Oven Chicken Shawarma: A Home-Style Recipe
Meals & sides · Makes 4 servings · Published October 22, 2026
This oven version captures shawarma-style spices without a rotating spit. Thin slices after roasting make it easy to serve in pita or over rice.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 1 1/2 lb boneless chicken thighs
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 minced garlic cloves
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 3/4 tsp salt
- Pita, cucumber and tahini to serve
Method
- Mix oil, lemon, garlic and spices. Coat chicken and marinate covered in the refrigerator 1–8 hours.
- Heat oven to 425°F. Spread chicken in a single layer on a lined roasting tray.
- Roast 20–30 minutes until the thickest part of every piece reaches 165°F. If desired, broil briefly for browned edges while watching closely.
- Rest 5 minutes and slice thinly across the grain. Serve in pita with vegetables and tahini; refrigerate leftovers promptly.
A better result
Do not use marinade that touched raw chicken as a finishing sauce. Reserve a clean portion beforehand if needed.
Serve it together
Add hummus and tabouleh for a generous spread. Order chicken shawarma when you want the meal assembled without marinating.
Prefer it ready to serve?
Explore the matching item below or start an order request. Call 646•462•8646 to confirm quantities, availability and timing. U.S. UPS shipping is $15; worldwide shipping is quoted by phone. Ask which dishes can travel to your destination.