How to Make Shawarma in the Oven

Serves 4 · Prep 15 min plus marinating · Cook about 30 min

No vertical spit? The oven gets you most of the way there. Roast marinated thighs hot on a sheet pan, then finish under the broiler for the charred, crispy edges that make shawarma taste like shawarma.

Ingredients

• 2 lb (900 g) boneless, skinless chicken thighs
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 4 garlic cloves, finely grated
• 2 tbsp shawarma seasoning, store-bought or homemade
• 1 tsp salt (skip if your blend is salted)
• 1 red onion, cut into wedges

Instructions

1. Mix the oil, lemon juice, garlic, seasoning and salt. Add the chicken and toss to coat.
2. Refrigerate for at least 1 hour, or overnight.
3. Heat the oven to 425°F (220°C). Line a rimmed sheet pan.
4. Spread the chicken and onion in a single layer with space between pieces.
5. Roast for 20 to 25 minutes, until the thickest piece reaches 165°F (74°C).
6. Switch to the broiler for 2 to 4 minutes, watching closely, until the edges char.
7. Rest 5 minutes, slice thin and serve in pita with garlic sauce.

Tips

• Don't crowd the pan. Use two pans if needed so the chicken roasts instead of steaming.
• Chop and crisp. After slicing, toss the chicken in a hot skillet for 30 seconds for extra-crispy edges.
• Watch the broiler. It goes from charred to burnt quickly.

FAQ

What temperature do I roast shawarma at?

A hot oven, around 425°F (220°C), then a few minutes under the broiler for charred edges. Chicken is done at 165°F (74°C).

Thighs or breasts?

Thighs. They stay juicy at high heat; breasts dry out more easily.

Can I make beef shawarma in the oven?

Yes, but thin-sliced beef cooks fast. Roast it briefly on a very hot sheet pan, or sear it in a skillet instead.

Serve it with

• Garlic sauce (toum)
• Homemade pita
• Pickled turnips
• More sides