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There are a handful of recipes I make so often I could practically cook them on autopilot and this Chicken Shawarma recipe is one of them. It started as my “I want takeout, but I want to feel good after” fix, and quickly became a weekly staple for lunch meal prep and those busy nights when I don’t feel like cooking, yet still want something healthy, hearty, and satisfying.

My version is simple: it’s oven-roasted on a sheet pan for those browned, shawarma-y edges (no skillet babysitting), loaded with warm spices that make your kitchen smell amazing, and endlessly versatile. Serve it over rice, tuck it into pita, or pile it onto a salad. And the leftovers? Even better the next day.

Chicken Shawarma Pita on a blue plate with a platter of chicken in the back.

Table of Contents

Why You’ll Love My Chicken Shawarma

  • Customizable: Mild or spicy, extra veggies, chickpeas, wraps, rice bowls…this recipe plays nice with everything.
  • Big flavor, minimal effort: A quick marinade + a hot oven does all the work.
  • Sheet pan magic: Chicken and veggies roast together, so dinner (and cleanup) is easy.
  • Healthy but satisfying: Protein-packed, veggie-loaded, and still totally craveable.
  • Perfect for meal prep: Make once, eat all week in bowls, wraps, salads – whatever you’re feeling.

Ingredients For Chicken Shawarma

This recipe uses simple ingredients blended with complex spices you’ll use again and again.

  • Boneless, skinless chicken thighs: The best cut for shawarma at home, thighs stay juicy, tender, and flavorful even at high heat.
  • Olive oil: Helps the spices bloom and coat every nook and cranny, plus it keeps the chicken from drying out while it roasts.
  • Lemon juice: Adds brightness and a little tang that balances the warm spices and makes the finished chicken taste “fresh,” not heavy.
  • Garlic: Gives that savory, punchy backbone that makes shawarma taste like shawarma (and makes your kitchen smell amazing).
  • Kosher salt: Brings all the flavors into focus and helps the chicken stay well-seasoned all the way through.
  • Black pepper: Adds a gentle bite and rounds out the spice blend without making it “spicy.”
  • For the Shawarma Spice Mix – Ground cumin provides an earthy, warm base note that screams “Middle Eastern-inspired” in the best way. Paprika adds color and a mellow pepper flavor; smoked paprika also gives a subtle char-grill vibe. Ground coriander is bright and slightly citrusy, this keeps the spice blend from tasting flat. Ground turmeric adds that golden color and a warm, slightly earthy depth. Ground cinnamon makes the whole blend taste more complex and “restaurant-style.” Ground allspice gives a cozy, aromatic warmth, this is the ingredient that makes people go, “What IS that flavor?!”
  • Cayenne (optional): For a little heat. Totally adjustable depending on who’s eating.
Ingredients for Shawarma Chicken with boneless chicken thighs.

Ingredient Substitution Ideas

  • Chickpeas: If you add them, drain and dry well so they roast in
  • Chicken thighs: My #1 for juicy, flavorful shawarma, BUT chicken breast works too. Just keep an eye on it and pull it as soon as it’s cooked through so it stays tender.
  • Olive oil: Avocado oil is a great swap here (especially for high heat).
  • Lemon juice: Lime works in a pinch, or a splash of red wine vinegar for that bright tang.
  • Garlic: Fresh is amazing, but garlic powder is totally fine for busy nights.
  • Spices: Don’t stress if you’re missing one spice. The “core” vibe comes from cumin, paprika, coriander and turmeric. If you’re missing allspice, a tiny pinch of cloves works. No smoked paprika? Use sweet paprika. Want it hotter? Add cayenne. Want it mild? Skip it.
  • Onion and carrots: Use what you love (or what’s in the fridge). Sweet potatoes, zucchini, peppers, cauliflower, even broccoli can work great on a sheet pan.

How to Make Chicken Shawarma (the easy, oven-roasted way)

  1. Crank up the oven. This is one of those recipes where a hot oven is your best friend. You want that high heat so the chicken roasts quickly and the edges get browned and a little charred-looking (in the best way).
  2. Mix up the marinade and coat the chicken. In a big bowl, whisk together olive oil, lemon, garlic, salt, pepper, and all those warm shawarma spices. The marinade should smell fragrant and a little earthy, with that “something special” vibe from cinnamon/turmeric. Toss the chicken until it’s completely coated, no dry spots. Optional (but amazing): If you have an extra 30 minutes (or want to prep the night before), let it hang out in the fridge. The flavor gets even better and more pronounced.
  3. Toss the veggies. Slice up your onion and carrots, then toss them with olive oil, salt, and pepper. Spread them out so they’re not piled up, crowding equates to steaming, and we want roasting.
  4. Build the sheet pan. Lay the veggies down first, then nestle the chicken right on top (or tuck pieces between the veggies). Scrape any extra marinade over the chicken, those spices are flavor gold.
  5. Roast until juicy and done. As it cooks, you’ll see the edges start to brown, the onions soften and sweeten, and the carrots get caramelized. If you like extra color, you can flip the chicken halfway through, but it’s not mandatory. You’ll know it’s ready when the chicken is deeply golden in spots, the juices run clear, and it feels tender, not tight or rubbery. If you use a thermometer, thighs are happiest when they’re cooked a little higher than the usual “done” temp of 165˚F (they stay extra juicy).
  6. Broil for that shawarma-style edge (optional but so good). If you want that restaurant-style finish, pop it under the broiler for a minute or two. Watch closely, things go from browned to burnt fast.
  7. Rest, slice, and toss with the pan juices. Let the chicken rest a few minutes (this keeps it juicy), then slice it and toss it back with the roasted onions/carrots and all those flavorful pan drippings. That final toss is what makes it taste like it’s been cooking all day.
Shawarma Chicken on a sheet pan

