Easy Chicken Shawarma Recipe

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This sheet pan baked chicken shawarma is juicy, flavorful, and charred to perfection. Serve as a shawarma wrap, bowl, or platter with fresh toppings.

Try my Chicken Pesto Pasta or my Easy Shakshuka Recipe next!

Chicken shawarma has surfaced everywhere on social media in the past few years, and for good reason. Originating in the Middle East, it’s packed with flavor, color, and endless possibilities for customization. Golden, spice-rubbed chicken with crisp edges is hard to resist, especially when wrapped in a warm flatbread with fresh toppings or piled up on a salad. This restaurant-quality entrée is actually easy to make at home with a simple marinade and a hot oven. You only need a bowl, a sheet pan, and about 30 minutes in the oven for a dinner that rivals takeout.

Why You’ll Love This Recipe

• No special equipment – No rotisserie or grill needed—just a baking sheet, a bowl, and your oven.
• Simple prep – Mix the marinade, coat the chicken, then bake (and optionally broil) for charred edges.
• Familiar ingredients – The spices are pantry staples and easy to find.
• Forgiving protein choice – Chicken thighs stay juicy and tender, which makes them extremely low maintenance.
• Flexible serving options – Serve chicknen shawarma in a wrap, bowl, salad, or platters with your favorite toppings.
• Make-ahead option – Marinate the chicken up to 12 hours ahead for deeper flavor and easy prep on busy days.

What You’ll Need

• Boneless Skinless Chicken Thighs – Juicy, forgiving, and roasted to perfection.
• Onion – Sliced thick to caramelize and char with the chicken.
• Smoked Paprika – Adds a smoky backbone and deep color.
• Ground Cumin – Earthy and classic for Middle Eastern flavor.
• Ground Coriander – Brings brightness and citrus-like depth.
• Ground Cardamom – Just a pinch for floral warmth.
• Ground Cinnamon – Adds sweetness and complexity.
• Cayenne Pepper – Optional kick of heat.
• Sea Salt & Black Pepper – Essential seasoning.
• Extra Virgin Olive Oil – Helps coat and tenderize the chicken.
• Lemon (zest and juice) – For brightness and acidity.
• Garlic – Grated fresh for maximum flavor.
• For Serving: Warm flatbread, garlic yogurt sauce or tzatziki sauce, cucumbers, tomatoes, and fresh parsley.

How to Make Easy Chicken Shawarma

Marinate. Trim excess fat from the chicken thighs and slice the onion into 1-inch strips. Whisk the marinade ingredients in a large bowl, adding a splash of water if needed to make a thick paste. Add the chicken and onions, coat thoroughly, using your hands for best coverage. Marinate for 30 minutes at room temperature or up to 12 hours in the fridge.

Bake. Preheat the oven to 425°F, lightly oil a rimmed baking sheet, and arrange the chicken and onions in a single layer. Bake for 30 minutes until cooked through and tender, then, if desired, broil on high for 3–5 minutes (or longer) until the edges are charred.

Rest and slice. Transfer the chicken and onions to a plate, cover loosely, and let rest for 5 minutes. Then slice to your desired thickness.

Serve and enjoy! For a classic chicken shawarma wrap, layer the juicy chicken on warm flatbread and load it with fresh cucumbers, tomatoes, parsley, and a generous drizzle of zesty yogurt sauce.

Recipe Tips & Variations

• Swap thighs for boneless, skinless chicken breasts – Gently pound the thicker end so the meat is an even thickness for consistent cooking. Bake for 15 minutes, or until the internal temperature reaches 165°F. For chicken cutlets, reduce the bake time by half.
• Add Greek yogurt – Stir ⅓ cup Greek yogurt into the marinade to bulk it up. It tenderizes the meat, making it especially helpful when using chicken breasts.
• Use a rimmed baking sheet – A rimmed sheet helps catch flavorful juices and prevents spills in the oven, making cleanup easier.
• Line your pan for easy cleanup – Use foil or parchment paper to keep spices and oils from sticking to the pan.
• Skillet option – Heat 1 tablespoon olive oil in a 12-inch skillet over medium heat. Cook the marinated chicken for about 5 minutes per side until charred and cooked through.

Serving Suggestions

• Shawarma wrap. Serve the sliced chicken in warm pita or homemade garlic naan with yogurt sauce or tzatziki, cucumbers, tomatoes, and fresh herbs.
• Shawarma bowl. Add rice, greens, pickled onions, and drizzle with extra sauce.
• Shawarma platter. Great for gatherings with a variety of toppings for build-your-own plates.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a little oil or microwave on medium heat with a splash of water until warmed through.

More Regional Recipes

• Greek Chickpea Salad
• Roasted Red Pepper Hummus
• Greek Lemon Chicken
• Cucumber Tomato Salad

📖 Recipe