I’m a big fan of classic street food, and while I have plenty of favorites, there’s truly nothing like shawarma. While you can’t beat the experience of buying and eating it from a street vendor, I think my homemade version is pretty darn tasty. My approach? Marinate the chicken overnight to infuse it with a mixture of shawarma spices, and then roast it in the oven until it’s tender, juicy perfection. Served in a pita or over rice with some crunchy fresh veg and yogurt sauce, this is the flavorful, versatile meal you can return to again and again. Here’s everything you need to know:

What People Are Saying:
“Loved this – I found the flavor fantastic and it was so easy to make. It is definitely on the supper roster now! Instead of just using the cucumber, tomatoes in the sandwich, however, I made a fattoush salad to go with it. it was a great dinner – if I do say so myself, this rivaled going out for this meal.” – lvahK

“This chicken was unbelievable. I only made the chicken, because I had leftover garlic hummus (look up that Delish recipe too – now!) Better than the shawarma chicken I get from most restaurants – and I love those shawarmas too!My onions got toasty and crunchy, but they were delicious too. I wouldn’t change them.” – lanbian

What Is Shawarma?

Shawarma refers to a meat-cooking technique that is popular in Middle Eastern street food. Thin slices of spiced meat and fat (most commonly lamb) are stacked together on a vertical spit and cooked by slowly rotating that spit in front of a fire or another heat source. The result is tender, juicy meat that can be shaved off a bit at a time to serve.

While the traditional version involves live fire and a vertical spit, I’ve simplified the process by marinating the chicken and then roasting it in the oven. Since the cooking method is different, my version varies greatly from traditional shawarma, but it mimics the original in both flavor and tenderness–and it’s easier to make at home!

How To Make Chicken Shawarma

INGREDIENTS

PHOTO: JOSEPH DE LEO; FOOD STYLING: MAKINZE GORE

The Chicken

• Olive Oil: Because we’re using this for a marinade (and the yogurt sauce), you’ll want to go for an olive oil with great flavor here. Use your favorite extra-virgin option, or check out our ranking of the best olive oil brands.
• Spices: Shawarma is typically heavily seasoned with a variety of spices, including cumin, paprika, turmeric, cinnamon, and cloves. Our version includes ground cumin, coriander, turmeric, cinnamon, and cayenne pepper for a little extra punch.
• Fresh Garlic & Lemon juice: These two ingredients bring a TON of fresh flavor to this marinade and the yogurt sauce. Stick with fresh-squeezed and hand-minced garlic for the best results.
• Chicken Thighs: We’re big fans of chicken breasts, but for a recipe like this, where flavor is king, you’ve gotta go with thighs. They’ve got a little more fat, and as we all know, fat = flavor.
• Onion: Since I’m already roasting chicken, I thought, “Why not get a little extra bang for my buck and get some roasted onions for my sandwich too?” If you’re not a fan, feel free to skip.
• Greek Yogurt: The base of our yogurt sauce, Greek yogurt has the perfect amount of tang and is the ideal thickness for this sauce.
• Red Pepper Flakes: A pinch of red pepper flakes will add the smallest amount of heat to our yogurt sauce, but feel free to add more or less depending on your spice tolerance.

STEP-BY-STEP INSTRUCTIONS

The day (or a few hours) before you want to enjoy your shawarma, start by marinating your chicken. Simply toss together your marinade ingredients in a bowl, then add your chicken and get it coated. Cover your bowl (or put your marinade and chicken in a freezer bag) and stick it in the fridge. The longer it marinates, the more flavorful it will be, so I definitely recommend giving it at least 2 hours.

Once your chicken has been marinated, preheat your oven and coat a baking sheet with cooking spray. Add onion to your marinade mixture and toss everything together until coated.

PHOTO: JOSEPH DE LEO; FOOD STYLING: MAKINZE GORE

Pull your onion and chicken out of the marinade and get them onto your sheet pan.

PHOTO: JOSEPH DE LEO; FOOD STYLING: MAKINZE GORE

Bake everything together until your chicken is cooked through (165°, use a thermometer if you’re unsure!) and golden brown. Whatever you do, make sure to give your chicken time to rest before cutting into it. This will give its juices time to redistribute and settle into the meat, guaranteeing every bite is juicy and full of flavor.

PHOTO: JOSEPH DE LEO; FOOD STYLING: MAKINZE GORE

While your chicken is roasting, make your yogurt sauce by whisking all its ingredients together. Check for salt and heat level, and add more salt or red pepper flakes to taste.

PHOTO: JOSEPH DE LEO; FOOD STYLING: MAKINZE GORE

Then build your sandwich or bowl! For a sandwich, try placing a pita in your still-warm oven to heat it a bit, then top it with chicken, some crunchy fresh veggies like cucumber or romaine, and then drizzle it all in your yogurt sauce.

PHOTO: JOSEPH DE LEO; FOOD STYLING: MAKINZE GORE

The full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Chicken shawarma toppings. My favorite toppings for chicken shawarma are chopped romaine, cherry tomatoes, sliced cucumber, and the yogurt sauce, of course. That being said, feel free to get creative! Add your favorite Mediterranean veggies, or swap out the sauce for tzatziki, hummus, or halal cart-style white sauce.
• How to serve chicken shawarma. I love this added to pita, but you’ve got options! Add this to rice like we did in our chicken shawarma bowls, or scoop everything up directly off the pan like we did in our chicken shawarma sheet-pan dinner.

Storage

Any fresh ingredients you want to pair with your chicken shawarma should be chopped fresh, but you can store cooked chicken and yogurt sauce in separate, airtight containers in the fridge for up to 4 days. These are great for meal prepping!