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 have boneless skinless chicken breast. How much do I need to equal 8 chicken thighs? Also, I can’t find ground coriander in stores near me. Is there anything I can substitute for it or should I just omit it?
Hello! I would use 1-1.5 lbs. chicken breast in place of the 8 thighs. We actually sell coriander in our online shop: https://www.themediterraneandish.com/mediterranean-olive-oil-pasta/ or, you can simply omit it in a pinch. It will change the flavor profile a bit, but should still be quite tasty!
The town I currently live in doesn’t have any shawarma places so this is a very welcome substitute. It tastes pretty dang close to place we used to go to in Chicago. I make this recipe regularly, it’s delicious and super easy. I like to make low carb pita bowls with the chicken, cucumber tomato salad, tzatziki sauce, lettuce and feta. So good!
Thanks so much, Kat!
Made this last night – so easy and SO good! My husband loved the tzatziki sauce and the 3 ingredient Mediterranean salad. I served this with homemade GF pita pockets and it was all super easy & delicious. I definitely will be making this again with the lemon rice.
One small thing, my oven might cook faster than most but the chicken cooked through in less than 20 mins so I suggest keeping an eye on it. Other than that, the kitchen smelled amazing with all the shawarma spices!
Thanks for that tip, Andy! Ovens do vary, so it’s always a good idea to keep an eye on recipes… especially the first time you make them. So glad you enjoyed this one!!
Delicious!!
This was sooo delicious !! Amazing recipe!!
Thank you so much, Sairah!
This was amazing! I used wraps and added parsley and mint and leftover Greek yoghurt with garlic, lemon juice and olive oil – so delicious – fresh and tasty. Definite winner with the family an will make again. Thank you. ?
Wonderful! Thanks, Gini!
This was sooo good. I was having withdrawal because I couldn’t get my usual shawarma for lunch because of Covid. The chicken wasn’t quite as crispy but this was 95%. Next time will do a little less turmeric and more paprika. I am so happy to have a Shwarma Plan B now.
Thank you! So glad you found a good substitute here 🙂
My family loves shawarma and this recipe doesn’t disappoint. I’ve made it several times now and it has become a family favourite. Thank you so much for sharing.
Am I allowed to curse here? The chicken in this recipe is the best f—- chicken I’ve ever had inside my own house.
LOL! I did have to do a little edit to keep the comments family friendly, but I soooo appreciate the enthusiasm, Penny!!! Thank you!!!
I love Penny and this comment. We’re making this tonight. Super excited. Lol. Thank you for the recipe!!!
This was easy and delicious. The family loved it. Will make this again! By the way leftovers heated up nicely and were just as good as the first day. Thanks for this recipe.
So glad you enjoyed it, Angela!
Wow, this was amazing and so easy! I followed the recipe exactly. I made it the day I found the recipe so did not marinade it overnight but as the recipe states, it was still delicious. The salad and sauce came together as the chicken cooked. Love the sheet pan (hands free cooking and easy clean up!) Will definitely make it again but want to try it as a bowl or salad.
So glad you enjoyed it!!
I prepared this last night using your recipe. I was inspired by my recent booking of another trip to the Middle East for next April/May 2021 AND your website recipe . In April 2016 , I had traveled to Israel and Egypt. The meal was awesome! I liked the appearance of the salad, so I skipped the pita bread and just went with a bit more Mediterranean salad with Panera Mediterranean Lemon Vinaigrette dressing. Also, I cooked the chicken in a cast iron skillet with the onions. Awesomeness!
Sounds wonderful, Mel! Thanks for sharing!
Hi! I’ve been following your website and trying a few of the recipes. It’s really wonderful! Thank you so much for sharing and I find the whole posts interesting. Tonight, I made Shawarma (and didn’t burn the chicken + used thighs instead of breast-LOVED by all!) My husband kept saying how good it was! (especially the added homemade garlic sauce!!) Thank you so much for the inspiration. Blessings.
Thank you so much for the kind words, Christine!!
I’ve tried several chicken shawarma recipes, and this one is our new favorite. Thank you!
Awesome!! Thanks, Sarah!
The chicken is great, but 30 mins in the oven has to be a joke, right? I did 12 minutes and it was perfectly cooked. For reference my pieces were about 1 inch thick.
Hi, Katie! Oven do vary, so the best bet is always check the chicken’s internal temperature at regular intervals. Chicken is ready when internal temperature reaches 165 degrees F.
Hi one question- the calories list fir the chicken shawarma does it include the pita bread I.e. the to serve items? Or are they extra calories count?
Hi, Sam. The nutrition information is a best estimate here using a nutrition calculation. It reflects the ingredients used in making the chicken shawarma but not the fixings.
This was awesome! I had to take out the chicken a little earlier… I guess my oven is stronger.
It was delicious and so tender. Will definitely make again.
Good call… oven temps do very. So glad you enjoyed it!