Authentic Chicken Shawarma Recipe
This Authentic Chicken Shawarma Recipe brings the popular Middle Eastern street food right to your kitchen. Marinating it for hours creates mouthwateringly juicy chicken that is ultra tender and infused with delicious shawarma spice. I love making this homemade shawarma into power bowls or as an easy meal prep protein for the week.
The BEST Chicken Shawarma Recipe
If you haven’t had authentic Lebanese chicken shawarma, now is your time to try it. This recipe is simple, full of flavor, and can be served in all sorts of ways. I like to serve it as a power bowl with my Kaizen low-carb rice. It’s made with lupini beans and has 20 grams of protein, 15 grams of fiber, and only 6 grams of net carbs!
The key to the best oven-roasted chicken shawarma is the marinade and the cooking method. The longer you marinate the chicken, the more flavorful and tender it will be. Much like my Oven Salmon Kabobs, Shish Taouk Recipe, and Low-Carb Beef Kofta Wrap, I recommend marinating for at least 2 hours but overnight is really where it’s at.
My favorite part of making this easy chicken shawarma recipe is the end, where you pour all of its own juices over the top for extra flavor. Mmmmm!
Why You’ll Love It
- An easy traditional shawarma recipe that brings the popular street food right to your table.
- The chicken shawarma marinade is SO flavorful and permeates the chicken for maximum flavor.
- The cooking method ensures tender, juicy chicken every time.
- This recipe is great for meal prep and can be enjoyed in a variety of ways.
- A healthy and low-carb option when served in a power bowl with Kaizen rice or as a lettuce wrap.
Ingredients for Traditional Chicken Shawarma
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Boneless skinless chicken thighs: The best cut for juicy and tender chicken shawarma with maximum flavor.
- Olive oil: I like to use extra virgin olive oil or avocado oil for this recipe.
- Plain yogurt: This will help to tenderize the chicken and add a subtle tanginess.
- Lemon juice: Acidity is key for marinating chicken! It tenderizes and adds a bright flavor.
- Red onion: Adds a bit of sweetness and crunch to the shawarma.
- Spice blend: Shawarma seasoning is a fragrant blend of spices that give this chicken its distinctive flavor. Here is what you’re going to need: thyme, garlic powder, smoked paprika, aleppo pepper, cayenne pepper, turmeric, cumin, cardamom, cinnamon, and nutmeg.
Substitutions
If you have to leave out ANY spices, make it the cardamom or nutmeg. The rest are integral to honoring that authentic chicken shawarma flavor.
I haven’t tried making this recipe with chicken breasts, but if you prefer them, I would recommend slicing each breast in half and adjusting the cooking time as needed.
How to Make Homemade Chicken Shawarma
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!
STEP 1 – PREP CHICKEN
Get your chicken thighs and trim off any excess fat to your liking, then add it to a large bowl.
Add olive oil, salt, pepper, plain yogurt, and lemon juice. Then add the shawarma seasoning, mixing thoroughly. Feel free to adjust it to your liking.
STEP 2 – ADD ONION & MARINATE
Add the sliced red onion and mix well. Ideally, you want to let this marinate for 2-6 hours, but it’s even better overnight. If you want to make it right away, you can.
STEP 3 – ASSEMBLE & BAKE
Remove the chicken from the fridge and let it come to room temperature (about 30 minutes).
Preheat your oven to 425°F, then pack the marinated chicken pieces tightly into a bread loaf pan (about 8.5×4.5×2.5). Bake it for 45-55 minutes.
STEP 4 – POUR ON THE JUICES
Remove the chicken from the oven and tilt the pan over a glass bowl or container to pour out the excess juices (save the juice to use as broth or to pour over the chicken).
STEP 5 – CUT CHICKEN
Flip the loaf pan onto a cutting board to remove the chicken and cut it into thin slices or strips.
