Chicken Shawarma is a bold, flavor-packed favorite that brings tender chicken together with warm Middle Eastern spices and a hint of tangy lemon. This recipe uses a loaf-pan trick to tightly stack the marinated chicken, locking in all those warm, savory spices and guaranteeing juicy, ultra-thin slices every time.
Serve it up in fresh wraps or loaded bowls for a dinner you’ll keep coming back to.
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Holly’s Recipe Highlights: Chicken Shawarma
Flavor: Warm and savory with smoky paprika, cumin, cinnamon, and cardamom, and a little brightness from lemon.
Why Make It: The loaf pan method keeps the chicken tightly layered so it bakes up juicy and slices perfectly thin.
Serving Suggestions: Serve tucked into warm pitas, spooned over rice, or as the base for fresh, flavorful shawarma bowls loaded with your favorite toppings.
Total Time: 1.5 hours Servings: 8 Cooking Method: Oven
Ingredient Notes
- Chicken: Chicken thighs are juicy, tender, and super forgiving, while cutlets are a leaner option that slice up beautifully for serving. If using chicken breasts, slice them into thinner cutlets first so everything cooks evenly and stays nice and tender.
- Yogurt: Plain yogurt helps tenderize the chicken and makes sure all those warm spices cling to every bite.
- Seasoning: A warm, smoky blend of cumin, coriander, paprika, smoked paprika, cinnamon, pepper, and cardamom that gives the chicken its signature flavor with just a hint of sweetness. A good store-bought shawarma blend works just as well when you want a quick shortcut.
- Optional Toppings: Cucumber, tomato, lettuce, and red onion add a fresh crunch that brightens up every bite.
- Optional White Sauce: A creamy blend of yogurt, mayonnaise, lemon, garlic, and a touch of tahini that cools and balances all those warm spices. The tahini adds a subtle nutty flavor, but it can easily be left out, and the sauce is still delicious.
How to Make Chicken Shawarma
- Marinate: Toss the chicken with yogurt, lemon juice, garlic, olive oil, and seasoning.
- Stack: Press the chicken into a loaf pan in even layers. Cook, then broil briefly for crisp edges (full recipe below).
- Slice: Rest, drain, and reserve the juices, then slice the chicken.
- Serve: Drizzle with the reserved juices and serve in pitas or over rice.
Shawarma Cooking Variations
- Grilled Shawarma: Marinate the chicken and grill over medium-high heat until it reaches 165°F, then slice thinly.
- Sheet Pan Version: Spread marinated chicken on a rimmed baking sheet instead of stacking. It will cook faster, but it will not have the same layered shawarma texture.
Storing and Reheating
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Keep toppings and sauce separate. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet with a splash of reserved juices or a little water.
Traditional shawarma is heavily spiced meat that is slowly roasted on a turning vertical spit, then shaved into incredibly thin, juicy slices. This loaf pan method mimics this texture without needing any special rotisserie equipment!
Yes, but slice them horizontally into thinner cutlets first so they layer evenly in the pan and stay juicy while baking.
It is a cool, creamy mix of plain yogurt, mayonnaise, fresh lemon juice, grated raw garlic, and sometimes a drizzle of tahini.
Serve it tucked inside a warm pita with fresh veggies and garlic sauce, or pile it high over a bed of seasoned rice.
You can prep the chicken in the marinade up to 2 hours before baking. Alternatively, you can bake the entire shawarma loaf, slice it, and store the leftovers in the fridge for up to 4 days or freeze it for up to 3 months. Reheat the slices in a skillet with a splash of water or reserved juices to keep them moist.
Fresh Wraps and Bowl Dinners
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Equipment
Ingredients
Chicken
- 2 pounds boneless skinless chicken thighs or chicken cutlets
- 2 tablespoons olive oil
- ¼ cup plain yogurt
- 2 tablespoons fresh lemon juice
- 2 cloves garlic minced
Shawarma Seasoning
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- ¼ teaspoon ground cardamom
For Serving
- pitas or rice
- toppings as desired see notes
Instructions
- In a small bowl, combine the cumin, ground coriander, paprika, smoked paprika, salt, cinnamon, black pepper, and ground cardamom and mix well.
- In a large bowl, toss the chicken with olive oil, yogurt, lemon juice, garlic, and the seasoning mixture until well coated. Marinate at least 30 minutes or up to 2 hours.
- Preheat oven to 400°F. Lightly grease an 8×4-inch loaf pan.
- Stack the chicken in layers in the prepared pan, pressing down the layers so they're gently packed and even.
- Bake uncovered for 50 to 65 minutes or until the center of the loaf reaches 165°F. Broil 2 minutes if desired.
- Remove from the oven and drain the juices into a separate bowl or jar, reserving for later. Flip the loaf over onto a rimmed plate or cutting board. Rest 5 minutes.
- Thinly slice the chicken. Drizzle with the reserved juices and serve in pitas or over rice.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine Middle Eastern© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
