Traditionally, shawarma is made by layering thin cuts of meat, then roasted on a vertical spit. The meat is then shaved off and served on a pita, in a wrap, in a bowl, and more. My mouth always waters when I walk by and smell all the warm spices from the chicken shawarma!
Since most of us don’t have a vertical spit at home, I’m sharing how to recreate mouthwatering chicken shawarma at home by using your oven! It’s simple, clean-up is quick, and you’ll be enjoying chicken shawarma in no time. My step-by-step photos and tips below will show you exactly how to make this recipe perfectly at home.
WHAT YOU NEED TO MAKE THIS RECIPE
Chicken thighs — I like using boneless, skinless chicken thighs to make chicken shawarma as they are more juicy and moist than breasts. If you end up using bone-in, skin-on thighs, you’ll have to adjust the overall cooking time. Feel free to trim any extra fat off the thighs before using if you wish.
Spices — I use a homemade spice blend by combining cumin, paprika, coriander, cayenne pepper, cinnamon, salt, and pepper. I do not recommend swapping out any of these spices as they balance each other out perfectly. Plus, they pack a punch, so be sure to measure them out!
HOW TO MAKE CHICKEN SHAWARMA
1. In a large bowl, combine the oil, lemon juice, garlic, and spices. Then whisk together and set aside.
2. Add the chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours or up to overnight.
3. Make the yogurt sauce by combining the yogurt, lemon juice, and garlic in a bowl. Season with salt and pepper to taste before storing it in the fridge until you’re ready to use it.
4. Add sliced onion to the marinade with the thighs and toss to coat.
5. Spread the meat and onion onto a baking sheet and bake for 30 minutes or until the thighs are cooked through.
6. Let the meat rest for 5 minutes, then slice thinly and serve over top of a warmed pita and toppings of your choice.
PRO TIPS FOR MAKING THIS RECIPE
- To cut down on cleaning time, you can marinate the thighs in a Ziploc bag and line the sheet pan with tin foil.
- When ready to slice, cut the thighs against the grain. This way, the thighs are tender as you cut through the fibers.
- Always let the chicken rest before slicing. 5 minutes is just long enough that the juices will redistribute throughout the chicken. If you cut the thighs too early, all the juices will run out onto your cutting board.
- If you don’t want to heat up the kitchen with the oven, you can grill the thighs and onions.
- Do not overcrowd the sheet pan as it’ll cause the thighs and onions to steam and not roast. If your sheet pans are small, then you can use two sheet pans instead.
- Feel free to use yellow onion, sweet onion, or red onions for this recipe.
- Once the internal temperature of the thighs reaches 165F, they are ready. Use an instant thermometer to check.
FREQUENTLY ASKED QUESTIONS
Can I make this ahead of time?
You can make the chicken shawarma ahead of time and then reheat it when you’re ready to enjoy. Alternatively, you can make the marinade in a Ziploc bag, place the chicken thighs in it, and store it in the fridge for up to 2 days or freeze the whole bag for up to 2 months. It will marinate as it thaws. You can store cooked chicken shawarma for up to 4 days in an airtight container in the fridge.
Can I freeze this once it’s cooked?
You can! If you want to make a double batch and then freeze half for later, just wait for the chicken to cool, skip slicing it, and freeze everything in a freezer-safe bag. When ready to eat, you can thaw the bag overnight in the fridge. Then, reheat the chicken shawarma in the oven, stovetop, or microwave until heated through.
What can I serve with this?
While I enjoyed mine with warmed pitas with the yogurt sauce, tomatoes, lettuce, and cucumbers, you can also serve this with some seasoned rice, hummus, fresh salad, garlic sauce, fries, pickles, flatbread, and more! You can even swap the flatbreads or pita for some couscous or quinoa if you prefer.
If you love this recipe try these out!
If you’ve tried this Chicken Shawarma Recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chicken Shawarma
Equipment
- Baking Sheet
Ingredients
- 1 tbsp garlic powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tbsp coriander
- ½ tsp cayenne pepper
- ½ tsp cinnamon
- 2 tsp black pepper
- 2 tsp kosher salt
- 1 onion thinly sliced
- juice of one lemon
- 2 lbs chicken thighs about 6
- 3 tbsp olive oil
For the Yogurt Sauce
- ⅔ cup Greek yogurt
- 2 cloves garlic smashed and minced
- 2 tsp lemon juice
- salt and pepper to taste
Instructions
For the Chicken:
- In a large bowl, combine oil, lemon juice, garlic, and spices, then whisk together and set aside. Add the chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours or up to overnight.
- Preheat oven to 425F, then add the sliced onion to the marinade and toss to coat. Spread the chicken and onion onto a baking sheet and bake for 30 minutes or until chicken is cooked through. Let chicken rest for 5 minutes, then slice thinly.
- Serve on warmed pitas with the yogurt sauce, tomatoes, lettuce, and cucumber if desired.
For the Yogurt Sauce:
- Combine the yogurt, lemon juice, and garlic in a bowl, then whisk together and season with salt and pepper to taste.
Video
Notes
- To cut down on cleaning time, you can marinate the thighs in a Ziploc bag and line the sheet pan with tin foil.
- When ready to slice, cut the thighs against the grain. This way, the thighs are tender as you cut through the fibers.
- Always let the chicken rest before slicing. The 5 minutes is just long enough that the juices will redistribute throughout the chicken. If you cut the thighs too early, all the juices will run out onto your cutting board.
- If you don’t want to heat up to the kitchen with the oven, you can grill the thighs and onions.
- Do not overcrowd the sheet pan as it’ll cause the thighs and onions to steam and not roast. If your sheet pans are small, you can use two sheet pans instead.
- Feel free to use yellow onion, sweet onion, or red onions for this recipe.
- Once the internal temperature of the thighs reaches 165F, they are ready. Use an instant thermometer to check.
