Juicy Sheet Pan Chicken Shawarma Thighs
This sheet pan chicken shawarma is packed with authentic Middle Eastern flavor from an easy homemade yogurt marinade—perfect for spicing up your weeknight dinners!
or read on for step-by-step instructions with photos
Easy Baked Chicken Shawarma at Home
As an Iraqi-Canadian chef, I’m always looking for the best way to recreate chicken shawarma at home. This recipe captures all the authentic Middle Eastern flavor I grew up with—but is designed for everyday home cooking.
You don’t need a grill, spit, or long marinating time to make juicy, perfectly browned shawarma at home. With a homemade yogurt marinade loaded with warm spices and my chef-tested oven-roasting method, you’ll get charred, crispy edges and tender, juicy chicken every time.
Why You’ll Love This Oven-Baked Chicken Shawarma
Extra juicy: Chicken thighs stay tender and juicy thanks to the yogurt-based shawarma marinade, which locks in flavor and moisture.
High-heat cooking: Roasting at 500°F cooks the chicken thighs quickly, creating caramelized edges and leaving behind lots of flavorful pan juices.
Authentic flavor: Made with fresh garlic, lemon, olive oil, and classic Middle Eastern spices, this homemade chicken shawarma delivers rich, traditional flavor—way better than store-bought seasoning packets.
Make-ahead friendly: Bake this shawarma ahead of time—it stays flavorful all week, perfect for meal prep wraps, salads, and grain bowls.
What’s Ahead in This Shawarma Chicken Thighs Recipe
Pro Tips: How to get perfect browning in your home oven, the easiest way to slice chicken shawarma thighs thinly, and the best sheet pans for even cooking.
Substitutions: Smart ingredient swaps to make the yogurt marinade dairy-free, customize the Middle Eastern spice blend, or use a different cut of meat.
Storage: How to refrigerate, reheat, and freeze leftover chicken shawarma—plus tips for making it ahead for meal prep.
Serving Ideas: Sides that pair perfectly with shawarma—like Arabic salad, tabbouleh, tahini sauce, and pickled onions. Plus, creative ideas using up leftovers.
FAQs: Wondering why it’s called shawarma, how traditional versions compare, or what makes it different from gyro? I’ve got answers to all that and more below.
But first, I’ll walk you through this oven-roasted chicken shawarma recipe step-by-step, so you can make it perfectly on your first try.
Let’s start marinating!
What You’ll Need for This Sheet Pan Chicken Shawarma
Chicken Shawarma Ingredients
12 boneless, skinless chicken thighs (about 4 pounds)
6 cloves garlic, grated or finely minced
½ cup plain yogurt
¼ cup extra virgin olive oil
¼ cup fresh lemon juice
¼ cup shawarma spice blend (see below)
1 tablespoon salt, or to taste
Homemade Shawarma Spice Blend (makes 1/4 cup)
2 tablespoons ground cumin
1 tablespoon smoked paprika
1 tablespoon dried oregano
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cardamom
⅛ teaspoon ground black pepper
💡 Pro Tip: While you’ve got your spices out, go ahead and double or triple the shawarma spice blend. It’s great to have on hand for quick weeknight dinners, roasted veggies, or seasoning rice and other meats.
Equipment for Oven-Baked Shawarma Thighs
Large mixing bowl and whisk
Citrus juicer or reamer
Large rimmed sheet pan
Parchment paper or aluminum foil (optional, for easy cleanup)
Sharp knife and cutting board
Makes: 6 servings
Prep: 10 min + marinating
Cook: 20 min
How to Make Chicken Shawarma in the Oven
Step-by-Step with Photos
Step 1: Make the homemade shawarma marinade
In a large mixing bowl, whisk together the yogurt, olive oil, lemon juice, garlic, and shawarma spice blend. Add the chicken thighs and use tongs or your hands to coat each piece fully.
Cover and refrigerate for at least 30 minutes while your oven preheats to 500°F—or let marinate overnight for even deeper flavor.
Step 2: Arrange shawarma chicken thighs on a sheet pan
While your oven preheats to 500°F, line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
Place the marinated chicken thighs on the sheet pan in a single layer, leaving space between each one to promote even browning.
If there’s extra marinade left in the bowl, spoon a little over the top—but go easy. Too much will prevent proper caramelization. Discard any excess marinade.
Step 3: Bake and broil the shawarma chicken thighs
Place the sheet pan on the bottom rack of your preheated oven and bake for 10 minutes. Then switch to broil and move the pan to the top rack. Broil for 5 minutes to begin building that signature shawarma char.
