This oven-roasted chicken shawarma features chicken thighs coated in an exceptionally flavorful mix of spices, then baked and served with homemade tahini sauce, pita, and plenty of toppings. This recipe pairs the bold, traditional spices of shawarma with a simple oven-baked method that’s approachable for any home cook—no spit needed!
When I think of shawarma, I envision a large vertical spit slowly rotating and coated with juicy, flavorful meat in a cone-like shape. The meat's exterior is browned and crispy and shaved off into thin strips for serving.
But in recent years, and with the advent of globalization, shawarma has transformed into a myriad of unique dishes, each with its own twist. As I set out to develop an accessible homemade version, I wanted to learn more about the dish's history. Some versions featured thick, puffy pita, while others wrapped the meat in a thin flatbread.
👩🏽🍳 Cook's Notes
At Taim, a fast-casual restaurant I frequented in New York City, I recalled picking out a rainbow of sauces and condiments, from harissa to amba (a tart, pungent mango-based sauce) to tahini sauce. I also noticed some versions featured thick, puffy pita, while others wrapped the meat in a thin flatbread.
To better understand some of these distinctions, I spoke to a few friends from different regions of the Middle East who grew up with shawarma.
The Pita
- Doaa Elkady, a Cairo-born New York City-based photographer and co-founder of Spice Tree Organics, told me that Arab countries typically serve the meat "in a large, thin, pliable flatbread that can be wrapped and sliced, rather than served in thick pockets."
- The benefit, here, is that the thinner texture of the bread, typically known as shraak, markouk, or khubz arab, “allows you to get plenty of toppings and meat in every bite."
- On the other hand, shawarma in Israel often features a soft, thick pita and less frequently a thinner flatbread called laffa.
The Sauces
- Tahini sauce (usually a mix of tahini paste, lemon juice, olive oil, and salt) and toum (toumeya), (a creamy, pungent garlic sauce) are the two most common sauces across these regions.
- But Doaa notes, "Now you can find sauce options ranging from white sauce to yogurt sauce to dakkous (a spicy tomato sauce) to shatta (hot sauce)."
- Shani Litwin and Itai Hadari, two Israeli shawarma enthusiasts, informed me that in addition to tahini, amba, and schug (hot sauce) are common pairings.
While my shawarma recipe doesn't use the traditional technique of a vertical spit, it's inspired by the flavors of the original dish.
Note: This recipe was originally published and cross-tested by a recipe tester for Simply Recipes.
Ingredient Notes
- Chicken thighs: Unless chicken breasts, chicken thighs roast quickly in the oven without drying out.
- Spices: Chicken shawarma typically uses a mix of warm earthy spices. I marinate the chicken in a blend of allspice, black pepper, cinnamon, ground coriander, ground cumin, cardamom, and garlic powder. This might seem like a lot of spices, but that combination helps develop a complex, balanced flavor. Smoked paprika is an optional ingredient but often brings color to the chicken.
- Lemon juice: Lemon juice helps cut the deep earthy flavors of the spices, bringing a bright, tangy flavor to the chicken.
TIP: Short on time? Purchase a pre-made shawarma spice blend or Lebanese seven spice. These blends are incredibly flavorful and save you a lot of time!
For a full list of ingredients and their quantities, please refer to the recipe card.
Serving Suggestions
There are so many ways to serve shawarma and so many delicious toppings to serve it with. Instead of serving shawarma in a pita, you can also serve it with rice or a salad.
Here are a few of our other favorite pairings and toppings:
- Sliced lettuce and tomatoes
- Tangy cabbage salad, fattoush, or tabbouleh
- Sliced red onions, cucumbers, and herbs
- Pickled cucumbers and pickled turnips
This recipe makes a large batch of chicken, enough for 6 - 8 people, ideal for entertaining. You can marinate the chicken, prep any sauces and sides the night before, and then roast the chicken just before your guests arrive.
For more delicious Middle Eastern-inspired recipes, try my vegetarian gyros, whole-roasted harissa cauliflower, or eggplant fatteh.
Tips and Tricks
This recipe is flexible, so you can make it work on a weeknight or prep ahead of time for a dinner party.
To ensure a successful dinner, keep these tips in mind:
- Keep the chicken in its juices: Don't throw away the pool of liquid rendered from the chicken fat. Spoon some onto the sliced chicken before serving, ensuring it retains all of that delicious flavor.
