This super easy Chicken Shawarma recipe is a classic Mediterranean-inspired dish loaded with tons of spices and baked until golden brown. If you’ve ever thought chicken was boring, this is the recipe that will change your mind!
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Homemade Chicken Shawarma
After visiting Israel back in 2019, I was on a mission to replicate the street-style chicken shawarma I enjoyed there. It was tender, juicy, full of flavor and tons of fragrant spices. We saw chicken shawarma at pretty much every restaurant we went to. Either in a sandwich served with rice or on a kabob.
In my version of Chicken Shawarma I decided to leave the chicken whole and bake the chicken instead of grilling which they traditionally did in Israel. Leaving the chicken whole and baking was a lot easier to do versus cubing, putting it on skewers then grilling. Baking doesn’t change the flavor at all. You can still get golden brown roasted chicken in the oven. I bake the chicken in a 425 degree oven so it cooks fast and stays juicy. After the chicken bakes, I broil them for a few minutes on each side. This helps to get the golden brown char on the chicken similar to grilling.
Excellent recipe!! So delish and easy!! The garlic sauce was awesome too! Thanks for the great recipe – Gabrielle
Ingredients
- Boneless Skinless Chicken Thighs: I love using chicken thighs because they’re pretty cheap and nearly impossible to overcook. And they’re perfect for flavorful recipes like this shawarma that uses a variety of bold flavors. However, you can use breasts, if you prefer.
- Lemon Juice: Adds a nice acidity to the chicken and acts as a tenderizer in the marinade.
- Extra Virgin Olive Oil: To marry the spices in the marinade together and adhere them to the chicken thighs.
- Garlic: Minced fine so they almost melt into the chicken thighs and other spices.
- Dry Seasonings: Ground cumin, paprika (smoked, if possible), turmeric, ground cinnamon, salt, and pepper are all you need to get the bold flavor of street-style Chicken Shawarma at home!
- Fresh Parsley: Chopped for garnish.
How To Make Chicken Shawarma
- Marinate the chicken: Add chicken to a large ziplock bag along with all of the ingredients except the chopped fresh parsley.
- Cover and store in the refrigerator for at least 1 hour or overnight.
- Bake chicken: When you are ready to cook preheat oven to 425 F degrees. Place chicken in a greased baking dish and bake until golden brown and cooked through. (Mine took about 15 minutes because the chicken was on the thinner side). In the last minute or two of cooking switch the oven to Broil. Cook chicken for 1-2 minutes until golden brown and crispy.
- Remove from the oven and allow the chicken to rest for a couple of minutes before slicing.
- Serve! Top with chopped fresh parsley if desired. Serve the chicken in a pita or on top of a salad or over rice!
Can You Grill This Chicken Shawarma Recipe
Absolutely! This recipe can easily be made on the grill as full thighs or breasts, or skewered, after marinating of course. Grill until golden brown, and cooked through (about 10-15 minutes). You can also throw some sliced veggies like red onion, bell peppers, and mushrooms into your marinade and grill them, too. (Best for kebabs.)
How To Make Garlic Sauce
In a small bowl combine the minced garlic, mayonnaise, greek yogurt and lemon juice. Whisk until smooth and combined. The sauce will be on the thinner side. Make sure to use full fat greek yogurt for a thicker garlic sauce!
How to serve Chicken Shawarma
- As a Shawarma Wrap: Serve this chicken in a warm pita or naan bread with Garlic Sauce, tomatoes, lettuce, and onions.
- Chicken Shawarma Bowl: Serve the chicken as an entree over Curry Fried Rice or a salad with pickled onions, French fries and veggies. Drizzle with garlic sauce, Hummus or tzatziki. My Garlic Fried Rice would be amazing with this!
- Make a Mediterranean Style Naan Pizza: With the chicken, tomatoes, onions, feta cheese, garlic sauce or tzatziki sauce.
Storage, Freezing, and Reheating Instructions
This Chicken Shawarma recipe is perfect for meal prepping ahead of a busy week or freezing to eat later.
- Store leftover chicken in an airtight container in your refrigerator for up to 4 days.
