Juicy Oven-Baked Chicken Shawarma

I absolutely love chicken shawarma—it’s one of the dishes I craved most often growing up in Jordan. They say Jordan is the capital of shawarma, and I couldn’t agree more. Jordanian shawarma is unique, with its own regional variations in spices, sauces, and accompaniments that make every bite unforgettable.

Since moving to the United States, I’ve been on a mission to recreate the perfect shawarma at home. If you’ve tried my lamb shawarma recipe, you know how much I love sharing recipes that are full of flavor and easy to make. But this time, I was determined to nail the perfect chicken shawarma recipe—something juicy, tender, and so flavorful that it rivals any shawarma stand.

To get it just right, I use chicken thighs because of their incredible juiciness and flavor. I marinate the chicken for at least two hours to let the spices meld perfectly. Trust me, don’t skip the marinating time—it’s worth it! I also invested in a shawarma skewer stand for just $25, which has been a total game-changer. But don’t worry if you don’t have one—I’ll explain how you can easily make this in a skillet, too.

This recipe makes about 3 ½ pounds of chicken, which is enough to whip up 6 delicious sandwiches and still have leftovers for the next day. Whether you’re new to shawarma or just looking for a no-fuss recipe, this Juicy Oven-Baked Chicken Shawarma is perfect for anyone to try at home.

Ingredients You Need for the Chicken Shawarma

Everything you need to make flavorful chicken shawarma at home—fresh ingredients, warm spices, and a simple marinade for the perfect Middle Eastern dish!

• Chicken Thighs: The star of the dish. Chicken thighs are preferred for their juicy, tender texture, but chicken breasts work just as well if you prefer.
• Plain Yogurt: Adds creaminess and helps tenderize the chicken for a melt-in-your-mouth texture.
• Vinegar: A splash of white or apple cider vinegar brings tanginess and balances the marinade’s richness.
• Olive Oil: Keeps the chicken moist and infuses it with flavor during cooking.
• Lemon Juice: Adds brightness and enhances the marinade’s zesty character.
• Garlic: Essential for bold, aromatic flavor in every bite.
• The Shawarma Spice Blend: A bold combination of cumin, coriander, smoked paprika, turmeric, cinnamon, cardamom, nutmeg, cayenne (optional), salt, and black pepper. This mix creates a warm, earthy, and slightly smoky flavor that makes shawarma irresistible.

For Smoke Infusion: optional, but highly recommended

• 1 small piece of charcoal: Provides that authentic, smoky flavor reminiscent of shawarma cooked on a spit.
• 1 tsp vegetable oil: Used to ignite the charcoal and create the smoke.
• Aluminum foil or a heatproof bowl: Helps contain the charcoal for safe smoke infusion.

The Secret to Juicy Chicken Shawarma

Making chicken shawarma at home is versatile—you can cook it using different methods depending on the tools you have. Here’s how to achieve that juicy, flavorful shawarma, no matter the setup! Marinating is the key to achieving the bold, authentic flavor and juicy texture of shawarma. Let the chicken marinate for at least 2 hours, but for the best results, leave it in the fridge for up to 24 hours. This gives the spices, yogurt, and garlic time to deeply penetrate the meat, ensuring every bite is flavorful and tender. Don’t skip this step—it’s essential for perfect shawarma!

Different Ways to Cook Chicken Shawarma

Choose the method that works best for you. Here’s how to cook chicken shawarma using a shawarma spit, a BBQ grill, or a cast iron skillet.

• Using a Shawarma Spit (Preferred Method): Cooking on a shawarma spit provides the most authentic flavor and texture, mimicking traditional shawarma cooked on a vertical rotisserie. To ensure even cooking, thread the chicken onto the spit, alternating the direction of each piece, and push them down tightly with no gaps. Roast for about 1 ½ hours, rotating the spit after 45 minutes and then every 15 minutes for a perfectly even char. If cooking indoors, place the spit on the middle oven shelf for optimal heat distribution. Adjust the cooking time if using less chicken.

• Using a BBQ Grill: For a smoky, charred flavor, a BBQ grill is a fantastic option. Preheat the grill to medium heat and grease the grates to prevent sticking. Cook the marinated chicken thighs for 6-8 minutes per side until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing it thinly for the perfect shawarma texture.

• Using a Cast Iron Skillet (or Any Heavy Pan): Cooking shawarma in a cast iron skillet is the easiest indoor option and still delivers amazing results. Heat the skillet over medium-high heat with a drizzle of olive oil. Sear the chicken thighs for 5-6 minutes per side until golden and cooked through. Let the chicken rest for a few minutes before slicing thinly for wraps or platters.

How to Add Smoky Flavor to Your Shawarma

For that irresistible smoky aroma, use the charcoal smoke infusion method. After cooking, heat a small piece of charcoal on a gas BBQ or stovetop until red-hot. Place it in a heatproof bowl or on aluminum foil in the center of your chicken, drizzle with a teaspoon of vegetable oil, and quickly cover the dish with foil to trap the smoke. Let it infuse for about 10 minutes before uncovering. This simple step adds an authentic, smoky flavor that will take your shawarma to the next level!

How to Serve Chicken Shawarma

There are two ways I love to serve chicken shawarma.

First, as a sandwich: I use thin pita bread or lavash, spread garlic sauce, then layer shredded lettuce, juicy tomatoes, thinly sliced red onion, and crunchy pickles. After wrapping it tightly, I brown it in a skillet with a drizzle of olive oil for a golden, crispy finish. A side of tahini sauce makes it even better.

For a sharing-style option: make a platter with sliced shawarma, pita bread, olives, cucumbers, tomatoes, red onions, and pickles, plus dips like hummus, garlic toum, tzatziki, or tahini sauce. For a heartier meal, serve it over rice or with crispy French fries. However you serve it, shawarma is always a crowd-pleaser!

How to Store and Reheat Chicken Shawarma

Leftover chicken shawarma stores beautifully! Keep the cooked chicken in an airtight container in the fridge for up to 4 days. To reheat, warm it in a skillet over medium heat with a splash of olive oil to maintain its juicy texture—avoid the microwave if possible, as it can dry out the chicken.

For meal prep, you can also marinate the raw chicken and freeze it in an airtight bag for up to 3 months. When you’re ready to cook, simply thaw the chicken overnight in the fridge and proceed with the recipe as usual.