This easy Oven Roasted Chicken Shawarma is made with nutritious ingredients and bold flavors that will knock your socks off! Marinated for hours, it turns out tender and juicy every time.
Personal Note – I first tried Chicken Shawarma a few years ago on Christmas Eve. Yes, Christmas Eve! My husband and I fell in love with those zesty flavors of the meat, sauce, and sides. Oh, it was dreamy! So dreamy that I thought about it for weeks. So, I finally decided to make the “Cotter” version, and created an easy sheet pan shawarma recipe. With all the original flavors, it’s quick to make, easy to prepare, delicious, and nutritious!
What is Chicken Shawarma?
Shawarma is a popular Middle Eastern street food. Traditionally, it is made with spiced meats that are stacked on a vertical rotisserie or spit and roasted slowly. Then, thin slices of meat are shaved off a vertical spit to serve.
Traditional shawarma is made with lamb, mutton, or chicken. However, you can also find beef shawarma available. Served in stands and restaurants alike, shawarma is often enjoyed in a pita wrap or on a plate with seasoned rice, fries, and salads. No matter how you serve this chicken shawarma recipe, you can’t go wrong!
Chicken Shawarma Ingredients
This roasted chicken shawarma recipe is inspired by traditional recipes and features a flavorful marinade.
For the Shawarma
- Boneless Skinless Chicken Thighs – Chicken thighs have more fat and create more delicious flavor due the caramelization with the marinade. If you’re using chicken breast, I recommend pounding them down to an even thickness no thicker than ½ inch so you don’t have to adjust marinade times.
- Shallots – Feel free to substitute red onion if preferred.
Marinade
- Minced Garlic – Use freshly minced garlic for the best result!
- Seasonings – Cardamom, cinnamon, cumin, cayenne, turmeric, sea salt, black pepper, and red pepper flakes.
- Cilantro – Fresh cilantro adds a bright, refreshing flavor that balances some of the spice from the fats.
- Lemon Juice – Freshly squeezed is best! This adds a vibrant taste and helps tenderize the chicken.
- Extra Virgin Olive Oil – This combines all the ingredients and helps keep the chicken tender and juicy.
Optional Shawarma Sauce
- Full-Fat Plain Yogurt (Regular or Greek Yogurt) – For a dairy-free version, feel free to substitute coconut yogurt or your favorite dairy-free yogurt.
- Lemon Juice – Adds a zesty taste and helps balance out some of the heaviness of the fats.
- Herbs and Spices – Garlic powder, salt, and pepper.
- Extra Virgin Olive Oil – This creates a smooth, creamy consistency and creates a richer taste.
How to Make Oven Roasted Chicken Shawarma
- Marinate the chicken. Add the marinade ingredients to a large bowl or sealable bag, and whisk to combine. Add the chicken to the marinade, submerging it completely making sure each piece is completely covered. Next, transfer it to the fridge to marinate.
Pro-Tip: Marinate the chicken for 12-14 hours for the best flavor. If you don’t have that much time, make sure to allow at least two hours!
- Combine the ingredients. Arrange the marinated chicken in a single layer on a baking sheet with the shallot or onion slices.
Pro-Tip: For extra flavor, toss the shallot with lemon juice or any reserved marinade.
- Roast. Transfer the chicken to a preheated oven. Roast until the internal temperature reaches 165°F. Broil in the final minute of cooking for a crisp exterior.
- Slice. Allow the chicken to rest for at least five minutes. Then, slice and serve.
- Create the sauce. While the chicken is roasting, whisk all the sauce ingredients in a bowl. Then, serve with your roasted chicken shawarma warm!
Air Fryer Option
- Preheat the air fryer to 400°F.
- Coat the air fryer basket with cooking oil spray.
- Arrange the thighs in an even layer in the basket.
- Air fry for 12-14 minutes or until the thighs reach an internal temperature of 165°F, flipping halfway through.
Grill Option
Heat the grill to medium heat, and arrange the marinated chicken over the grates. Then, cook until the internal temperature reaches 165°F, flipping the chicken halfway through.
Serving Suggestions
Feel free to serve this chicken shawarma recipe with all your favorite sides and appetizers. There’s no right or wrong way to enjoy it! However, if you’re looking for inspiration, some of our favorite ways to put our shawarma to use include:
- In a Pita: Add pickled turnips, cucumber, yogurt sauce, fresh cilantro, and any other condiments or toppings such as hummus or tahini sauce.
- As a Salad: Layer your chicken over a bed of lettuce and veggies, and use the yogurt sauce as dressing.
- On a Plate: Pair the chicken with rice or fries, and add a cucumber and tomato salad.
