This is the only Chicken Shawarma recipe you’ll ever need! It’s an oven roasted version of the classic spit-fired entree that’s easy to make with lots of bold ingredients. Chicken thighs have never been so mouthwatering!
What’s in Chicken Shawarma?
The marinade is really what makes this chicken shawarma recipe so flavorful! Here are just a few of the ingredients that make it so unforgettable:
- Lemon Juice: It’s important to use freshly squeezed lemon juice and not the bottled alternative! Fresh lemon juice has the best flavor and acidic quality that will tenderize the meat.
- Garlic: To get the most flavor from your garlic cloves, smash them with the flat side of a large knife before mincing.
- Seasonings: Paprika, cumin, turmeric, cinnamon, cayenne, salt and black pepper create the very best flavor!
What kind of chicken is used in shawarma?
For this chicken shawarma wrap I used chicken thighs. They give you flavorful chicken with some delicious fattier bits, which will make it a little more like the rotisserie style chicken shawarma you get at restaurants. You can use chicken breast instead if preferred.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
Let your leftovers cool to room temperature before storing in an airtight container in the fridge for 2-3 days. Reheat for 30 seconds at a time in the microwave until warmed all the way through. The stovetop or air fryer also work!
How to Freeze
Chicken shawarma is a great make ahead meal! Pop the marinade and chicken in a ziplock bag and freeze straight away. When it defrosts in the fridge it’ll marinate!
Notes from the Test Kitchen
- Allow chicken to marinate for at least an hour.
- If you want more caramelization, you can cook on a grill or stovetop.
More Chicken Wrap Recipes We Love
Chicken Shawarma Recipe
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Ingredients
- ¼ cup olive oil
- 2 lemons juiced
- 3 cloves garlic minced
- ½ teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ¼ teaspoon cinnamon
- 1 pinch cayenne
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ pounds boneless skinless chicken thighs
Instructions
- Whisk together the olive oil, lemon juice, and garlic in a large bowl. Add in the spices and whisk to combine. Add in the chicken and toss to coat. Cover and marinate the chicken for at least 1 hour or up to 12 hours.¼ cup olive oil, 2 lemons, 3 cloves garlic, ½ teaspoon paprika, 1 teaspoon cumin, 1 teaspoon turmeric, ¼ teaspoon cinnamon, 1 pinch cayenne, ½ teaspoon salt, ¼ teaspoon black pepper, 1½ pounds boneless skinless chicken thighs
- Heat the oven to 425℉.
- Spread the chicken out on a greased baking sheet. Use 2 baking sheets if needed. Roast the chicken for 25-30 minutes, or until the chicken is cooked through and the edges have slightly charred.
- Let the chicken rest for a few minutes. Then slice into small strips.
- Serve the chicken with pita bread, tomato, cucumber slices, red onion, tzatziki sauce, hummus and feta cheese.
Notes
- Nutritional information is for the chicken only. It does not include pita bread, or other wrap ingredients.
Leave a Review