Chicken Shawarma Recipe

hand holding a chicken shawarma sandwich

This delicious roasted Chicken Shawarma is full of flavors from the traditional Middle Eastern spices, but quickly grilled in the oven instead of on a revolving spit.

Course Main Dish

Cuisine Middle Eastern

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 503kcal

Author Leigh Anne Wilkes

Equipment

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.

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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