Who knew it was this easy to make oven-roasted chicken shawarma at home? You don’t need a special machine or spit to make juicy, crisp Middle Eastern shawarma. I have developed a simple marinade and cooking technique that results in a delicious batch of chicken shawarma. My Mediterranean recipe can easily be made in the oven or on the grill. I’m excited to share it with you!
What is Chicken Shawarma?
Shawarma is a delicious meat dish that is popular throughout the Mediterranean and the Middle East. True shawarma is cooked with stacked, spice-marinated meats such as lamb, turkey, chicken, beef, or a mix of meats on a vertical rotisserie machine or spit.
The shawarma turns and slowly roasts for hours and hours, basted in fat and its own juices. Thin slices of meat are then shaved from the surface and served, either on their own or tucked inside a warm flatbread with fresh veggies, topped with tahini or garlic sauce.
Shawarma-style chicken might be a better name for this recipe. It doesn’t cook on a spit. However, it’s got all the flavor that you might expect from your local Middle Eastern restaurant!
Ingredients and Notes
I tried to replicate the flavor of chicken shawarma at home for months, playing with different spice combinations and cooking methods. At first, I tried buying pre-made spice blends from the Middle Eastern markets. None of them made my mouth happy. I needed more spice, more flavor, more oomph. So I began to experiment. Then, finally, I found what I consider to be the perfect balance!
- Chicken – I use a combination of light and dark meat (chicken breasts and chicken thighs) for this recipe to keep it a little leaner without missing out on any flavor.
- Extra Virgin Olive Oil – I use this to replace the fat found in chicken skin, adding extra flavor and a boost of omega fats, which are a staple in the Mediterranean diet.
- Spices – A combination of cumin, paprika, allspice, turmeric, garlic powder, cinnamon, cayenne, and black pepper creates a bold, savory flavor with lots of depth, just like you’d find with traditional recipes.
Please be sure to scroll down to the recipe card for the complete details!
How to Make The Best Shawarma Chicken Recipe
You have two choices for cooking this Mediterranean recipe– in the oven or on the grill. To be honest, both cooking methods taste great. There really isn’t a big difference between the two.
- Marinate. Slice the breasts into pieces, and transfer them to a marinating dish or large plastic bag. Whisk olive oil and spices in a small bowl, and pour the mixture over the chicken. Marinate in the refrigerator for at least an hour or ideally up to overnight.
- Cook. Arrange the chicken in a single layer on a baking sheet, and bake in the oven. Or, thread it onto skewers and cook it on a grill. Either way, you’ll want to use a meat thermometer to ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit, meaning it’s fully cooked and safe to eat.
- Sear. Let the chicken cool slightly. Then, slice it into thin pieces. Heat oil in a skillet over medium heat, and sauté the chicken pieces until brown and crisp, working in batches so as not to overcrowd the skillet.
- Enjoy. Add extra salt and pepper as needed, and enjoy.
My Favorite Ways to Serve
This recipe goes great with hummus and toum or tahini sauce. If you’re not keeping kosher and don’t mind combining dairy with meat, tzatziki sauce or yogurt sauce are both great accompaniments as well.
I like to serve over a salad or grain bowls with saffron rice or lemony saffron couscous for a boost of protein, or in a pita bread pocket or wrap. Add fresh parsley, lemon juice, cucumbers, red onion, lettuce, or tomato to make your pita sandwiches even more filling.
Video by Entice Films
Chicken Shawarma
Ingredients
- 1 pound boneless skinless chicken breasts (2 large breasts)
- 1 pound boneless skinless chicken thighs (4 large thighs)
- 6 tablespoons extra virgin olive oil divided
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon allspice
- 3/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- 1 pinch cayenne
- Salt and black pepper
- Nonstick cooking oil spray
You will also need
- Grill or baking sheet, tongs, skillet, spatula, plastic wrap.
Instructions
Prepare Marinade
- Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place them in a marinating dish or large plastic zipper bag.
- In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper (if you are salt sensitive, use 1/2 tsp of salt). Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade.Cover the marinating dish with plastic wrap, or close the zipper bag. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.
Oven Cooking Method
- Preheat oven to 400 degrees F. Spray the baking sheet with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced.
- Place the chicken in the oven. Let it roast for about 15 minutes until cooked through, turning the chicken pieces once with tongs halfway through cooking.
- Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.
- Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.
- Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.
Grill Cooking Method
- Spray the grill with nonstick cooking oil and preheat to medium heat. Thread the marinated chicken pieces onto wooden skewers.
- Cook the chicken for about 20 minutes, giving a quarter turn every 5 minutes, until cooked through (slice into the thickest piece of meat to check for doneness).
- Let the chicken cool slightly, then remove it from the skewers. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.
- Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired. Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way.
- Serve warm. Goes great with toum – a creamy Middle Eastern garlic sauce – or tahini sauce. It also makes a great pita bread sandwich, garnished with cucumbers, tomato, lettuce, red onions, and Middle Eastern pickles.
Nutrition
tried this recipe?
Let us know in the comments!
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FAQs
Yes, this recipe stores and reheats well. So, I like to make a large batch for meal prep and enjoy it for several days. Leftovers will keep fresh in an airtight container in the fridge for up to 4-5 days. Or, store them in the freezer for 2-3 months.
To serve, thaw your shawarma in the fridge overnight. Then, reheat it in the microwave or in a pan over medium to medium-high heat.
This recipe is lighter than options you might find at a local restaurant, thanks to the skinless chicken. As a result, it makes for a fairly healthy option, full of high-quality lean protein.
You can even lighten the recipe even further by skipping the sautèing, which will reduce the amount of oil needed. It won’t taste exactly like shawarma, but it will still be tasty! Of course, please consult your doctor with any specific questions or concerns.
