Homemade Chicken Shawarma with Pita and Mediterranean Sides Recipe
This Chicken Shawarma recipe features tender, marinated chicken thighs cooked to perfection in the oven and served with fresh pita, creamy tahini or tzatziki sauce, and a vibrant Mediterranean salad. The aromatic spice blend with cumin, turmeric, coriander, and paprika creates authentic Middle Eastern flavors in a simple, home-cooked meal that's perfect for gatherings or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 45 minutes (including marinating)
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Ingredients
Shawarma Spice Mix
- 3/4 tablespoon ground cumin
- 3/4 tablespoon turmeric powder
- 3/4 tablespoon ground coriander
- 3/4 tablespoon garlic powder
- 3/4 tablespoon paprika
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper (more if preferred)
- Salt, to taste
Main Ingredients
- 8 boneless, skinless chicken thighs
- 1 large onion, thinly sliced
- 1 large lemon, juice of
- 1/3 cup Private Reserve extra virgin olive oil
To Serve
- 6 pita pockets
- Tahini sauce or Greek Tzatziki sauce
- Baby arugula
- 3-ingredient Mediterranean Salad (cucumber, tomato, and herbs)
- Pickles or kalamata olives (optional)
Instructions
- Mix the spices: In a small bowl, combine ground cumin, turmeric, coriander, garlic powder, paprika, cloves, and cayenne pepper to create the shawarma spice blend. Set aside.
- Dry and season the chicken: Pat chicken thighs dry with paper towels. Season both sides with salt, then thinly slice the chicken into small bite-sized pieces for even cooking and better marinade absorption.
- Marinate the chicken: Place the sliced chicken in a large bowl. Add the shawarma spice mix, sliced onions, lemon juice, and olive oil. Toss everything together thoroughly to coat the chicken evenly. Cover and refrigerate for 3 hours or overnight to allow flavors to develop. If short on time, marinating can be shortened or skipped.
- Preheat the oven: When ready to cook, preheat the oven to 425°F (220°C). Remove the marinated chicken from the refrigerator and let it come to room temperature for a few minutes for more even cooking.
- Roast the chicken: Lightly oil a sheet pan. Spread the marinated chicken and onions in a single layer on the pan to ensure proper roasting. Place in the preheated oven and roast for 30 minutes. For extra crispy and browned chicken, move the pan to the top rack and broil for 1 minute or less, watching very carefully to avoid burning.
- Prepare your sides: While the chicken roasts, warm the pita pockets. Prepare tahini sauce or Greek tzatziki as desired. Assemble the Mediterranean salad with cucumber, tomato, and fresh herbs.
- Serve and enjoy: Open the warm pita pockets and spread a little tahini or tzatziki sauce inside. Add a portion of the chicken shawarma, top with baby arugula, pickles or kalamata olives if using, and finish with the Mediterranean salad. Serve immediately for a delicious, authentic experience.
Notes
- Marinating the chicken overnight will deepen the flavor but can be shortened to 3 hours or skipped if needed.
- Broiling at the end is optional but adds a nice crisp texture to the chicken.
- Use boneless, skinless chicken thighs for the best flavor and tenderness.
- Adjust cayenne pepper to your spice preference.
- Serve with pita warm for best texture and flavor.
- Substitute pita with flatbread or wraps if preferred.
