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This homemade Chicken Shawarma brings all the authentic flavors you love right to your own home. Growing up in a Lebanese household, the smell of chicken shawarma roasting in the oven after marinating in a mix of spices and herbs was a frequent and welcomed scent in our kitchen. It was often our go-to dish for weekend meals or when we just wanted something flavorful and comforting.
Table of Contents
- Recipe At A Glance
- Ingredients To Make Chicken shawarma
- Step by step VIDEO TUTORIAL
- How to make chicken shawarma in the oven
- What to Serve with Chicken Shawarma
- Tips for making the best chicken shawarma
- Popular substitutions & additions
- How to Store and Reheat Chicken Shawarma:
- Frequently asked questions
- More chicken recipes
- Chicken Shawarma Recipe
Chicken Shawarma, typically slow-cooked on a vertical rotisserie, is a beloved street food in many parts of the world. My oven-baked version captures the essence of this classic dish, eliminating the need for specialized equipment. The shawarma marinade, rich with garlic, lemon, and warm spices, soaks into the chicken, ensuring every bite is so good! You can pair your chicken shawarma with some rice or stuff it in a pita with fresh veggies and creamy sauces.
All I can say is…MAKE THIS!!! So yummy and now a family favorite along with the garlic sauce! Thank you for this recipe!!! –Carol
Recipe At A Glance
Cuisine Inspiration: Middle Eastern
Primary Cooking Method: Oven-Roasting
Dietary Info: Gluten-Free, Low-Carb
Key Flavor: Spicy and Citrusy
Skill Level: Intermediate
Summary
- Flexible Marination Time: Whether you have an hour or a whole day, the chicken benefits from the flavorful marinade.
- Efficient Cooking: The oven does most of the work, roasting the chicken to perfection in about 15 minutes.
- Bold Flavor Profile: The blend of spices like paprika, cardamom, and cumin ensures every bite is packed with Middle Eastern flavors.
- Versatility in Serving: Enjoy it with rice or stuffed in a pita, complete with pickles, veggies, and your choice of sauce.
- Meal Prep Friendly: The marinade can be made up to a week in advance, and the cooked chicken stores well for up to 2-3 days in the fridge.
Ingredients To Make Chicken shawarma
- Chicken: I use both chicken thighs and chicken breasts in this recipe for the best flavor and texture.
- Oil: For marinating. I prefer to use olive oil, but a neutral oil like avocado or canola will work too.
- Lemon juice: Use fresh lemon juice rather than bottled for the best flavor.
- Seasonings: Garlic, salt, cardamom, paprika, cumin, crushed red pepper, cinnamon.
Step by step VIDEO TUTORIAL
I am happy I found this on my first try to make shawarma. It is hard to find great shawarma at the restaurants I have been to. My sister & I loves this, its pretty easy & it is so yummy. I will be making this again & again. I made sure to bookmark this after trying it. – Celeste
How to make chicken shawarma in the oven
The homemade version is different than the restaurant version, which is roasted on a spit. But this is the closest you can get to that version at home. This shawarma is roasted in the oven for ease and convenience, and it comes out tasting great!
Because it’s made by alternating strips of fat and pieces of seasoned meat on a vertical spit, we try to emulate that at home by using two types of chicken types for best results: chicken breast and chicken thighs.
Whisk together the marinade ingredients in a bowl, add the chicken, and coat it. Cover and place in the fridge to marinate.
When ready to cook, place the chicken pieces on a lined baking sheet and roast in a preheated oven, turning halfway through cooking.
Let the chicken rest before slicing. This helps to make them extra juicy.
You can then transfer the slices to a skillet, with its juices to brown the chicken and give it extra flavor. This is an optional step, but I highly recommend it if you have the time.
What to Serve with Chicken Shawarma
I like to serve the oven-roasted chicken shawarma street style, in pita with pickles, tomatoes, lettuce, and garlic sauce or tahini sauce. It’s also great by itself served with a rice dish like Lebanese Rice, or try Cilantro Lime Cauliflower Rice for a low-carb meal. And you can even just serve it as a Chicken Shawarma Salad. Add an extra pop of flavor with pickled turnips!
