Unlock the secrets to irresistible, street-food style chicken shawarma right in your own kitchen. This Homemade Chicken Shawarma Recipe delivers incredibly juicy, tender chicken thighs marinated in a vibrant blend of Middle Eastern spices and then roasted to perfection. Forget takeout; this is the ultimate guide to creating an authentic shawarma experience at home, complete with a creamy garlic yogurt sauce that will transport your taste buds straight to a bustling market.
We’ve perfected this recipe to be approachable for any home cook. You don’t need a vertical spit or any fancy equipment—just a sheet pan and your oven. The magic lies in the marinade, which infuses the chicken with layers of warm, aromatic flavor. Get ready to wrap this delicious chicken in warm pita bread with your favorite toppings for a meal that your family and friends will rave about.
Why This Homemade Chicken Shawarma Recipe Works
You’ll fall in love with this recipe for its simplicity and incredible depth of flavor. Here’s why it’s a guaranteed winner:
- Authentic Flavor, No Special Gear: We use a powerful combination of spices like cumin, coriander, paprika, and turmeric to replicate that classic shawarma taste without a vertical rotisserie.
- Perfectly Juicy Chicken: Using chicken thighs ensures the meat stays tender and succulent during roasting, preventing the dreaded dry-out.
- Versatile and Customizable: This shawarma is fantastic in wraps, bowls, or salads. Check out our serving suggestions below for endless inspiration. For a different but equally delicious Mediterranean flavor, you might also enjoy this Greek chicken salad.
- Simple, Creamy Garlic Sauce: The included garlic yogurt sauce is the perfect cooling complement to the spiced chicken, and it comes together in minutes.
Key Ingredients
The heart of this recipe is the spice blend. Here’s what you’ll need to create that signature shawarma flavor.
For the Chicken Marinade:
- Chicken Thighs: Boneless, skinless chicken thighs are the best choice for their flavor and moisture.
- Olive Oil: Helps to bind the spices and ensures the chicken gets a nice color.
- Lemon Juice: The acidity tenderizes the meat and adds a bright, fresh note.
- Garlic: Freshly minced garlic is a must for a pungent, aromatic base.
- Spices: A warm and earthy blend of cumin, coriander, smoked paprika, turmeric, and a pinch of cinnamon and allspice.
For the Garlic Yogurt Sauce:
- Greek Yogurt: Use full-fat plain Greek yogurt for the richest, creamiest texture.
- Lemon Juice: Adds a necessary tang to cut through the richness.
- Garlic: A finely grated clove provides a sharp, fresh flavor.
- Dill: Freshly chopped dill brings a hint of herby freshness.
Step-by-Step Instructions
Making this homemade chicken shawarma recipe is easier than you think. Follow these simple steps for perfect results every time.
1. Prepare the Marinade
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, salt, and pepper. This creates a fragrant, powerful marinade that will infuse every bite of the chicken with flavor.
2. Marinate the Chicken
Add the boneless, skinless chicken thighs to the bowl with the marinade. Use tongs or your hands to toss everything together, ensuring each piece of chicken is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, but for best results, let it marinate for 4-6 hours or even overnight.
3. Cook the Chicken
Preheat your oven to 425°F (220°C). Arrange the marinated chicken thighs in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the chicken is cooked through and the edges are slightly charred and crispy. The internal temperature should reach 165°F (74°C).
4. Rest and Slice
Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes. This crucial step allows the juices to redistribute, ensuring maximum tenderness. After resting, slice the chicken into thin strips, just like you’d get from a shawarma stand.
5. Make the Garlic Yogurt Sauce
While the chicken is roasting, prepare the sauce. In a small bowl, combine the Greek yogurt, lemon juice, grated garlic, and chopped dill. Season with salt and pepper to taste. Mix well and set aside.
How to Serve Your Chicken Shawarma
The best part of making shawarma at home is assembling the perfect wrap or bowl. Here are some classic and creative ideas:
- Shawarma Wraps: Warm up some pita bread or flatbread. Layer the sliced chicken, chopped lettuce, sliced tomatoes, cucumbers, and red onion. Drizzle generously with the garlic yogurt sauce. For a delicious bread alternative, consider serving with these homemade garlic knots.
- Shawarma Bowls: For a lower-carb option, serve the chicken over a bed of quinoa, rice, or mixed greens. Add your favorite toppings like feta cheese, olives, and a scoop of roasted red pepper hummus (coming soon).
- Loaded Fries: Pile the shawarma chicken and all the toppings over a bed of crispy French fries for an indulgent, fusion-style meal.
Expert Tips for the Best Shawarma
- Don’t Skip the Marinating Time: The longer the chicken marinates, the more flavorful it will be. Aim for at least 4 hours if you have the time.
- Don’t Crowd the Pan: Give the chicken thighs space on the baking sheet. If they are too crowded, they will steam instead of roast, and you won’t get those delicious crispy edges. Use two pans if necessary.
- Get a Good Char: For extra flavor, you can switch the oven to the broil setting for the last 2-3 minutes of cooking. Watch it carefully to prevent burning!
Yes! The chicken can be marinated up to 24 hours in advance. You can also cook the chicken, slice it, and store it in an airtight container in the refrigerator for up to 3 days. Simply reheat it in a skillet or the oven before serving.
