Chicken Shawarma | Oven-Baked, Juicy, and Packed with Flavor
Chicken shawarma is one of those meals that feels like it came straight from a street cart — warm spices, tender chicken, and layers of flavor in every bite.
This version is oven-baked, deeply marinated, and incredibly juicy thanks to Greek yogurt and olive oil. You can cook it vertically for that traditional look, use skewers, or simply bake it flat on a sheet pan. Same bold flavor. Same juicy results.
And the best part? It’s surprisingly easy to make at home.
Why This Recipe Works
Shawarma is all about the marinade.
The combination of yogurt, olive oil, lemon juice, garlic, and warm spices tenderizes the chicken while layering deep, aromatic flavor. The yogurt helps keep the meat juicy, while the spice blend gives you that unmistakable shawarma warmth.
Marinating overnight makes it even better — but even 4 hours delivers big flavor Chicken Shawarma
The Shawarma Spice Blend
This recipe uses a classic Middle Eastern-inspired spice profile:
- Paprika
- Turmeric
- Coriander
- Cardamom
- Cloves
- Cinnamon
- Allspice
- Cayenne
- Garlic & onion powder
It’s warm, slightly smoky, just a little spicy, and incredibly balanced.
Prep & Cook Times
- Prep Time: 4 hours (includes minimum marinating time)
- Cook Time: 25–45 minutes (depending on method)
- Total Time: About 4 hours 45 minutes
- Servings: 4
Marinating overnight is highly recommended for maximum flavor Chicken Shawarma
How to Make Chicken Shawarma
1. Make the Marinade
In a large bowl, combine:
- Paprika
- Turmeric
- Garlic salt
- Salt
- Ground coriander
- Ground cardamom
- Ground cloves
- Ground cinnamon
- Ground allspice
- Cayenne
- Onion powder
- Chopped onion
- Crushed garlic
- Olive oil
- Full-fat Greek yogurt
- Lemon juice
Mix until fully combined Chicken Shawarma
2. Marinate the Chicken
Add chicken thighs to the marinade and toss to coat thoroughly.
Cover and refrigerate for at least 4 hours, or overnight for best results Chicken Shawarma
Cooking Options
Option 1: Vertical Skewers (Most Traditional Look)
Thread marinated thighs onto vertical skewers.
Secure the top with half an onion.
Bake at 400°F on the lower oven rack, rotating every 20 minutes, until internal temperature reaches 165°F (about 45 minutes) Chicken Shawarma
Option 2: Regular Skewers
Cut chicken into 1-inch pieces and thread onto skewers.
Bake at 400°F on the middle rack, flipping halfway through, for 25–30 minutes until internal temperature reaches 165°F Chicken Shawarma
Option 3: Sheet Pan Method (Easiest)
Lay marinated chicken thighs flat on a baking sheet.
Bake at 400°F, flipping halfway, for 25–30 minutes until cooked through Chicken Shawarma
How to Serve Chicken Shawarma
- Wrapped in warm pita with lettuce and tomatoes
- With tzatziki sauce
- As a shawarma bowl with rice and roasted vegetables
- Tossed into a chopped salad
- Stuffed into homemade flatbread
It’s meal-prep friendly and even better the next day.
Tips for Maximum Flavor
- Don’t skip the marinating time
- Use full-fat yogurt for best texture
- Broil for 2–3 minutes at the end for charred edges
- Slice thinly for authentic texture
Chicken Shawarma
Prep Time: 4 hours
Cook Time: 25–45 minutes
Servings: 4
Ingredients
- 2 lb boneless, skinless chicken thighs
- 2 tsp paprika
- 2 tsp turmeric
- 2 tsp garlic salt
- 2 tsp salt
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp cayenne pepper
- 1 tsp onion powder
- ½ cup chopped onion
- 4 tbsp crushed garlic
- ¼ cup olive oil
- 1 cup full-fat Greek yogurt
- Juice of ½ lemon
- 3 skewers (optional)
Instructions
- Mix spices, onion, garlic, olive oil, yogurt, and lemon juice to create marinade Chicken Shawarma
- Toss chicken in marinade. Refrigerate 4 hours or overnight Chicken Shawarma
- Cook using vertical skewers, regular skewers, or sheet pan method at 400°F until internal temperature reaches 165°F Chicken Shawarma
- Serve in pita, bowls, or salads.
Chicken Shawarma
Ingredients
- 2 lb boneless skinless chicken thighs
- 2 tsp paprika
- 2 tsp turmeric
- 2 tsp garlic salt
- 2 tsp salt
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp cayenne pepper
- 1 tsp onion powder
- ½ cup chopped onion
- 4 tbsp crushed garlic
- ¼ cup olive oil
- 1 cup full-fat Greek yogurt
- Juice of ½ lemon
- 3 skewers optional
Instructions
Prepare the Marinade
- In a large bowl, mix together all the spices (paprika, turmeric, garlic salt, salt, coriander, cardamom, cloves, cinnamon, allspice, cayenne, and onion powder), the chopped onion, garlic, olive oil, Greek yogurt, and lemon juice to create the marinade.
Marinate the Chicken
- Toss the chicken thighs in the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
Cooking Options
- If using vertical skewers, thread the marinated chicken thighs onto the skewers. Use half an onion to secure the top of the skewer. Place the skewers upright on a baking sheet and cook at 400°F on the lower oven rack. Rotate the skewers every 20 minutes until the internal temperature of the chicken reaches 165°F (about 45 minutes).
- If using regular skewers, cut the marinated chicken into 1-inch pieces and thread them onto the skewers. Place the skewers on a baking sheet and cook at 400°F on the middle rack, flipping halfway through. Cook until the internal temperature reaches 165°F (about 25-30 minutes).
- If youʼre not using skewers, simply lay the marinated chicken thighs flat on a baking sheet. Cook at 400°F on the middle rack, flipping halfway through, until the internal temperature reaches 165°F (about 25-30 minutes).
Serving Suggestions
- Serve the chicken in pita bread with lettuce, tomatoes, and tzatziki, or make a shawarma bowl with rice and veggies. Alternatively, toss the chicken into a salad with your favorite toppings.
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