Go Back
Delicious Chicken Shawarma piled high, ready to be enjoyed as a featured image for this recipe.

Best Chicken Shawarma Recipe

This recipe delivers authentic shawarma flavor and texture without specialized equipment. It involves marinating chicken thighs in a flavorful spice blend, baking at high heat to achieve browning, and then broiling for added char. Serve in warm pita bread with toum or tahini sauce and your favorite toppings for a delicious homemade shawarma experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup plain yogurt full-fat preferred
  • 4 cloves garlic, minced
  • 2 tbsp shawarma spice blend
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper optional
  • Salt to taste
  • Black pepper to taste
  • 2 tbsp ground cumin for spice blend
  • 2 tbsp smoked paprika for spice blend
  • 1 tbsp ground coriander for spice blend
  • 1 tbsp turmeric for spice blend
  • 1 tbsp garlic powder for spice blend
  • 1 tbsp onion powder for spice blend
  • 1 tsp ground cardamom for spice blend
  • 1/2 tsp ground cinnamon for spice blend
  • 1/4 tsp ground cloves for spice blend
  • 1/4 tsp cayenne pepper optional, for spice blend
  • Pita bread
  • Pickled vegetables optional
  • Chopped tomatoes
  • Chopped onions
  • Chopped parsley

Equipment

  • Large bowl
  • Whisk
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Oven
  • Knife
  • Cutting board
  • Serving platter

Method
 

  1. In a large bowl, whisk together the olive oil, lemon juice, yogurt, minced garlic, shawarma spice blend, smoked paprika, cumin, turmeric, coriander, cayenne pepper (if using), salt, and black pepper.
  2. Add the chicken to the marinade, ensuring that each piece is well coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
  3. Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
  4. Remove the chicken from the marinade and arrange it in a single layer on the prepared baking sheet. Try to leave a small amount of space between each piece.
  5. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  6. For an even more authentic shawarma flavor, broil the chicken for the last 2-3 minutes, watching carefully to prevent burning.
  7. Remove the chicken from the oven and let it rest for 5-10 minutes before slicing it thinly against the grain.
  8. Warm the pita bread. Fill each pita with sliced chicken shawarma, toum or tahini sauce, pickled vegetables (if using), chopped tomatoes, chopped onions, and chopped parsley. Serve immediately.

Notes

Chicken thighs are recommended for their moisture retention, but chicken breasts can be used. If using chicken breasts, consider brining them for 30 minutes before marinating. Adjust the shawarma spice blend to your liking, adding allspice or nutmeg if desired. For a vegetarian option, substitute the chicken with thick slices of portobello mushrooms and marinate and bake as instructed. Store leftover shawarma in an airtight container in the refrigerator for up to 3 days.