Free recipe Middle Eastern

Chicken Shawarma

Name: Chicken Shawarma
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 lb boneless skinless chicken thighs; 1/4 cup extra-virgin olive oil; 1/4 cup fresh lemon juice, divided; 5 cloves garlic, grated, divided; 2 tsp ground cumin; 2 tsp smoked paprika; 1 tsp ground coriander; 1 tsp ground turmeric; 1/2 tsp ground cinnamon; 1/4 tsp cayenne pepper; 2 tsp kosher salt, divided; 1 large red onion, cut into 8 wedges; 1 cup plain greek yogurt; 2 tbsp tahini; 6 pita breads, warmed; 1 english cucumber, diced; 2 roma tomatoes, diced; 1/4 cup fresh parsley, chopped

Spiced, lemony chicken thighs roasted with red onions until crisp at the edges, sliced and piled into warm pitas with garlicky tahini yogurt sauce.

By Marisol Vance, Founder & Head of Recipe Development Published June 20, 2026

Jump to recipe

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 6
Level: Easy

You do not need a vertical rotisserie to capture the spirit of shawarma. Boneless thighs marinated in olive oil, lemon, garlic and a warm blend of cumin, paprika, turmeric, coriander and cinnamon roast at high heat, then get a quick run under the broiler to crisp the edges the way a spit does.

Thighs are the right choice here because they stay juicy even when they get deeply browned. Slicing the chicken thin after roasting and tossing it with the pan juices gives you plenty of flavorful, crispy bits.

The garlicky tahini yogurt sauce comes together in two minutes. Stuff everything into warm pitas with cucumbers, tomatoes and parsley, or serve over rice for a shawarma bowl.

Sheet pan, big flavor
Crispy broiled edges
Two-minute tahini sauce

Directions

Whisk the olive oil, 3 tbsp of the lemon juice, 4 cloves of the garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, cayenne and 1 3/4 tsp of the salt in a large bowl.
Add the chicken and toss to coat well. Cover and refrigerate for at least 1 hour or up to 24 hours.
Heat the oven to 425 degrees F. Line a rimmed baking sheet with foil and lightly oil it.
Spread the chicken on the baking sheet in a single layer and scatter the onion wedges around it, turning them in any leftover marinade.
Roast for 25 to 30 minutes, until the chicken is cooked through and browned at the edges.
Switch the oven to broil and broil for 3 to 5 minutes, until the chicken is crisp and charred in spots.
While the chicken roasts, stir the yogurt, tahini, remaining 1 tbsp lemon juice, remaining garlic and remaining 1/4 tsp salt together, adding a splash of water to make it drizzly.
Rest the chicken for 5 minutes, then slice it thinly across the grain.
Toss the sliced chicken and onions with the juices on the baking sheet.
Fill the warm pitas with chicken, onions, cucumber and tomatoes, spoon over the tahini yogurt sauce and sprinkle with parsley.

Test-kitchen tips

Cooked chicken keeps 4 days refrigerated; crisp slices in a hot skillet for 2 to 3 minutes before serving.
For crispier edges, roast on a preheated sheet pan and do not crowd the chicken; use two pans if needed.
Add pickled turnips, pickled red onions or a drizzle of chili sauce to the wraps for extra tang and heat.