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3.58 from 14 votes

Homemade Chicken Shawarma Recipe

This homemade chicken shawarma recipe is made with a special spice mix that makes it very delicious. Served with pita bread and salad, it's a Middle Eastern classic.
Prep Time10 mins
Cook Time40 mins
Marination30 mins
Total Time50 mins
Course: Main Course
Cuisine: middle eastern
Servings: 4 servings
Calories: 457kcal
Author: Shadi HasanzadeNemati


  • 2 lb boneless skinless chicken thighs
  • 1/4 cup olive oil
  • 4 cloves garlic minced
  • 1.5 tsp cumin
  • 1.5 tsp cinnamon
  • 1 tsp paprika
  • 1/2 tsp cardmom
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1 lemon juice

To serve:

  • Pita bread
  • 2 tomatoes chopped
  • 2 Persian cucumbers chopped
  • 1 cup plain Greek yogurt
  • 2 cloves garlic minced
  • 1/4 tsp salt
  • Tahini sauce


  • In a large bowl, mix olive oil, garlic, all the spices and lemon juice. 
  • Add chicken thighs to the bowl and mix so they are coated in the marinade. 
  • Cover and marinate the chicken in the refrigerator for at least 30 minutes up to 8 hours. 
  • Preheat the oven to 400 F and line a baking sheet with aluminum foil and coat with non stick spray. 
  • Place the chicken thighs in a single layer on the baking sheet. Bake in the oven for 30 minutes. 
  • Take the baking sheet out of the oven and raise the temperature to 425F. 
  • Place the cooked chicken thighs on a cutting board and slice them into bits. Return them to the baking sheet and give it a stir.
  • Bake in the oven for an additional ten minutes. 
  • Meanwhile, mix chopped tomatoes and cucumbers and add some salt, pepper and lemon juice. Set aside. 
  • Mix yogurt, minced garlic and salt and set it aside.
  • Make chicken shawarma wraps by placing chicken shawarma on warm pita and add some tomato and cucumber salad with some yogurt garlic sauce. 



  • Instead of roasting in the oven, you can grill marinated chicken to make shawarma. Grill the chicken thighs util they are fully cooked then slice them into pieces and either place them on the grill to be crispy or broil them for a few minutes.
  • Another way to crisp up the chicken slices is to heat a cast iron skillet over medium high heat and then simply crisp the chicken slices in the skillet as quickly as possible.
  • As I have mentioned above, I advise using boneless skinless chicken thighs for this chicken shawarma recipe. However if you prefer chicken breast, pound it to it's even on all sides and then marinate and cook it according to the instructions.
  • Store the leftovers in an airtight container and refrigerate for up to 3 days.


Calories: 457kcal | Carbohydrates: 11g | Protein: 50g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 218mg | Sodium: 663mg | Potassium: 901mg | Fiber: 3g | Sugar: 5g | Vitamin A: 842IU | Vitamin C: 25mg | Calcium: 118mg | Iron: 3mg