Who knew it was this easy to make oven-roasted chicken shawarma at home? You don’t need a shawarma 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’ve cracked the homemade chicken shawarma code, and it’s awesome! 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 Middle East. True shawarma is cooked with stacked, spice-marinated meats– 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 shaved from the surface and served, either on their own or tucked inside a warm flatbread, 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!
How to Make Shawarma at Home
I’ve been trying 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 shawarma 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 nailed homemade shawarma!
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. I use boneless skinless chicken meat (a combination of dark and light meat) in the recipe. Chicken shawarma gets a lot of its flavor from basting in its own fat. I’ve replaced the flavor of that skin fat with olive oil, including a final sauté in olive oil prior to serving.
It may seem strange to sauté meat that has already been cooked. However, you’re going to have to trust me on this one. The extra sauté adds a ton of flavor, giving a shawarma-like texture that can’t be replicated in the oven or on the grill. I’ve shared the whole process below, and the video in this post will also show you the method in great detail!
Can Shawarma be Made Healthy?
This Mediterranean preparation of chicken shawarma is lighter than one you might find at a local restaurant. Skinless chicken is key here. Consequently this shawarma recipe is a pretty healthy, lean protein option!
You can actually lighten up this chicken shawarma recipe even further. If you’re trying to cut down on your oil intake, you don’t need to do the extra sauté. That will save you two tablespoons of olive oil… it won’t taste exactly like shawarma, but it will still be tasty.
But please, don’t replace the chicken thighs with breast meat. This dish really needs some dark meat in it to make it taste great. You can make it with all chicken thighs, if you prefer (I actually love it that way), but don’t sub all chicken breast. Pretty please.
What Do You Eat Chicken Shawarma With?
This homemade shawarma recipe goes great with hummus and toum or tahini sauce, over a salad for a boost of protein, or in a pita pocket or wrap. It stores well in the refrigerator, so you can make a large batch and enjoy it for several days afterwards– just reheat before serving. The best part? It’s ridiculously easy to make! You’re welcome.
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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.
Gareth says
This looks incredible. Must give it a try. Since moving to the Poconos from NY, I miss the culinary diversity of the city.
Susan Eddy says
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
Nanaoliver says
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)
Sandy G says
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!
Jessica Stein says
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!
nancy says
sounds delicious, but i do not know what nonstick cooking oil is (last of listed ingredients).
Tori Avey says
Hi Nancy, it is nonstick cooking oil spray… the kind that you spray on the skillet to keep things from sticking. Enjoy!
Marge Teilhaber says
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!
Miachel says
Whoa, how delicious! Can’t believe there are cinnamon and allspice, how neat.
And those skewers look amazing. 🙂
Barry Scott says
Just made it. Served it with my “Indian Style” quinoa. Delicious!
Tori Avey says
So happy you enjoyed it Barry! 🙂
lisa says
do you have plans for a cookbook in the future? thank you for your wonderful recipes.
Tori Avey says
Hi Lisa– I am thinking about it seriously! A lot of readers have been asking me to write one. Thank you for your interest! 🙂
Beth @ Aunt B's Kitchen says
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.
Bob Holsapple says
🙂
Leah T says
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!
Tori Avey says
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!
Amy @ What Jew Wanna Eat says
Great idea! I would definitely put this on a salad with a tahini dressing. Yummmm
Majid says
Hi Amy i am Majid and doing a Diploma in Chef
Majid says
u shoud be try with white souce layers
Tori Avey says
Do you mean white garlic sauce? That is also very delicious with shawarma. 🙂
Lesa says
What is the condiment you serve with it and I need the recipe also
Tori Avey says
Lesa, it’s tahini sauce, here you go: https://toriavey.com/toris-kitchen/2010/01/tahini-sauce/
Lena says
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!
Bilha says
Looks great. What is the dipping sauce in the photo?
Thanks.
Tori Avey says
Hi Bilha, it’s tahini sauce. Here’s a link to the recipe: https://toriavey.com/toris-kitchen/2010/01/tahini-sauce/
Coco Galvez says
Hi Tori, this looks so good, could I do this with just veggies or potato wedges? xoxo
Tori Avey says
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!
Coco Galvez says
I will try the potatoes and let you know. 🙂
George says
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)
Tori Avey says
Great idea George!
yitz says
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
Tori Avey says
Give this homemade blend a try, Yitz. You may never go back to Pereg.
Carol Esther says
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
Tori Avey says
Enjoy Carol! It’s seriously da bomb. So proud of this recipe. 🙂
Josephine says
Thanks for this recipe,it is the best ever simple recipe.Thumbs up for you.
Heather C. says
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!!!!
Diane says
Hi Tori 🙂
How do you make the garlic sauce you mentioned???
Tori Avey says
Hi Diane, I will post a recipe for the garlic sauce in the next few weeks…
Krist says
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)