I literally just finished eating this and I must say every single bite I took made me really happy. The chicken is so tender and flavorful and the recipe doesn’t take a lot of difficulty to make! Will definitely keep this for future gatherings and dinner nights!! Thank you for sharing!! – Aide Farias
Tips for making the best chicken shawarma
- Marinate the chicken for at least one hour before cooking it. This not only helps to add flavor, but it also helps to break down the fibers so you have the most tender meat.
- Let the chicken breasts come to room temperature before putting them in the oven. Cold chicken breasts take longer to cook and you can risk them becoming too dry that way.
- Don’t overcook the chicken. If it overcooks, it will dry out. If you have an instant-read thermometer, the chicken should register at 160F. Alternatively, if you pierce the breast with a fork, the juices should run clear.
- Cut the chicken against the grain when you slice it. This way, you cut through the fibers so the chicken is tender. Be sure to let it rest before slicing it, too so that the juices redistribute and the chicken is wonderfully juicy.
Popular substitutions & additions
- Make it in a loaf pan: Tightly pack the chicken in a loaf pan. Nestle the loaf pan in a shallow pan (to catch any juices that may drip during roasting) and roast at 400°F until an instant-read thermometer inserted into the middle of the chicken registers 165°F, about 45 minutes. Check out the full recipe variation that I shared with the Food Network.
- Swap the Protein: Not in the mood for chicken? Try this marinade with turkey slices or tofu for vegetarians. Lamb or beef are also popular Shawarma alternatives.
- Spice Variations: If you want to try different spices, replace cardamom with coriander for a different flavor note. For a spicier kick, increase the amount of crushed red pepper.
- Add Veggies: When roasting, add bell peppers, red onions, or zucchini slices to the pan. They’ll soak up the delicious marinade and complement the chicken beautifully.
- Yogurt Marinade: For an even tenderer chicken, add a couple of tablespoons of plain Greek yogurt to the marinade. It acts as a tenderizer and gives a creamier texture.
- Toss in some Fresh Herbs: Stir in some freshly chopped cilantro, mint, or parsley to the marinade for an added layer of flavor.
- Add Nuts: Toasted pine nuts or slivered almonds can be sprinkled on top for a delightful crunch and nutty flavor.
How to Store and Reheat Chicken Shawarma:
- Storing: Once cooled, transfer the chicken shawarma pieces into an airtight container, ensuring all juices are also saved as they help to keep the chicken moist. Store it in the refrigerator.
- Reheating: The best method to reheat chicken shawarma is in a skillet over medium heat. Heat the chicken pieces with a little bit of the saved juices or a dash of olive oil until they’re warmed through. This method helps retain the chicken’s moisture and can reintroduce some of the crispy edges. Alternatively, you can use a microwave, but ensure it’s covered and heated in short intervals to prevent it from drying out.
How Long Will Chicken Shawarma Last in the Fridge?
Chicken shawarma, when stored properly in an airtight container, will last for 3-4 days in the refrigerator.
Can I Freeze Chicken Shawarma?
Yes, you can freeze chicken shawarma. Once it has completely cooled, place it in a freezer-safe bag or container, removing as much air as possible. Properly stored, it can last in the freezer for up to 2-3 months. When you’re ready to enjoy it, thaw the chicken in the refrigerator overnight and then reheat using the above methods. Remember to label the container with the date and description to keep track of freshness.
Frequently asked questions
You know, whenever someone asks me about shawarma, I light up. It’s such a staple in Middle Eastern kitchens, including my own. Shawarma is all about stacking seasoned meat—think chicken, beef, or even lamb—on this tall vertical spit. Then, we slow-roast it, letting all those flavors meld and intensify. As the outer layer gets perfectly crispy and cooked, it’s shaved off.
Most of us love wrapping this succulent meat in flatbread-like pita, and jazzing it up with veggies, a drizzle of tahini, or even some garlic sauce. The name “shawarma” actually comes from the Arabic term meaning “turning”, which totally makes sense given how it’s cooked. It reminds me a bit of Turkish döner kebab or Greek gyro. Different places, different names, but all so delicious in their own right.
If you like this recipe, be sure to try my Beef Shawarma recipe too!
