Easy Chicken Shawarma

This easy Chicken Shawarma recipe is the BEST sheet pan chicken for an easy meal, made with a simple yogurt chicken shawarma marinade.

 

Estimated reading time: 12 minutes

Having lived in Eastern Europe for the better part of a decade, Chicken Shawarma has become our fast food of choice. It’s an easy meal that’s perfect for lunch, dinner, or a meal on the go, it’s an inexpensive choice, and it’s unbelievably delicious and flavourful.

Enjoying homemade shawarma chicken that you can make on a sheet pan for an easy meal is a great way to save money and cook up a delicious meal the whole family will love! It’s one of our favourites and we know you’ll love it too!

Chicken Shawarma is a popular Middle Eastern street food made by stacking slices of seasoned meat, (usually lamb, beef, chicken, or a combination of meats), on a vertical spit. As the spit rotates, the meat cooks slowly on all sides and the outer layer is continuously shaved off and served as it cooks and becomes crispy.

The word “shawarma” actually comes from the Arabic verb “shawurma”, which means “to turn” – of course referring to how the meat is cooked on a rotating spit. This cooking method is similar to the Turkish doner kebab and even Greek gyros, but even though the cooking technique and appearance is similar, the flavours are different.

Chicken Shawarma is typically seasoned with a vibrant blend of spices such as cumin, paprika, and garlic, and even sometimes chili powder and cinnamon, giving the shawarma a warm, smoky flavour. The meat is usually marinated for several hours, or even overnight, which helps tenderize the chicken and infuse it with lots of flavour.

Because most homes don’t come equipped with a vertical spit, making chicken shawarma at home is usually done in the oven. Some home cooks press the chicken in layers into a loaf pan and bake, but roasting it on a sheet pan gives the chicken a tender texture on the inside with the perfect amount of crispiness on the outside.

1. It’s EASY to make: You don’t need any fancy equipment, just your regular oven and a baking sheet.
2. It’s PACKED with FLAVOUR: The Greek yogurt, garlic, cumin, and smoked paprika combination, along with the lemon juice makes this a vibrant and fresh recipe.
3. It’s MEAL PREP friendly: You can marinade the meat ahead of time and cook it when you need it or keep it in the fridge cooked and sliced, ready to warm up and eat.
4. It’s BUDGET FRIENDLY: Made with boneless, skinless chicken thighs, this recipe won’t break the bank but will still provide you a healthy, delicious meal.
5. It’s HEALTHY PROTEIN: With 26 grams of protein per serving, this recipe is one of our favourite protein-packed dinners.

We love to make this chicken shawarma recipe for an easy meal. Here’s what we love to serve with it!

1. Whipped Feta Dip – This dip makes a great side dish and it’s perfect for adding as a sauce to your wrap.
2. Garlic Sauce – Our standby shawarma sauce, this garlic sauce is amazing with this shawarma chicken!
3. Quick and Easy Greek Salad – Stuff your shawarma with this salad, or serve it as a side.
4. Easy Homemade Tzatziki – If you want to skip the garlic sauce, this homemade tzatziki makes a delicious sauce for homemade shawarma.
5. Easy Roasted Red Pepper Hummus -Adding hummus to homemade shawarma makes it even more delicious!
6. Homemade Naan – If you’re feeling adventurous, make your own flatbreads to serve with this homemade shawarma recipe.
7. Pickled Onions – Pickled onions are a classic flavour with this delicious shawarma chicken!

Here at The Busy Baker we have shared so many of our favourite mealtime tips, tricks and secrets with you over the years. If you haven’t already signed up, we offer a FREE email course where we share our BEST weeknight meal tips, tricks and recipes to help you feed your hungry family without losing your sanity. Sign up for our FREE course below:

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Take this easy chicken shawarma recipe to the next level with all our PRO tips and tricks!

If time allows, marinate the chicken thighs for up to 24 hours in the fridge before cooking them. This will make the meat more flavourful and tender. The good news is, this chicken is delicious no matter how long you marinate it for (whether it’s 20 minutes or 20 hours).

Don’t skip the broiling step! It allows the chicken to brown and become crispy, which mimics the shawarma grill taste everybody loves.

We love using an instant read meat thermometer to make sure the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius) so we can remove it from the oven at the exact moment it’s done, without allowing the meat to dry out.

The fat in the Greek yogurt helps absorb the flavours from the spices and gives this chicken a richer taste. Low fat Greek yogurt will also work but the marinade won’t be quite as flavour-packed.

The lemon juice is crucial in breaking down the protein in the chicken while it marinates and making the chicken thighs extra tender.

For even better browning and even cooking you can place the chicken on a wire rack over the baking sheet.

Running into trouble with your homemade chicken shawarma? Here are some issues you might encounter and how we recommend fixing and preventing them:

Dry chicken is caused by overcooking. Make sure you check the internal temperature and remove the chicken from the oven when it reaches 165 degrees Fahrenheit (74 degrees Celsius). Be sure to use chicken thighs, not chicken breasts – chicken thighs retain their juiciness even if overcooked a little bit.

Make sure you are using fresh spices and let your chicken marinate for longer. Try the marinade mixture before adding the chicken in and adjust the taste to your preference.

If you are using thicker chicken thighs, they might need more time baking before broiling them. Check the internal temperature and only start broiling them when they’re 3-5 degrees away from being done.

If you want more char in your chicken, lower the baking time and increase the broiling time. You could also char the thighs in a grill pan and finish them in the oven.

To keep the chicken moist, reheat it in a pan with a splash or two of water, covered, over low heat.

Here’s a short list of the kitchen equipment to have on hand when making this homemade chicken shawarma recipe (paid links):

• Tongs
• Instant Read Thermometer
• Prep Bowls
• measuring cups and spoons
• large baking sheet
• Parchment Paper
• Plastic Wrap
• Garlic Press

Here’s a list of the ingredients you’ll need to make this shawarma chicken recipe (paid links):

• 1 pound boneless skinless chicken thighs
• 3/4 cup Greek yogurt
• 4 cloves of garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder optional
• 1/2 teaspoon cinnamon
• 1 teaspoon smoked paprika
• 1 lemon
• spray oil

Want to switch up this chicken shawarma recipe? Here’s a few new takes on this delicious recipe:

1. Protein swap: Use this recipe with lamb, beef, or even tofu slices.
2. Spicy kick: Add cayenne pepper, red pepper flakes, or hot sauce to the marinade.
3. Herb twist: Add chopped up fresh oregano, parsley, and dill to the marinade.
4. Grilled Shawarma: Use this recipe, but cook the chicken over coals on a grill instead of in the oven.

Want to make this recipe low carb? Check out our easy Chicken Shawarma Bowl!

We hope you love this chicken shawarma recipe! Let us know in the comments below, what’s your favourite street food recipe to make at home? We’d love to know!

• Grilled Chicken
• Cashew Chicken
• Baked Chicken Tenders
• Sesame Orange Chicken
• Marry Me Chicken
• Chicken Stir Fry
• Pesto Chicken Bake
• BBQ Chicken