The Best Homemade Chicken Shawarma
Craving restaurant-quality shawarma at home? This easy oven-roasted version gives you all the bold, spiced flavors of traditional street food—without a spit or special equipment!
Marinate your chicken for juicy tenderness, roast it to golden perfection, and serve it in warm pitas or over rice with a creamy yogurt sauce.
Your family will love layering their shawarma with fresh toppings, and you’ll love how effortless it is to make this flavor-packed, crowd-pleasing meal.
For Chicken Shawarma
- Chicken Thighs – Boneless, skinless thighs are best for juicy, flavorful shawarma. You can use chicken breasts, but thighs will give a more authentic, tender texture.
- Olive Oil – Helps infuse the chicken with flavor and keeps it moist while roasting.
- Lemon Juice – Adds a bright, citrusy kick to balance the warm spices.
- Garlic – Freshly minced garlic enhances the depth of flavor.
- Spices – A bold mix of cumin, coriander, turmeric, cinnamon, and cayenne pepper gives the signature shawarma taste.
- Onion – Roasts alongside the chicken, adding a subtle sweetness and extra flavor.
For Yogurt Sauce
- Greek Yogurt – Creates a creamy, tangy base for the sauce.
- Lemon Juice – Adds brightness and a touch of acidity.
- Olive Oil – A drizzle adds richness and smooth texture.
- Garlic – Enhances the sauce with a garlicky depth.
- Salt & Red Pepper Flakes – Brings out the flavors and adds a little heat.
For Serving
- Pita Bread – Warm, soft pitas make the perfect wrap for the chicken.
- Romaine Lettuce – Adds crunch and freshness.
- Cherry Tomatoes – Juicy and sweet, they balance the savory chicken.
- Cucumber – Thinly sliced for a refreshing contrast.
Homemade Chicken Shawarma Recipe
Craving restaurant-quality shawarma at home? This easy oven-roasted version gives you all the bold, spiced flavors of traditional street food—without a spit or special equipment!
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Servings: 6
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Ingredients
For the Chicken:
- ½ cup extra-virgin olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 2 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp black pepper
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 2 lbs boneless, skinless chicken thighs
- Cooking spray
- 1 large onion, thinly sliced
For the Yogurt Sauce:
- ½ cup Greek yogurt
- Juice of ½ lemon
- 1 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- Kosher salt, to taste
- Pinch of crushed red pepper flakes
For Serving:
- Warmed pitas
- Chopped romaine
- Cherry tomatoes, halved
- Cucumber, thinly sliced
Instructions
1. Marinate the Chicken
In a large bowl, whisk together olive oil, lemon juice, garlic, and all the spices. Add chicken thighs and coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.2. Roast the Chicken
Preheat the oven to 425°F (220°C) and grease a large baking sheet with cooking spray. Toss sliced onions into the marinade, then spread chicken and onions onto the prepared sheet. Bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F. Let rest for 5 minutes, then thinly slice.3. Prepare the Yogurt Sauce
In a small bowl, mix yogurt, lemon juice, olive oil, and garlic. Add salt and a pinch of red pepper flakes to taste.4. Assemble & Serve
Warm pitas in the oven. Fill each with sliced chicken, roasted onions, romaine, tomatoes, cucumber, and a drizzle of yogurt sauce. Enjoy!Storage Tips
- Chicken: Store in an airtight container in the refrigerator for up to 4 days.
- Yogurt Sauce: Keep in a separate container and refrigerate for up to 4 days.
- Veggies & Pitas: Chop fresh before serving for the best texture.
Nutrition
Calories: 542 kcal | Carbohydrates: 36 g | Protein: 28 g | Fat: 32.8 g | Saturated Fat: 6.2 g | Cholesterol: 68 mg | Sodium: 156 mg | Fiber: 2.4 g | Sugar: 4.3 g
- Can I use chicken breasts instead of thighs?
Yes! While thighs are juicier and more flavorful, chicken breasts work too. Just be sure to marinate them well and avoid overcooking to keep them tender. - How long should I marinate the chicken?
For the best flavor, marinate overnight. But if you’re short on time, even 3 hours will do the trick! - Do I need a grill to make shawarma?
Nope! You can roast it in the oven or cook it on the stovetop. If using the oven, bake at 400°F (200°C) for about 30 minutes, then slice and sauté for that classic shawarma texture. - What sauces go best with chicken shawarma?
A simple yogurt sauce, tahini dressing, or garlic toum works great. If you love spice, try adding a drizzle of hot sauce or harissa! - Can I make this ahead of time?
Absolutely! Marinate the chicken a day ahead, cook and store it for up to 4 days in the fridge, and prep toppings in advance for a quick, delicious meal.
