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
Wow,! Love this dish. For the 2nd round I used dark boneless meat, which I cut into bite size. Cooked it for 35 min and then gave it a 1 min broil. Added Sumac at the end. Yummy!!!
So glad you loved it, Nathan!
I’m a Glaswegian who has travelled a lot through Greece and the Middle East and this is about as close as it gets. It disturbed me that online influencers ( especially from the geek fest in Japan ) have hijacked this recipe as their own ? They are easy to find. Suzys recipe is as authentic as it comes. It’s not prepackaged lamb on a spit ( kebab ). It’s the original deal. Enjoy.
Thank you so much!
I’ve made this a few thousand times in the past year. We we obsessed!
Do you think it’d be okay if I froze uncooked marinated chicken & onion mixture? Thaw overnight and cook any other time?
Hi, Joyce! Yes, that should work. Just be sure to use them within a month or two.
We love a good shawarma and this did not disappoint! SO good!! Added hummus, tzatziki, Mediterranean salad, arugula and pickles and just loved it! Definitely will be making this again! And again and again 🙂
Yay!! Thanks, Ragna!
When do you put the cayenne in?
Hi, Vanessa! You add it along with all of the other spices.
Thanks! I just wanted to be sure incase marinating with the cayenne would make it too spicy.
I made this last night and it was delicious! Even my husband loved it and it’s far from his usual flavor palate (cheesesteaks)! It had so much flavor and a little kick. We made it with tzatziki sauce, arugula, and cucumbers, in wheat pitas.
Phenomenal recipe. I thought this was better than the chicken shawarma I got from a restaurant. I cooked 2 packs of chicken (~12 thighs) so I used slightly heaping measurements and the amount of spice was just right. It went great with the 3 ingredient Mediterranean salad!
Awesome, Tyler! Thank you!
Hi Suzy! I follow you on FB but never try your recipes because I’m a horrible and lazy cook! Since we are in lockdown in Toronto, CA, I have been craving my fav shawarma place. I decided to try your recipe out and OMG AMAZING!!!! I marinated it last night and threw it into the oven today. The smell, the flavors..OMG!!! I made the chicken for meal prep for the week but I can’t stop myself from sampling it since it’s been out of the oven. This was amazing!
Thank you so much for the healthy inspiration and the EASY recipe for novice cooks such as myself! I will most definitely try another one of your recipes soon!
Hi, Jamie! That is great to hear! Most of our recipes are great for novice cooks :). I do hope you give more a try!
Suzy, this was SO good! I will be making it on a regular basis! Made this for dinner last night with pita, and served it with sliced tomato, romaine lettuce and cucumber. Also with Tzatziki. SO good!!!
So glad you enjoyed it, Sarah!
Made your roasted red pepper hummus, tzaziki sauce, pita, tabouleh and shawarma chicken today. What a delicious feast! I am so glad to have cone across your website.
Wow! You were busy :). Thank you so much, Amy!!
I forgot to mention that my family of six all
loved it, and I have been recommending your site to friends.
Wonderful!!! Thanks, Amy!
Looks amazing! Question on the measurements, should I use teaspoons or tablespoons? Thank you, can’t wait to try it!!
Hi, Jessica! The cumin, turmeric powder, corriander, garlic powder and paprika are measured in Tablespoons. The ground cloves and cayenne pepper are measured in teaspoons.
We double this recipe. I recomend 1/2 teaspoon of cinnamon added to a double batch or 1/4 to single batch. We do not cut up chicken untile after cooking. Extra onions do not hurt on baking tray. Today we added some bell peppers that needed to be used and they were great. Marinate overnight for best results. Also the Naan from Costco and Sam’s has been better then pitas. Why not mix it up. 425 to 450 in oven for 25 to 30 minutes for a double batch. We really enjoy the tzatziki from Love and Lemons site to pair with this. Just remember to salt shredded cucumber in colander to remove water. Give Naan a chance.
Thank you so much for sharing your adaptations! It is definitely fun to mix things up every once in awhile!
This dish is my family’s absolute favorite! Every time we make it, there is never any leftover. The only adjustment we made was leaving out cloves (we don’t like them), but it really doesn’t need them. Make this immediately you will not regret it and serve with tzatziki and hummus like we do! 🙂
Awesome, Darby! I am so glad you enjoyed it
Made twice for my fam, who are not fans of “middle eastern” food. However, I love it. Anyways, this was quite possibly the best chicken shawarma I’ve eaten (and I live in an Arab area). My wife and two kids loved it too. I also made the Lebanese rice and they liked that as well! (Wife is Korean and only likes Korean rice, but she liked this too.) Thanks!
Oh, wow! What a wonderful compliment! Thank you so much!
Hot dang! We’ve never had anything like this before and it was so aromatic and delicious. Some recipes we have to try a few times before we know it’s a regular, but this one went right into my cookbook. I think the cook time is a little on the long side. I recommend checking around 20-25 minutes, but maybe it’s just my oven. Her recipe for tzatziki sauce was also divine!
So glad you hear you loved this one, Brittany! Yes, oven temps vary, so that can affect the timing. Great advice to check after 20-25 min to see where you’re at!
Checked this recipe just to cross check my spices and amounts…then looked thru the rest of your site. Great info and a beautiful person from Port Said! I have Family in Cario and Alex…Need to cook traditional more and will visit your site. Thanks
Thank you for the kind words, Omar! Welcome to The Mediterranean Dish!
Amazing. This dish was incredibly simple and effortless ! On-hand ingredients, easy prep, minimal cook time. It was flavorful, smelled outstanding, and the entire family kept going back for more. This recipe is definitely making its way into the permanent rotation ! Thanks, Suzy ! …And, yes, I did tag and hashtag you 😉
That’s wonderful to hear! Thanks so much!