There's nothing quite like chicken shawarma fresh out of the oven, smoky, with Middle Eastern spices, and just charred enough to make you feel like it came straight off a street cart grill.
When I first started making shawarma at home, I thought there was no way it could taste just as good as what I'd had from a restaurant. But once I created my own homemade shawaram spice mix, everything changed!
The chicken came out just as juicy and flavorful, without needing a rotisserie or grill. Roasting it on a sheet pan with a quick broil at the end gave it that perfect char and kept the whole process simple.
Ingredients You'll Need for Chicken Shawarma
- Chicken thighs - stay juicy and tender, even after roasting.
- Yogurt-based marinade - tenderizes the chicken and helps the spices cling.
- Shawarma spice blend - smoky, garlicy, and warm with layers of flavor.
- Sea salt - important to add separately since the spice mix is salt-free.
Optional toppings & sides: You can serve chicken shawarma with warm pita bread, tahini or garlic sauce, crisp cucumbers and tomatoes, pink pickled turnips, pickles, fresh herbs like mint or parsley, and round it out with fries, rice, or a fresh side, such as my shirazi salad.
What cut of chicken works best for shawarma?
I recommend chicken thighs for the juiciest results, but you can use chicken breasts if you prefer leaner meat - just adjust the cooking time so they don't dry out.
The Marinade Details
The secret to a good chicken shawarma really comes from the marinade. Yogurt keeps the chicken tender, and olive oil helps it stay juicy.
When you mix all of that smoky, garlicky shawarma spice blend and a good pinch of sea salt, the chicken soaks up tons of flavor before it even hits the oven.
How to Make Chicken Shawarma
- Once your chicken is coated in the marinade, spread it out on a sheet pan and let the oven do the work.
- Roast it until juicy and cooked through, then switch on the broiler for a couple of minutes to get those irresistible crispy, charred edges.
- Slice it up, pile it into a pita with your favorite toppings, and you've got a dinner that tastes like it came straight from a shawarma stand.
How do I get that "street food" char in the oven?
Roast at high heat until the chicken is cooked through, then broil for a few minutes at the end. This gives you those caramelized, slightly crispy edges without a rotisserie.
Pro Tips for the Best Chicken Shwarma
- Marinate longer if you can. Even 30 minutes works in a pinch, but overnight in the fridge gives you the deepest flavor.
- Use chicken thighs for juiciness. They stay tender and flavorful in the oven, while chicken breasts can dry out more quickly.
- Watch the broiler. A quick 2-3 minutes is all you need for that char - keep an eye on it so it doesn't go from golden to burnt.
- Slice before serving. Let the chicken rest for a few minutes, then cut into strips - this helps lock in the juices and makes it perfect for wraps or platters.
Once you try this sheet pan chicken shawarma, you'll see how easy it is to recreate those aromatic, smoky flavors at home, and I bet it'll become a weekly favorite in your kitchen.
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Sheet pan Chicken Shawarma
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
Description
Skip takeout and make juicy sheet pan chicken shawarma at home! Marinated in yogurt, garlic, and warm spices, then roasted with a quick charred finish.
Ingredients
- 4 pounds chicken thighs (boneless, skinless)
- ½ cup plain whole milk yogurt (Greek or regular)
- 3 tablespoons olive oil
- 4 tablespoons homemade shawarma spice mix
- 3 garlic cloves, minced
- 2 teaspoons sea salt
- Fresh parsley or mint, for garnish
- Optional toppings: tahini sauce, pickled turnips, cucumbers, tomatoes, warm pita, Shirazi Salad
Instructions
- In a large bowl, whisk together the yogurt, olive oil, shawarma spice mix, garlic, and sea salt.
- Add the chicken thighs and coat well. Marinate at least 1 hour (overnight for best flavor).
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment or foil.
- Arrange the chicken in a single layer on the pan. Roast for 35-40 minutes, until the chicken is cooked through (165°F internal temp).
- Switch the oven to broil on high and cook for an additional 2-3 minutes, until the edges are charred and caramelized.
- Rest for 5 minutes, then slice into strips.
- Serve with warm pita and toppings like tahini sauce, pickles, and fresh Shirazi Salad.
Notes
The nutrition information is calculated for the chicken only. Toppings, sauces, and bread are not included since everyone builds their shawarma sandwich a little differently.
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting + Broiling
- Cuisine: Middle Eastern, Mediterranean
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