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
This is better than what you get at a restaurant! I have tried the spice mix on both chicken and beef, and OMG this is ssoooo addictive! Thank you for sharing, this is a go to in my recipe repertoire!
Oh so glad you enjoyed it! Thank you.
Phenomenal, better than all our local Arab resteraunts!!
Wow! Thanks you so much, Manal!
Hi Suzy,
This recipe was fantastic! I made salad, sandwiches, and bowls; all three were so good. I will definitely be making this recipe again soon.
Thank you for inspiring new meals during these crazy times.
You are very welcome, Daniel! So glad you’ve enjoyed this one!
Hi, thank you for all the wonderful recipes.
How do the shawarmas taste as sliders?
I would like to try the shawarma as sliders as I have a big group coming for breaking fast. Can I prep the sliders one hour before? Say if I have them assembled by 7 for everyone to eat at 8..would that be ok?
Hi, Neela. I think they would be great as sliders. Not sure I would assemble them in advance, though. The bread may become soggy. Maybe make a buffet and have guests assemble them as they go?
My husband, who very rarely cooks (as I love to, and he loves to eat my creations) decided to make us a Mediterranean dinner the other night, and he chose this recipe. It was absolutely amazingly delicious, and he introduced me to your site. I am so excited to try so many of your dishes! I’m currently making your Easy Greek-Style Eggplant (it’s in the oven smelling amazing) and I’m so happy he discovered you! We will be making many of your recipes now that we now how amazing they are. Thank you!!
This is wonderful, Kelli! Can’t wait to hear what else you try!!
I love this recipe and I have made up extra spice mixture to season other foods. I really like the fact that the first 5 spices are a 1 :1 ratio so for example I could make a recipe with 3 Tbsp of the first 5. The Cayenne and Cloves I season to taste. The cayenne I have now is smoking hot so I have to use less than most recipes call for. Thank you for the recipe!
That’s a great idea, Dan! Thanks for sharing!!
Ar the first spices supposed to be 3/4 tsp or 3/4 tbsp? It says tbsp on the recipe.
Thank you 🙂
3/4 tablespoon is correct. Enjoy!
How many teaspoons is 3/4 of a tablespoon? Thanks for clarifying this –
2 and 1/4 teaspoons
Hi Suzy ,
Me and my family is in love with your Chicken Shawarma recipe . I usually marinate and freeze it for 3-4 days and thaw it in fridge . Amazingly delicious 😋
I have made so many of your recipes and have loved everyone. Mediterranean Dish makes following the Mediterranean diet so easy with so many wonderful recipes to choose from. I am learning the difference using fresh herbs make in the final product. My problem is not using up the herbs before they gave either dried up or turned to slime. What do you recommend to keep fresh herbs, fresh?
Hi, Deborah! I like to store them in a glass of water in the fridge, loosely covered with a plastic bag. Some people find storying them in a plastic bag with a damp paper towel works, as well.
Delicious, quick & healthy dinner. Turns out great using breasts as well.
Thanks for sharing, Brittney!
I made this tonight with your homemade pita. I marinated the chicken for 24 hours . Incredible flavors and SO tender! My family loved it. Thank you for another amazing recipe!
Yum! One of my favorite dinners :). So glad you guys enjoyed it!
Hi,
Everyone loved this recipe when i tried it the last time. My husband loves a spicy version of the shawarma, how do i make this spicy.
Made this last week and it took me back to the days we could go to our favorite middle eastern restaurant! So so yummy… I enjoy it with some basmati and garlic aioli- DELISH!!
Sounds wonderful! Thanks, Jody.
Hi dear can we make it in granite pan on top the cooker? Thanks in advance
Hi, Nada! I’m not sure about using a granite pan… I don’t have experience with that. I have made this in a cast iron skillet on the stovetop with success, though!
My family loves Chicken Shawarma, especially my 21 year old son. I tried this recipe and he said that it was the best Chicken Shawarma he’s ever had. It is even better than the local Middle Eastern restaurant he loves!
Wow! Love hearing that! Thank you guys so much!!
My first attempt at this recipe was a home run! Easy to follow and excellent taste!
Yay!! 🙂
I love this recipe so much!! It’s so easy to make and is just really yummy! Everyone loved dinner! ♥️
Thanks so much, Joanna!
Hi, looking forward to making this! I will be using chicken breasts; about how much ?
About a pound and a half will work.