Chicken Shawarma Recipe

A stack of marinated and roasted chicken shawarma on a vertical spit in a round metal pan, with salad ingredients visible in the background.

Rate this Recipe!

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.

Prep Time3 20

Cook Time45

Total Time4 5

Course: Main Course

Cuisine: Middle Eastern

Servings: servings

Calories: 364kcal

Author: Abi Gunasekaran

Equipment

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

Ingredients

For Chicken Marinade

3 lb boneless skinless chicken thighs
½ cup plain yogurt or Greek yogurt
4 tablespoons Avocado oil or extra-virgin olive oil
2 tablespoons lemon juice
4 garlic cloves finely minced
2 teaspoon kosher salt
1½ teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon onion powder
1 teaspoon ground all spice
½ teaspoon ground turmeric
½ tsp ground black pepper optional

To Serve

Pita bread
Cucumber sliced
Tomato wedges
Red onion sliced
Lettuce shredded
Tzatziki sauce

Instructions

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.

Notes

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.

Nutrition