This 30-minute juicy chicken shawarma is an easy sheet pan dinner with nutty chickpeas, caramelized red onions, and the perfect shawarma spice blend.
If you love Mediterranean chicken recipes, try our Greek chicken, lemon chicken, chicken tagine, and harissa chicken.
Why you'll love this recipe
Louise and I are 100% confident you'll love this recipe. It captures the bold, vibrant flavors of Eastern Mediterranean cooking, all in one easy sheet pan.
It's incredibly simple and ridiculously delicious, so don't be surprised if it becomes a weeknight favorite.
For the ultimate Mediterranean feast, serve it with our quick garlicky toum, a refreshing yogurt sauce, crisp cucumber and tomatoes, and your favorite hot sauce (Me? Sriracha!)
Oh, and let's not forget the soft, fluffy pita bread! An absolute must for scooping up those tender, juicy chicken pieces, right off the baking pan.
Ingredients
Find ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Chicken: You can make this with most cuts. We recommend boneless skinless chicken thighs. They are easy to cut into pieces and stay nice and juicy. Substitute chicken breasts or tenderloins. Substitute beef or lamb.
- Red onions: Don't skimp on the onions. They caramelize to perfections and they are so good with the spice mix!
- Chickpeas: For some wholesome goodness. Substitute vegetables like red bell peppers, zucchini, eggplant, or cauliflower florets.
- Spice mix: cumin, coriander, paprika, cinnamon, all-spice, cardamom, all ground.
- Garlic: fresh, grated for best flavor.
- Lemon juice and extra virgin olive oil.
- Salt, pepper, and chili flakes to taste.
How to make chicken shawarma
Step 1: Prepare the Spice Blend
In a large bowl, combine paprika, coriander, cumin, cinnamon, allspice, and cardamom. Add grated garlic, extra virgin olive oil, salt, and black pepper, stirring until well combined.
Step 2: Coat the Chicken & Veggies
Toss in the bite-sized chicken pieces, chickpeas, and thinly sliced onions. Mix well until everything is evenly coated in the flavorful spice blend. (Tip: Use gloves if you prefer not to handle raw chicken directly!)
Step 3: Bake to Perfection
Spread the mixture evenly on a lined baking sheet, drizzle with a bit more olive oil, and bake at 430°F (220°C) for 25 - 30 minutes, or until the chicken is golden and cooked through.
Step 4: Serve & Enjoy
Pair with pita, rice, or couscous, and complete the meal with flavorful sides like toum, cucumber salad, yogurt sauce with mint, and a drizzle of sriracha for extra heat.
Recommended sides
Toum (Garlic Sauce): Peel garlic cloves, slice in half, and remove the core. Add to a tall, narrow mason jar with lemon juice, a neutral oil (olive or vegetable), and salt. Blend with an immersion blender until thick, creamy, and irresistibly garlicky.
Cucumber Salad: Dice cucumbers and tomatoes, then toss with lime juice, salt, pepper, and dried mint for a refreshing side.
Yogurt Sauce: Mix together Greek yogurt, lemon juice, grated garlic, cumin, and salt for a cooling, tangy contrast to the warm spices of the shawarma.
Reasons to make this tonight!
- ⏳ Quick & Easy: No marinating needed! The bold spice mix infuses the chicken with maximum flavor in no time.
- 🧽 Minimal clean up: Everything roasts on one pan, making cleanup effortless.
- 🍃 Wholesome & Nutritious: Packed with lean chicken, hearty chickpeas, sweet onions, and warming spices.
- 🫑 Customizable: Add your favorite veggies. Think bell peppers, zucchini, eggplant, or cauliflower.
- 🥗 Perfect with many sides: It pairs beautifully with hummus, tzatziki, Shirazi salad, and much more.
Give it a try and you’ll be hooked! 😍
Frequently Asked Questions
Of course you can. But thighs are juicier and more flavorful than chicken breasts, so if you use breasts you might have to shorten cooking time slightly.
This is a quick weeknight dinner that does not require to marinate the chicken as the spices add plenty of flavor to the chicken pieces.
If you want to marinate it, pop chicken and spice mix in a ziplock bag, toss well, and marinate for up to 24 hours in the fridge.
Yes, you can substitute the chicken pieces with beef or lamb and adjust cooking time accordingly, although most probably 20 to 30 minutes at 430°F would do.
Sure! Add spices to hot oil on a skillet. Toast them for 1 minute with grated garlic, add onion, chickpeas, and sauté on medium high heat until cooked.
Absolutely! Louise and I make chicken shawarma in the air fryer often by tossing everything in the air fryer basket and air frying for about 18 minutes at 400°F (200°C). So easy and so good!
Keep leftovers in an airtight container for up to 4 days or freeze for 3 months. Let cool down before refrigerating or freezing.
More Easy Dinner Ideas
If you tried this Chicken Shawarma recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments.
We love hearing from you!
Recipe
Chicken Shawarma
Ingredients
- 1 pound boneless, skinless chicken thighs sliced into strips
- 1 can chickpeas 15 ounce (230 grams)
- 3 medium red onions thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 lemon the juice
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon all-spice
- 3 cloves garlic grated
- 1 teaspoon salt or more to taste
- ⅛ teaspoon black pepper
Instructions
- Prepare spice blend: In a large bowl, combine 2 teaspoons paprika, 2 teaspoons ground coriander, 1 teaspoon ground cumin, ½ teaspoon cinnamon, ½ teaspoon ground cardamom, and ¼ teaspoon all-spice. Add 3 cloves garlic (grated), 2 tablespoons extra virgin olive oil, the juice of 1 lemon, 1 teaspoon salt, and ⅛ teaspoon black pepper, stirring until well combined.
- Coat the Chicken & Veggies: Toss in 1 pound boneless, skinless chicken thighs cut into bite sized pieces, 1 can chickpeas (drained), and 3 medium red onions (thinly sliced).Mix well until everything is evenly coated in the flavorful spice blend. (Tip: Use gloves if you prefer not to handle raw chicken directly!)
- Bake to Perfection: Spread the mixture evenly on a lined baking sheet, drizzle with a bit more olive oil, and bake at 430°F (220°C) for 25 - 30 minutes, or until the chicken is golden and cooked through.
- Serve & Enjoy: Pair with pita, saffron rice, or couscous, and complete the meal with flavorful sides like toum, cucumber salad, yogurt sauce with mint, and a drizzle of sriracha for extra heat.
Video
Notes
- Boneless skinless chicken thighs: substitute chicken breast or tenderloins. Reduce cooking time by a few minutes.
- Red onions: substitute white onions or shallots.
- Chickpeas: substitute more chicken or other vegetables like red bell peppers, cauliflower florets, diced zucchini, or eggplant.
- Spice mix: you can substitute a store-bought shawarma spice mix.
- Lemon juice: substitute apple cider vinegar.
Sandra says
As always delicious!! Thank you Nico and Louise for all your recipes🙌🏼
Louise Vestergaard says
Fantastic, Sandra, so happy to hear 🥳. Thanks so much for taking valuable time to come back and comment here ❤️.
All the best, Louise
Larissa Ev says
This had amazing flavors and was so easy to make!
I also made the homemade pitas with it. 💗 so good. Thank you for the recipe!
Louise Vestergaard says
That's fantastic, Larissa 🥳. I'm delighted that you made the homemade pita bread too, what a treat!
Thanks for taking valuable time to comment here. Kindest, Louise
Anja says
Yummy
Louise Vestergaard says
Happy you like it Anja, thanks for commenting 🥰. Best,
Louise