Name: Shawarma Chicken
Prep time: 5 min
Cook time: 30 min
Ingredients: 500 grams boneless chicken thighs; 1/4 cup oil; 1 teaspoon shawarma spice; 1 teaspoon garlic powder; 1/2 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup lemon juice; 1 onion sliced

Jump to Recipe Print Recipe

If you’ve never made chicken shawarma at home before, you are in for such a treat! It’s one of those recipes that looks impressive, tastes incredible, and is honestly so easy to make. All those warm Middle Eastern spices, juicy tender chicken – once you make it at home, you’ll never order takeout again. This is one of my absolute favorite recipes, and it’s become a staple in my house for dinner, parties and really any occasion!

Before you tell me that you’ve already tried chicken shawarma before and it was too faffy, you haven’t tried this one! I’ve tried countless recipes, from frying on skewers to a spit in the oven and everything in between. This is by far the easiest and tastiest recipe- it recreates the classic shawarma flavors using a regular oven; you don’t need any special equipment! It takes about 5 minutes to put together, and every time I serve it to guests, they ask for the recipe!

Why You’ll Love This Recipe

Packed with warm, bold Middle Eastern spices
Incredibly juicy and flavorful chicken
Ready in about 30 minutes
Perfect for meal prep and makes amazing leftovers
Great for feeding a crowd at a party or gathering

There are a few secrets to getting the perfect juicy shawarma, the main one is to use boneless chicken thighs. They’re far softer than chicken breast. Also, don’t skip the cumin; it’s the spice that gives it the deep Middle Eastern flavor.

It is perfect for dinner parties, date nights, or those evenings when you simply want a quick and easy dinner on the table with as little mess as possible.

How to make:

Ingredients

Serves 4

500 grams boneless chicken thigh
1/4 cup oil
1 teaspoon shawarma spice
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 black pepper
1/4 cup lemon juice
1 onion sliced

Step 1. Preheat the oven

Preheat the oven to 375 F.

Step 2. Combine the Ingredients

It’s as simple as it sounds; all you need to do is add all the ingredients, minus the onions, to a bowl and mix it all together really well. If you don’t have smoked paprika, you can use regular paprika. Also, I use olive oil, but use whichever one you prefer.

Step 3. Marinate the Chicken (Optional)

If you have time, you can marinate the chicken for an hour or two. However, I find it has enough flavor that you can get away without marinating.

Step 4. Lay the Chicken in a Baking Dish

I use a 9x9in pan, but I always double the recipe. You can use any pan, just be aware that the more you pile on top of each other, the slower it cooks. I try to keep the chicken flat, or with 2 layers, never more than that.

Step 4. Add the Onions

Once the chicken is laid out in the pan, add the sliced onions on top. Tightly cover the pan with foil and cook for around 25-30 minutes (depending on how packed your pan is).

Step 5. Slice the Chicken

Once the chicken is fully cooked, it’s time to slice it! Using a sharp knife, thinly slice the chicken into shawarma-like strips and add it back into the sauce.

Step 7. Serve

Now that your shawarma is made, you can decide how to serve it. For an appetizer, use hors d’oeuvres plates, spoon a layer of hummus and top it with shawarma strips and cilantro or tahini. For a main, use a board to serve the shawarma with toppings. For an easy dinner, serve it with tacos or wraps and top it with hummus, tahini, vegetables and cilantro. Easy and delicious!

Tips for the Best Chicken Shawarma

Marinate if you can– even 30 minutes makes a difference.
Use chicken thighs, not breasts– thighs stay so much juicier and have more flavor. Trust me on this one!
Slice thinly: thin slices give you that authentic shawarma texture and make it so much easier to wrap

What to Serve With Chicken Shawarma

The best part about shawarma is all the ways you can serve it! Here are my favorite options:

In a wrap: warm flatbread or pita loaded with the chicken, hummus, tahini, tomatoes, cucumber, and pickles. This is the classic and honestly the best way to eat it!

As a bowl: serve the chicken over fluffy rice or couscous with a big salad, hummus, and a drizzle of tahini. Perfect for meal prep and so satisfying!

On a platter: spread hummus on a big plate, pile the chicken on top, surround it with fresh vegetables, and add all the toppings. This is such a gorgeous way to serve it for a party or gathering, and everyone goes crazy for it!

Can I Make This Ahead?

Yes, and it’s actually better that way! Marinate the chicken the night before. Once cooked, the chicken keeps really well in an airtight container in the fridge for up to 4 days. It reheats beautifully in a pan or the microwave and makes the best lunch the next day! It also freezes amazingly- you won’t be able to tell it was frozen.

Is This Good for a Party?

Absolutely! Chicken shawarma is one of my favorite things to serve at a casual dinner party or gathering. Set everything out on a big platter with the flatbreads, toppings, and sauces and let everyone build their own wraps. It’s relaxed and always goes down incredibly well. Check out my easy party finger food ideas for more inspiration on what to serve alongside it!

Shawarma Chicken

Sarah

The juiciest, tastiest and easiest Shawarma chicken – all in the oven!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 30

Course Appetizer, Main Course

Servings 4 People