Remove the chicken from the oven and let it rest for 10 minutes. This short rest allows carry-over cooking to gently finish the chicken, helping the thighs stay juicy and tender.
Once cool enough to handle, slice the thighs thinly and return them to the sheet pan with all the flavorful juices.
Broil for a final 5 minutes to crisp the edges and deepen the color—watch closely to avoid burning.
💡 Pro Tip: If your chicken thighs are especially large, they might still be a little pink in the center when sliced. Don’t worry—they’ll finish cooking during the final broil. Just broil until the meat is fully cooked and nicely browned.
Step 4: Serve the juicy baked chicken shawarma
There should be plenty of rich, golden juices left in the pan, with chicken that’s tender, moist, and beautifully caramelized on top. That’s exactly how it should look—don’t worry if there’s a lot of juice, it’s like liquid gold!
Serve the sliced chicken warm with your favorite Middle Eastern sides, and don’t forget to add a spoonful of those flavorful pan juices over the top.
My Tips for the Best Baked Chicken Shawarma at Home
Get the best browning in your oven: Not all ovens hit the same high heat, so use the hottest setting you’ve got—500°F or higher if possible. Roasting first and then broiling gives you that signature shawarma char while keeping the chicken juicy. If your oven has a convection setting, use it. Just remember, when cooking at high heat, always keep a close eye, especially the first time, to avoid burning.
Use a quality sheet pan: Skip the flimsy or nonstick pans. For even heat and perfectly roasted sheet pan chicken shawarma, use a heavy-duty rimmed pan—ideally stainless steel or thick aluminum. It helps caramelize the chicken evenly and holds all those flavorful juices without warping.
Make extra shawarma spice blend: Double or triple the homemade spice blend and store it in a jar. It’s perfect for cutting down prep time the next time you make shawarma—or for seasoning other meats, veggies, or rice with aromatic Middle Eastern flavor.
How to season to taste: It can be tricky to know exactly how much salt to use in a marinade. A good rule of thumb is 1.5% of the meat’s weight in salt—that’s about 1 ounce for 4 pounds of chicken thighs. Don’t have a food scale? Start with less than you think you’ll need, I began with 1 tablespoon, then taste and adjust once the chicken is cooked.
Slice the chicken after cooking: Trying to slice raw chicken thinly can be messy and difficult. For cleaner, easier, and more evenly sliced shawarma, wait until the thighs are fully cooked and rested. Then use a sharp knife to slice it into thin strips.
Chicken Shawarma Ingredient Substitutions
Chicken: Boneless, skinless chicken thighs are ideal for juicy oven-baked shawarma, but you can also use boneless chicken breasts. Just keep a closer eye during cooking so they don’t dry out.
Lamb or beef: Instead of chicken, try well-marbled cuts like lamb shoulder or top sirloin. Trim and cut the meat into pieces about the size of chicken thighs so they cook evenly and get that nice char. Slice thinly after roasting, just like you would with the chicken.
Yogurt: No yogurt? Labneh, sour cream, or kefir are great substitutes if you’re still using dairy. For a dairy-free version, try unsweetened almond or cashew yogurt—both have a mild flavor that won’t compete with the shawarma spices. You can also skip the yogurt entirely and still get delicious results.
Lemon juice: Fresh lemon juice adds a citrusy brightness to the shawarma marinade, but apple cider vinegar or white wine vinegar can stand in. Since they’re sharper in flavor, start with a little less and adjust to taste.
Shawarma spice blend: If you’re missing a few spices, try upping the milder ones like smoked paprika or dried oregano—they’ll help round out the flavor without overpowering. Out of cumin? An equal amount of allspice works in a pinch. No cardamom? Use ⅛ teaspoon of clove or star anise instead. And if you want a little heat, add a pinch of cayenne or a dash of hot sauce to the shawarma marinade.
How to Store Leftover Chicken Shawarma and Make-Ahead Tips
Fridge: Store leftover chicken shawarma in an airtight container in the fridge for up to 5 days. Keep the sliced chicken in its pan juices if possible to help it stay moist and flavorful.
Freezer: Chicken shawarma freezes surprisingly well! Let it cool completely, then transfer the sliced meat (and any juices) to a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
How to reheat shawarma: For best results, reheat in a skillet over medium heat with a splash of the reserved pan juice or water to prevent drying out. You can also use the microwave—just cover and heat in short bursts, stirring in between. If you want to bring back a bit of the char and crispiness, finish with a quick broil in the oven.