STEP 6 – SERVE & ENJOY
Serve it up however you want—as is, on top of a salad, in a power bowl, whatever! I made it into a bowl with my Kaizen low-carb rice, which was SO good.
ENJOY!
FAQ
Traditional shawarma is made of thinly sliced, marinated meat cooked on a rotating spit and served in a pita wrap with vegetables and sauce. Everything about this recipe is authentic except for cooking it in the oven instead of on a spit or vertical rotisserie.
You can make shawarma using beef and lamb, too. This recipe is ideal for chicken shawarma, but feel free to try out other proteins of choice. Just make sure to adjust the cooking time and temperature accordingly.
Shawarma is typically served in a pita wrap or on top of rice, along with fresh vegetables like tomatoes, cucumbers, and pickles. It’s often topped with tahini sauce or a garlic yogurt sauce like this Roasted Garlic Dip with Feta.
Of course, you’re welcome to serve it in whatever way suits you best! I highly recommend it with my Homemade Toum Recipe, a whipped Lebanese garlic sauce that is simply out of this world. It would also taste fantastic as the starring protein in my Halal Cart Chicken and Rice Bowls!
You also can’t forget this amazing Cauliflower Tabbouleh, a staple with any Middle Eastern dish. It’s so light and refreshing, perfect for balancing out the richness of shawarma.
Storage
If you have leftover shawarma, it can be stored in an airtight container in the refrigerator for up to 4-5 days. To reheat, place it on a baking sheet and warm it in the oven at 375°F for about 10 minutes or until heated through.
Recommended Products
- Kaizen: Code SHREDHAPPENS saves 20% on any purchase
- Shun Kiritsuke Knife
- Ikea Spice Jars
- Molimoli Oil and Vinegar Dispenser
More Recipes You’ll Love
- Chicken Shawarma Meatballs with Tahini Sauce
- Joojeh Kabab (Persian Chicken Kabob Recipe)
- Copycat Cava Bowl with Harissa Chicken and Avocado
- Shish Taouk Recipe (Lebanese Chicken Skewers)
Authentic Chicken Shawarma
This Authentic Chicken Shawarma Recipe brings the popular Middle Eastern street food right to your kitchen. With a special blend of seasonings and a unique baking method, you'll get perfectly-seasoned and tender chicken shawarma every single time.
Ingredients
- 2-1/2 pounds boneless/skinless chicken thighs
- 2-3 tablespoons olive oil
- 3-4 pinches salt
- Fresh cracked pepper, to taste
- 2 tablespoons plain yogurt
- Juice of 1/2 lemon
- 1 tablespoon dried thyme
- 1-1/2 tablespoons garlic powder
- 1 tablespoon smoked paprika
- 1/2 tablespoon Aleppo pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 large red onion, thinly sliced
Instructions
- Get your chicken thighs and trim off any excess fat to your liking, then add it to a bowl.
- Add olive oil, salt, pepper, plain yogurt, and lemon juice. Then add the seasonings, mixing thoroughly. Feel free to adjust it to your liking.
- Add the sliced red onion and mix well. Ideally, you want to let this marinate for 2-6 hours, but it's even better overnight. If you want to make it right away, you can.
- Remove the chicken from the fridge and let it come to room temperature (about 30 minutes). Preheat your oven to 425°F, then pack the marinated chicken tightly into a bread loaf pan (about 8.5x4.5x2.5). Bake it for 45-55 minutes.
- Remove the chicken from the oven and tilt the pan over a glass bowl or container to pour out the excess juices (save the juice to use as broth or to pour over the chicken).
- Flip the loaf pan onto a cutting board to remove the chicken and cut it into thin slices or strips.
- Serve it up however you want—as is, on top of a salad, in a power bowl, whatever! I made it into a bowl with my Kaizen low-carb rice, fresh veggies and tahini sauce.
Notes
For a tahini sauce recipe, check out my Chicken Shawarma Meatballs post.
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