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Sliced orange-red chicken shawarma arranged across a round white plate with yellow lemon wedges and fresh green mint leaves, with tan pita bread and a white bowl of tzatziki partially visible around the platter.
5 from 1 vote

Chicken Shawarma (Oven-Baked)

This easy chicken shawarma is made with boneless chicken thighs marinated in Greek yogurt, lemon, garlic, and warm spices, then oven-baked and briefly broiled until juicy with deeply browned edges. Serve it in warm pita wraps or with rice, salad, and tzatziki.
Prep Time15 minutes
Cook Time25 minutes
Marinating Time2 hours
Total Time2 hours 40 minutes
Servings: 6 servings
Calories: 266kcal
Chef: Jessica Randhawa

Ingredients

For the Chicken Shawarma

  • 2 pounds boneless - skinless chicken thighs, trimmed of excess fat
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • ¼ cup plain Greek yogurt - full-fat preferred
  • 4 large garlic cloves - grated or finely minced
  • 2 teaspoons ground cumin
  • 2 teaspoons regular paprika
  • 1½ teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground cloves
  • Lemon wedges - for serving

For Serving as Wraps, Optional

  • 6 large pita breads or flatbreads - warmed
  • 2 medium tomatoes - sliced
  • 2 cups chopped romaine lettuce
  • ½ small red onion - thinly sliced
  • 1 cup tzatziki

Instructions

  • Prepare the marinade: In a large bowl, whisk together 3 tablespoons olive oil, 3 tablespoons lemon juice, ¼ cup plain Greek yogurt, 4 grated or minced garlic cloves, 2 teaspoons cumin, 2 teaspoons paprika, 1½ teaspoons coriander, 1 teaspoon turmeric, 1 teaspoon fine sea salt, ½ teaspoon black pepper, ½ teaspoon cardamom, ½ teaspoon cinnamon, ¼ teaspoon cayenne pepper, and ¼ teaspoon ground cloves.
  • Marinate the chicken: Pat the chicken thighs dry with paper towels. Add them to the marinade and turn until thoroughly coated on all sides. Cover and refrigerate for at least 2 hours or up to 12 hours.
  • Prepare the oven: Preheat the oven to 425°F and line a large rimmed baking sheet with aluminum foil.
  • Arrange the chicken: Remove the chicken thighs from the marinade, allowing the excess to drip back into the bowl while leaving a thin coating on the chicken. Arrange the thighs in a single layer on the prepared baking sheet, leaving a little space between each piece. Discard any marinade remaining in the bowl.
  • Bake: Bake for 22-27 minutes, beginning to check the chicken after 22 minutes. Continue baking until the thickest part of the chicken registers approximately 160°F on an instant-read thermometer.
  • Broil: Switch the oven to high broil. Broil the chicken for 1-3 minutes, watching it closely, until the surface is deeply browned in spots and the thickest part reaches at least 165°F. The total oven time will usually be 25-30 minutes.
  • Rest and slice: Remove the chicken from the oven and let it rest for 5 minutes. Slice the thighs across the grain into strips.
  • Serve: Serve the chicken shawarma with lemon wedges. To make wraps, add the sliced chicken to warm pita or flatbread with tomato, romaine lettuce, red onion, and tzatziki.

Notes

  • Nutrition Note: Nutritional information is an estimate for the marinated and cooked chicken only. It does not include pita, vegetables, tzatziki, or any other optional serving ingredients.
  • For a gluten-free meal, serve without pita or use certified gluten-free pita or flatbread.
  • Dairy-free: Substitute the Greek yogurt with an equal amount of plain, unsweetened dairy-free yogurt. You may also omit the yogurt and add 1 additional tablespoon of olive oil; in that case, marinate the chicken for no longer than 2-6 hours.
  • Greek yogurt: Full-fat Greek yogurt gives the marinade the richest flavor and helps the marinade cling to the chicken; reduced-fat Greek yogurt may also be used.
  • Paprika: Regular paprika provides balanced flavor and color. Sweet, smoked, or hot paprika may be substituted, although each will slightly change the final flavor.
  • Chicken breasts: I highly recommend making this recipe with chicken thighs, but boneless, skinless chicken breasts may be substituted. Slice thick breasts in half horizontally or pound them to an even thickness before adding them to the marinade. Begin checking for doneness earlier and cook until the thickest part reaches 165°F.
  • Cooking time: Chicken thighs vary in size and thickness. Begin checking them after 22 minutes, but plan for the total baking and broiling time to be approximately 25-30 minutes.
  • Storage: Store leftover chicken shawarma in an airtight container in the refrigerator for 3-4 days or freeze it for up to 2-3 months. Thaw frozen chicken overnight in the refrigerator. Reheat gently in a covered skillet, oven, or microwave until warmed through to 165°F. Keep the chicken separate from pita, vegetables, and sauces for the best texture.

Nutrition

Calories: 266kcal | Carbohydrates: 2g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 474mg | Potassium: 620mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg
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