Oven-Roasted Chicken Shawarma

There are a few things I’m confident about when it comes to rating food on a first bite—and chicken shawarma is definitely one of them. Being Middle Eastern, I grew up with this boldly spiced shaved meat, sometimes lamb or beef, on occasion turkey, but chicken is my absolute favorite. I can tell after one bite if the dish has been properly executed, and if not, what needs to change. So trust me when I say this one isn’t just good, it might be the best you ever have.

What is Chicken Shawarma?

I grew up eating authentic shawarma, so I sometimes have to remind myself that it’s not a common food for everyone, and even if you do find it, that doesn’t always mean it’s done right. Shawarma originates from the Middle East and consists of meat—typically chicken, lamb, beef, or even turkey—cooked on a vertical spit and shaved off. It’s a staple street food in the region, known for its bold, warm flavors built from spices like cumin, coriander, turmeric, and a handful of others (most you probably already have at home).

If you have the patience to put together a spice blend, and even more as the chicken marinates, this recipe is for you. It’s not hard to make, but it does call for a good amount of spices and a little time. Trust me, though the effort is worth it.

What You’ll Need for Chicken Shawarma

SHAWARMA MARINADE

I’ve had a lot of shawarma in my life, the good, the bad, and the downright ugly. The kind that you spend weeks dreaming about. Please, please, please make your own spice mix instead of using a store-bought one. Store bought never lives up tot he flavor, often overpowered with turmeric or coriander.

• Turmeric – This one only comes out if its absolutely necessary. Do yourself a favor, when mixing the chicken with the spices, either wear gloves or use tongs. I forgot and had yellow fingers for three days.
• Cumin
• Coriander
• Cardamon – ground, not pods.
• Smoked Paprika
• Sweet Paprika – If the bottle doesn’t say sweet it is safe to assume it is sweet (unless it says smoked or hot)
• Oregano
• Onion Powder
• All Spice
• Cayenne Pepper

CHICKEN + EXTRAS

• Chicken Thighs – Boneless, skinless chicken thighs are the only cut that truly works here. I’ve noticed a lot of supermarkets have been out of this cut lately, so if you must, you can buy bone-in, skin-on thighs and remove the skin and bone yourself. It’s a bit labor-intensive, but it yields the same end result.
• Tomato Paste
• Garlic – Fresh garlic only!
• Lemon – Fresh only!
• Olive Oil – Regular olive oil works, no need to grab the extra virgin olive oil..

Tools Needed

• Vertical Spit – This recipe calls for stacking the meat, just like you’d see at a restaurant, and roasting it until fully cooked. Unless you have one of those old-school rotisseries from the ’90s (too many memories), you’ll need a simple vertical spit. Luckily, they’re pretty affordable and easy to find right HERE (affiliate link).

How to Make Oven Roasted Chicken Shawarma

1. Marinate the Chicken – In a small bowl, combine the shawarma seasoning spices: turmeric, onion powder, coriander, cumin, smoked paprika, sweet paprika, cayenne pepper, allspice, oregano, and cardamom. Place the chicken in a large bowl with the tomato paste, grated garlic, lemon juice, and olive oil. Mix to combine, then add the spice mixture and mix again, making sure the spices are evenly distributed throughout the marinade.

Cover and refrigerate for at least 1 hour, preferably overnight for the best flavor.

2. Stack + Roast – When ready to cook, heat oven to 375°F. Assemble the spit, then stack the chicken thighs one by one, rotating each piece to create an even, balanced stack. Place a tomato on top, and scatter the roughly quartered onion at the base.

The cook time will depend on the thickness of your chicken thighs. Thicker thighs may take up to 1 hour and 20 minutes, while thinner ones should be done in about an hour. Your best bet is to use a thermometer—insert it into the center of the stack, and it should read 165°F when fully cooked. Every 20 minutes, baste the chicken with the drippings to keep it moist (sorry, I know we all hate that word).

Keep in mind, the tighter you pack the spit, the longer it’s going to take to cook. The first time I made this, I pushed the thighs down too much, and after an hour and forty minutes the outsides were burning while the inside was completely raw. Don’t make the same mistake, stack them lightly.

The onion and tomato aren’t just for show—don’t skip this step! The tomato on top will roast and slowly drip down over the chicken, adding moisture and helping prevent burning. The onions at the bottom act as a buffer so the fat drippings don’t burn on the base of the spit. As they cook down, they release moisture and mix with the drippings, adding even more flavor.

When done, remove from the oven and shave the chicken off.

How to Serve Chicken Shawarma

My absolute favorite way to enjoy this chicken shawarma is in a sandwich. Start with a warm pita or laffa, then layer on the sliced chicken, creamy hummus, baba ganoush, or tzatziki, add on cucumber tomato and red onion salad (farmer’s salad), pickled red cabbage, pickles, and pickled turnips.

Not in the mood for all the fixings? Spoon the chicken, along with some of its juices, over a creamy hummus bowl and top it with a fresh cucumber-tomato salad.

Frequently Asked Questions

Storing/Reheating

Leftover chicken shawarma can be stored in an airtight container in the refrigerator for 3-4 days. when ready to heat, either cook in the oven at 350°F for 5-7 minutes until warmed throughout OR pan fry the chicken.