Eating chicken shawarma is like taking a mini journey to the Middle East. The chicken, marinated with spices like cumin, cardamom, and paprika, carries warm, earthy flavors with hints of citrus and a subtle smokiness. When this seasoned meat pairs with the crispness of tomatoes and the tangy bite of pickles, the layers of taste come alive.
Chicken shawarma, in its traditional form, isn’t inherently spicy in the sense of heat. Instead, it boasts a depth of warm, aromatic spices. However, many vendors or home chefs do add a kick with spices or accompanying sauces based on personal preference or regional variations.
If you’re sensitive to heat, always inquire or adjust recipes accordingly. And remember, with any dish, the level of spiciness can always be tailored to your liking. My recipe below isn’t spicy in the sense of heat, but if you are worried or don’t like spicy, you can remove the crushed red pepper, or if you want it spicy, you can increase the crushed red pepper.
Yes, many people use tofu, tempeh, or even jackfruit as a base for a vegetarian shawarma variant. Adjust the marination time and cooking process accordingly.
Yes, you can use either fresh or frozen chicken in this recipe. If you use frozen, ensure that it is fully defrosted before marinating it.
If your chicken turns out dry, it could be due to overcooking or not marinating it long enough. To retain its juiciness, ensure the chicken is marinated for at least an hour (or more!) and monitor the cooking time. Remember, chicken thighs tend to be juicier than breasts.
Sure thing! Just remember to adjust the cooking time accordingly. Wings and drumsticks might take a bit longer to cook through due to the bone.
After roasting, you can sear the chicken slices on a hot skillet or pan for a few minutes until they get those crispy, charred edges. Another way is to broil the chicken for a couple of minutes, watching closely so it doesn’t burn. Just a warning that this may cause the chicken to get overcooked, so make sure you add the chicken to a very hot pan and only for a few minutes.
Can I just say how good this turned out? I stayed faithful to the recipe and wow this will definitely be a recipe I come back to! Simple ingredients but such a tasty result. Thank you! – Elle
I am totally in love with this homemade version of one of my favorite Middle Eastern street foods! It’s so easy to make in the oven and comes together so quickly! I can’t wait to hear what you all think of this!
More chicken recipes
- Greek Chicken Gyros
- Lebanese Freekeh with Chicken
- Chicken Lemon Orzo Soup
- Lemon Chicken Piccata
- One Pot Chicken and Rice
- Chicken Broccoli Casserole
- Chicken Meatballs with Marinara
- Mediterranean Stuffed Chicken
If you try this healthy-ish feel good Chicken Shawarma recipe or any other recipe on FeelGoodFoodie, then please come back to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
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Chicken Shawarma
Video
Ingredients
Instructions
- Place the marinade ingredients in a large bowl: ¼ cup olive oil, lemon juice, garlic, salt, cardamom, paprika, cumin, crushed red pepper and cinnamon; and whisk to blend.
- Add the chicken into the large bowl with the marinade and stir with a spoon to evenly coat the chicken with the marinade. Cover the bowl and place in the refrigerator to marinate for at least an hour or up to 24 hours.
- Preheat the oven to 400°F. Place the chicken on a rimmed baking sheet, lined with parchment paper. Roast the chicken until cooked through, about 15 minutes, turning halfway through.
- Remove the chicken from the oven and use a sharp knife to thinly slice the chicken into thinly sliced pieces. If you’d like to give the chicken shawarma seared edges, you can transfer it to a skillet with its juice and saute until they start to brown, about 5 minutes. Be careful not to overcrowd the skillet though.
- Serve with rice or in a pita with pickles, tomatoes, lettuce and garlic sauce or tahini sauce.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Made me feel like a MasterChef!!
Made this recipe today, so simple yet so delicious. Everyone loved it and definitely on my ‘make it again’ list. I definitely feel like a chef:)
Thanks for sharing !!
Aww love this!! Thanks, I’m so glad you enjoyed!
I have green cardamom pods, can I grind these up and use or will they be too strong?
I would crack 2 to 3 seed and grind what’s inside to add in with the spices.
