Oven Roasted Chicken Shawarma
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Oven Roasted Chicken Shawarma – Juicy, spice rubbed chicken with crispy golden edges and a hit of garlic sauce so bold it could start a new religion. This is real-deal shawarma, oven-roasted to perfection, no spit required.
Originally shared in June 2015. Re-tested, re-photographed, and still just as crave-worthy.
My Go-To Shawarma
There are very few dishes that make my husband go completely quiet at the dinner table. This is one of them. One bite of this shawarma and it’s just nods, wide eyes, and the occasional “mmm” that says, please don’t talk to me, I’m busy living my best life.
And I get it. This recipe has been on repeat in our house for years. It’s that good. No fancy equipment. No complicated steps. Just a bold marinade that clings to the chicken like it means business, and an oven that does the heavy lifting while you contemplate which sauce(s) you’re willing to share.
This is how we skip takeout and still eat like royalty, with warm pita, creamy garlic sauce, and a side of smug satisfaction.
Why You’ll Love This Chicken Shawarma
- Crispy edges, juicy center: All the good stuff happens in your oven, no spit needed.
- The marinade does the heavy lifting: Just mix, coat, and let time (and garlic) do its thing.
- Big flavor, minimal effort: Weeknight simple, weekend-worthy.
- Meal prep gold: Marinate ahead, freeze ahead, future you will thank you.
- That garlic sauce though: It’s bold, it’s creamy, it steals the show. Don’t skip it.
Perfect recipe – my whole family loves this recipe and I love that I can marinate the night before for an easy evening bake that everyone eats right up! Highly recommend! I make large batches of yogurt naan that I freeze individually so I can skillet fry them as needed. I serve with tzatziki and freshly chopped cucumber plus a green salad. ~Kristen
- Marinate longer = deeper flavor: Minimum 1 hour, but if you’ve got the time, go 4–5 or even overnight.
- Thighs or breasts? Thighs = juicier, more forgiving. Breasts = leaner. Both work, just don’t overbake.
- Slice those onions thin: They caramelize and soak up the marinade. Toss them in with the chicken before roasting.
- Use a large pan: Crowding leads to steaming, not roasting. You want those crispy bits.
- Use light oil: A neutral oil (like sunflower or grapeseed) works better than extra virgin olive oil, which can turn bitter.
- Raw egg white is optional: It helps emulsify the sauce, but you can skip it and still get a thick, creamy texture, just add oil slowly.
- Strong garlic = strong flavor: Fresh garlic is a must, and yes, 6 cloves is intentional. It’s called garlic sauce for a reason.
- Make it ahead: The flavor develops beautifully in the fridge. Bonus: one less thing to do at dinnertime.
Grab a big bowl and whisk together the lemon juice, olive oil, all the spices, salt, and garlic. It’ll smell incredible already, spicy, citrusy, earthy.
Toss in your chicken (breasts or thighs, both work) and coat it like you mean it. Cover and refrigerate. One hour is fine. Overnight if you want hero status.
Once marinated, add your thinly sliced onion to the chicken bowl and toss it through that leftover marinade. Spread everything out in a single layer in a large baking dish. Don’t pile it up, we want crispy, not soggy.
Bake at 425°F (218°C) for 40–45 minutes until the chicken is cooked through and browned on the edges. Want it crispier? Hit it with the broiler for a couple of minutes at the end.
While the chicken’s roasting, blend up the garlic sauce. Toss garlic, lemon juice, salt, egg white (if using), and oil into a blender. Start slow, then increase speed and blend until it’s thick and creamy, like a bold, garlicky mayo. Chill until ready to use. (It’ll thicken more as it rests.)
Let the chicken rest for 5 minutes before slicing. This keeps the juices in, not all over your cutting board. Slice thin or chop it into chunks, whatever fits your wrap game best.
Warm up your pita or flatbread (microwave, skillet, toaster, your call). Smear on some hummus, add a spoonful of tabbouleh, pile on that juicy chicken, and drizzle generously with garlic sauce. Add lettuce, tomato, cucumbers, red onion, build your dream wrap.
