as recipe calls for. Also made the Mediterranean salad minus the sumac because I don’t have the spice. I did grate a lemon along with the juice and it was fantastic. So easy! I have to confess I did buy tzatzikki sauce (cucumber and garlic) and still was AWESOME!.
a
Elana, thanks so much for sharing! I am glad you enjoyed the shawarma. By the way, we carry sumac right in our online shop here: https://shop.themediterraneandish.com/product/sumac/
Made this tonight with the tzatziki and mediterranean salad. Loved it! Can’t believe how easy it is. Will be a regular in the rotation!
So glad to hear it, Maja!
Love your blog, can’t wait to try chicken shawarma, keep up the good recipes
Thank you so much, Pauline! Really appreciate it.
Trying this bad boy recipe tonight!! Haven’t had shawarma in years!!
Oh my god…..
Thanks for giving it a try, Dean!!!