This is quite possibly one of my favourite chicken recipes. Not only does this oven baked chicken shawarma recipe take little time at all, but you’ll probably have all the spices in your store cupboard too.
I make these chicken kebabs all the time. They’re so versatile – you can use them in wraps, salads, with rice or potatoes. The oven baking method gives you that beautiful golden brown colour without needing a rotisserie.
This homemade chicken shawarma is also perfect for entertaining. Make a large batch of chicken, oven-bake when your guests arrive, and let them help themselves. Honestly, it will go down so well, and they’ll be begging you for this recipe.
What is chicken shawarma?
Shawarma is said to have originated in the Ottoman Empire. It’s traditionally made with lamb, where thin slices of meat are stacked into a cone and roasted slowly on a vertical spit.
If you’re a fan of chicken kebabs like I am, you’ll have ordered this from Turkish or Lebanese restaurants. I remember having a chicken shawarma wrap in Turkey once from a street vendor, and it was so delicious, I went back the next day for another one.
When I returned home, I couldn’t wait to try making it myself. Now I make different versions – when the children want to eat it, I reduce the cayenne pepper.
Why you’ll love this oven baked chicken shawarma
No rotisserie needed. The oven method gives you that gorgeous golden brown exterior and juicy interior without any special equipment. Just a baking sheet and high heat.
The marinade is incredible. The shawarma spices – cumin, paprika, turmeric, coriander, and cayenne – combined with lemon juice and garlic create layers of flavour. Marinating overnight makes it even better.
Perfect for meal prep. Make a big batch and store it in an airtight container for up to 3 days. Great for quick lunches and dinners all week.
Crowd-pleasing. Everyone loves building their own wraps with pita bread, salad, and sauces. It’s interactive and fun for gatherings.
What ingredients do you need?
I like to use chicken thighs for this homemade chicken shawarma because I find the meat more tender. This cut lends itself well to being baked and retaining moisture. There’s nothing worse than dried-out meat that’s overcooked.
You can also use chicken breasts if you prefer leaner meat – they work just as well, though they’re slightly less forgiving if overcooked.
For the shawarma marinade:
- 650g skinless chicken thighs (or chicken breasts)
- 2 tbsp olive oil
- Juice of one lemon (about 3 tablespoons)
- 4 cloves garlic, crushed
- 2 tsp cumin
- 2 tsp paprika
- ½ tsp ground coriander
- 1 tsp cayenne pepper (adjust to taste)
- ½ tsp turmeric
- 1 tsp black pepper
- 1½ tsp salt
For serving:
- Pita bread or flatbreads
- Tomatoes, diced
- Cucumber, diced
- Fresh lettuce or cabbage
- Red onion, thinly sliced (optional)
- Yogurt garlic sauce (recipe below)
- Hummus
- Pickled vegetables
How to make the shawarma marinade
Get a large bowl and add your chicken. If you’re using chicken thighs, you can slice them into chunks now, or marinate whole and slice after cooking.
Add the olive oil, lemon juice, crushed garlic, and all the shawarma spices – cumin, paprika, coriander, cayenne pepper, turmeric, salt, and pepper. Using your hands, combine well and make sure all the chicken is completely coated in the marinade.
Cover and marinate for at least two hours – even better if overnight. If you really don’t have time, you can still cook the chicken straight away, but it won’t have such an intense flavour.
Pro tip: The longer you marinate (up to 24 hours), the more tender and flavourful the chicken becomes.
How to oven bake chicken shawarma
Preheat your oven to 200°C (390°F) – this high heat is key for getting that beautiful golden brown colour and slightly crispy edges.
Line a baking sheet with baking paper. This stops the chicken from sticking to the tray and makes cleanup easier. Arrange the marinated chicken in a single layer on the tray, making sure pieces don’t overlap.
Bake for 25-30 minutes until the chicken is cooked through and starting to char slightly at the edges. The internal temperature should reach 75°C (165°F).
If you kept the chicken thighs whole instead of slicing them first, they’ll need longer – around 35-40 minutes. Check with a meat thermometer to be sure.
Once cooked, let the chicken rest for 5 minutes, then slice it thinly before serving. This gives you those classic shawarma strips.