Can I Make This Recipe in Advance?
Yes! Feel free to marinate the chicken up to a day in advance. Then, bake as usual.
Or, store cooked and cooled chicken shawarma in an airtight container in the fridge for four to five days. Keep the sauce in a separate container.
Reheat in the microwave, covered in the oven. Or, simply enjoy the chicken cold!
More of Our Favorite
More Chicken Recipes You’ll Love
Oven Roasted Chicken Shawarma Recipe
- Total Time: 3 hours
- Yield: 4 to 5 people 1x
- Diet: Gluten Free
Description
Transport your tastebuds to the Middle East from the comfort of your kitchen with this easy oven roasted chicken shawarma recipe! Dairy-free option.
Ingredients
- 2 lbs (4-5 thighs) boneless skinless chicken thighs (see notes)
- 2 shallots or 1 small red onion, sliced
- Sea salt and freshly ground black pepper, to taste
For Marinade
- 2 teaspoons minced garlic (1 large clove)
- ¾ Tablespoons cardamom
- ⅛ teaspoon pinch of cinnamon
- 3 teaspoons cumin
- ½ teaspoon cayenne, plus more if desired for spicier flavor
- ⅛ teaspoon ground turmeric
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon chili pepper flakes (OPTIONAL)
- 4 Tablespoons fresh chopped cilantro, divided (2 Tablespoons in marinade and 2 Tablespoons to garnish)
- 1 Tablespoon lemon juice
- 3 Tablespoons olive oil
Shawarma Sauce (Optional)
- ½ cup full fat plain yogurt or plain non dairy yogurt
- 2 teaspoon lemon juice
- ¼ teaspoon garlic powder
- ½ Tablespoon olive oil
- Kosher salt and pepper, to taste
- 1 Tablespoon chopped fresh herbs (cilantro, parsley, scallion) to garnish
Instructions
- Add marinade ingredients to a large bowl or a gallon-sized plastic food storage bag, then whisk/mix to combine. Add the chicken to the marinade bowl or bag. Toss the chicken in the marinade making sure each piece is coated. Refrigerate for at least 2 hours or up to 24 hours.
- Preheat the oven to 425°F.
- Place marinated chicken on a sheet pan along with onion slices. If desired, for extra flavor, toss onion slices in 1 teaspoon lemon juice or reserved marinade before roasting.
- Roast for 22 minutes or until the internal temperature of the chicken reaches 165 degrees. If desired, broil for the final minute. Allow the chicken to rest on the pan for 5 minutes, then slice into thin strips.
- While the chicken is cooking, make the sauce (if using). In a medium bowl, combine all the sauce ingredients and whisk to combine. Cove and chill until ready to serve.
- Serve with pickled turnips, cucumber, yogurt sauce, and fresh cilantro. Great with gluten free naan bread.
Notes
Alternative Method – Preheat air fryer to 400 F. Once preheated, Coat the air fryer basket with cooking spray then place thighs in air fryer basket and cook for 12-14 minutes, flipping halfway, until internal temperature of 165 degrees F is reached.
Substitute Tips – chicken thighs are best to use in this recipe (see blog tips) but if preferred , chicken breast may be substituted by first pounding them down to an even thickness no thicker than ½ inch so you don’t have to adjust marinade times.
Storage Tips – Store cooked and cooled chicken shawarma in an airtight container in the fridge for four to five days. Keep the sauce in a separate container.
- Prep Time: 15 minutes
- Rest Time: 2 hours
- Cook Time: 22 minutes
- Category: dinner
- Method: oven
- Cuisine: Middle Eastern
Nutrition
- Serving Size:
- Calories: 248
- Sugar: 2.3 g
- Sodium: 396.3 mg
- Fat: 15.6 g
- Saturated Fat: 2.7 g
- Carbohydrates: 5.6 g
- Fiber: 1.2 g
- Protein: 21.9 g
- Cholesterol: 99.9 mg
I love chicken shawarma, and this recipe is amazing! The addition of cinnamon in the marinade makes so much sense, even though it’s such a small amount- it ties it all together so well!
Thank you, Katie! Love the flavor and the health benefits of cinnamon too!
what a fun dish to serve and eat with all of the ingredients self-serve style and anti-inflammatory, even better, love the Shawarma sauce too!
It’s fun and flavorful. Haha best of both worlds!
Delicious and so much easier than I would have imagined! This one is a hit and will be making a return appearance to our table very soon!
Love it! Thanks for feedback.
This is really good!! Everyone at my house really loved it!
So glad! Thank you!
I am so glad I found this recipe, it is so delicious! Even my picky son loves it!
Yay! So happy to hear this, Cathy. Thaank you!