This looks incredible. Must give it a try. Since moving to the Poconos from NY, I miss the culinary diversity of the city.
I am so excited to find your web site, with the flavor filled recipes accompanied by helpful photos, and the bonus of gluten free recipes. I get a lift out of reading your chatty ideas about developing recipes. I am definitely in love with food, the one love that never fails ha ha. I live in a rural area right now and must cook spicy interesting foods for myself if I want to eat well. THANK YOU
I’m not very familiar with this kind of cooking/ but this looks awesome and I WILL try it. However, what is the white sauce served with it? and do you have that recipe? Can’t wait to try it. Thanks for the recipe. :o)
This is the BEST! I followed the recipe exactly and the result was shawarma that my family raved about and that I could not distinguish from my favorite Middle Eastern pita pit. I love your recipes, but this one is tops!!! Thank you!
WOW! I made this last night for some my friends, it was like taking a trip back to Israel. Not only did we have this delicious shawarma and pita but homemade hummus, pickled veggies, roasted eggplant and Israeli salad. This was a meal to remember and make again.
Thanks Tori!
sounds delicious, but i do not know what nonstick cooking oil is (last of listed ingredients).
Hi Nancy, it is nonstick cooking oil spray… the kind that you spray on the skillet to keep things from sticking. Enjoy!
Hi you adorable shiksa you!
I googled hawayej and guess what was at the top of the list????!!!
https://toriavey.com/toris-kitchen/2014/10/hawayej-spice-blend/
I’ll buy it first and if I love and use it, I’ll use your wonderful recipe. But wait! Can’t find it on the internet! Interesting!
Anyway, your schwarma recipe looks fab, Tori. Going to try it. Thank you so much!
Whoa, how delicious! Can’t believe there are cinnamon and allspice, how neat.
And those skewers look amazing. 🙂
Just made it. Served it with my “Indian Style” quinoa. Delicious!
So happy you enjoyed it Barry! 🙂
do you have plans for a cookbook in the future? thank you for your wonderful recipes.
Hi Lisa– I am thinking about it seriously! A lot of readers have been asking me to write one. Thank you for your interest! 🙂
I’ve never had shwarma. There are no restaurants or markets in our area that sell either the cooked meat or the spice mixture. It sounds wonderful. I can’t wait to try your recipe. I’ve pinned it and I’ll be sharing the link forward on my FB page today. Thanks.
🙂
Hey Tori! i really like your blog… totally stumbled upon it while looking for some recipe… this recipe looks great! i gotta check out your other recipes… are these all kosher recipes? (i keep kosher) I’ve been making “fake” scharama for years. i usually use chicken breasts for it. In israel (where i live), the dark part of the meat (when de-boned) is called “pirgiyot” and its the best part of the chicken! so this would be called “shawarma pirgiyot” (as oppose to “hodu” – turkey etc.). i saute onions with the chicken pieces and also add “hawaige” which is a yemenite spice. don’t know if you know about this spice, but its great! i also like your idea of sauteing after grilling… i will definitely try this one day!
Hey Leah! Yes, most recipes on ToriAvey.com are kosher. Some of the historical recipes are not necessarily kosher (though many are). I do know hawayej spice, it is terrific. I use it in Yemenite soup, among other things. Welcome to the site!
Great idea! I would definitely put this on a salad with a tahini dressing. Yummmm
Hi Amy i am Majid and doing a Diploma in Chef
u shoud be try with white souce layers
Do you mean white garlic sauce? That is also very delicious with shawarma. 🙂
What is the condiment you serve with it and I need the recipe also
Lesa, it’s tahini sauce, here you go: https://toriavey.com/toris-kitchen/2010/01/tahini-sauce/
Thank you for the recipe! My husband recently fell in love with shawarma when he was on a business trip in Ecuador of all places and he’s been begging me to try to make it. I can’t wait to surprise him with this!
Looks great. What is the dipping sauce in the photo?
Thanks.
Hi Bilha, it’s tahini sauce. Here’s a link to the recipe: https://toriavey.com/toris-kitchen/2010/01/tahini-sauce/
Hi Tori, this looks so good, could I do this with just veggies or potato wedges? xoxo
Hi Coco! Potatoes would be great. I’m not sure about other veggies, the spices may overwhelm a bit. It’s a great idea, though… if I have a chance to try any other veggies I will let you know!
I will try the potatoes and let you know. 🙂
Cauliflower!
Cut it in small florets before marinating, then follow the oven method.
You can even try to crisp up the cauliflower by putting them under the broiler for a minute or so (keep an eye on them)
Great idea George!
great idea,ive been doing this for years,PEREG spices availble in brooklyn produces a very authentic shwarma blend for those that dont wanna ‘potchky’with blending it yourself
Give this homemade blend a try, Yitz. You may never go back to Pereg.
Oh, Tori, this looks unbelievably good!!!!! I just printed the recipe (I think I have printed almost all of your recipes LOL) and will try it this weekend. Thank you for the best recipes, as always!
Your Shiksa friend,
Carol
Enjoy Carol! It’s seriously da bomb. So proud of this recipe. 🙂
Thanks for this recipe,it is the best ever simple recipe.Thumbs up for you.
This was fantastic! Years ago our favorite Middle Eastern restaurant burned down and we’ve been craving Chicken Swarma ever since. This was as good if not better! Thank you!!!!
Hi Tori 🙂
How do you make the garlic sauce you mentioned???
Hi Diane, I will post a recipe for the garlic sauce in the next few weeks…
I tried your recipe and it is fantastic! 🙂 Well, I did it 2 times all chicken breasts, because I really do not like the taste of chicken tights. I really don’t. But it was delicious even like that. Today I decided to try it half/half and give chicken tights another chance. 🙂
Thank you for this amazing recipe! x)