Make-ahead for meal prep: You can marinate the chicken and freeze it raw—just thaw overnight in the fridge and roast when you’re ready. Or cook a double batch at once and store the leftovers for easy wraps, bowls, or lunches all week. This chicken shawarma holds up beautifully either way, with great flavor and texture that won’t dry out, thanks to all those lovely pan juices.
What to Serve with Homemade Chicken Shawarma
Build a shawarma plate or bowl: Create a full meal with Middle Eastern favorites like tabbouleh, Arabic chopped salad, jajik (a yogurt and cucumber salad similar to tzatziki), and cooked bulgur or rice. I love spooning the pan juices right over the grains for an extra hit of flavor!
Wrap it up: Stuff your chicken shawarma into a warm pita with crunchy pickled red onions, fresh veggies, and a generous drizzle of tahini sauce. Want to turn up the heat? Add a spoonful of spicy zhoug herb sauce or a dollop of smoky jalapeño aioli for a creamy contrast.
Meal prep-friendly sides: Pair your shawarma with sides that hold up well in the fridge—like overnight-marinated green beans, a hearty kale and chickpea salad, or roasted marinated vegetables. They’re perfect for assembling quick lunches or dinners throughout the week.
Smart ways to use leftover shawarma: Get creative with leftovers! For a Mexican twist, use sliced chicken in shawarma tacos or quesadillas topped with fresh guac and homemade salsa. For breakfast or brunch, mix it into a quiche, frittata, or omelette with feta, olives, tomatoes, and herbs. Or make a shawarma flatbread or pita pizza with melted cheese and fresh toppings like garlic sauce, cherry tomatoes, and pickled banana peppers.
Oven-Baked Chicken Shawarma FAQs
What is traditional shawarma, and how is this homemade version different?
Shawarma comes from the Turkish word çevirme, meaning “to turn”—a reference to the traditional cooking method of roasting stacked layers of meat (usually chicken, beef, or lamb) on a vertical spit, then shaving it into thin slices.
This homemade oven-baked chicken shawarma skips the spit but keeps the flavor, thanks to a Middle Eastern marinade full of warm spices, high-heat roasting, and a quick broil for crispy edges. It’s not exactly the same, but it delivers juicy, flavorful chicken that’s seriously satisfying.
How long is too long to marinate chicken in a yogurt-based shawarma marinade?
For the best texture and flavor, marinate your chicken shawarma for up to 24 hours—48 hours max. Because this homemade shawarma marinade includes lemon juice and yogurt, leaving it too long can make the chicken mushy. If plans change, pop the marinated chicken in the freezer to pause the process, then thaw and roast when you’re ready.
What’s the best temperature for cooking chicken shawarma in the oven?
For that signature shawarma char, roast the chicken at 500°F. The high heat builds color quickly and keeps the meat juicy. If your oven doesn’t reach that high, just use the hottest setting you’ve got and extend the broil to help develop those crispy, golden edges.
Why is there so much juice left in the pan after roasting my chicken shawarma?
That rich, golden juice is one of the best parts of this oven-baked chicken shawarma! It keeps the chicken extra moist and full of flavor, especially when you slice the meat and return it to the pan. Soak it up with bulgur, rice, or pita to make the most of it.
Is it okay if my chicken shawarma looks a little pink when slicing?
Yes! After roasting, the chicken shawarma rests, gets sliced, and then goes back in for a final broil. That last high-heat step finishes the cooking and crisps up the edges beautifully. A little pink at the slicing stage is perfectly normal, as long as it finishes under the broiler. If you want to be extra safe, use a meat thermometer and make sure the internal temperature reaches 165°F.
What’s the difference between shawarma, gyro, doner, and donair?
Shawarma, gyro, doner kebab, and donair all trace back to the same idea: spiced meat cooked on a vertical spit. But each one has its own regional flavor and flair.
Doner kebab is Turkish and considered the original—typically made with lamb or beef and seasoned with a simple, herb-forward marinade.
Shawarma is the Middle Eastern version, made with chicken, lamb, or beef, and marinated in warm spices like cumin, cinnamon, cardamom, and paprika.
Gyro is Greek, usually made with pork or lamb, and flavored with garlic, oregano, and lemon.
Donair is Canada’s take on doner—originally from Nova Scotia, but now beloved nationwide. It’s usually made with spiced ground beef, seasoned with garlic and onion, and served with a signature sweet garlic sauce.
