Baked Chicken Shawarma

Test Kitchen-Approved

Author Notes:

You don't have to have a large rotisserie to mimic chicken shawarma at home. By tossing chicken thighs in spices and roasting at a high temperature, you can have crispy, flavorful chicken on your dinner plate in less than an hour. Round out your shawarma by grab a combination of toppings like pickled turnips, cabbage, fresh herbs, tahini sauce, yogurt, olives, and feta.

Miranda Keyes

Serves: 4 to 6


  • 2 teaspoons coriander
  • 1 teaspoon allspice
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil, plus 1 tablespoon for crisping on the stove
  • 2 garlic cloves, minced
  • 2 pounds boneless, skinless chicken thighs
  • 6 pita
  • 1 red onion, thinly sliced into half moons
  • 1 cup parsley, finely chopped
  • 3 cups shredded red cabbage
  • 1 cup pickled turnips
  • 1/2 cup tahini
In This Recipe


  1. In a large bowl combine coriander, allspice, cinnamon, cumin, ginger, turmeric cayenne, pepper, salt, lemon juice, olive oil, and garlic. Add chicken and toss to coat. Place in a large zip-top bag and refrigerate for at least 1 hour and as long as overnight.
  2. Preheat oven to 425· F. Line a large baking tray with aluminum foil. Place chicken in one layer on prepared tray. Bake until golden brown, crispy around the edges, and no longer pink in the middle, about 20 to 25 minutes. Let chicken rest for 10 minutes.
  3. Slice chicken into thin pieces. For extra crispy chicken, heat the last tablespoon of olive oil in a large frying pan. Crisp chicken in pan, stirring often, until golden brown and crispy, about 4 to 5 minutes.
  4. Serve chicken shawarma in pita topped with sliced red onion, chopped parsley, shredded cabbage, pickled turnips, and tahini.

More Great Recipes:
Chicken|Coriander|Cumin|Lemon Juice|Parsley|Turnip|Entree

Reviews (6) Questions (1)

6 Reviews

heatherinseattle March 24, 2017
Very versatile marinade: I used this recipe to marinate 1lb. of thinly sliced chicken breast for 24 hours, then grilled it for 4 minutes each side on med-high. Its still ZOMG and I have done it with thighs in the oven too. Served on garlic naan with feta, tzatziki, spinach, tomatoes and cucumbers. Leftovers going to jerk chicken wraps later with sautéed chiles and onions - (jalapeno, serrano, banana, poblano, and habanero, plus scallion and red onion)
Kitspy March 21, 2016
Made this last night, when I was feeling tired and not up for much cooking, so I loved how easy it was. It was super flavorful, and I will definitely be keeping this one in the back pocket. I didn't serve it as a wrap though; I made some brown rice and served the chicken on top of it, with various store-bought toppings (taboule, feta, olives, etc.) and some pita chips. I used 1/2 tsp cinnamon, which worked well for me! Amount isn't noted in the recipe.
Author Comment
Miranda K. April 12, 2016
Sounds great with rice and toppings! 1/2 tsp cinnamon is the perfect amount - I just updated the recipe, thanks for mentioning! :)
Michelle March 16, 2016
The directions mention cinnamon but it's not in the ingredients list. Amount?
Alev E. April 11, 2016
I have the same question. How much cinnamon is needed?
Author Comment
Miranda K. April 12, 2016
1/2 tsp - recipe has been updated! Thank you!