My fiancé (who grew up on shawarmas and middle eastern cuisine) took one bite of this chicken, looked at me, and said, “this is like real shawarma…like real, real shawarma taste. I even taste the cardamom!” He was so excited and we both loved it. So easy to make and so delicious. We paired it with your avocado, cucumber and tomato salad, which is a staple in our home. Thank you for sharing such delicious, easy, and healthy recipes!
Love this, thanks for sharing!
What kind of pickles are used in the photo?
They are pickles from my local Middle Eastern market.
Delicious! My husband went back for seconds, so I know I hit a home run. He loves a good doner kebab, and this was as close as I can do at home myself in Pennsylvania.
I made both the tzatziki and tahini sauce for this dish since we love both.
Your recipes for both are delicious and I’d make again.
I did have a little trouble getting the chicken to get any char on them, even using a cast iron skillet and not crowding the pan. Ah well, we didn’t care. It was delicious. I know what I will do. When the weather warms up I will grill this chicken instead of making in the oven. I think this will solve this problem very well and give those crispy charred bits that are so tasty without drying out the meat.
I’m also thinking about how I could made this shawarma into a grain bowl using quinoa. With all these toppings it will be a delicious and impressive lunch!
Thanks so much, love the idea of enjoying this as a grain bowl!
I made this tonight and it is absolutely fabulous! Thank you Yumna! I had it with your homemade tahini sauce. I have been looking for quite a while for a good chicken shawarma recipe and this one is not only good, it is GREAT!
So glad to hear!
Such a wonderful recipe, so flavorful. I used boneless chicken thighs. We had rice and a side salad of watermelon radish and cucumber topped with your tahini sauce recipe. Thanks for a family pleasing recipe.
Sounds amazing!!
I made this chicken for our family and everyone loved it. I didn’t have pitas so used some garlic Naan. I only had chicken breasts so used 4 lbs of chicken breast to feed 9 and we had a few portions left over. The flavour of the chicken was absolutely delicious. I marinated it for about 10 hrs in the fridge. It’s a make again recipe for sure. Thanks for sharing.
Yay, so glad to hear and I’m so happy it will be part of your regular dinner rotation!
Do you have a receipe for a rice to pair with it? And possibly a recipe for the garlic sauce?
I do!!! I have a few rice options, if you like crispy rice you can try this recipe. If you want a Lebanese variation this one is great. For the toum, you can use this recipe. Hope you enjoy!
Hi Yumna, is there a flavour profile difference between shawarma and Shish tawook? I know one recipe suggests chicken breasts only, and the other is a combination of chicken breast and thighs. Thanks in advance!
I wondered if you have a recipe for garlic sauce. I bought a tub at Costco which was very good but would like to make my own and be able to make a smaller amount than a Costco size. I didn’t realize you had a cookbook coming out. Just pre-ordered it. Looking forward to its arrival in May.
This recipe is delicious! We’ve made it at least 5 times now and it always turns out great!
So happy to hear this, thanks for sharing!
Made this tonight with chicken breasts, my husband and I totally loved it! I will make this again……..Thank you
Yay, so happy you enjoyed this, thanks for letting me know!
Hi Yumna,
When you say cardamom for this recipe do you mean whole pods or ground? In the UK we only seem to have whole pods…how would you recommend to proceed with the recipe please? Can’t wait to try!!!
Great question! For this recipe I am referring to ground cardamom. If you can’t find ground cardamom you could use one or two cracked whole pods and add them to the marinade, then remove and discard before cooking.
Thanks so much for getting back to me so quickly
Of course!
This is EXCELLENT! I just used chicken breast. I have cooked it in the oven on a cookie sheet as well as grilled kabobs!! LOVE IT!!! Thank you!
Thank you so much!
Can you cook the chicken on a spit? I have a air fryer with a rotisserie. I have a setting for chicken that is 360 Degrees for 20 minutes
Thanks Doobie(Corey)
I don’t see why not! Hope you enjoy!
All I can say is…MAKE THIS!!! So yummy and now a family favorite along with the garlic sauce! Thank you for this recipe!!!
You’re so welcome!
This chicken is delicious! Thank you!!!
You’re so welcome!
so yummy and delicious
Thanks so much!
I plan on making this tomorrow. Will the chicken breasts cook faster than the thighs?
