Chicken Shawarma
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Last updated on Apr 05, 2025
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This easy chicken shawarma recipe is juicy, packed with bold Middle Eastern flavors, and baked to perfection. Serve it in wraps, bowls, or salads for a delicious and healthy meal!
I love a good takeout meal, but homemade always wins — especially when it’s this easy. This oven-baked chicken shawarma has all the bold, savory flavors you’d expect, thanks to a perfectly spiced marinade that takes just a few minutes to throw together.
Once it’s roasted to juicy perfection, the options are endless. Serve it over cilantro rice with tzatziki, wrap it in a warm pita, or pile it onto a big salad with crispy veggies and hummus. However you plate it, this is one of those meal-prep-friendly, flavor-packed recipes you’ll find yourself making on repeat.
Table of Contents
Why You’ll Love This Recipe
- Super flavorful – Thanks to the combination of warming spices, lemon, and a touch of heat, every bite is ridiculously delicious.
- Hands-off cooking – Once the chicken is marinated, the oven does all the work — no standing over the stove required!
- Perfect for leftovers – The flavors get even better as they sit, making this a great make-ahead protein option for salads, wraps or bowls throughout the week.
Ingredients Needed
You only need a handful of simple, bold-flavored ingredients to make restaurant-quality chicken shawarma at home:
- chicken thighs – juicy and flavorful, thighs are the best option for shawarma. You can use chicken breasts, but they won’t be quite as tender.
- lemon juice – adds brightness and helps tenderize the chicken. Fresh is best!
- olive oil – helps carry the flavors and keeps the chicken juicy while roasting.
- spices – a warm, aromatic mix of cumin, coriander, garlic powder, onion powder, turmeric, paprika, cardamom, cinnamon, cayenne, salt, and pepper creates that signature shawarma flavor.
Easy Recipe Variations
This chicken shawarma is already packed with flavor, but there are plenty of ways to switch things up! Here are some easy ways to make it your own.
- Swap the protein: This spice blend isn’t just for chicken! Try it with turkey, shrimp, or even air fryer chickpeas!
- Grill it up: Skip the oven and fire up the grill! Cook the chicken over medium-high heat for 5-6 minutes per side until perfectly charred and juicy.
- Bring the heat: Love a little spice? Add an extra ¼ teaspoon of cayenne or a dash of red pepper flakes for extra kick.
- Fresh herb boost: Stir some chopped parsley or cilantro into the marinade for a pop of freshness.
How to Make Chicken Shawarma
Making this flavorful dish at home is simpler than you might think! With just a quick marinade and a few basic steps, you’ll have tender, juicy chicken ready to serve in no time. Here’s how to make it.
Step 1: Add chicken thighs, lemon juice, oil and spices to a zip-loc bag or airtight container.
Step 2: Marinate chicken for at least 4 hours in the fridge, or overnight.
Step 3: Remove chicken from marinade and add to a large baking pan.
Step 4: Bake for 25-30 minutes or until chicken reaches an internal temperature of 165F. You can broil for the last 2 minutes for some extra color and crispness.
Brittany’s Tips
- Marinate as long as possible: A few hours will work, but overnight is best. The longer the chicken soaks in the lemon juice, oil, and spices, the deeper the flavor.
- Pat the chicken dry before roasting: If there’s too much liquid, it won’t get that slightly crispy, caramelized exterior. Just shake off the excess marinade before baking.
- Slice against the grain: After resting, cut the chicken against the grain for the most tender, bite-sized pieces. This helps keep it juicy!
How to Serve Chicken Shawarma
This flavorful, juicy chicken pairs perfectly with so many dishes! Here are some of my favorite ways to enjoy it:
- For a hearty bowl – Enjoy a delicious mix of flavors with my chicken shawarma bowl recipe featuring turmeric rice, Shirazi salad, and more!
- With roasted veggies – Pair with crispy roasted potatoes or balsamic roasted Brussels sprouts for a well-rounded plate.
- If you’re craving something lighter – Add sliced shawarma to a fresh Greek salad for a crisp, refreshing meal.
- With a side of lentils – Serve alongside Mediterranean lentil salad for a fresh, protein-packed combo.
- Wrapped in pita or flatbread – A classic way to eat it, try my easy pita pocket recipe!
How to Store & Reheat
Refrigerator – Let the chicken cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days.
Freezer – For longer storage, freeze cooked and cooled shawarma in an airtight container or freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating – Warm in a skillet over medium heat for a few minutes until heated through. You can also reheat it in the oven at 350°F for 10-15 minutes or pop it in the air fryer for a quick crisp-up.
Frequently Asked Questions
Chicken shawarma is a Middle Eastern dish made with marinated, spiced chicken that’s traditionally slow-roasted on a vertical spit. This recipe gives you all the classic flavors in an easy oven-baked version.
If your chicken turned out dry, it might have overcooked or didn’t have enough marinade time. Be sure to marinate for at least 4 hours (overnight is best!) and cook only until the internal temp reaches 165°F. Using chicken thighs instead of breasts also helps keep it juicy.
More Chicken Recipes
- Baked Chicken Breast
- Easy Baked Greek Chicken
- Baked Boneless Chicken Thighs
- Yogurt Marinated Chicken
- Chicken Marinade
- Chipotle Chicken
- Greek Chicken Wrap
Be sure to check out all of my chicken recipes as well as the full collection of healthy dinner recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Juicy and Flavorful Chicken Shawarma
Ingredients
- 1 ½ – 2 lbs boneless skinless chicken thighs
- ¼ cup fresh lemon juice, about 1 lemon
- 2 Tablespoons avocado or olive oil
- 1 ½ teaspoon sea salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon turmeric
- 1 teaspoon paprika
- ½ teaspoon cardamom
- ½ teaspoon ground pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
Instructions
- Marinate chicken in lemon juice, oil and spices overnight or for at least 4 hours in the fridge.
- Preheat oven to 425 F. Remove chicken from marinade and add to a large baking pan. Discard remaining marinade. Bake for 25-30 minutes or until chicken reaches an internal temperature of 165F. You can broil for the last 2 minutes for some extra color and crispness.
- Let chicken rest on a cutting board for a few minutes, then slice thinly. Return chicken to pan, mix with extra juices. Serve and enjoy!
Notes
- Storing: Let the chicken cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days.
- Reheating: Warm chicken in a skillet over medium heat for a few minutes until heated through. You can also reheat it in the oven at 350°F for 10-15 minutes or pop it in the air fryer for a quick crisp-up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious and easy to make! The hardest part is remembering to marinate the night before but doing that makes it so worth it.
Woo! So glad you enjoyed this recipe, Jaime. Thanks for making it and for coming back to leave a review. I really appreciate it!
Great seasoning and marinade. Thanks! I made Mediterranean bowls with pickles beets couscous and onion.
So glad you enjoyed the recipe, Meryl! Your Mediterranean bowl sounds delicious. Thanks for sharing and for leaving a review. I really appreciate it.