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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!
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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 juicy baked chicken on warm flatbread, then load it with fresh cucumbers, tomatoes, parsley, and a generous drizzle of zesty yogurt sauce.
Recipe Tips and Variations
- Swap thighs for boneless, skinless chicken breasts – Gently pound the thicker end to ensure the meat is even in 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 in ⅓ cup Greek yogurt to bulk up the marinade. It tenderizes the meat, especially 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 prevent spices and oils from sticking.
- Skillet option – Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the marinated chicken for 5-7 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
📖 Recipe
Easy Chicken Shawarma Recipe
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
For the chicken
- 2 pounds Boneless Skinless Chicken Thighs, * or chicken breasts
- 1 large Onion, sliced into 1-inch strips
Marinade ingredients
- 1 tablespoon Smoked Paprika
- 1 tablespoon Ground Cumin
- 1 teaspoon Ground Coriander
- ½ teaspoon Ground Cardamom
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Cayenne Pepper
- 2 teaspoons Sea Salt
- ½ teaspoon Black Pepper
- ¼ cup Extra Virgin Olive Oil, plus more for baking
- 1 large Lemon, zested and juiced
- 3 cloves Garlic, grated
- Water, as needed for thinning
Optional
- ⅓ cup Greek Yogurt
For serving
- Warm flatbread, garlic yogurt sauce or tzatziki sauce, cucumbers, tomatoes, and fresh parsley.
Instructions
- Prep the chicken. Trim any excess fat from the CHICKEN and set aside.
- Make the marinade. In a large bowl, whisk together the marinade ingredients, adding splashes of water as needed to thin it. It should be pasty but not runny. Add the CHICKEN THIGHS and ONIONS, tossing to coat evenly. For best coverage, use your hands. Cover and marinate at room temperature for 15 minutes, or refrigerate for up to 12 hours.
- Bake the chicken. Preheat the oven to 425°F (or 375°F for air fryer oven). Lightly oil a large rimmed baking sheet and spread the chicken and onions in a single layer. Bake for 30 minutes, until the chicken is cooked through and tender.
- (optional) Broil for char. Switch the oven to broil on high. Move the baking sheet to the top rack, 6–8 inches from the heat source. Broil for 3-5 minutes, or more as needed until the chicken and onions are charred around the edges.
- Rest and serve. Transfer the chicken and onions to a plate, scraping every drop of the flavorful pan juices, cover, and rest for 5 minutes to lock in the flavor.
- Serving and storage. Slice the chicken against the grain and serve in warm pita or naan with the onions, fresh toppings, and tzatziki or garlic yogurt sauce for a full shawarma wrap experience. Store roasted shawarma in an airtight container for up to 5 days.
Recipe Notes
Equipment
- chef's knife and cutting board
- 9 x 13 rimmed baking sheet
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Jb says
10/10 recommend! Honestly can’t believe how easy it is to make shawarma at home. We’ve been cutting back on dining out lately and this entree really makes us feel like we ordered takeout! Can’t wait to try your homemade naan next!
Traci says
Woohoo! So glad you're loving it as much as I do. And the homemade naan is an absolute must! Hope you enjoy! xoxo