Also, can I just cut them in strips and marinate then and bake them in the oven with onions.
Or is it better to bake them before slicing? Will they be more dry if I use just breasts?
Thanks.
They should cook about the same speed, I cook both of them together. You can cut them into strips but that will change the cooking time and I am not sure by how much, I would just keep them whole and cut after you bake.
Thank you Yumna for your quick response. I will leave them whole as suggested and according to your instructions. But I did notice you cut the breasts and thighs in half in your video which I will do.
Thanks for all your great videos.
Perfect! Not a lot of mediterranean restaurants where we live, and this is so much better than what we’ve tried in many restaurants.
Thank you so much. I really appreciate it!
I made the chicken last night & we loved the spices. Will definitely be saving the recipe and making again!
So glad you liked it! It’s one of my favs!
This was amazing! So simple and so tasty!
Thank you so much, Joann!
I am happy I found this on my first try to make shawarma. It is hard to find great shawarma at the restaurants I have been to. My sister & I loves this, its pretty easy & it is so yummy. I will be making this again & again. I made sure to bookmark this after trying it.
Aw, thank you so much, Celeste!!
Another amazing recipe! I’ve never tried chicken shawarma before this – we served it with pita, pickles, tomato, lettuce, and tahini. So refreshing and delicious!!
Thank you so much, Carly! It is delicious; I can’t say I don’t agree! lol
OMG! I just made this for dinner and everyone LOVED it. No more take -out shawarma for us! Searing the chicken at the end makes all the difference. Thx so much for sharing your Lebanese recipes ❤️
Thank you so much, Vicki! So happy to hear you enjoyed it!
I literally just finished eating this and I must say every single bite I took made me really happy. The chicken is so tender and flavorful and the recipe doesn’t take a lot of difficulty to make! Will definitely keep this for future gatherings and dinner nights!! Thank you for sharing!!
That is amazing! Yay!! Hope you all continue to enjoy!
This Chicken Shawarma is the best!
We used to go to a place about 30 min away to eat Shawarma. Ever since I found this recipe, I make it once a week into wraps with garlic spread, pickled cucumbers, tomatoes. So easy to make n delicious
My husband n boys love!
A must try!
Thank You!!!
Thank you! I love that. Homemade for the win!
What a shame that your recipes use only amercizn measures. Here in Europe we use the metric system and having to convert from a cup to grammes is a pain in the ****
How about using a tab that enables us to convert to metric for all new recipes. If yiou want global reach then this would be useful.
Unfortunately this is not something we can provide on our site because it’s not what we use internally. So we can use an automated system to calculate them but we cannot guarantee that it is accurate since it is not completed by a member of our team who knows the metric system. I think using online unit conversions could be a good option. I’m so sorry for the inconvenience.
So obsessed with this recipe….I’ve been making it at least once a week for the past month lol! I do find it to be a little salty so I cut back to 1 tsp of salt. Otherwise, it’s perfection!!!! 🙂 thank you!
I’m so glad you’re enjoying it! Yay!! Thank you so much.
loved it! I omitted the cardamom because I didn’t have any on hand. Not sure anyone missed it. Our family love Lebanese, Med, Middle East, etc. food. This was so easy to follow and so good. I’m enjoying all your recipes! Today is the creamy veg soup because it’s a soup kind of day!!
Yay!! I’m glad your family still enjoyed. This is making me so happy to hear!
Can I just say how good this turned out? I stayed faithful to the recipe and wow this will definitely be a recipe I come back to! Simple ingredients but such a tasty result. Thank you!
Aww, thank you so much! I’m glad you’re enjoying this recipe so much!!
Best shawarma recipe I’ve had!! Very delicious!
That makes me so happy to hear! Thank you!
Hi, I tried the shawarma recipe and it was delicious 🤩. I was surprised my two young boys 3 and 5 ate it and loved it, as they are picky eaters.
That makes me so happy to hear! I’m glad the kids enjoyed it as well!
Looks delish and cant wait to make it! I don’t have cardamon, is there anything else i can sub in?
Thank you! Unfortunately I have yet to use a cardamom substitute. Maybe you can try cinnamon or nutmeg?
