Easy Chicken Shawarma Recipe
A yogurt-based marinade tenderizes the chicken thighs while a warm spice blend of cumin, coriander, paprika, turmeric, and cinnamon soaks all the way through, and roasting on a sheet pan at high heat gets charred, crispy edges without a grill or a rotisserie spit.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 70 min
- Servings
- 4
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 4 cloves garlic cloves, minced
- 2 tbsp plain whole-milk yogurt
- 2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 1/2 tsp smoked paprika
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 pieces pita bread, warmed
Nutrition per serving
- Calories
- 615
- Protein
- 50g
- Carbs
- 38g
- Fat
- 29g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a large bowl, whisk together the olive oil, lemon juice, garlic, yogurt, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper until smooth.
- 2Add the chicken thighs and toss until every piece is coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.
- 3Preheat the oven to 425°F (220°C) and line a sheet pan with foil or parchment.
- 4Arrange the chicken thighs in a single layer on the pan, leaving space between pieces so they roast instead of steam.
- 5Roast for 22-25 minutes, flipping once halfway through, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the edges are charred in spots.USDA safe minimum for poultry: 165°F (74°C)
- 6Rest the chicken for 5 minutes, then slice into thin strips against the grain.
- 7Pile the sliced chicken into warm pita with your choice of toppings and serve immediately.
Tips & variations
- Chicken breast works in place of thighs, but pull it at 165°F (74°C) promptly since it dries out faster than thigh meat.
- For extra char, run the roasted chicken under the broiler for 1-2 minutes right before slicing.
- Double the marinade and freeze half with raw chicken in a zip-top bag for a ready-to-thaw batch later.
- Skip the pita and serve over rice or a chopped salad for a lower-carb bowl.
Storage & reheating
Store sliced chicken in an airtight container in the refrigerator for up to 4 days. Reheat in a hot, dry skillet for a few minutes to re-crisp the edges rather than microwaving, which softens them. Cooked chicken also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Tips from the Tulo kitchen
- Bone-in, skin-on thighs give even deeper flavor if grilling outdoors, just extend the cook time by about 10 minutes and check temperature near the bone.
- Marinating overnight rather than the minimum 30 minutes makes a noticeable difference in how far the spice flavor penetrates the meat.
FAQ
Can I make this on the grill instead of the oven?
Yes. Grill the marinated thighs over medium-high heat for about 5-6 minutes per side, until charred and cooked through to 165°F (74°C).
What can I use if I don't have all the individual spices?
A store-bought shawarma spice blend or ras el hanout can replace the cumin, coriander, paprika, turmeric, and cinnamon in roughly equal total amount.
Can I prep the chicken ahead of time?
Yes. The marinated, uncooked chicken keeps well in the refrigerator for up to 24 hours, which also improves the flavor compared to a quick 30-minute marinate.
Why did my chicken turn out dry instead of juicy?
This usually means it was pulled past 165°F (74°C) or the pieces were too thin and overcooked quickly; thighs are more forgiving than breast for this reason.
