Chicken shawarma is one of the most iconic Middle Eastern dishes in the world, known for its bold spices, tender texture, and irresistible aroma. Traditionally cooked on a vertical rotisserie, shawarma may look complicated—but this homemade chicken shawarma recipe brings all the authentic flavor straight to your kitchen using simple techniques and everyday equipment.

What makes chicken shawarma so special is the marinade. A rich blend of warm spices, garlic, lemon, and yogurt deeply penetrates the chicken, resulting in meat that’s juicy, flavorful, and perfectly caramelized when cooked. Whether served in pita, wrapped in flatbread, or plated with rice and salad, chicken shawarma is endlessly versatile and always satisfying.

This recipe is ideal for weeknight dinners, meal prep, or entertaining guests. It delivers restaurant-quality results without the need for specialty tools or hard-to-find ingredients.

What Is Chicken Shawarma?

Shawarma originates from the Middle East and gets its name from the Arabic word meaning “to turn,” referring to the rotating spit on which the meat cooks. While lamb and beef are common, chicken shawarma has become especially popular due to its lighter texture and ability to absorb marinades beautifully.

The hallmark of shawarma is its spice profile—warm, earthy, slightly smoky, and deeply aromatic. When done right, every bite is tender inside with crispy, charred edges on the outside.

Ingredients

2 lbs boneless, skinless chicken thighs
½ cup plain yogurt
¼ cup olive oil
4 cloves garlic, minced
3 tablespoons lemon juice
2 teaspoons paprika
2 teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper (optional)

Instructions

In a large bowl, combine yogurt, olive oil, garlic, lemon juice, and all spices. Mix until smooth and well blended.
Add chicken thighs to the marinade, ensuring each piece is fully coated.
Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat oven to 425°F (220°C). Line a baking sheet with foil and lightly grease.
Arrange marinated chicken in a single layer on the baking sheet.
Roast for 25–30 minutes, flipping once, until chicken is fully cooked and slightly charred at the edges.
For extra crispiness, broil for 2–3 minutes at the end.
Remove from oven and rest for 5 minutes before slicing thinly.
Serve warm with pita, rice, or salads.