How to Store Leftovers

  • Refrigerator: Store leftover shawarma chicken and veggies in an airtight container for up to 4 days.
  • Reheat: Warm in a skillet with a tablespoon of water or broth (this helps keep it juicy), or microwave gently in short bursts until hot.
  • Freezer: You can freeze the cooked chicken for up to 2-3 months. Thaw overnight in the fridge and reheat as above. (The veggies are still fine, but they’ll be softer after freezing.)
Sheet pan chicken shawarma on a white platter

ellie’s Tips for the best Chicken Shawarma

  • Finish with lemon. A squeeze right before serving wakes up all the spices and makes everything taste brighter.
  • Use chicken thighs if you can. They’re forgiving and stay juicy, especially at high heat.
  • Don’t overcrowd the pan. Give the veggies room so they caramelize instead of steaming.
  • Add quick-cooking vegetables later. Cherry tomatoes are best in the last stretch so they stay jammy instead of disappearing.
  • Taste your “heat” level before roasting. If you’re spice-sensitive, start with less cayenne (or skip it), then add heat later with hot sauce or harissa.
  • Rest before slicing. Five minutes makes a big difference in keeping those juices in the chicken.

What to Serve with Chicken Shawarma

chicken shawarma wrap on a blue plate with cucumbers and tomatoes.

More Easy Chicken Recipes

If you love easy, repeat-worthy chicken dinners, here are a few ideas to add to your rotation:

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Oven-Roasted Chicken Shawarma Recipe

No ratings yet
By Kellie
Prep: 15 minutes
Cook: 30 minutes
Total: 1 hour 15 minutes
Servings: 6
Sheet pan chicken shawarma on a white platter
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Easy Oven-Roasted Chicken Shawarma is a sheet pan dinner made with juicy shawarma-spiced chicken thighs roasted with sweet onions and caramelized carrots. Perfect for rice bowls, pita wraps, and meal prep.

Equipment

  • Large sheet pan
  • Parchment paper or foil (optional, for easy cleanup)
  • Instant-read thermometer (highly recommended)

Ingredients 

Chicken and Marinade

  • 2 lbs boneless, skinless chicken thighs
  • 3 Tablespoons olive oil
  • 2 Tablespoon lemon juice, plus wedges for serving
  • 4 cloves garlic, minced (or 1 1/2 tsp garlic powder)
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Shawarma Spice Mix

  • 2 teaspoon ground cumin
  • 2 teaspoon smoked paprika, or sweet paprika
  • 1 1/2 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice, or cloves
  • 1/2 teaspoon cayenne, optional, to taste

Vegetables

  • 1 large yellow onion, thinly sliced
  • 4 medium carrots, cut into thin sticks or diagonal coins
  • 2 Tablespoons olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions 

  • Preheat the oven to 425°F. Line a sheet pan with aluminum foil or parchment paper for easy clean up.
  • In a large bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and all the shawarma spices.Add the chicken and toss the chicken thighs until well coated. Cover and marinate 30 minutes (or up to 24 hours) in the refrigerator.
  • In a large bowl, toss onion and carrots with olive oil, salt, and pepper (plus any optional vegetables you’re using, except tomatoes, which you’ll add later, is using).
  • Spread the vegetables out on the pan. Arrange chicken thighs on top (or between the veggies). Pour any remaining marinade over the chicken.
  • Roast the chicken for 25-30 minutes, flipping the chicken once halfway through the cooking time if you want more even browning.
 Chicken is done when it hits 165°F.
  • Broil 1-3 minutes to get those browned, caramelized edges – watch closely to prevent burning.
  • Rest chicken 5-10 minutes, then slice across the grain. Return the chicken slices back with the roasted onions and pan juices tossing to coat.

Notes

  • Marinating even 30 minutes boosts flavor, but you can cook it right away if needed.
  • Thighs are juiciest when cooked past 165°F, aim for a higher finish temp if you can for the most tender texture.
  • For extra browned “shawarma” edges, broil 1–3 minutes at the end, watch closely.
  • If using cherry tomatoes, add during the last 10 minutes so they stay jammy (not mushy).
  • Rest the chicken before slicing, then toss sliced chicken back into the pan juices for maximum flavor.

Nutrition

Calories: 312kcal, Carbohydrates: 8g, Protein: 33g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.02g, Cholesterol: 97mg, Sodium: 982mg, Potassium: 776mg, Fiber: 2g, Sugar: 3g, Vitamin A: 7251IU, Vitamin C: 9mg, Calcium: 44mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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