Homemade chicken shawarma features tender baked chicken thighs coated in warm cumin, turmeric, and coriander, marinated for deep flavor and served in pita pockets with tahini sauce and Mediterranean salad. This easy oven-roasted version delivers authentic Middle Eastern taste without a rotisserie.
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Mix the spices. In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika, and cloves. Set aside the shawarma spice mix for now.
Dry and season the chicken. Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
Marinate the chicken. Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice, and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight. (If you don't have time, you can cut or skip marinating time.)
Preheat the oven. When ready, preheat the oven to 425°F. Take the chicken out of the fridge and let it sit at room temperature for a few minutes.
Roast. Lightly oil a sheet pan. Spread the marinated chicken with the onions in a single layer. Place the pan in the oven and roast for 30 minutes. For browner, crispier chicken, move the pan to the top rack and broil for a minute or less (watch carefully so it doesn't burn). Remove from the oven.
Prepare your sides. While the chicken is roasting, prepare the pita pockets. Make tahini sauce and or tzatziki and the cucumber tomato salad linked in the ingredient list above.
Enjoy! Open pita pockets up, spread a little sauce on the inside, add the chicken shawarma, arugula, pickles or olives, and top with the cucumber tomato salad. Serve immediately!
Store cooked chicken shawarma in an airtight container in the refrigerator for up to 3 days; reheat gently in a 350°F oven or on the stovetop before assembling in pita.
Yes, the recipe notes you can cut or skip marinating time if needed, though marinating overnight or for 3 hours develops fuller flavor.
Preheat the oven to 425°F, spread the marinated chicken in a single layer on a lightly oiled sheet pan, and roast for 30 minutes. For extra crispiness, broil on the top rack for less than 1 minute.
Chicken thighs stay more tender during roasting, but chicken breasts can substitute; slice and marinate the same way and watch carefully so they don't dry out during the 30-minute roast.
Tahini sauce and Greek tzatziki are both recommended. Spread a little inside the pita before adding chicken and toppings.
Store cooked chicken shawarma in an airtight container in the refrigerator for up to 3 days; reheat gently in a 350°F oven or on the stovetop, and assemble in fresh pita when ready to serve.
