Chicken Shawarma Recipe (Easy Oven-Roasted Street Food at Home)

That crispy-edged, impossibly juicy shawarma from your favorite spot? You can absolutely nail it at home. The secret isn’t fancy rotisserie equipment; it’s understanding how yogurt’s enzymes work their magic on chicken thighs and knowing exactly when to shield the top from your oven’s aggressive heat.

This method delivers results that’ll have you shaving off those perfect caramelized layers like a pro. Stack the marinated thighs tightly, let the oven do its work, and prepare for shawarma that puts most takeout joints to shame.

Raw chicken thighs in a tray surrounded by small bowls of spices, minced garlic, yogurt, lemon halves, and a bottle of olive oil on a dark surface.

For the Marinade

Boneless, skinless chicken thighs for the juiciest bite
Plain yogurt or Greek yogurt
Extra-virgin olive oil
Lemon juice
Garlic, finely minced
Kosher salt, Paprika, Ground cumin, Ground coriander, Onion powder, Allspice, & Ground turmeric
Ground black pepper (optional)

To Serve

Pita bread
Cucumber, sliced
Tomato wedges
Red onion, sliced
Lettuce, shredded
Tzatziki sauce (or garlic sauce)

Equipment

Large mixing bowl
Whisk
Sharp knife
Vertical spit or sturdy skewer setup
Baking sheet or roasting pan

📝 Step-by-Step Instructions: How to Make Chicken Shawarma

Make the Marinade
In a large bowl, whisk together yogurt, lemon juice, olive oil, garlic, salt, and spices until smooth.
Marinate the Chicken
Add chicken thighs and coat well. Cover and refrigerate at least 2 hours (overnight is best for maximum flavor).
Stack the Chicken
Slide marinated thighs onto a vertical spit or sturdy skewer stand. Alternate directions as you stack the chicken for even cooking and a balanced shape.
Roast
Preheat oven to 375°F. Place the spit or skewers on a baking sheet to catch any drippings. Roast 60–90 minutes, depending on oven and stack size. Cover the top with foil after 45 minutes to prevent burning.
Baste & Crisp
Occasionally, baste the chicken with pan drippings or leftover marinade for juiciness.
Slice & Serve
Once the internal temperature reaches 165°F, remove the meat and let it rest briefly. Shave crispy outer layers with a sharp knife. Serve immediately in pita bread with toppings and tzatziki.

Stacked, marinated chicken shawarma roasting vertically on a spit in a metal pan, with some charred edges and juices collected at the bottom.

🔄 Substitutions & Variations

Chicken breasts: Work fine… but can dry out faster – make sure to pull from the oven at 160–165°F.
No vertical spit? Thread the thighs tightly onto skewers and bake them upright, using a heavy pan or loaf pan for support.
Wrap swap: Swap pita for lavash, naan, or tortillas.

💡 Meat Nerd Tips

Stack smart: Alternate thigh direction and trim excess fat for a tight, rounded stack that cooks evenly and slices clean.
Even thickness: Lightly pound thicker thighs so the layers roast at the same rate.
Maillard magic: Those crispy edges are pure flavor—shave thin for that authentic shawarma bite.
Temperature check: Always pull chicken at 165°F for juicy, tender meat (no guessing).
Max flavor: Marinate overnight for the deepest spice penetration.
Reheat right: Re-crisp leftovers in a 400°F oven or air fryer for 3–5 minutes.
Pan sauce gold: Deglaze roasting drippings with broth and lemon for a quick shawarma jus.
Sauce is non-negotiable: Tzatziki, toum, or garlic sauce brings it all together.

Two chicken shawarma with lettuce, tomato, cucumber, onion, and tzatziki in pita bread, served on a tray with cherry tomatoes and a small bowl of tzatziki sauce. — Platter of shaved chicken Greek Gyros.

🍽️ Serving Suggestions

Classic pita wraps with tzatziki, cucumber, tomato, and lettuce.
Serve with rice pilaf and roasted veggies for a full plate.
Pair with homemade hummus or baba ganoush.
Try with crispy fries on the side (just like the street vendors).

🧊 Leftovers & Storage

Fridge: Keeps up to 4 days in an airtight container in the refrigerator.
Reheat: Oven or air fryer at 400°F for 3–5 minutes.
Make ahead: Marinate chicken up to 24 hours in advance.

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Yogurt-marinated thighs roasted vertically until the edges turn crispy and the inside becomes something that should probably be illegal – tender, spice-loaded, and worth every minute of the two-hour marinade. Finally – shawarma that tastes like the real thing that’ll make your kitchen smell like the best street corner in Beirut.

Cook ModePrevent your screen from going to sleep

In a large bowl, whisk lemon juice, yogurt, olive oil, garlic, salt and spices. Add the chicken thighs and coat well.
Cover and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderness.
To assemble, slide the marinated chicken thighs onto the vertical spit, stacking them tightly and evenly.
Alternate the direction of the thighs as you layer to help create a solid, balanced column for even cooking.
Preheat the oven to 375°F and place the vertical spit on the lower rack.
Roast the chicken for about 1 to 1.5 hours, depending on your oven and the thickness of the stack. (It took us exactly 90 minutes to bake the chicken to reach 165°F)
Cover the top part with aluminum foil, to avoid burning after 45 minutes into the oven.
Baste occasionally with leftover marinade or pan drippings for extra juiciness and flavor.
Once fully cooked, use a sharp knife to shave off the crispy outer layers of the chicken.
Serve warm in pita bread with tzatziki, tomatoes, red onions, lettuce and cucumber.

Marinate overnight if you can – the flavor payoff is huge.
Trim and pound thighs for an even, stackable shape.
Check temp: Chicken is done at 165°F. Use a thermometer, not guesswork.
Crispy is king: Shave the browned edges first, then return to the oven for more crisp.
Quick sauce upgrade: Deglaze pan drippings with chicken broth + lemon for a fast shawarma jus.
Reheat leftovers in a 400°F oven or air fryer for 3–5 minutes – they’ll taste freshly sliced.
Don’t skip the sauce: Serve with tzatziki, toum, or garlic sauce for the full experience.

How to Grill Chicken Shawarma

If you’d rather fire it up outside, grilling shawarma brings an extra layer of smoky flavor:

Prep the Grill
Set up a two-zone fire (one hot side for searing and one cooler side for cooking). Clean and oil the grates.
Stack the Chicken
Thread marinated thighs tightly onto long metal skewers or a vertical skewer stand made for the grill. Place a foil-lined pan underneath to catch drippings and prevent flare-ups.
Cook Over Indirect Heat
Position the skewers over the cooler side of the grill, close the lid, and cook at about 375–400°F. Baste with pan drippings or extra marinade every 15–20 minutes.
Finish Over Direct Heat
When the stack hits 155–160°F, move it over the hot side for a few minutes to crisp the edges.
Check Doneness
Pull when the thickest part reaches 165°F. Rest briefly, then shave off thin slices of crispy chicken.