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
The chicken was delicious! And so tender after only an hour marinating! Didn’t expect that. Altogether with the other elements of this recipe it was a delicious meal. Thanks!
My pleasure! So glad you enjoyed it!
Just made this for my family. My two older sons are middle eastern food aficionados so I was worried it wouldn’t be up to their standards. Well they LOVED it. They both asked for recipe to make it themselves after the quarantine ends. This was delicious!
Yay!! Thanks, Sharon!
I recently happened upon your blog and when I found this Chicken Shawarma recipe & knew I had to try it, and I am so glad that I did. Simple yet so delicious. My family devoured it and is as good, if not better, than our local Mediterranean take out place. I served this with your Tzatziki sauce and your Toum garlic sauce on the side, with warmed pitas and your Mediterranean Salad. I’ve already been asked when I’m making it again!
Wow! What a feast! I’m so glad it was a hit!! Thanks, Martha!
This was really delicious! My chicken was a little dry though- wonder how I could retain the moisture in the oven while it’s baking. Also my pita pockets were a little thin- will try to get thicker pockets next time. Thanks so much!
Hi Mary, you might try taking the chicken shawarma out of your oven a tad earlier. It may be that your oven is stronger.
This was amazing!!! We had it with the tzatziki sauce. So glad I found your website.
Thanks, Lisa! So glad you enjoyed it!
What can i use instead of the ground cloves? My wife finds cloves to powerful a spice. Maybe just exclude it? I love the recipe by the way.
You can omit the cloves here, if you need to
HI. Thank God i stumbled upon your website! I did the chicken shawarma…and rise with orzo…oh my heavenly. I felt like I came from my favorite local Greek restaurant so good! And now am excited to do all the recipes you have here. May you continue to be inspired.
You are so sweet! Thank you for the very kind words!
Amazing! Made this last night for dinner with picky eaters in my house. My boys in the house love their beef and potatoes, but I’m kind of tired of making separate meals if you get what I’m saying.
Long story short…12 years out gastric bypass and most things make me feel ill when I eat them. Don’t get me wrong and no judging…not processed, but cooking meals everyday for 12 years and I just have that reaction, go figure.
I came across this website because the doctor said to try something different than the American cuisine, and wallah…here I am. I even made this with the Tzatziki sauce and 3 Ingredient Salad. Wow…I cannot express the flavor explosion, and….not even a bit of nausea and feeling like…well let’s just say…crap.
The recipes on this website are a game changer for me and my family! Thank you Suzy!!!! <3
Thank you so much for sharing your journey, Sara! I’m so glad you’re finding the recipes here helpful.
I’ve made this recipe several times and my family can’t get enough of it. Thank you for such an easy and delicious recipe.
Thanks, Sheryl! So glad you all enjoy it!!
This dish is incredible! We used it with tzatziki sauce and let me just tell you, it is so good!. My husband and kids ages 11-17 absolutely love this dish as well. It’s requested often.
That’s so great to hear! Thank you!! 🙂
This was so incredibly delicious! I made some fresh flatbread and served it with your tzatziki and it was one of the best meals I’ve ever had. I’m already looking forward to making it again. Thank you!
So glad, Ashley! Thank you for sharing.
I have the shawarma marinating in my fridge right now–I’m so excited to try it for dinner tonight!
Wow. That was so good! I love how the baby arugula pairs with the shawarma.
Awesome! Thank you for sharing
Can’t wait to hear how it went!
Wow I made this today, and I made Shakshuka yesterday from your recipe! This is amazing!!!! My husband said it is one of the best meals i’ve made! Love your blog!!!!
Thanks, Jaime! Made my day!! 🙂
This was delicious – so much flavor! I used chicken breasts which I split and pounded out so cooking time was cut in half. Will definitely make again!
Awesome! Thanks, Sara!
Just made this and it was absolutely delicious. Thank you for the recipe!
Glad to hear it, Mark!
I love Chicken shawarma and I love to cook but never made it until I used this recipe and……….we LOVE it!!! Totally awesome! I cook for less time in my oven to keep moist and I do not prefer to broil it preventing any dryness.
So glad you enjoy this one!!
Is there a special garlic sauce?