Chicken Shawarma

Chicken Shawarma is a bold, flavor-packed favorite that brings tender chicken together with warm Middle Eastern spices and a hint of tangy lemon. This recipe uses a loaf-pan trick to tightly stack the marinated chicken, locking in all those warm, savory spices and guaranteeing juicy, ultra-thin slices every time.

Serve it up in fresh wraps or loaded bowls for a dinner you’ll keep coming back to.

Holly’s Recipe Highlights: Chicken Shawarma

Flavor: Warm and savory with smoky paprika, cumin, cinnamon, and cardamom, and a little brightness from lemon.

Why Make It: The loaf pan method keeps the chicken tightly layered so it bakes up juicy and slices perfectly thin.

Serving Suggestions: Serve tucked into warm pitas, spooned over rice, or as the base for fresh, flavorful shawarma bowls loaded with your favorite toppings.

Total Time: 1.5 hours Servings: 8 Cooking Method: Oven

Ingredient Notes

chicken , yogurt , oil , lemon , garlic , shawarma seasoning with labels to make Chicken Shawarma

Chicken: Chicken thighs are juicy, tender, and super forgiving, while cutlets are a leaner option that slice up beautifully for serving. If using chicken breasts, slice them into thinner cutlets first so everything cooks evenly and stays nice and tender.
Yogurt: Plain yogurt helps tenderize the chicken and makes sure all those warm spices cling to every bite.
Seasoning: A warm, smoky blend of cumin, coriander, paprika, smoked paprika, cinnamon, pepper, and cardamom that gives the chicken its signature flavor with just a hint of sweetness. A good store-bought shawarma blend works just as well when you want a quick shortcut.
Optional Toppings: Cucumber, tomato, lettuce, and red onion add a fresh crunch that brightens up every bite.
Optional White Sauce: A creamy blend of yogurt, mayonnaise, lemon, garlic, and a touch of tahini that cools and balances all those warm spices. The tahini adds a subtle nutty flavor, but it can easily be left out, and the sauce is still delicious.

Shawarma Cooking Variations

Grilled Shawarma: Marinate the chicken and grill over medium-high heat until it reaches 165°F, then slice thinly.
Sheet Pan Version: Spread marinated chicken on a rimmed baking sheet instead of stacking. It will cook faster, but it will not have the same layered shawarma texture.

slices of chicken to make Chicken Shawarma

Use Chicken Thighs: Thighs will make for the juiciest shawarma-style slices.
Press the Chicken Firmly: Press into the loaf pan, so it bakes into compact layers.
Do Not Marinate Too Long: Lemon and yogurt can change the texture of the chicken.
Broil: Do this for the last couple of minutes for crispier edges.
Let It Rest: Always rest the chicken before slicing so the juices settle.
Slice Thinly: Slice thinly and across the layers for the best shawarma texture.
Save the Pan Juices: Drizzle them over the sliced chicken for extra flavor and moisture.

Storing and Reheating

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Keep toppings and sauce separate. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet with a splash of reserved juices or a little water.

What is Schwarma?

Traditional shawarma is heavily spiced meat that is slowly roasted on a turning vertical spit, then shaved into incredibly thin, juicy slices. This loaf pan method mimics this texture without needing any special rotisserie equipment!

Can I use chicken breasts instead of thighs?

Yes, but slice them horizontally into thinner cutlets first so they layer evenly in the pan and stay juicy while baking.

What is traditional shawarma sauce made of?

It is a cool, creamy mix of plain yogurt, mayonnaise, fresh lemon juice, grated raw garlic, and sometimes a drizzle of tahini.

How to serve chicken shawarma?

Serve it tucked inside a warm pita with fresh veggies and garlic sauce, or pile it high over a bed of seasoned rice.

Can this be made ahead of time?

You can prep the chicken in the marinade up to 2 hours before baking. Alternatively, you can bake the entire shawarma loaf, slice it, and store the leftovers in the fridge for up to 4 days or freeze it for up to 3 months. Reheat the slices in a skillet with a splash of water or reserved juices to keep them moist.

Fresh Wraps and Bowl Dinners

Did you enjoy this Chicken Shawarma Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 34 minutes

Cook Time 52 minutes

4 minutes

Total Time 1 hour 30 minutes

In a small bowl, combine the cumin, ground coriander, paprika, smoked paprika, salt, cinnamon, black pepper, and ground cardamom and mix well.
In a large bowl, toss the chicken with olive oil, yogurt, lemon juice, garlic, and the seasoning mixture until well coated. Marinate at least 30 minutes or up to 2 hours.
Preheat oven to 400°F. Lightly grease an 8×4-inch loaf pan.
Stack the chicken in layers in the prepared pan, pressing down the layers so they’re gently packed and even.
Bake uncovered for 50 to 65 minutes or until the center of the loaf reaches 165°F. Broil 2 minutes if desired.
Remove from the oven and drain the juices into a separate bowl or jar, reserving for later. Flip the loaf over onto a rimmed plate or cutting board. Rest 5 minutes.
Thinly slice the chicken. Drizzle with the reserved juices and serve in pitas or over rice.

The seasoning mix can be replaced with a purchased shawarma seasoning.
Optional toppings: sliced cucumber, diced tomato, shredded lettuce and red onion
Drizzle the chicken with extra oil before baking for crispier edges.
Optional white sauce for serving:
On a cutting board, smash 1 small clove of garlic with 1/4 teaspoon salt. Use a fork to mash the garlic into a paste. Combine 1 cup plain Greek yogurt, ½ cup mayonnaise, 1 ½ tablespoons fresh lemon juice, and the prepared garlic paste. 1 tablespoon of tahini can be added if you have it on hand.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine Middle Eastern

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