The key is to roast the chicken on a sheet pan at a high temperature (425°F / 220°C). Don’t overcrowd the pan, as this allows the hot air to circulate and create crispy, charred edges that mimic the texture from a traditional spit.
Chicken shawarma is incredibly versatile. It’s traditionally served in warm pita bread with toppings like lettuce, tomatoes, cucumbers, and a garlic yogurt or tahini sauce. It’s also delicious in a bowl with rice or quinoa, or even on top of a salad.
Classic shawarma seasoning is a warm and aromatic blend of spices. Our recipe uses cumin, coriander, smoked paprika, turmeric, allspice, and a hint of cinnamon to create that authentic, multi-layered flavor.
Boneless, skinless chicken thighs are the best choice. They have a higher fat content than chicken breasts, which keeps the meat incredibly juicy and flavorful, even when roasted at high temperatures.
Yes! The chicken can be marinated up to 24 hours in advance. You can also cook the chicken, slice it, and store it in an airtight container in the refrigerator for up to 3 days. Simply reheat it in a skillet or the oven before serving.
The key is to roast the chicken on a sheet pan at a high temperature (425°F / 220°C). Don’t overcrowd the pan, as this allows the hot air to circulate and create crispy, charred edges that mimic the texture from a traditional spit.
Chicken shawarma is incredibly versatile. It’s traditionally served in warm pita bread with toppings like lettuce, tomatoes, cucumbers, and a garlic yogurt or tahini sauce. It’s also delicious in a bowl with rice or quinoa, or even on top of a salad.
Classic shawarma seasoning is a warm and aromatic blend of spices. Our recipe uses cumin, coriander, smoked paprika, turmeric, allspice, and a hint of cinnamon to create that authentic, multi-layered flavor.
Boneless, skinless chicken thighs are the best choice. They have a higher fat content than chicken breasts, which keeps the meat incredibly juicy and flavorful, even when roasted at high temperatures.
Share Your Creation!
We are so excited for you to try this Homemade Chicken Shawarma Recipe. It’s a true crowd-pleaser that brings incredible, authentic flavors to your dinner table with minimal fuss. If you make it and love it, we’d be thrilled if you left a comment below or shared a picture of your masterpiece on Pinterest!
Homemade Chicken Shawarma Recipe (Authentic Flavor, Easy Method)
This Homemade Chicken Shawarma Recipe delivers juicy, flavorful chicken marinated in authentic Middle Eastern spices and roasted to perfection. Paired with a creamy garlic yogurt sauce, it's the ultimate guide to making street-food style shawarma at home.
Ingredients
Equipment
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, allspice, cinnamon, salt, and pepper to create the marinade.
- Add the chicken thighs to the marinade and toss until fully coated. Cover and refrigerate for at least 1 hour, or up to overnight for the best flavor.
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Arrange the marinated chicken thighs in a single layer on the prepared baking sheet. Ensure they are not overcrowded.
- Roast for 25-30 minutes, until the chicken is cooked through (internal temperature of 165°F / 74°C) and the edges are nicely browned and slightly crispy.
- While the chicken cooks, prepare the sauce. In a small bowl, combine the Greek yogurt, lemon juice, grated garlic, and fresh dill. Season with salt and mix well.
- Remove the chicken from the oven and let it rest on the baking sheet for 5-10 minutes.
- Slice the rested chicken into thin strips.
- Serve the chicken shawarma warm in pita bread, bowls, or salads with the garlic yogurt sauce and desired toppings.
Notes
Marinating Time is Key: For the most flavorful chicken, marinate it for at least 4-6 hours.
High Heat for a Good Char: Don't be afraid to let the edges of the chicken get a little crispy; it mimics the texture from a traditional spit.
Serving Suggestions: Serve with warm pita, chopped lettuce, tomatoes, cucumbers, pickled turnips, and a generous drizzle of the garlic sauce.
Homemade Chicken Shawarma Recipe (Authentic Flavor, Easy Method)
Ingredients
Equipment
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, allspice, cinnamon, salt, and pepper to create the marinade.
- Add the chicken thighs to the marinade and toss until fully coated. Cover and refrigerate for at least 1 hour, or up to overnight for the best flavor.
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Arrange the marinated chicken thighs in a single layer on the prepared baking sheet. Ensure they are not overcrowded.
- Roast for 25-30 minutes, until the chicken is cooked through (internal temperature of 165°F / 74°C) and the edges are nicely browned and slightly crispy.
- While the chicken cooks, prepare the sauce. In a small bowl, combine the Greek yogurt, lemon juice, grated garlic, and fresh dill. Season with salt and mix well.
- Remove the chicken from the oven and let it rest on the baking sheet for 5-10 minutes.
- Slice the rested chicken into thin strips.
- Serve the chicken shawarma warm in pita bread, bowls, or salads with the garlic yogurt sauce and desired toppings.
Notes
High Heat for a Good Char: Don't be afraid to let the edges of the chicken get a little crispy; it mimics the texture from a traditional spit.
Serving Suggestions: Serve with warm pita, chopped lettuce, tomatoes, cucumbers, pickled turnips, and a generous drizzle of the garlic sauce.