That’s it—happy shawarma roasting!
I grew up eating shawarma in Iraq and Jordan before moving to Canada, and it’s always been one of my favorite meals. Usually, I’d get it in a pita wrap—every bite layered with spiced meat, fresh herbs, tangy pickles, and creamy sauces.
This time, I switched things up and served a homemade shawarma plate. I paired it with a few homemade sides: bulgur pilaf, tabbouleh, jajik (a chunky cucumber yogurt sauce), roasted marinated veggies, tahini sauce, and pickled red onions. It was colorful, full of flavor, and packed with texture—totally worth the effort. I’ll be sharing all those side dish recipes soon, so stay tuned!
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Easy Oven-Baked Shawarma Chicken Thighs Recipe
This sheet pan chicken shawarma delivers authentic Middle Eastern flavor with an easy homemade yogurt marinade and chef-tested oven roasting method.
Makes: 6 Servings
Prep: 10 min + marinating
Cook: 20 min
Dietary Notes: Gluten-free, Egg-free, Low-carb, High-protein
Chicken Shawarma Ingredients
12 boneless, skinless chicken thighs (about 4 pounds)
6 cloves garlic, grated or finely minced
½ cup plain yogurt
¼ cup extra virgin olive oil
¼ cup fresh lemon juice
¼ cup shawarma spice blend (see below)
1 tablespoon salt, or to taste
Homemade Shawarma Spice Blend (makes 1/4 cup)
2 tablespoons ground cumin
1 tablespoon smoked paprika
1 tablespoon dried oregano
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cardamom
⅛ teaspoon ground black pepper
Quick Instructions for Baked Chicken Shawarma
Make the shawarma marinade. In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, and shawarma spice blend until smooth. Add chicken thighs and toss to coat completely. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
Preheat oven and prep the pan. Preheat the oven to 500°F. Line a large rimmed sheet pan with parchment or foil for easy cleanup. Arrange the marinated chicken thighs on the pan in a single layer with space between each piece.
Bake and broil the chicken. Bake on the bottom rack for 10 minutes. Then switch the oven to broil, move the pan to the top rack, and broil for 5 minutes to build color. Remove from oven and rest for 10 minutes. Once cool enough to handle, slice the chicken thinly, return it to the pan with juices, and broil for another 5 minutes until crispy and browned.
Serve the chicken shawarma. Serve the sliced shawarma thighs warm with your favorite Middle Eastern sides and a spoonful of those rich pan juices.
Top Tips for the Best Oven-Roasted Chicken Shawarma
Use high heat: Roasting at 500°F gets you that beautiful browning fast while keeping the chicken juicy and tender. If your oven doesn’t go that high, use its highest setting and just broil a little longer at the end.
Use a quality sheet pan: A heavy-duty rimmed pan—like stainless steel or thick aluminum—helps the chicken brown evenly and holds all those flavorful juices without warping.
How to gauge the salt: It’s hard to know exactly how much salt to use in a marinade, but here’s a good rule: use 1.5% of the meat’s weight in salt—that’s about 1 oz for 4 lbs of chicken. No scale? Start with the recommended 1 tablespoon and adjust after cooking.
For more, check out my tips, substitutions, storage tips, serving ideas, and FAQs!
Did you try this sheet pan chicken shawarma recipe?
I’d love to hear how it turned out—or how you made it your own! Leave a comment below, or tag me on Instagram @onecreativecook if you share your homemade chicken shawarma.
More Middle Eastern Recipes You’ll Love
Grilled lamb roast with summer vegetables: This show-stopping marinated lamb leg roast is served with a rainbow of smoky grilled veggies—ideal for summer dinners or backyard feasts.
Grilled cod with tamarind sauce: This Middle Eastern-style cod is grilled in a basket with tomatoes, onions, and tangy tamarind—no sticking, no mess, just flaky fish with perfect char marks.
Cozy Iraqi chicken soup: This comforting soup is loaded with chicken, chickpeas, and vegetables—no chopping needed for this ultra-easy one-pot wonder.
Zhoug herb sauce: Spicy, bright, and herb-packed—this zhoug brings serious flavor to shawarma, wraps, rice bowls, and grilled meats.
Fresh Middle Eastern chopped salad: A juicy, crunchy medley of finely chopped cucumbers, tomatoes, and herbs tossed in a lemony olive oil dressing—the perfect side for chicken shawarma.