We LOVE Lebanese shawarma chicken so we can’t wait to try this at home. Are you sure about 6 cloves of garlic per pound of chicken? I don’t recall tasting that much garlic.
So excited for you to try it! Yes, I am sure – we love garlic! However, you can definitely adjust the amount to fit your preferences.
This turned out great, we loved it and will be making again !
Thank you! I’m so glad to hear it!
Another fabulous recipe, actually recipes from your site. Made the chicken and added hummus to it just because I could. Thanks Yumna.
Thank you so much! Hummus is such a good addition. You’re welcome!
I’m not one to try new flavors but wanted to know what schwarma was and tasted like. I came across your receipe.
This is so so GOOD and DELICIOUS! This is now my go to chicken dish. I have had it with rice, as a gyro and stuffed in a pita bread. I even made it with your tahini sauce.
Thank you so much! I am so glad you decided to give it a try and enjoyed it.
I made this for dinner tonight it was delicious!
That makes me so happy to hear! Yay!
Followed the recipe exactly, the chicken was not fully cooked in the oven, and the only good thing about the recipe was the marinade blend.
To make sure the chicken is cooked properly, if you have an instant read thermometer, the chicken should register at 160F!
I give it a go but cooked it on the grill and it was amazinggg! I left it marinating overnight, brought it to room temp for an hour or so and put it in skewers and it turned deliciously good! Thank you for sharing your delicious recipes and tips for the perfect authentic flavor! Definetly doing it again
That’s perfect! You’re so welcome. Yay!
Cannot wait to try this
Hope you enjoy!
15 minutes is not enough time to cook chicken thighs.
I roast the chicken until cooked through, about 15 minutes, turning halfway through.
I made this chicken shwarma recipe and it was amazing 👏 so easy peas. The only spice I didn’t have was cardamom. So delicious !! Thank you
Thank you so much! I’m glad to hear you enjoyed it. Let me know what you think if you give it a try with cardamom!
Hi, I love shawarma personally as a Muslim/Arab, and it’s my favorite food. Could you tell me the serving size and servings per meal? Thank you, and I loved this recipe!
Shawarma is the best! This recipe makes 6 servings. I recommend cooking the chicken and dividing the total by six to get the most accurate serving size. I would usually eat one serving per meal, but you can eat as many servings as you want!
SO GOOD!! I made this shawarma chicken and also your Lebanese rice recipe for dinner tonight! Even my husband, Mr. Picky Pants, went back for seconds! I sliced the breasts and thighs before marinating, and then cooked them in the oven. Then I put half the chicken in my air fryer, and left the other half in the oven, on broil. Just for a few minutes. I liked the oven broiled best, but hubs liked the air fryer. I also made homemade toum today. I’ve been craving this dish and the closest restaurant is over an hour away. I also wanted fattoush salad, but can’t find a couple of the ingredients. I’ll look online. Thanks for wonderful recipes!!
Thank you! So glad you both enjoyed. Sounds like it was the perfect meal. Be sure to check out the Lebanese Fattoush Salad recipe I have on my website!
Hi Yumna,
Just to let you know that you did it again! This recipe of yours chicken shawarma is another hit again, I use chicken cutlets and I add plain greek yogurt to the marinate for more tenderness of chicken and cook the chicken in the air fryer. I made some tabuleh and chopped the chicken in small pieces layered in the Lebanese bread with the sauces hommus, garlic sauce (your recipes of course) and added some thinly slices of lettuce, tomato, and onion wrapped it heat it up in the sandwich press. And then I serve yum.
Thank you so much! That sounds like the most perfect meal. Glad you enjoyed it!
This was wonderful! Thank you!!!
You’re so welcome!
One of the best and simplest recipes I’ve ever made! I’ve already made them 3x this week and used the chicken differently each time (wraps, rice bowls, etc.)
10/10!
Thank you so much! I love that!!
I made this for a friend that went to Egypt with me and we ate this in the street when we went to the Pyramids. They were absolutely delicious and we enjoyed our time eating them while we share fun memories of our trip. I will be making this recipe over and over again for every guest that comes to visit me.
That makes me so happy to hear! So glad you love the recipe!
This was so easy & flavorful. It was super filling as well because I couldn’t eat lunch the next day. As always, great recipe
Thank you so much! That’s great to hear!
