Chicken Shawarma Recipe
Add Preferred SourceThis Chicken Shawarma recipe is packed with flavor, easy to make, and perfect for weeknight dinners or big weekend meals. The marinade is loaded with bold Middle Eastern spices, and the chicken comes out tender, juicy, and delicious every time. Wrap it in warm pita, serve it in bowls, or pile it high with fresh veggies—there’s no wrong way to enjoy it.
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My kitchen always smells amazing when I make this chicken shawarma. I’ve played around with the spices and yogurt marinade to get it just right, and I’m obsessed with how tender and flavorful the chicken turns out. The spices are warm and earthy, the yogurt keeps it juicy, and the crispy edges after roasting? Pure magic.
I love serving it with cucumber, red onion, and a big squeeze of lemon juice for a fresh kick. It’s one of my go-to meals for busy nights or lazy weekends.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Chicken Shawarma
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I keep this recipe simple and oven-friendly—no special equipment needed. Here’s how I make it step by step for maximum flavor and tenderness.
Mix the marinade
In a large mixing bowl, combine Greek yogurt, lemon juice, olive oil, cumin, smoked paprika, turmeric, garlic powder, onion powder, cardamom, dried parsley, salt, and black pepper. It smells amazing already.
Add the chicken
I use boneless, skinless chicken thighs because they stay juicy. Toss them right into the bowl and make sure every piece is fully coated in the marinade.
Then it all goes into the fridge for at least 2 hours, or overnight if you have time.
Get the oven ready
When you’re ready to cook, preheat the oven to 375°F (190°C). Thread the marinated chicken onto skewers and place them over a baking dish with high sides so the juices can drip without making a mess.
Roast until golden
Roast the chicken for about an hour. Flip the skewers halfway through so both sides get that delicious golden color.
Make the yogurt sauce
While the chicken cooks, whisk together Greek yogurt, olive oil, lemon juice, salt, and pepper. It’s super creamy and adds the perfect tangy balance to the spices.
Let it rest and slice
Once the chicken is done, let it rest for 5 to 10 minutes before slicing it into thin strips. This helps keep all those tasty juices in.
Build your wraps
Warm up some pita bread, spread on the yogurt sauce, and layer in the chicken, cucumber, red onion, lettuce, fresh parsley, and mint. I like to finish it with a squeeze of lemon juice for a fresh pop.
Serve and enjoy
That’s it. No grill, no vertical spit—just bold, oven-roasted flavor that hits every time.
Ingredients
For the Chicken:
- ½ cup Greek yogurt
- 1 lemon juiced
- 1 tablespoon cumin powder
- ½ tablespoon smoked paprika
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon turmeric powder
- ½ teaspoon ground cardamom
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 pound boneless chicken thighs
For the sauce:
- ½ cup Greek yogurt
- 2 tablespoons olive oil
- Salt and pepper
To Serve:
- 4 medium pita breads
- ½ red onion sliced (pickled if preferred)
- ¼ cucumber sliced
- ½ cup lettuce chopped
- Lemon wedges
- Fresh Parsley
- Fresh Mint
Video
Instructions
- In a mixing bowl, combine Greek yogurt, lemon juice, cumin, smoked paprika, dried parsley, garlic powder, onion powder, turmeric, cardamom, black pepper, salt, and olive oil. Add the chicken thighs, ensuring they are evenly coated, and marinate in the refrigerator for at least 2 hours or overnight.½ cup Greek yogurt, 1 tablespoon cumin powder, ½ tablespoon smoked paprika, 1 teaspoon dried parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon turmeric powder, ½ teaspoon ground cardamom, ½ teaspoon black pepper, ½ teaspoon salt, 1 tablespoon olive oil
- Preheat the oven to 375°F (190°C). Thread the marinated chicken onto 2-3 skewers, making sure the pieces are snugly packed together. Place the skewers over a baking dish with high edges and roast for about 1 hour, turning them halfway through cooking.1 pound boneless chicken thighs
- For the sauce, whisk together Greek yogurt, olive oil, and lemon juice. Season with salt and pepper to taste.½ cup Greek yogurt, 2 tablespoons olive oil, Salt and pepper, 1 lemon
- Once the chicken is done, allow it to rest for 5-10 minutes before slicing into thin strips. Warm the pita breads, spread a layer of the yogurt sauce, and top with sliced chicken. Add red onions, cucumber, lettuce, parsley, and mint.4 medium pita breads, ½ red onion, ¼ cucumber, ½ cup lettuce, Lemon wedges, Fresh Parsley, Fresh Mint
- Serve with lemon wedges and enjoy!
