This Shawarma Chicken recipe transforms humble chicken into a showstopping meal with warm spices and crispy edges. After years of testing, this oven version delivers tender, juicy results perfect for pitas, rice, or eating straight from the pan. Your kitchen will smell incredible, and it’s far better than takeout.
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Why You’ll Love This Shawarma Chicken
- Explosive Flavor: The marinade does all the work for restaurant-quality depth.
- Unbelievably Versatile: Perfect for wraps, salads, grain bowls, or meal prep.
- Perfect Texture: Juicy inside with crispy, charred, spice-packed edges.
- Spice Adventure: A complex, warm blend that’s aromatic and addictive.
Ingredients & Tools
- 1.4 kg boneless, skinless chicken thighs
- 100 ml extra virgin olive oil
- 4 cloves garlic, minced
- Juice of 1 large lemon
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1 tsp sumac (optional, but highly recommended)
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 1/2 tsp fine sea salt
- 1 tsp freshly cracked black pepper
Tools: A large mixing bowl, a rimmed baking sheet, and parchment paper or a silicone baking mat.
Notes: Chicken thighs are non-negotiable for juiciness. Don’t skimp on the oil—it helps form the spice paste and creates a crispy exterior.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 3 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 10 minutes (+ marinating) | Cook Time: 25-30 minutes | Total Time: 35-40 minutes
Before You Start: Tips & Ingredient Notes
- Chicken Thighs are Key. I know I already mentioned it, but it’s that important. Breast meat will dry out too quickly in the high-heat oven we use to get that signature shawarma char. Thighs stay succulent and forgiving.
- Don’t Skip the Marinating Time. Even 30 minutes helps, but for the flavor to truly penetrate the meat, aim for at least 2 hours, or ideally, overnight. The difference in taste is honestly remarkable.
- Understanding Sumac. If you’ve never used it, sumac is a deep red spice with a tangy, almost lemony flavor. It’s a staple in Middle Eastern cooking and adds an authentic, bright note that cuts through the richness of the chicken.
- The Power of High Heat. We’re roasting this chicken hot and fast. A very hot oven is crucial for achieving caramelization on the outside without overcooking the inside. Don’t be tempted to lower the temperature!
How to Make Shawarma Chicken
Step 1: Create the Flavor Paste. In a large bowl, whisk together the olive oil, minced garlic, and lemon juice. This acidic base will help tenderize the chicken. Then, add all your ground spices—the cumin, paprika, coriander, turmeric, cardamom, cinnamon, sumac, cayenne, salt, and pepper. Whisk it vigorously until it forms a thick, fragrant, and beautifully red-hued paste. You’ll notice the aroma is already incredible at this stage.
Step 2: Marinate the Chicken. Pat your chicken thighs completely dry with paper towels—this is a small but crucial step for the marinade to stick properly. Add the chicken to the bowl and use your hands to massage the spice paste into every nook and cranny. Really get in there and coat every piece evenly. Cover the bowl and refrigerate. The magic happens here; let it marinate for at least 2 hours, or up to 24 hours for the most profound flavor.
Step 3: Preheat and Prepare. About 30 minutes before you’re ready to cook, take the chicken out of the fridge to let it come closer to room temperature. This promotes more even cooking. Preheat your oven to 220°C (425°F). Line a rimmed baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup a breeze.
Step 4: Arrange and Roast. Arrange the marinated chicken thighs in a single layer on the prepared baking sheet. Make sure they aren’t crowded or overlapping; we need hot air to circulate around each piece to achieve that perfect crispness. Don’t discard the extra marinade left in the bowl—drizzle it right over the top of the chicken for an extra flavor boost.
Step 5: Cook to Perfection. Place the baking sheet in the hot oven and roast for 25-30 minutes. You’re looking for deeply browned, slightly charred edges and an internal temperature of 75°C (165°F). The chicken will release juices, and the oil and spices will mingle and bubble around it, creating an incredible aroma that will fill your kitchen.