- Broil the chicken for additional browning: On its own, roasting the chicken won't yield a crispy, browned exterior. After the chicken bakes at 425°F, you can broil it for 1 - 2 minutes to brown it further.
- Warm your pita: A warmed, slightly toasty pita can make the dish all the more enjoyable. Wrap your pita bread in aluminum foil and place in a 350°F oven for 5 to 10 minutes until warmed through. Keep the warmed bread wrapped in foil or a dishcloth before serving.
- Use ample sauce: Thicker pitas will need more sauce (and filling) to cut through the breadiness. If the wrap tastes "bready," try adding more tahini sauce.
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Oven-Roasted Chicken Shawarma
Ingredients
For the chicken:
- 3 tablespoons lemon juice
- 1 tablespoon garlic, grated
- 2 teaspoons sea salt
- 3 tablespoons olive oil
- ¼ teaspoon garlic powder
- ½ teaspoon sweet smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 2 ½ pounds boneless skinless chicken thighs
- 1 tablespoon neutral oil, such as canola oil
For the tahini sauce:
- ¾ cup tahini paste
- 1 garlic clove, grated
- ¾ teaspoon sea salt
- ¾ teaspoon ground cumin
- ¼ cup water, lukewarm | plus more if needed
- 3 tablespoons lemon juice, juiced | plus more if needed
To serve:
- Pita bread
- Lettuce, chopped
- Tomatoes, chopped
- Lemon wedges
Instructions
Marinate the chicken:
- In a large bowl, whisk together 3 tablespoons lemon juice, 1 tablespoon garlic (grated), 2 teaspoons sea salt, 3 tablespoons olive oil, ¼ teaspoon garlic powder, ½ teaspoon sweet smoked paprika, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon ground cardamom, ½ teaspoon ground cinnamon, 1 teaspoon ground allspice, and 1 teaspoon ground black pepper. Nestle 2 ½ pounds boneless skinless chicken thighs in the marinade and use your hands (or tongs) to ensure the chicken is evenly coated. Cover the bowl with plastic wrap and place in the fridge for at least 1 hour up to overnight*.*Note: If marinating the chicken for more than two hours, reserve the lemon juice and add it to the marinade two hours before cooking. Otherwise, the lemon juice can denature proteins in chicken, leading to an unpleasant, mushy texture. OR, use ¼ cup yogurt. Yogurt is gentler on chicken than lemon juice and can handle an overnight marinade.
Make the tahini sauce:
- Meanwhile, in a small bowl, whisk together ¾ cup tahini paste, 1 garlic clove (grated), ¾ teaspoon sea salt, ¾ teaspoon ground cumin, and ¼ cup water (lukewarm). As you begin whisking, you may notice the mixture begin to seize up, but don’t worry it will smooth out over time.
- Next, add 3 tablespoons lemon juice, and whisk until smooth and spoonable. At this point, you can taste and adjust the mixture as needed. If it's too thick but tart enough, add a bit more water. If it could use more acidity, add more lemon juice. Once satisfied, cover with plastic wrap and place the tahini sauce in the fridge.
- Remove tahini sauce from the fridge and bring to room temperature before serving.
Roast the chicken:
- Set a rack in the bottom third of the oven and preheat to 425°F. Line a large 18-inch x 12-inch baking sheet (or two 9-inch by 13-inch baking sheets) with aluminum foil. Drizzle 1 tablespoon neutral oil over the foil and spread it evenly using your hands or a brush.
- Transfer chicken from marinade to baking sheet using tongs, drizzling any leftover marinade on top. Bake for 25 minutes or until a thermometer inserted into the thickest part of the chicken registers 175°F (the higher temperature yields more tender chicken). Rotate the pan 180° halfway through cooking to ensure even roasting. Remove chicken from the oven and set aside to rest for 5 minutes, reserving the juices.Note: For a browned top, broil the chicken for 1 - 2 minutes.
Serve:
- Lower the temperature of your oven to 350°F. Wrap the stack of pita bread in aluminum foil to form a sealed packet and place in the oven for 5 - 10 minutes until warmed through. Keep the warmed bread wrapped in foil or a dishcloth before serving.
- While still warm, slice the chicken into thin strips, and transfer to a platter, drizzling some of the pan juices on top.
- Serve chicken alongside lettuce, tomato, lemon wedges, tahini sauce, and warm pita.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Owner's Review: This is a great way to make shawarma at home! I love serving it for a dinner party and just reheating the chicken right when guests arrive.