I’m not sure exactly when it started, but my obsession with chicken shawarma is here to stay. And it’s contagious—because the rest of my family can’t seem to get enough of it either.
Chicken shawarma is a Middle Eastern dish packed with bold, aromatic spices that make your mouth water. Traditionally, it’s made with paper-thin slices of meat stacked onto a vertical rotating spit, slow-roasted until tender and deeply flavorful. The result? A plate of perfectly seasoned chicken, beef, or lamb that’s impossible to resist.
Now, I’m guessing most of us don’t have a giant cone-shaped spit in the kitchen. 
Luckily, you don’t need one to make ridiculously good chicken shawarma at home. A simple dry rub marinade—left to work its magic overnight—infuses the meat with all the signature flavors. From there, just roast, slice, and broil to crispy-edged perfection.
Sure, you can grill it or cook it on the stovetop, but oven-roasting is the easiest method. And I’m all about easy. Here’s to delicious, healthy infatuations.
Happy shawarma-ing.
Why You’ll Love This Recipe:
- Authentic Shawarma Flavor Without a Rotisserie Spit: This method mimics traditional slow-roasted Middle Eastern shawarma using a simple oven technique.
- Bold, Aromatic Spices: A warm blend of cumin, coriander, paprika, and cinnamon creates deep, irresistible flavor.
- Perfectly Juicy & Crispy: Roasting in the oven keeps the chicken tender inside, while a quick broil at the end gives it that signature charred edge.
- Great for Meal Prep: Marinate ahead of time and have flavorful, ready-to-eat shawarma for days.
- Versatile Serving Options: Serve it in pita wraps, over rice, or in a fresh salad bowl—the possibilities are endless!
What You Need to Know About Chicken Shawarma:
The marinade is key—a blend of warm spices, garlic, and citrus transforms ordinary chicken into something bold, fragrant, and deeply savory.
Since most of us don’t have a vertical rotisserie at home, this oven-roasted version captures the essence of authentic shawarma using simple, home-friendly techniques. The slow roast keeps the meat tender, and finishing under the broiler replicates the crispy, charred bits found in traditional shawarma.
Ingredients You’ll Need:
For the Chicken & Marinade:
- Boneless, skinless chicken thighs
- Olive oil
- Lemon juice
- Garlic
- Cumin
- Coriander
- Paprika
- Cinnamon
- Turmeric
- Salt & pepper
For Serving:
- Pita bread
- Hummus or garlic sauce
- Sliced cucumbers & tomatoes
- Pickled red onions
- Fresh parsley
Equipment You’ll Need:
- Mixing Bowl: For marinating the chicken.
- Baking Sheet with Rack: Allows even roasting and crisping.
- Sharp Knife: For slicing the cooked shawarma.
- Tongs: For flipping and handling the chicken.
- Broiler: To achieve that crispy, charred exterior at the end.
Important Cooking Tips:
- Use Chicken Thighs Instead of Breasts: Thighs stay juicier and more flavorful, even after roasting.
- Marinate for Maximum Flavor: Let the chicken marinate for at least 1 hour—overnight is even better!
- Roast on a Rack: Elevating the chicken on a rack ensures even cooking and prevents sogginess.
- Finish Under the Broiler: Broiling for the last few minutes adds the signature crispy edges.
- Let the Chicken Rest Before Slicing: This locks in juices and prevents dryness.
Planning Ahead:
- Marinate Overnight for the Best Flavor: The longer the spices and citrus soak in, the deeper the flavor.
- Make a Big Batch: Cook extra chicken and store it for quick meals throughout the week.
- Pre-Slice for Easy Serving: If making shawarma wraps, slice the chicken before reheating for faster meal prep.
Storing, Freezing, Reheating:
- Refrigeration: Store cooked shawarma in an airtight container for up to 4 days.
- Freezing: Freeze in portions for up to 3 months—great for easy weeknight meals!
- Reheating: Warm in a skillet over medium heat or in the oven at 375°F (190°C) for 10 minutes.
FAQ:
Q: Can I use chicken breasts instead of thighs?
A: Yes, but thighs stay juicier. If using breasts, don’t overcook—roast until just cooked through.
Q: Do I have to broil it?
A: No, but broiling adds that crispy, charred finish—highly recommended!
Q: Can I cook this on the stovetop instead?
A: Yes! Sear on medium-high heat for 4-5 minutes per side, then finish in the oven.
Q: What’s the best way to serve shawarma?
A: In pita wraps, rice bowls, or salads, with toppings like hummus, tahini, garlic sauce, or pickles.
Q: Can I make this dairy-free?
A: Yes! The marinade is naturally dairy-free. Just avoid yogurt-based sauces when serving.
Substitutions and Allergies:
- Dairy-Free: Skip yogurt-based sauces and opt for tahini or garlic sauce.
