Go Back

Homemade Oven-Baked Chicken Shawarma

Enjoy the rich, aromatic flavors of authentic chicken shawarma right from your own kitchen. This simple recipe uses an oven-baking method to create incredibly tender, juicy chicken thighs, perfectly seasoned and ready to be wrapped in warm pita bread. It's a delicious meal that's easier to make than you think and perfect for any night of the week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Middle Eastern
Ingredients Method Video Notes

Ingredients
  

For the Chicken & Marinade:
  • 2 lbs boneless skinless chicken thighs
  • 1/2 cup olive oil
  • 6 cloves garlic minced
  • 1 medium lemon juice
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes
For Baking:
  • 1 medium red onion cut into wedges
For Serving:
  • Pita bread wraps
  • Chopped tomatoes
  • Chopped red onion
  • Chopped fresh parsley
  • Plain yogurt

Method
 

Step 1: Prepare the Marinade
  1. In a large bowl, whisk together the olive oil, minced garlic, lemon juice, paprika, cumin, salt, pepper, turmeric, cinnamon, oregano, and crushed red pepper flakes until well combined.
Step 2: Marinate the Chicken
  1. Add the chicken thighs to the bowl with the marinade. Use tongs or your hands to toss the chicken, ensuring each piece is completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for the best flavor.
Step 3: Prepare for Baking
  1. Preheat your oven to 425°F (220°C). Arrange the marinated chicken thighs in a single layer on a large baking sheet or in a baking dish. Place the red onion wedges around the chicken.
Step 4: Bake the Chicken
  1. Place the baking sheet in the preheated oven and bake for 30 minutes, or until the chicken is cooked through and slightly charred on the edges. The internal temperature should reach 165°F (74°C).
Step 5: Rest and Slice
  1. Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes. This helps keep the juices locked in. After resting, transfer the chicken to a cutting board and slice it into thin, bite-sized strips.
Step 6: Assemble Your Shawarma Wraps
  1. Warm the pita bread according to package directions. To assemble, lay a warm pita flat and spoon a generous amount of the sliced chicken down the center. Top with chopped tomatoes, chopped red onion, fresh parsley, and a drizzle of plain yogurt. Fold the wrap and serve immediately.

Video

Notes

Tips for the Best Homemade Shawarma

  • Don’t Skip the Marinade Time: Even 30 minutes makes a difference, but a few hours will give you the best results.
  • Use Chicken Thighs: While you can use chicken breast, thighs are more forgiving and stay much juicier during baking due to their higher fat content.
  • Get a Good Char: If your chicken isn’t browning enough, you can place it under the broiler for the last 2-3 minutes of cooking. Keep a close eye on it to prevent burning.
  • Meal Prep Like a Pro: This recipe is fantastic for meal prep. Cook a batch of chicken on Sunday and use it for lunches throughout the week in wraps, salads, or rice bowls.