How to make yogurt garlic sauce
No chicken shawarma is complete without a creamy yogurt garlic sauce (also called white sauce or creamy garlic sauce). This is what takes it from good to incredible.
Ingredients:
- 250g plain Greek yogurt
- 2 cloves garlic, minced or grated
- 1 tbsp lemon juice
- 2 tbsp tahini (optional but authentic)
- Salt to taste
- Fresh dill or mint (optional)
Mix everything together in a bowl until smooth. Taste and adjust seasoning. The sauce keeps in the fridge for up to 5 days.
This sauce is essential – trust me, don’t skip it!
Best ways to serve oven baked chicken shawarma
My favourite way is to serve it as wraps with pita bread or flatbreads. Warm the bread, add sliced chicken, red onion, tomatoes, cucumber, lettuce, and a generous drizzle of yogurt sauce.
For shawarma wraps:
- Warm pita bread in the oven for 2 minutes
- Spread hummus down the centre
- Add chicken shawarma strips
- Top with red onion, tomatoes, cucumber
- Drizzle with yogurt garlic sauce
- Roll tightly and enjoy
Other serving options:
- Over rice with salad (my kids’ favourite with fries on the side)
- In a mezze platter with hummus, tabbouleh, and baba ganoush
- On top of a Mediterranean salad
- With roasted vegetables and couscous
- In a grain bowl with quinoa
This chicken goes beautifully with my easy flatbread recipe and homemade naan bread.
Chicken thighs vs chicken breasts
Thighs are my preference for shawarma because:
- More flavour from the higher fat content
- Stay juicy and tender even if slightly overcooked
- Better texture when reheated
- More traditional for Middle Eastern cooking
Chicken breasts work if you prefer leaner meat:
- Lower in calories and fat
- Cook slightly faster (20-25 minutes)
- Can dry out more easily – watch the timing
- Still delicious with proper marinating
You can even use a mix of both!
Storage and meal prep
Refrigerating: Store cooked chicken shawarma in an airtight container in the fridge for up to 3 days. The flavours actually develop more over time.
Reheating: Pop the chicken back in a hot oven (200°C) for 10-15 minutes until heated through and slightly crispy again. Microwave works in a pinch but won’t give you the same texture.
Freezing: You can freeze the shawarma marinade with raw chicken for up to 3 months. Defrost in the fridge overnight, then bake as normal. Cooked chicken also freezes well for up to 2 months.
Meal prep tip: Make a double batch on Sunday. Use it for wraps, salads, and rice bowls throughout the week. It’s a game-changer for busy weeknights.
Tips for the best oven baked chicken shawarma
Use high heat. 220°C (425°F) is essential for getting that golden brown colour and slightly charred edges that mimic rotisserie cooking.
Don’t crowd the baking sheet. Keep chicken pieces in a single layer with space between them. Overcrowding steams the chicken instead of roasting it.
Marinate overnight if possible. The difference in flavour between 2 hours and 24 hours is noticeable. The spices penetrate deeper and the chicken becomes more tender.
Let it rest before slicing. Give the chicken 5 minutes to rest after baking. This keeps the juices in when you slice it.
Use fresh lemon juice. Bottled lemon juice just doesn’t give the same bright, fresh flavour. Fresh is worth it.
Make extra sauce. You’ll want more yogurt garlic sauce than you think. Make a double batch.
Can you make this on the barbecue?
Absolutely! Heat your BBQ or grill pan to medium heat. Cook the chicken for around 10 minutes on each side until cooked through and nicely charred.
The grill gives even more of that traditional shawarma char. But the oven method is more reliable and consistent, especially for larger batches.
Making it spicier or milder
For milder shawarma (family-friendly):
- Reduce cayenne pepper to ¼ tsp or omit entirely
- The other spices still give great flavour without heat
- Perfect for kids
For spicier shawarma:
- Increase cayenne to 2 tsp
- Add ½ tsp red pepper flakes to the marinade
- Serve with hot sauce or chilli oil
- Add fresh chillies to the yogurt sauce
Common mistakes when making oven baked chicken shawarma
Not marinating long enough. The spices need time to penetrate the meat. At least 2 hours, preferably overnight.