- Gluten-Free: Serve over rice or lettuce wraps instead of pita.
- Vegetarian Option: Swap chicken for roasted cauliflower or chickpeas.
Beverage Pairings:
- Mint Lemonade: A refreshing, citrusy contrast to the warm spices.
- Iced Hibiscus Tea: Floral and slightly tart, complementing the shawarma’s richness.
- Crisp White Wine (Sauvignon Blanc or Riesling): Bright acidity balances the bold flavors.
Step-by-Step Guide to Making Oven-Roasted Chicken Shawarma
Step 1: Make the Spice Marinade
- In a large bowl, whisk together all dry spices until well combined.
- Add 2 tablespoons olive oil and mix to form a thick paste.
Step 2: Prepare the Chicken
- Pat the chicken thighs dry with paper towels.
- Cut each thigh into quarters for better seasoning coverage and crispier edges.
- Drizzle with 1 tablespoon olive oil and toss to coat.
Step 3: Marinate the Chicken
- Add the chicken pieces to the bowl with the spice paste.
- Use tongs or clean hands to evenly coat each piece with the marinade.
- Cover tightly with plastic wrap and refrigerate for at least 3–4 hours, preferably overnight.
Step 4: Roast the Chicken
- Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature.
- Preheat the oven to 400°F (200°C) with the rack in the upper middle position.
- Line a large baking sheet with foil and arrange the chicken in a single layer, ensuring no pieces overlap.
- Roast for 15 minutes, or until the chicken is just cooked through.
Step 5: Slice & Broil
- Let the chicken cool slightly, then slice it into thin strips.
- Spread the slices evenly back onto the baking sheet.
- Broil on high for 7–10 minutes, until the edges are crispy and browned.
Step 6: Serve
- Serve immediately with pita bread, basmati rice, hummus, or a fresh salad.
- Garnish with cilantro, red onions, pickles, or garlic sauce.
Oven-Roasted Chicken Shawarma
- Total Time: 35 minutes plus marinating time
- Yield: Serves 6
Description
Traditionally cooked on a rotating spit, this homemade chicken shawarma version is oven-roasted and finished under the broiler for that signature crispy, charred edge.
Ingredients
For the Dry Rub:
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon allspice
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons extra virgin olive oil
For the Chicken:
- 3 pounds boneless, skinless chicken thighs (do not use breasts)
- 1 tablespoon extra virgin olive oil
Instructions
Step 1: Make the Spice Marinade
- In a large bowl, whisk together all dry spices until well combined.
- Add 2 tablespoons olive oil and mix to form a thick paste.
Step 2: Prepare the Chicken
- Pat the chicken thighs dry with paper towels.
- Cut each thigh into quarters for better seasoning coverage and crispier edges.
- Drizzle with 1 tablespoon olive oil and toss to coat.
Step 3: Marinate the Chicken
- Add the chicken pieces to the bowl with the spice paste.
- Use tongs or clean hands to evenly coat each piece with the marinade.
- Cover tightly with plastic wrap and refrigerate for at least 3–4 hours, preferably overnight.
Step 4: Roast the Chicken
- Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature.
- Preheat the oven to 400°F (200°C) with the rack in the upper middle position.
- Line a large baking sheet with foil and arrange the chicken in a single layer, ensuring no pieces overlap.
- Roast for 15 minutes, or until the chicken is just cooked through.
Step 5: Slice & Broil
- Let the chicken cool slightly, then slice it into thin strips.
- Spread the slices evenly back onto the baking sheet.
- Broil on high for 7–10 minutes, until the edges are crispy and browned.
Step 6: Serve
- Serve immediately with pita bread, basmati rice, hummus, or a fresh salad.
- Garnish with cilantro, red onions, pickles, or garlic sauce.
Notes
Why Use Chicken Thighs? Thighs stay juicier and more flavorful than chicken breasts.
Marination is Key: For the best flavor, marinate the chicken overnight.
How to Get Crispy Edges: The final broiling step mimics the charred effect of traditional shawarma.
Make it Spicier: Increase cayenne pepper for extra heat.
Serving Suggestion: Wrap in warm pita with tzatziki, hummus, lettuce, and tomatoes for a classic shawarma wrap.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Oven Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 180g
- Calories: 320
- Sugar: 1g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
This was better than any takeout shawarma I’ve had! That spice mix is perfect.
Made this for meal prep, and it reheats beautifully.
Finally, a shawarma recipe that actually tastes like real shawarma! Very good, have made it like four times in the last month. Thank you!
I mean it obviously isn’t the same as a rotisserie cooked shawarma, but it is pretty damn close and so much easier to make at home!
Yes! Absolutely fantastic!
So lovely, turned out delicious!