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This chicken shawarma is packed with bold Middle Eastern flavor, made with tender marinated chicken, warm spices, and a hint of citrus. Perfect for wraps, bowls, or salads, it’s an easy, flavor-packed meal. Make it in the oven or on the grill.
Why You’ll Love This Recipe
Shawarma is roasted chicken seasoned with a mixture of cumin, coriander, paprika, cayenne, cinnamon, salt and pepper which gives the meat amazing flavor. It is traditionally served wrapped up in pita bread along with a fresh cucumber, tomato yogurt sauce.
This delicious street food that is traditionally made on a revolving spit can be made at home on your grill or in your oven and tastes so good!. Use a combination of spices you probably already have in your pantry to get amazing flavor.
This quick an easy recipe only takes 30 minutes to make. There is no marinade involved, just a mixture of spices.
Ingredients Needed
- Chicken. I use skinless, boneless chicken thighs.
- Olive Oil
- Cumin
- Coriander
- Paprika
- Cayenne Pepper
- Cinnamon
- Salt and Pepper
How To Make Chicken Shawarma
- Mix together cumin, coriander, paprika, cayenne, cinnamon, oil, salt and pepper in a bowl.
- Add in chicken and toss to coat.
- Place chicken on a baking sheet or pan and bake at 425 degrees F until the thickest part of the meat reaches 165 degrees F, about 12-15 minutes.
- Mix together yogurt, tahini sauce, garlic, lemon zest, lemon juice, salt and pepper in a bowl.
- Fold in 2 Tbsp fresh basil.
- Remove chicken from oven and thinly slice.
- Serve chicken warm in a pita or naan bread and top with desired toppings (see above.) Don’t forget the yogurt sauce, it is so delicious!
Tips from leigh Anne
- Allow chicken to come to room temperature before baking or grilling. It can take longer to cook and you run a risk of drying out the chicken.
- Use a meat thermometer to check the temperature of your chicken to prevent overbaking. Chicken is done when it reaches 165 degrees F. I usually pull mine out a little earlier than that and then let it sit to come to temperature.
- Marinate for maximum flavor. The longer the marinade, the better! Aim for at least 2–4 hours, but overnight is ideal for that signature bold, spiced flavor.
- Use chicken thighs. Thighs stay juicy and tender and give you that authentic shawarma texture. Chicken breasts can work, but they’re more prone to drying out.
- Don’t skip the spices. Shawarma gets its flavor from a warm blend of spices like cumin, paprika, turmeric, and cinnamon. Use fresh spices for the best flavor.
- Cook at high heat. Whether you’re using a skillet, grill, or oven, higher heat helps create those slightly charred edges that make shawarma so delicious.
- Don’t overcrowd the pan. Cook in batches if needed so the chicken browns instead of steams.
- Let it rest before slicing. Give the chicken a few minutes to rest after cooking so it stays juicy.
- Slice thin for authentic texture. Thin slices mimic traditional shawarma and make it perfect for wraps, bowls, or salads.
Pair This With:
- Naan bread
- Tomatoes
- Pita Bread
- Red Onion
- Lettuce
- Yogurt Sauce
- Chopped Parsley
- Hummus
Frequently Asked Questions
Can I use chicken breasts instead of chicken thighs?
You can use chicken breasts. Use a skinless, boneless chicken breast and check the temperature of your meat with a meat thermometer as breasts tend to dry out faster than thighs. You can also use wings or drumsticks but the baking time will vary.
Can I use the grill instead of the oven for chicken shawarma?
This recipe is delicious made on the grill. You can grill the thighs whole or cube them up and make shiskabob with them if you prefer.
Is Chicken Shawarma spicy?
Traditionally it is not spicy and my version is not spicy either. If you like a little heat you can add in some red pepper flakes to give it some heat.
What is the best way to store leftover chicken shawarma?
Refrigerator: Store any leftovers, sliced in an airtight container in the fridge for up to four days. You can reheat it in the microwave or in a skillet on the stovetop. Add in a little water or chicken broth or even some olive oil until it is heated through.
Freezer: You can also freeze it in a freezer container or bag. Be sure chicken is cooled completely before placing in freezer. It will stay frozen for up to 3 months. Thaw overnight in the refrigerator and reheat according to directions aboe.
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Chicken Shawarma Recipe
Ingredients
- 1/2 tsp cumin
- 1/4 tsp ground coriander
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- 1/8 tsp ground cinnamon
- 2 Tbsp olive oil
- 1 1/4 tsp salt
- 1/2 tsp freshly ground pepper
- 1 1/2 lbs. boneless skinless chicken thighs
- 4 pieces of pita bread or soft wrap bread
Instructions
- Preheat oven to 425 degrees F.
- Mix together cumin, coriander, paprika, cayenne, cinnamon, oil, 3/4 tsp salt and 1/4 tsp pepper in a bowl.
- Add in chicken and toss to coat.
- Place chicken on a baking sheet and bake until the thickest part of the meat reaches 165 degrees F, about 12-15 minutes.
- Thinly slice chicken.
- Place chicken on warm pita, top with cucumber and tomato and drizzle with yogurt tzatziki sauce.
Tips & Notes:
- Allow chicken to come to room temperature before baking or grilling. It can take longer to cook and you run a risk of drying out the chicken.
- Use a meat thermometer to check the temperature of your chicken to prevent overbaking. Chicken is done when it reaches 165 degrees F. I usually pull mine out a little earlier than that and then let it sit to come to temperature.
- Marinate for maximum flavor The longer the marinade, the better! Aim for at least 2–4 hours, but overnight is ideal for that signature bold, spiced flavor.
- Use chicken thighs Thighs stay juicy and tender and give you that authentic shawarma texture. Chicken breasts can work, but they’re more prone to drying out.
- Don’t skip the spices Shawarma gets its flavor from a warm blend of spices like cumin, paprika, turmeric, and cinnamon. Use fresh spices for the best flavor.
- Cook at high heat Whether you’re using a skillet, grill, or oven, higher heat helps create those slightly charred edges that make shawarma so delicious.
- Don’t overcrowd the pan Cook in batches if needed so the chicken browns instead of steams.
- Let it rest before slicing Give the chicken a few minutes to rest after cooking so it stays juicy.
- Slice thin for authentic texture Thin slices mimic traditional shawarma and make it perfect for wraps, bowls, or salads. Make the extras Don’t forget the toppings—serve with warm pita, fresh veggies, and a creamy sauce like garlic sauce or tzatziki for the full experience.
- Great for meal prep Shawarma reheats beautifully, making it perfect for prepping lunches or dinners ahead of time.
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Rachelle says
Love this one!!
Cathy says
Great, easy recipe. So good with the homemade Naan bread!
Amy says
This is one of my go-to favorite recipes. I actually make it in the crockpot. We use the whole wheat Papa Pita brand of pitas. We put the pita in the pan with some olive oil, salt and pepper. So delicious!
Leigh Anne says
Love that you do it in the crockpot. Will have to look for papa pita! Thanks
Kathryn says
This sounds wonderful. I can’t wait to try it. It sounds like a middle eastern taco.
Karen Rowe says
Thank you for sharing this recipe. I will try to prepare this Saturday.
Leigh Anne says
Karen, Hope you enjoyed it like we did.
Leigh Anne says
Hope you enjoy it too Karen!