Oven temperature too low. 180°C won’t give you that golden brown colour. You need 220°C for proper roasting.
Overcrowding the pan. This steams the chicken instead of roasting it. Use two baking sheets if needed.
Overcooking chicken breasts. They cook faster than thighs. Check at 20 minutes to avoid drying them out.
Skipping the yogurt sauce. This is essential! The creamy sauce balances the spices perfectly.
FAQs about chicken shawarma
How long does chicken shawarma take to bake?
25-30 minutes at 220°C (425°F) for sliced chicken thighs. Add 5-10 minutes if using whole pieces or chicken breasts.
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work great. They’ll cook slightly faster (20-25 minutes) and are leaner, so watch them carefully to avoid drying out.
What makes chicken shawarma different from other marinated chicken?
The specific spice blend – cumin, paprika, turmeric, coriander, and cayenne – combined with lemon juice and garlic creates that distinctive Middle Eastern flavour.
Do I have to marinate overnight?
No, but it makes a huge difference. At least 2-3 hours is ideal. In a pinch, even 30 minutes helps the flavours develop.
What temperature should I bake chicken shawarma?
High heat – 200°C (425°F) – is essential for getting that golden brown colour and slightly charred edges that mimic traditional rotisserie shawarma.
Can I make chicken shawarma ahead of time?
Yes! It’s perfect for meal prep. Store cooked chicken in an airtight container for up to 3 days. It actually tastes better the next day.
What’s the best way to reheat chicken shawarma?
Reheat in a hot oven (200°C) for 10-15 minutes to restore the texture. The microwave works, but won’t be as crispy.
Can I freeze chicken shawarma?
Yes! Freeze the raw marinated chicken for up to 3 months, or freeze cooked chicken for up to 2 months. Defrost in the fridge overnight.
What sauces go with chicken shawarma?
Yogurt garlic sauce is traditional and essential. Also great with hummus, tahini sauce, or hot sauce. The yogurt sauce balances the spices perfectly.
Can I make this recipe gluten-free?
Yes! The chicken itself is naturally gluten-free. Just serve with gluten-free pita or lettuce wraps instead of regular bread.
How do I get the chicken golden brown and crispy?
Use high heat (200°C), arrange in a single layer on the baking sheet, and don’t overcrowd. The high heat creates that beautiful colour.
What’s the difference between shawarma and kebab?
Shawarma is traditionally cooked on a vertical rotisserie, while kebab usually refers to skewered and grilled meat. The spice blend is also different.
More recipes you’ll love
Indian spiced yoghurt chicken
Easy flatbread recipe
Homemade naan bread
Chicken biryani
The bottom line: This oven baked chicken shawarma gives you all the flavour of restaurant shawarma without any special equipment. The high heat creates that beautiful golden brown colour, the shawarma marinade infuses incredible flavour, and the yogurt garlic sauce ties everything together.
Marinate overnight for the best results, bake at high heat in a single layer, and don’t skip the sauce. Serve in warm pita bread with lots of salad and red onion for the ultimate shawarma experience.
Amazing homemade chicken shawarma recipe
Ingredients
- 650 g skinless chicken thighs
- 2 tbsp olive oil
- Juice of one lemon
- 4 cloves garlic crushed
- 2 tsp cumin
- 2 tsp paprika
- ½ tsp ground coriander
- 1 tsp cayenne pepper
- ½ tsp turmeric
- 1 tsp pepper
- 1½ tsp salt
Instructions
- Slice the chicken thighs into chunks, or you can marinade whole and slice after its cooked.
- Add the chicken to a bowl. Then add the olive oil, lemon juice, garlic, spices, salt and pepper. Combine well and make sure all the chicken is coated.
- Cover and marinate for at least two hours – even better if overnight. If you really don’t have time, you can still cook the chicken, it won’t have such an intense flavour.
To oven bake
- Preheat the oven to 200c. Line a tray with baking paper and place the chicken on the tray. Bake in the oven for 25-30 minutes until cooked through. Slice and serve.
On the barbecue or on the grill
- Heat the BBQ or grill pan on a medium heat, and cook the chicken on the grill for around 10 minutes on each side.
Nutrition
Did you make this oven baked chicken shawarma recipe?
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