How To Serve Chicken Shawarma
This shawarma was made for wraps, but honestly, the possibilities are endless.
Tabbouleh Salad
Best Ever Hummus
Greek Rice
Fattoush Salad
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Thighs are juicier and harder to mess up. Just adjust the baking time slightly if they’re smaller cuts.
What’s the best way to reheat leftovers?
Pop the chicken in a skillet over medium heat with a splash of water or oil. Cover for a few minutes until warmed through, keeps it moist and tasty.
Can I make this ahead?
Yep! You can marinate the chicken the night before and even blend the garlic sauce a day or two ahead. Both hold up beautifully in the fridge.
Can I freeze the chicken?
Yes, freeze it in the marinade before baking. Thaw overnight in the fridge, then bake as usual. You can also freeze the cooked chicken, but it’s best fresh.
What if I don’t want to use egg white in the garlic sauce?
No problem. Just skip it and slowly drizzle in the oil while blending, it’ll still thicken into a dreamy sauce.
Is there a yogurt based garlic sauce alternative?
Totally. Mix Greek yogurt, minced garlic, lemon juice, and salt. Not traditional, but it’s fast, easy, and tasty.
Can I make this in the air fryer?
You can! Cook the marinated chicken in batches at 380°F (193°C) for about 15–18 minutes, flipping halfway. You’ll get crispy edges without heating up the kitchen.
Storage + Reheating
Leftover Chicken Shawarma
Store the cooked chicken in an airtight container in the fridge for 3–4 days. To freeze, wrap tightly or store in a freezer safe container for up to 2 months. Thaw overnight in the fridge.
Reheat in a skillet with a splash of water or oil over medium heat until warmed through. Or pop it in the microwave, covered, in 30-second bursts.
Garlic Sauce
Keep it in an airtight container in the fridge for up to 2 weeks. Don’t freeze it, the texture won’t survive. Give it a quick stir before using.
More Delicious Recipes To Try
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Easy Oven Roasted Chicken Shawarma
Video
Ingredients
Chicken Shawarma
- 4 tablespoons lemon juice (freshly squeezed)
- ½ cup olive oil
- 1 teaspoon salt
- 2 teaspoons cumin (ground)
- 2 teaspoons black pepper (ground)
- 2 teaspoons smoked paprika
- ½ teaspoon turmeric
- 1 teaspoon red pepper flakes
- ½ teaspoon cinnamon
- 4 cloves garlic (minced)
- 3 chicken breasts (boneless and skinless)
- 1 large onion (sliced)
- 2 tablespoons parsley (fresh, for garnish)
Garlic Sauce
- 1 cup vegetable oil
- ⅓ cup lemon juice
- 6 cloves garlic (peeled)
- 1 egg white (*)
- 1 teaspoon salt
Chicken Shawarma Wraps
- hummus
- tabbouleh salad
- garlic sauce
- pita wraps
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Chicken Shawarma
- In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you’ll have.
- Preheat oven to 425°F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9×13-baking dish. I didn’t have much marinade leftover since the chicken absorbed most of it, so that’s why I added everything to the baking dish. Spread everything evenly over the baking dish.
- Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.
- Let the chicken rest for about 5 minutes, then slice it into bits.
Garlic Sauce
- Add all the ingredients to a blender (or an immersion blender) and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1½ cups of sauce, refrigerate leftover sauce.
Chicken Shawarma Wraps
- To make the chicken shawarma wraps, warm up the wraps first in the microwave for about 30 seconds, then spread some hummus over each wrap, spoon about 2 or 3 tbsp of tabbouleh salad, add chicken shawarma, and drizzle with garlic sauce and serve.
Notes
- Marinate longer for maximum flavor: Overnight is best, but even 4–5 hours makes a big difference.
- Use thighs for extra juiciness: Breasts work great, but thighs are more forgiving and hard to overcook.
- Skip the egg white if needed: Just add the oil slowly when blending and the sauce will still emulsify.
- Don’t crowd the pan: Give the chicken space to roast, not steam, so you get those crispy edges.
- Only slice what you need: Keep leftovers juicy by storing the chicken whole and slicing later.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