Step 6: Rest and Serve. Once out of the oven, let the chicken rest on the pan for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist. Then, you can slice it, chop it, or shred it—however you plan to serve it. It’s now ready to be the star of your meal.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze cooked chicken for up to 3 months, or freeze marinated raw chicken for up to 3 months.
- Reviving: Reheat in a skillet or oven to restore crispiness; avoid microwaving.
Serving Suggestions
Complementary Dishes
- Garlicky Toum or Creamy Tahini Sauce — The cool, sharp creaminess is the perfect counterpoint to the spiced, warm chicken. It’s a classic pairing for a reason.
- A Simple Mediterranean Chopped Salad — Think cucumbers, tomatoes, red onion, and parsley with a lemon-olive oil dressing. The freshness cuts through the richness beautifully.
- Fluffy Basmati Rice or Warm Pita Bread — These are the ultimate vehicles for getting every last bit of flavor from your plate into your mouth. Soaking up the juices is mandatory.
Drinks
- A crisp, cold glass of dry Rosé — Its bright acidity and subtle red fruit notes complement the spices without overpowering them.
- A tall, fizzy glass of Ayran or a Minty Lemonade — The salty, yogurt-based Ayran is traditional and refreshing, while a homemade mint lemonade offers a sweet and zesty contrast.
Something Sweet
- Baklava — The honey sweetness and flaky, nutty layers are a sublime way to finish a meal that started with such warm, savory spices.
- Orange Blossom Water & Pistachio Ice Cream — The floral notes and creamy texture provide a light, elegant, and wonderfully fragrant end to your feast.
Top Mistakes to Avoid
- Mistake: Using Chicken Breast. I know it’s a common swap, but breast meat lacks the fat content of thighs. In this high-heat application, it’s almost guaranteed to become dry and tough, while thighs remain forgiving and juicy.
- Mistake: Crowding the Pan. If the chicken pieces are too close together, they’ll steam instead of roast. You’ll miss out on all those delicious, crispy,
Shawarma Chicken
Make the best Shawarma Chicken at home with this easy oven recipe. Tender, juicy, and packed with warm spices. Get the full recipe and start cooking tonight!
Ingredients
For the Shawarma Chicken
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1.4 kg boneless, skinless chicken thighs
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100 ml extra virgin olive oil
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4 cloves garlic (minced)
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1 lemon juice (from large lemon)
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2 tsp ground cumin
-
2 tsp smoked paprika
-
1 tsp ground coriander
-
1 tsp ground turmeric
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0.5 tsp ground cardamom
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0.5 tsp ground cinnamon
-
1 tsp sumac (optional, but highly recommended)
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0.5 tsp cayenne pepper (adjust to taste)
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1.5 tsp fine sea salt
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1 tsp freshly cracked black pepper
Instructions
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In a large bowl, whisk together the olive oil, minced garlic, and lemon juice. Then, add all your ground spices—the cumin, paprika, coriander, turmeric, cardamom, cinnamon, sumac, cayenne, salt, and pepper. Whisk it vigorously until it forms a thick, fragrant, and beautifully red-hued paste.01
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Pat your chicken thighs completely dry with paper towels. Add the chicken to the bowl and use your hands to massage the spice paste into every nook and cranny. Cover the bowl and refrigerate. Let it marinate for at least 2 hours, or up to 24 hours for the most profound flavor.02
-
About 30 minutes before you’re ready to cook, take the chicken out of the fridge to let it come closer to room temperature. Preheat your oven to 220°C (425°F). Line a rimmed baking sheet with parchment paper or a silicone mat.03
-
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet. Don’t discard the extra marinade left in the bowl—drizzle it right over the top of the chicken for an extra flavor boost.04
-
Place the baking sheet in the hot oven and roast for 25-30 minutes. You’re looking for deeply browned, slightly charred edges and an internal temperature of 75°C (165°F).05
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Once out of the oven, let the chicken rest on the pan for about 5 minutes. Then, you can slice it, chop it, or shred it—however you plan to serve it.06
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