Warmly spiced and roasted to perfection
Chicken Shawarma
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
4 portions
Difficulty
Easy
Cost
Budget
$
Chicken Shawarma
Warmly spiced and roasted to perfection
★4.5(17)
Middle Eastern-inspired chicken marinated in yogurt and warm spices, roasted until golden. Serve in pita with garlic sauce for the ultimate wrap.
15m
Prep Time
25m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Chicken shawarma is one of the most craveable street foods on the planet. The layers of warm spice — cumin, turmeric, coriander, cinnamon — combine with the tang of yogurt marinade to create chicken that is incredibly aromatic, juicy, and full of character.
While traditional shawarma is cooked on a vertical rotisserie, this oven-roasted version captures the same flavors at home. The high-heat roasting creates charred, caramelized edges that mimic the crispy bits you would get from the spit. Pile it into pita with pickled onions, fresh vegetables, and a generous drizzle of garlic sauce.
Ingredients
Instructions
- 1
Whisk yogurt, olive oil, cumin, coriander, turmeric, paprika, cinnamon, garlic, 1 tsp salt, and 1/2 tsp pepper. Coat chicken thighs thoroughly and marinate for at least 1 hour or overnight.
- 2
Preheat oven to 425°F. Arrange marinated chicken on a sheet pan in a single layer.
- 3
Roast for 20-25 minutes until the edges are charred and the internal temperature reaches 185°F.
- 4
Let rest 5 minutes, then slice thinly against the grain.
- 5
While chicken roasts, make garlic sauce: mix 1/2 cup yogurt, 2 tbsp lemon juice, 1 grated garlic clove, and salt.
- 6
Serve sliced chicken in warm pita with lettuce, tomatoes, pickled onions, and generous garlic sauce.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Plain yogurtLemon juice + olive oil
For a dairy-free marinade that still tenderizes with its acidity.
CinnamonAllspice
Allspice adds a similar warmth with a slightly different flavor.
Pita breadLavash or naan
Any flatbread works for wrapping.
Tips & Storage
Pro Tips
Overnight marinating makes a dramatic difference — plan ahead if possible.
Flatten thicker parts of the thighs so they cook evenly and get more surface area for charring.
For extra char, broil for the last 2-3 minutes of cooking.
The spice amounts are a starting point — adjust to your preference.
Storage
Sliced shawarma keeps in the fridge for up to 4 days. Excellent for meal prep wraps and bowls.
Reheating
Reheat in a hot skillet for 2-3 minutes per side to re-crisp the edges. Works great straight from the fridge.
Nutrition Facts
Per serving (about 5 oz sliced) · 4 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein38g
Carbohydrates6g
Fat18g
Fiber1g
Sugar2g
Sodium560mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the best way to serve shawarma?
- In warm pita or lavash with garlic sauce, pickled turnips, hummus, and fresh vegetables. Rice plates work great too.
- Can I grill this instead?
- Absolutely. Grill over medium-high heat for 5-6 minutes per side. The char from the grill is even better than the oven.
- What makes good shawarma spice?
- The combination of cumin, coriander, and cinnamon is key. Some recipes add cardamom and allspice for extra depth.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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