How to Make Chicken Shawarma at Home (Step-by-Step)
Juicy, spiced chicken thighs, charred at the edges and sliced thin for wraps or plates. A simple oven method with a stovetop option, no spit required.
November 1, 2026
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp allspice
- 1/4 tsp cayenne (optional)
- 1 1/2 tsp salt and 1/2 tsp black pepper
- To serve: pita, garlic toum, pickles, tomato, parsley
What You’ll Need
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Good for chicken shawarma
Spice Way Shawarma Seasoning
Spice Way
A shawarma spice blend marketed for poultry — a convenient base for chicken shawarma marinades.
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Good for charring shawarma without a spit
Lodge Pre-Seasoned Cast Iron Skillet with Silicone Handle Holder
Lodge
A pre-seasoned cast-iron skillet with a silicone handle holder. Cast iron holds high heat, which is what gives stovetop shawarma its crispy, charred edges.
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Good for checking chicken is cooked
ThermoPro Lightning Instant-Read Meat Thermometer
ThermoPro
An instant-read probe thermometer. The easiest way to know chicken shawarma is done (165°F / 74°C) without cutting into it.
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Good for slicing shawarma thin
Victorinox Professional Kitchen Knife
Victorinox
A Victorinox professional knife with an ergonomic, dishwasher-safe handle — thin slicing is what makes homemade shawarma taste like the real thing.
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Good for quick garlic in marinades
OXO Good Grips Garlic Press
OXO
A garlic press from OXO’s Good Grips line — shawarma marinades and sauces use a lot of garlic, and this speeds up the prep.
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Instructions
- Whisk the oil, lemon juice, garlic, spices, salt and pepper in a large bowl.
- Add the chicken and toss to coat. Cover and marinate in the fridge for at least 1 hour, or overnight for the best flavor.
- Heat the oven to 425°F (220°C). Spread the chicken on a lined sheet pan in a single layer.
- Roast 25–30 minutes, until the chicken reaches 165°F (74°C). Broil 2–3 minutes to char the edges.
- Rest 5 minutes, slice thinly, and pile into warm pita with toum, pickles, tomato and parsley.
Total time excludes marinating.
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Why this recipe works
- Thighs, not breasts. Thighs stay juicy at high heat, just like the chicken on a shop’s spit.
- Acid plus fat in the marinade. Lemon juice helps tenderize; oil carries the spices into the meat.
- High heat and a quick broil, then slice thin. That is what creates the crispy, caramelized edges.
Shortcut: use a seasoning blend
Swap the individual spices for 2–3 tablespoons of a ready-made blend such as Spice Way Shawarma Seasoning, then reduce added salt to taste. Compare blends in our shawarma seasoning guide.
Stovetop method
Slice the marinated thighs into thin strips and sear in batches in a very hot cast iron skillet, 4–6 minutes per batch, without crowding the pan. More methods: how to cook shawarma without a rotisserie.
Helpful tools
- ThermoPro Lightning instant-read thermometer — confirm 165°F (74°C) in the thickest piece.
- Victorinox professional knife — for slicing the cooked chicken thin.
- OXO Good Grips Garlic Press — for the marinade.
See all our picks in 10 essential tools for making shawarma at home.
Serving ideas
- Wrap: warm pita, toum, pickles, tomato, parsley, and fries tucked inside, Lebanese style.
- Plate: rice, salad, hummus and pickled turnips.
- Bowl: greens, cucumber, tomato, chickpeas and tahini sauce.
Make ahead and storage
Marinate up to 24 hours ahead. Cooked chicken keeps 3–4 days in the fridge. Reheat slices in a hot pan to re-crisp the edges.
FAQ
Can I use chicken breast?
Yes, but it dries out faster. Pound it to an even thickness and pull it at 165°F (74°C).
How long should chicken shawarma marinate?
At least 1 hour; 8–12 hours gives the best flavor. Avoid going much past 24 hours with lemon in the marinade.