Notes
- Chicken: You can use chicken breast instead of thighs, just keep an eye on it while cooking so it doesn’t dry out—breast cooks faster than thighs.
- Marinate longer: Let it sit overnight in the fridge for deeper flavor.
- No skewers, no problem: Lay the chicken on a lined baking sheet instead.
- Broil for crisp: Broil for 2–3 minutes at the end if you want those crispy edges.
- Sauce swap: Try toum, tahini sauce, or tzatziki for different flavors.
- Stovetop option: Cook in a cast iron pan over medium-high heat if the oven’s busy.
- Meal prep: Make a big batch and store in airtight containers for easy meals.
- Dairy-free option: Use a dairy-free yogurt alternative for both the marinade and sauce.
Storage and Reheating Instructions
- Fridge: If you’ve got leftovers, they store really well for later. Let the cooked chicken cool completely, then pack it into airtight containers and pop them in the refrigerator. It stays fresh for up to 4 days.
- Freeze: You can also freeze it for up to 2 months—just slice it first for easy reheating.
- Reheat: To warm it back up, use a skillet over medium heat with a little olive oil to bring back the crisp edges, or reheat it in the oven at 350°F until heated through. Avoid the microwave if you can—it makes the chicken lose that tender texture.
Nutrition
Recipe Notes and Tips
I’ve picked up a few tricks along the way to make this chicken shawarma even better.
- Chicken: You can use chicken breast instead of thighs; just keep an eye on it while cooking so it doesn’t dry out—breast cooks faster than thighs.
- Marinate longer: Let it sit overnight in the fridge for a deeper flavor.
- No skewers, no problem: Lay the chicken on a lined baking sheet instead.
- Broil for crisp: Broil for 2–3 minutes at the end if you want those crispy edges.
- Sauce swap: Try toum, tahini sauce, or tzatziki for different flavors.
- Stovetop option: Cook in a cast iron pan over medium-high heat if the oven’s busy.
- Meal prep: Make a big batch and store in airtight containers for easy meals.
- Dairy-free option: Use a dairy-free yogurt alternative for both the marinade and sauce.
How to Store Leftover Chicken Shawarma
If you’ve got leftovers, they store really well for later. Let the cooked chicken cool completely, then pack it into airtight containers and pop them in the refrigerator. It stays fresh for up to 4 days.
You can also freeze it for up to 2 months—just slice it first for easy reheating.
To warm it back up, use a skillet over medium heat with a little olive oil to bring back the crisp edges, or reheat it in the oven at 350°F until heated through. Avoid the microwave if you can—it makes the chicken lose that tender texture.
Our Top 3 Money Saving Tips for This Recipe
Here are my favorite ways to keep this chicken shawarma recipe budget-friendly without skimping on flavor.
- Buy chicken in bulk: Stock up on boneless thighs when they’re on sale and freeze portions.
- Use store-brand spices: They’re just as good and way cheaper than name brands.
- Skip skewers: No need to buy fancy ones—bake the chicken flat or use what you already have.
What to Serve With Chicken Shawarma
Chicken shawarma goes with just about everything. I like to serve it with fluffy rice, warm pita bread, or a big salad full of fresh veggies. Pickles, hummus, or a drizzle of tahini sauce take it up a notch.
If you’re feeling fancy, roasted bell peppers or a simple cucumber and tomato salad make it a full meal. Don’t forget lemon wedges—they brighten up every bite.
More Recipes You Will Love
I always keep a few flavorful, easy recipes like this one in my back pocket. Here are some of my favorites if you’re in the mood to try something new:
