Chicken Shawarma Recipe – Juicy, Flavorful & Easy to Make at Home

If you’re craving bold Middle Eastern flavors, this homemade chicken shawarma recipe is a must-try. Traditionally cooked on a vertical spit and shaved into warm pita bread, shawarma is one of the world’s most beloved street foods. Our oven-baked version brings the same tender, spiced chicken to your kitchen—perfect for a weeknight dinner, meal prep, or a family gathering.

With a rich marinade of cumin, coriander, turmeric, cinnamon, garlic, and lemon juice, this easy chicken shawarma delivers restaurant-quality flavor in every bite. Serve it in pita wraps, over rice, or as part of a Mediterranean-inspired bowl with fresh veggies and tangy yogurt sauce.

Why You’ll Love This Chicken Shawarma

• Authentic flavor: Classic Middle Eastern spices mimic the taste of traditional shawarma.
• Versatile serving options: Wrap it in pita, serve over rice, or pair with fresh salads.
• Meal-prep friendly: Stores well for up to 4 days—perfect for lunches and quick dinners.
• Better than takeout: Juicy, tender, and fresher than most restaurant versions.
  

Chicken Shawarma Recipe

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Category

Main course

Cuisine

Middle Eastern

Servings

6

Prep Time

15 minutes

Cook Time

30 minutes

Calories

330

Juicy homemade chicken shawarma marinated in bold Middle Eastern spices and oven-baked to perfection. Serve in pita wraps, bowls, or with fresh veggies.

Author:

Guiseppe

Ingredients

For the Chicken

• ½ cup extra-virgin olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 2 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp black pepper
• ½ tsp ground turmeric
• ¼ tsp ground cinnamon
• ¼ tsp cayenne pepper
• 2 lb boneless, skinless chicken thighs
• 1 large onion, thinly sliced
• Cooking spray

For the Yogurt Sauce

• ½ cup Greek yogurt
• Juice of ½ lemon
• 1 Tbsp olive oil
• 2 cloves garlic, minced
• Pinch red pepper flakes
• Salt, to taste

For Serving

• Warm pitas
• Chopped romaine
• Cherry tomatoes, halved
• Cucumber, thinly sliced

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Directions

1. In a large bowl, whisk together olive oil, lemon juice, garlic, and spices.
2. Add chicken thighs and toss to coat.
3. Cover and refrigerate for at least 2 hours (or overnight for best flavor).
4. Preheat oven to 425°F (220°C).
5. Spray a baking sheet with cooking spray.
6. Toss onion slices in the marinade, then arrange chicken and onion on the baking sheet.
7. Roast for about 30 minutes, until golden brown and cooked through (internal temp: 165°F).
8. Let rest 5 minutes, then slice thinly.
9. In a small bowl, whisk yogurt, lemon juice, olive oil, garlic, red pepper flakes, and salt until smooth.
10. Warm pita bread in the oven.
11. Fill with sliced chicken, roasted onions, romaine, tomatoes, cucumber, and drizzle with yogurt sauce.

Recipe Note

Chef Tips

• Thighs over breasts: Chicken thighs stay juicier and absorb marinade better.
  
• Overnight marinade: The longer the marination, the deeper the flavor.
  
• Spice it up: Add extra cayenne or chili flakes if you like heat.
  

Serving Suggestions

• Wrap in pita with veggies for a classic chicken shawarma sandwich.
  
• Serve over basmati rice or couscous with roasted veggies for a shawarma bowl.
  
• Pair with hummus, fattoush salad, or tabbouleh for a complete Middle Eastern feast.
  

Storage & Reheating

• Store chicken and yogurt sauce separately in airtight containers.
  
• Refrigerate for up to 4 days.
  
• Reheat chicken in a skillet or oven until warmed through.
  

Nutrition

Nutrition

Serving Size

1 serving (1 pita)

per serving

Calories

330

Amount/Serving % Daily Value

Carbs

8 grams

3%

Protein

31 grams

62%

Fat

19 grams

24%