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Juicy, flavorful Chicken Shawarma made with chicken in a bright, spiced lemon marinade baked in the oven until perfectly cooked. This is such an easy chicken shawarma recipe!
We make so much chicken in our home! Since I have several teenagers at home right now, I am constantly making so much protein. We love Mediterranean food so I am sharing an easy chicken shawarma recipe that can be baked on a sheet pan or grilled. It is so juicy and flavorful!
If you are looking for more chicken recipes, one of my most popular recipes is my Best Chicken Marinade Recipe because it makes the chicken so juicy and flavorful.
Oven Roasted Chicken Shawarma Ingredients:
This Oven Chicken Shawarma calls for simple, fresh ingredients and an easy marinade.
- Chicken: I would suggest using chicken thighs, chicken breast, or chicken tenderloins. For the juiciest chicken, I suggest using chicken thighs, cut into bite-size pieces.
- Extra-Virgin Olive Oil: This is the base of the chicken shawarma marinade and an important ingredient to ensure the juiciest chicken.
- Fresh Lemon Juice: Adds the perfect amount of fresh, vibrant flavor and balances out the olive oil. I suggest only using freshly squeezed lemon juice if possible.
- Garlic: Use finely chopped fresh garlic in this chicken shawarma marinade.
- Salt and Pepper: Add more salt and pepper as needed once the chicken has cooked.
- Spices — Cumin, Paprika, Turmeric, Red Pepper Flakes: These are what give this oven chicken shawarma the smoky, warm flavors.
- Red Onion: Add thinly sliced red onion to roast with the chicken for more depth of flavor.
How to make Chicken Shawarma:
- Start by marinating the chicken. Cut the chicken into bite-size pieces. Make the marinade by combining extra-virgin olive oil, fresh lemon juice, garlic, and spices. Let marinate for at least 1 hour. I suggest marinating it overnight if at all possible or for at least 4 hours.
- Once the chicken is done marinating, heat the oven to 425 degrees. Drizzle olive oil on a sheet pan. Spread the chicken evenly on a sheet pan. Place red onions all over the chicken. Bake for 25 minutes. Set the oven to broil and place the baking sheet on the top rack and broil for 2 minutes.
- Remove from the oven and taste for seasonings. Serve with the options below.
Can you grill the Chicken Shawarma?
Yes! If you want to grill the chicken, I suggest keeping the chicken breast or chicken thighs whole in the marinade. Once the chicken is done grilling, cut or slice into bite-size pieces.
How to Grill Chicken Shawarma:
To grill the chicken shawarma, set your grill at medium heat. Allow it to preheat before placing the chicken on the grill. To keep the chicken from sticking, brush a bit of oil on the grill.
Cook for about 5 – 6 minutes per side, depending on the thickness of the chicken breast or thighs. The chicken needs to reach 165 degrees to ensure that it is completely cooked through. I suggest using a food thermometer to ensure the perfectly cooked and juiciest chicken shawarma.
What to serve with Chicken Shawarma:
We love to serve this easy baked chicken shawarma with pita or naan bread, homemade tzatziki sauce, and simple Greek salad. Here are some ideas:
- Serve the oven-roasted Chicken Shawarma in warm pita bread or naan bread. Wrap the chicken shawarma with pita bread and serve with white garlic sauce, tzatziki, or hummus, and Greek salad.
- Fresh and Vibrant Salad: Serve with a salad made with fresh tomatoes, cucumbers, red onions, feta cheese, tossed in extra-virgin olive oil and sprinkled with sea salt.
- Creamy Hummus and Garlic Sauce: A side of hummus or garlic sauce enhances the chicken, providing a creamy and tangy contrast to the spiced chicken.
- Turmeric seasoned Basmati Rice: Season rice with turmeric which adds an earthy flavor and a golden hue.
Popular Chicken Recipes:
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Oven Roasted Chicken Shawarma
Ingredients
- 2 1/2 lbs. Chicken Thighs or Breasts
- 2/3 cup Extra-Virgin Olive Oil
- 2 to 3 large Lemons (juiced)
- 6 Garlic Cloves (minced)
- 1 1/2 teaspoons Salt
- 2 teaspoons Pepper
- 2 teaspoons Cumin
- 2 teaspoons Paprika
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Red Pepper Flakes
- 1 to 2 Red Onions (thinly sliced)
Instructions
- Start by marinating the chicken. Cut the chicken into bite-size pieces. Place in a bowl or large Ziploc bag. Make the marinade by combining extra-virgin olive oil, fresh lemon juice, garlic, and spices. Let marinate for at least 1 hour. I suggest marinating it overnight if at all possible or for at least 4 hours.
- Once the chicken is done marinating, heat the oven to 425 degrees. Drizzle olive oil on a sheet pan. Spread the chicken evenly on a sheet pan. Place red onions all over the chicken. Bake for 25 minutes.
- To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the chicken, and sauté until everything curls tight in the heat or set the oven to broil and place the baking sheet on the top rack and broil for 2 minutes.
- Remove from the oven and taste for seasonings. Serve with the options below.
Notes
What to serve with Chicken Shawarma:
We love to serve this easy baked chicken shawarma with pita or naan bread, homemade tzatziki sauce, and simple Greek salad. Here are some ideas:-
- Serve the oven-roasted Chicken Shawarma in warm pita bread or naan bread. Wrap the chicken shawarma with pita bread and serve with white garlic sauce, tzatziki, or hummus, and Greek salad.
-
- Fresh and Vibrant Salad: Serve with a salad made with fresh tomatoes, cucumbers, red onions, feta cheese, tossed in extra-virgin olive oil and sprinkled with sea salt.
-
- Creamy Hummus and Garlic Sauce: A side of hummus or garlic sauce enhances the chicken, providing a creamy and tangy contrast to the spiced chicken.
-
- Turmeric seasoned Basmati Rice: Season rice with turmeric which adds an earthy flavor and a golden hue.
How to Grill Chicken Shawarma:
To grill the chicken shawarma, set your grill at medium heat. Allow it to preheat before placing the chicken on the grill. To keep the chicken from sticking, brush a bit of oil on the grill. Cook for about 5 – 6 minutes per side, depending on the thickness of the chicken breast or thighs. The chicken needs to reach 165 degrees to ensure that it is completely cooked through. I suggest using a food thermometer to ensure the perfectly cooked and juiciest chicken shawarma.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely Yummy! Made this tonight with rave reviews from the family. I marinated the chicken 4-5 hrs. I live how easy yet tasty this was. Thank you again for another delicious dish. Your recipes are such a favorite of mine and have yet to try one that hasn’t been a success.
I am so glad the family loved it, Jill! Thank you so much for making my recipes!
Delicious! I made this recipe exact but without the onions. It was delicious! I’ve tried other recipes but they were overwhelming. This one has a lot of flavor – I’m actually printing it out now to use again! Another Modern Honey recipe we love!
I’m so glad you loved it. Thank you for making my recipe!
Such a yummy recipe!
I’ve been waiting for a good recipe for chicken shawarma and I finally found it with this recipe. Thank you Melissa! This was delicious.
Yum! This was delicious and full of so much flavor. I will definitely be meal prepping this chicken for the rest of my week!
I like tehini with my shawarma plus pickled peppers. The only time I eat the peppers is when I eat shawarma in pita.