This is one of the best things I’ve ever made for dinner. It DID take longer than 15 minutes to cook, but no one’s else seemed to have a problem with that. Maybe my Thermostat is off. I did look at all the other wonderful reviews!
Thank you so much! Glad you still enjoyed!
Used only chicken breasts (on a diet) and served on a tossed salad with your Fatouche Salad Dressing and with your Lebanese Tabbouleh Salad and Tahini Sauce. Everything was fantastic! My husband loved every bite. This will be a staple for us.
Each of these recipes were 5 stars!
Thanks for the wonderful food! Look forward to trying more or your recipes
That’s amazing! I love that you both enjoyed it. Hope you enjoy the other recipes too!
Excellent! Only had time for the minimum 1 hour marinade and it was still perfect! The seasoning was spot on and I loved the quick skillet sear at the end. Rave reviews from the whole family! First time on your blog. I saved this to my favorites and am looking forward to trying more of your recipes.
Thank you! This makes me so happy to hear. Hope you enjoy the other recipes too!
This recipe is a winner – so lemony and juicy!
Searing them, as the last step, makes all the difference.
SO GOOD!
That’s perfect! Yay!!
Dinner
Hope you enjoy!
I love Chicken Sharma. I’m so excited to have a recipe that can be cooked in the oven and not on spiral gyro cooker. I have one question. I love the large wraps they come in usually. Do you have a recipe or what are they called. I know I’d have to order online from where I live.
I love it too! Can’t wait to hear what you think about the recipe.
Dear Yumna,
Your recipe was exactly how you described – ‘perfectly spiced, tender and so flavorful’ – followed your simple instructions and it is outstanding!
Served on Sangak bread along with [your] humus and tabbouleh recipe; will never go back to the local donair joint again. 🙂
Thank you for sharing.
That makes me so happy to hear! You’re welcome!
Just want to double check, if I triple this recipe for a potluck, do I still triple the salt = 6tsp? Thanks!
I would maybe just add 3 or so teaspoons because you can always add salt, but you can’t take it away!
Ok thank you so much! I have learned the hard way not to necessarily double/triple salt in recipes lol so thought I’d ask. I will go with the 3tsp. Can’t wait to try this! 🙂
You’re so welcome! Hope you enjoy!
Where do you get those kind of pickles? I love them but can’t find them!
At my local grocery store!
FANTASTIC recipe! My friends and family love it! It’s quick, super flavorful, and easy! I serve it with Yumna’s tahini sauce and yogurt flatbread for a delicious, healthy meal! SO GOOD!!!!
This is my favorite recipe right now! I make this on a weekly basis and for all my friends and family! I serve it with Yumna’s Yogurt Flatbread recipe! 🤤 SO GOOD!!!! It’s a MUST with tahini!
Excellent recipe, perfect in every way!
Thank you so much!!!
Thank you for sharing this Excellent recipe, I made it for iftar and it was such a big hit!
You’re so welcome! That sounds lovely!
Is there any reason that this marinade does not include yogurt like the Shish Tawook marinade? If it makes the chicken more tender, wouldn’t it only help to include it? (Another Michigan girl here, trying to recreate the restaurant tastes that I love so much at home!) Thanks!!
There are many takes on this recipe and while there are some yogurt-marinated chicken shawarma recipes, I didn’t think it was necessary for this recipe!
Another one of our absolute favorites from your site! So authentic and so delicious! Excellent recipe!!
Finally got around to making this and Yumna, this is absolutely amazing! Such a quick and delicious meal – thank you so much for sharing the recipe.
I’m so glad you finally tried it! Thank you so much!!
Definitely adding the chicken to the skillet afterwards makes a big difference. And the smell is divine!
For sure! Thank you!!
Wonderful, so yummy
Yay! Thank you.
I made this over the summer and cooked it over a campfire while camping. Wonderful!
That sounds wonderful! Thank you!!
Fantastic flavors! Its a keeper! Just served with mashed cauliflower. Yummy!
So glad to hear it!
We make this chicken shawarma every week! It is absolutely delicious.
Yay! I love to hear that!