- Freeze cooked and cooled chicken in a freezer-safe, airtight container or plastic bag for one month. You can also prepare the chicken through the marinade stage and then freeze the raw chicken thighs and marinade together for up to 3 months. Allow cooked or raw frozen chicken to thaw in the fridge overnight or on the counter at room temperature.
- Reheat thawed or chilled cooked chicken in the microwave for 2-3 minutes, until warmed through. Allow raw chicken to thaw completely before assembling to cook.
More Mediteranean Recipes To Try
- Crispy Homemade Pita Chips
- Homemade Hummus (Made with Roasted Garlic!)
- Mediteranean Quinoa Salad
- Homemade Naan Bread (Only 4 Ingredients!)
- Greek Chicken Bowls
Chicken Shawarma
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Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 4 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon pepper
- chopped fresh parsley for serving, if desired
Garlic Sauce
- 4 cloves garlic, minced
- 1/4 cup mayonnaise
- 1/4 cup full fat greek yogurt
- 1 tbsp lemon juice
Instructions
- Add chicken to a large ziplock bag along with all of the ingredients except the chopped fresh parsley. Cover and store in the refrigerator for at least 1 hour or overnight.
- When you are ready to cook preheat oven to 425 F degrees. Place chicken in a greased baking dish and bake until golden brown and cooked through. (Mine took about 15 minutes because the chicken was on the thinner side). In the last minute or two of cooking switch the oven to Broil. Cook chicken for 1-2 minutes until golden brown and crispy.
- Remove from the oven and allow the chicken to rest for a couple of minutes before slicing.
- Top with chopped fresh parsley if desired. Serve the chicken in a pita or on top of a salad or over rice!
Garlic Sauce
- In a small bowl combine the minced garlic, mayonnaise, greek yogurt and lemon juice. Whisk until smooth and combined. The sauce will be on the thinner side. Make sure to use full fat greek yogurt for a thicker garlic sauce.
Nutrition Information
Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Gail Dutcher
Chicken Swarma! What an easy and delicious recipe! My son in law is Jewish and said it was spot on for flavor. He’s made several trips to Israel, so he knew.
It came together without using every pot and pan in the kitchen. Thank you for that!
We made gyros with whole wheat pita.
The only substitution I made was almond milk plain yogurt for the sauce due to a milk sensitivity.
We took several pictures to share, but I don’t know how😢
Kelley Simmons
So happy to hear you and your family enjoyed this recipe Gail! Thank you so much for sharing! I would love to see your pictures! Can you post them on instagram and tag me? Thanks!
Leah
This recipe was delicious. Light & healthy tasting of lemon, garlic and nice combo of Mediterranean spices. I served it with the garlic sauce in a warm pita with lettuce tomatoes and onion. 😊
Kelley Simmons
So happy to hear you enjoyed this Leah! Thank you so much for taking the time to share!
Carol
We love Chicken Schwarma and I was able to get my grandkids to enjoy this too. Granted I had to go easy on the cumin, as they are 8,9 and 10. The hubs and I enjoy will make again this week. For us the spices are fine. Delicious dish!!! Your recipe is soooo good.
Kelley Simmons
So happy to hear you enjoy this recipe Carol! Thank you so much for taking the time to share!
Jennifer E Owens
Total crowd pleaser. Love this one and made multiple times. I pick up fresh pitas from local Lebanese restaurant and serve wrap style for my family.
Kelley Simmons
The homemade pitas sound fantastic!! So happy to hear you and your family enjoy this Jennifer!
Tom
So quick and simple to put together! The taste is amazing! The only thing I might try next time is to use less garlic in the sauce/dip.
No to genocide
A recent trip to Israel? No thanks.
Ajo
Nothing like an actual shawarma
Paul Betancourt
Excellent dish, beautifully spiced! I’d doubled the recipe as 1.5 lbs chicken wouldn’t be nearly enough, and wanted at least some leftovers, right? Next time, I might use some chicken breasts and not just thighs, being sure not to easily overcook the breasts.
Served with Lebanese style potatoes and a lightly spiced garlic butter summer squash, great combo, and this was a great dinner. Will surely do this again. Thanks for the great recipe.
Kelley Simmons
Yah so glad you enjoyed this!
Brittany C
We made this for an easy Monday night dinner and it was a huge hit! Easy and delicious.
Shila
The whole family loved it. Making it today again