Chicken Shawarma Yumna Jawad

This homemade Chicken Shawarma is made in the oven and is so wonderfully flavorful! The marinaded chicken is one that I’ve perfected over the years of making this recipe for my family and trying to replicate the flavor from my favorite Lebanese restaurants. It’s full of flavor, juicy and easy to make!

How do you make chicken shawarma
The homemade version is different than the restaurant version which is roasted on a spit. But this is the closest you can get to that version at home. This shawarma is roasted in the oven for ease and convenience, and it comes out tasting great!


Because it’s made by alternating strips of fat and pieces of seasoned meat on a vertical spit, we try to emulate that at home by using two types of chicken types for best results: chicken breast and chicken thighs.

 
Whisk together the marinade ingredients in a bowl, add the chicken and coat it. Cover and place in the fridge to marinate.


When ready to cook, place the chicken pieces on a lined baking sheet and roast in a pre heated oven, turning halfway through cooking.



Let the chicken rest before slicing. This helps to make them extra juicy.


You can then transfer the slices to a skillet, with its juices to brown the chicken and give it extra flavor. This is an optional step, but I highly recommend it if you have the time.



What do you eat with chicken shawarma
I like to serve the oven roasted chicken shawarma street style, in pita with pickles, tomatoes, lettuce and garlic sauce or tahini sauce. It’s also great by itself served with a rice dish like Lebanese Rice,  or try Cilantro Lime Cauliflower Rice for a low carb meal. And you can even just serve it as a Chicken Shawarma Salad.



Tips for making chicken shawarma
Marinate the chicken for at least one hour before cooking it. This not only helps to add flavor, but it also helps to breakdown the fibers so you have the most tender meat.
Let the chicken breasts come to room temperature before putting them in the oven. Cold chicken breasts take longer to cook and you can risk them becoming too dry that way.
Don’t overcook the chicken. If it overcooks it will dry out. If you have an instant read thermometer, the chicken should register at 160F. Alternatively, if you pierce the breast with a fork, the juices should run clear.
Cut the chicken against the grain when you slice it. This way, you cut through the fibers so the chicken is tender. Be sure to let it rest before slicing it too so that they juices redistribute and the chicken is wonderfully juicy.
Frequently asked questions
What does chicken shawarma taste like?
This homemade version of one of my favorite street foods is marinated in spices, but it’s not overpowering. Because it is made from leaner chicken breast and fattier thighs, it’s so much more flavorful than if you just made it with chicken breast. Pairing it with tomatoes, pickles and other fresh veggies really helps to bring out all of the flavors.

How long does it keep?
The shawarma is best served straight away, when the chicken is at its juiciest. If you have leftovers they can be kept in a sealed container in the fridge for up to 3 days. You can reheat the chicken in a skillet or in the oven or serve it cold on top of salads.

Can you use frozen chicken?
Yes, you can use either fresh or frozen chicken in this recipe. If you use frozen, ensure that it is fully defrosted before marinading it.


I am totally in love with this homemade version of one of my favorite Middle Eastern street foods! It’s so easy to make in the oven and comes together so quickly! I can’t wait to hear what you all think of this!

More chicken recipes
Greek Chicken Gyros
Chicken Lemon Orzo Soup
Lemon Chicken Piccata
One Pot Chicken and Rice
Chicken Broccoli Casserole
Chicken Meatballs with Marinara
If you try this healthy-ish feel good Chicken Shawarma recipe or any other recipe on FeelGoodFoodie, then please come back to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!


Chicken Shawarma
Make this oven-roasted Chicken Shawarma easily and quickly at home with my easy and authentic marinade recipe – it's perfectly spiced, tender & so flavorful
5 from 1 vote
Print Pin Rate
Course: Main CourseCuisine: Middle Eastern Prep Time: 10 minsCook Time: 15 minsMarinating time: 1 hrTotal Time: 25 mins Servings: 6 servings Calories: 265kcal Author: Yumna Jawad

Ingredients
1 lb boneless skinless chicken breasts cut into smaller pieces
1 lb boneless skinless chicken thighs
¼ cup olive oil
3 tablespoons lemon juice
6 garlic cloves
2 teaspoons salt
1 teaspoon cardamom
1 teaspoon paprika
½ teaspoon cumin
¼ teaspoon crushed red pepper
¼ teaspoon cinnamon

Instructions
Place the marinade ingredients in a large bowl: ¼ cup olive oil, lemon juice, garlic, salt, cardamom, paprika, cumin, crushed red pepper and cinnamon; and whisk to blend.
Add the chicken into the large bowl with the marinade and stir with a spoon to evenly coat the chicken with the marinade. Cover the bowl and place in the refrigerator to marinate for at least an hour or up to 24 hours.
Preheat the oven to 400F. Place the chicken on a rimmed baking sheet, lined with parchment paper. Roast the chicken until cooked through, about 15 minutes, turning halfway through.
Remove the chicken from the oven and use a sharp knife to thinly slice the chicken into thinly sliced pieces. If you’d like to give the chicken shawarma seared edges, you can transfer it to a skillet with its juice and saute until they start to brown, about 5 minutes. Be careful not to overcrowd the skillet though.
Serve with rice or in a pita with pickles, tomatoes, lettuce and garlic sauce or tahini sauce.
Notes
Storage: Store any leftovers in an airtight container. They will last about 2-3 days in the fridge.
Make Ahead Tips: You can make the marinade up to a week in advance, and you can marinate the chicken for up to 24 hours in advance.
Nutritional Data: The information below is an automated estimate and could vary based on cooking methods and ingredients used.
Nutrition
Calories: 265kcal | Carbohydrates: 2g | Protein: 31g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 120mg | Sodium: 933mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg
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Comments
Sarah says
MAY 18, 2020 AT 4:31 PM
This was soo flavorful! The chicken was just the best. I made mine with caulifower rice. I’m just loving your recipes. Thank you so much!
REPLY
Ayesha says
MAY 17, 2020 AT 11:35 AM
Loved it!! Your recipes are amazing and delicious. Thank you for sharing
REPLY
YUMNA JAWAD says
MAY 19, 2020 AT 1:09 PM
Thank you so much!!
REPLY
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From the Foodie

I'm Yumna. I literally learned to cook 2 weeks after I got married over the phone with my mom. When I was brave enough to fly solo, I started treading on trendy foodie territory and built an Instagram page with over 2 MILLION followers. Now I have hundreds of real good food recipes that will make you and your family feel oh-so good!


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Yield: 6
Prep Time: :10
Cook Time: :15
Total Time: 25 minutes