This homemade chicken shawarma recipe is marinated in a deliciously aromatic spice mixture and oven roasted to perfection. Serve it with our easy garlic sauce, pita and your favorite fresh veggies!
Drizzled with garlic sauce and stuffed into pita with fresh vegetables, this oven roasted chicken shawarma is easy to make and bursting with flavor. This incredible Middle Eastern dish is our go-to dinner when we’re craving something warm and delicious, but also trying to keep it on the healthier side!
True shawarma refers to thin cuts of beef, lamb or chicken stacked one on top of the other and then roasted on a vertical rotisserie or spit. This shawarma recipe aims to get at the heart of this amazing dish by first marinating chicken thighs in a fragrant spice mixture and then oven roasting them to tender, juicy perfection.
The spice mix I use to replicate those delicious shawarma flavors consists of ingredients you probably already have in your pantry: turmeric, paprika, cumin, coriander, allspice, cayenne, salt, lemon juice and olive oil. And if you want a little less kick you can reduce the amount of cayenne or omit it completely!
And now onto the garlic sauce! It’s made with a combination of mayonnaise and sour cream and flavored with lemon juice, garlic powder, salt and pepper. To level up your shawarma sauce, try adding fresh herbs such as dill or parsley or even a splash of sriracha or your favorite hot sauce for a spicy kick!
If you want a healthier option for the garlic sauce, try switching out the mayo and sour cream combo for Greek yogurt.
Aside from this garlic sauce, what else can you serve with your chicken shawarma? We like to serve our chicken shawarma in wraps using pita and flatbread and lots of fresh veggies. Tomatoes, cucumbers, onion and lettuce are always a must!
- chicken thighs 2 lbs (900 g)
- (boneless and skinless)
- minced garlic 2 cloves
- turmeric 2 tsp
- paprika 2 tsp
- cumin 1 tsp
- coriander 1 tsp
- cayenne ½ tsp
- allspice ¼ tsp
- salt 1 tsp
- lemon juice 3 tbsp
- olive oil 3 tbsp
- mayonnaise ½ c (120 g)
- sour cream ¼ c (60 g)
- garlic powder ½-1 tsp
- lemon juice 1 tbsp
- salt and pepper to taste
- - pita
- - tomatoes
- - lettuce
- - cucumber
- - onion
- Combine all ingredients for the chicken shawarma in a large bowl. Mix to coat evenly. Cover and refrigerate for at least one hour or overnight.
- Preheat the oven to 425 F (220 C). Place the chicken on a rimmed baking sheet lined with parchment paper and roast for 20-25 minutes or until cooked through.
- While the chicken is cooking, mix together all ingredients for the garlic sauce.
- Remove the chicken from the oven and slice. Serve with pita, garlic sauce and your favorite veggies!
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