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!
Print
Pin
Servings: 6
.
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.