Hi Yumna. Thank you for another fool-proof delicious recipe! I have a question: should the garlic cloves be added as whole, chopped, minced or smashed? I added as whole but was wondering..
You’re welcome! And the garlic works any way. I do prefer to mince it though for best flavor. I updated the recipe card to mention minced.
This is hands down the best chicken shawarma recipe I’ve tried. It became such a classic favourite in my family, thank you so much Yumna. Love from Pakistan!
So happy to hear that! Thank you!
This is the third chicken shawarma recipe I’ve tried. I used all chicken thighs because I find them juicier. I think what’s different about your recipe is the use of cardamom powder! I loved the aroma it gave out while baking the chicken. Also, having roasted it for 15 mins and then searing it on a pan made the texture perfect. Thank you for the recipe!
I’m so glad you tried my version and liked it! Thanks so much for sharing your feedback 🙂
Just made this for the first time. I had all the ingredients at home already so I figured why not? It was AMAZING. The chicken was so flavorful and if you follow the recipe exactly you can make sure it stays juicy. One of my kids gobbled it up almost straight of the oven – I didn’t even have a chance to add it into a sandwich or rice. Definitely keeping this recipe for next time.
Yay! I’m so happy to hear that you enjoyed the recipe!! Thank you so much!!
I have whole green cardamom & whole black cardamom, which do you recommend?
Is the cumin whole or ground?
Thanks
I recommend the black cardamom and everything should be ground.
Thanks for the updates. I ended up going with green cardamom (oops), so I’ll have to try the recipe with black cardamom sometime. Tasty. I slightly overcooked the chicken in the oven. Out of laziness, I think I might just stir fry the chicken in a skillet on the stove top from the beginning next time.
I have made this recipe at least 5 times over the last five weeks me and my family especially my fussy brother ABSOLUTEEEEEELY LOVEEE this chicken shawarma. Its tangy and spicy and just yummy…a lot of the recipes I’ve tried have been bland but this is spot on! Really you musttt try this! We just had the leftover shawarma from last night today for lunch we may or may not have been fighting over it! Lol must try!!
Awww thank you so much!! I really appreciate the amazing feedback! So glad you loved it!!!
Been learning so much from you in the lockdown. I love how this recipe is so simple to follow and still tastes so good. I’m from Mumbai India. So we used whole wheat chapati bread for the shawarma chicken!
Keep the great posts coming😊
Aww thank you so much! And I love that you made it with chapati bread…yum!!
☺️
Thank you!! Can’t wait for more fun recipes from you!!!
I’ve been to a lot of shawarma places. Ottawa/Montreal Canada and this might actually be the best shawarma I’ve ever had!!! If only I had spit. Topped with pickles, your pickled turnip recipe, your toum recipe, tomato lettuce. Fantastic!
Yay, best compliment ever!! Thank you so much!!
Hi, I’d like to make this recipe this week, it looks amazing, but I want to clarify if the chicken breast is cut up into smaller pieces before putting in the oven or do you leave it whole then slice it after its cooked along with the thighs.
It’s best to leave it whole and then slice it after it’s cooked. You can also cut it into smaller pieces if it’s super large.
This was so good! I loved it. I will definitely make this again!
So glad to hear it. Thank you!!
Really delicious!!! And easy to prepare.
Will definitely repeat!! Thank you for the great recipes!!
So glad to hear it. Thank you!!
so so so delicious..thank you.
Thank you so much!
This is so delicous!!!!!!!!! And so easy to prepare!!! I served it with couscous and Greek yogurt with herbs….also it smells soooo good!!! I didn’t have exactly the same spices available so I took a wok spice mixture where some of the spices you mention are included.
Will definitely do that again!
Thanks for the great recipe
So glad to hear it! Thanks for taking the time to leave a review 🙂
This was soo flavorful! The chicken was just the best. I made mine with caulifower rice. I’m just loving your recipes. Thank you so much!
So glad to hear it. Thank you!!
This chicken is amazing. The marinade is truly flavorful and I felt like I was eating Mediterranean takeout. Super easy recipe.
Yay, that’s so great to hear!! Thank you!
Loved it!! Your recipes are amazing and delicious. Thank you for sharing
Thank you so much!!