Bring the vibrant flavors of Middle Eastern street food right to your dinner table with this homemade Chicken Shawarma recipe. This aromatic dish transforms ordinary chicken into a feast of warm spices and tender meat that will transport you straight to the bustling food markets of the Middle East.
While traditional shawarma requires a vertical rotisserie, this simplified version captures all those authentic flavors using your home oven. The marinade is the secret weapon here—a perfect blend of spices that infuses the chicken with incredible depth while keeping it juicy and tender.
Why You’ll Love This
- Easy prep with big flavor payoff—just marinate, roast, and serve
- Versatile serving options from wraps to salads to rice bowls
- Make-ahead friendly—marinate overnight for even more flavor
- Healthier than takeout but just as satisfying
- Customizable heat level to suit your family’s preferences
Ingredients
- 1/4 cup good quality olive oil
- 3 garlic cloves, finely minced
- 1 1/2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika (sweet or smoked works well)
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 2 pounds boneless, skinless chicken thighs
- 1 large onion, sliced into thin half-moons
- 4-6 pieces of fresh pita bread
- 1 mini cucumber, thinly sliced or diced
- 2 small tomatoes, diced
- 1 head romaine lettuce, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 batch homemade tzatziki sauce (optional but recommended)
Instructions
- In a small bowl, whisk together all the marinade ingredients until well combined – olive oil, minced garlic, ground coriander, cumin, paprika, salt, turmeric, cinnamon, black pepper, and fresh lemon juice. The marinade should be fragrant with a beautiful amber color from all those wonderful spices.
- Place the chicken thighs and sliced onion in a large bowl or zip-top bag. Pour the marinade over the chicken and onions, then use your hands (with gloves if you prefer) to massage the marinade into the meat, making sure every piece is well coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, though longer is better – overnight marination will give you the most flavorful results.
- When you’re ready to cook, preheat your grill to medium-high heat (around 400-425°F). Clean and oil the grates to prevent sticking. If you don’t have a grill, you can use a grill pan or cast iron skillet on the stovetop over medium-high heat.
- Remove the chicken from the marinade, gently shaking off any excess. Place the chicken thighs on the hot grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and you get nice char marks. The thinly sliced onions from the marinade can be grilled alongside the chicken if desired – they’ll caramelize beautifully and add extra flavor.
- Transfer the cooked chicken to a cutting board and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat, keeping it moist and tender. After resting, slice the chicken into thin strips against the grain.
- While the chicken is resting, prepare your fresh toppings if you haven’t already. Slice the cucumber, dice the tomatoes, slice the romaine lettuce, and thinly slice the red onion. If you’re making tzatziki sauce, make sure it’s ready to go.
- Quickly warm your pita bread on the grill for about 30 seconds per side, or wrap them in foil and heat in a 350°F oven for a few minutes. You can also microwave them covered with a damp paper towel for 20-30 seconds.
- To build your shawarma, take a warm pita and layer on some sliced chicken and grilled onions. Top with a generous helping of fresh vegetables – cucumber, tomatoes, romaine, and red onion. Finish with a dollop or drizzle of tzatziki sauce. For an authentic presentation, you can wrap the bottom half of each shawarma in parchment paper or foil to make it easier to eat.
Tips & Variations
- For a more authentic texture, slice the chicken before cooking and thread onto skewers for more surface area to crisp up.
- Chicken breasts can be substituted for thighs, but reduce cooking time by about 5 minutes to prevent drying out.
- For a spicier version, increase the cayenne pepper or add a diced jalapeño to the marinade.
- Create a sheet pan meal by adding bell peppers and zucchini during the last 15 minutes of cooking.
- For maximum flavor, toast and grind whole spices rather than using pre-ground versions.
Serving Suggestions
Serve this flavorful chicken shawarma wrapped in warm pita bread with a drizzle of tahini sauce or garlic yogurt. Add fresh components like diced tomatoes, cucumber, pickled turnips, and a handful of chopped parsley for brightness and texture.
For a lower-carb option, create a shawarma bowl with a base of cauliflower rice or mixed greens, topped with the sliced chicken, roasted vegetables, and a generous dollop of hummus on the side.
Notes
- Leftover shawarma will keep in the refrigerator for up to 3 days in an airtight container.
- Chicken is done when it reaches an internal temperature of 165°F (74°C).
- The chicken can be frozen after marinating for a quick meal prep option—just thaw completely before cooking.
FAQs
Can I make this in an air fryer?
Yes! Cook at 380°F for about 15 minutes, flipping halfway through. The air fryer creates extra crispy edges that mimic the traditional rotisserie style.
Is this recipe authentic?
This is a home-friendly adaptation of traditional shawarma. While authentic shawarma is cooked on a vertical rotisserie, this version captures the essential flavors while using equipment available in most home kitchens.
Can I use this marinade for other meats?
Absolutely! This marinade works beautifully with lamb, beef, or even firm tofu for a vegetarian option. Just adjust cooking times accordingly.
How can I make my shawarma more tender?
Marinating overnight makes a big difference in tenderness. Also, make sure to slice the cooked chicken against the grain for the most tender bite.
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