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chicken shawarma sliced on a plate garnished with lemon wedges.
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4.73 from 372 votes

Easy Oven Roasted Chicken Shawarma

Learn how to make this super Easy Oven Roasted Chicken Shawarma, plus an out of this world garlic sauce and prepare your own chicken shawarma wraps. Beats takeout or fast food!
Prep Time25 mins
Cook Time45 mins
Marinating Time1 hr
Total Time2 hrs 10 mins
Course: Dinner, Main Course
Cuisine: Middle Eastern
Keyword: chicken shawarma, middle eastern food
Servings: 8
Calories: 460kcal


Chicken Shawarma

  • 4 tablespoons lemon juice freshly squeezed
  • ½ cup olive oil
  • 1 teaspoon salt
  • 2 teaspoons cumin ground
  • 2 teaspoons black pepper ground
  • 2 teaspoons smoked paprika
  • ½ teaspoon turmeric
  • 1 teaspoon red pepper flakes
  • ½ teaspoon cinnamon
  • 4 cloves garlic minced
  • 3 chicken breasts boneless and skinless
  • 1 large onion sliced
  • 2 tablespoons parsley fresh, for garnish

Garlic Sauce

  • 1 cup vegetable oil
  • cup lemon juice
  • 6 cloves garlic peeled
  • 1 egg white *
  • 1 teaspoon salt

Chicken Shawarma Wraps


Chicken Shawarma

  • Marinate the chicken: In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you’ll have.
  • Prep the oven and assemble everything: Preheat oven to 425°F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9×13-baking dish. I didn’t have much marinade leftover since the chicken absorbed most of it, so that’s why I added everything to the baking dish. Spread everything evenly over the baking dish.
  • Bake the chicken: Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.
  • Rest and slice: Let the chicken rest for about 5 minutes, then slice it into bits.

Garlic Sauce

  • Make garlic sauce: Add all the ingredients to a blender (or an immersion blender) and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1½ cups of sauce, refrigerate leftover sauce.

Chicken Shawarma Wraps

  • To make the chicken shawarma wraps, warm up the wraps first in the microwave for about 30 seconds, then spread some hummus over each wrap, spoon about 2 or 3 tbsp of tabbouleh salad, add chicken shawarma, and drizzle with garlic sauce and serve.


  1. *If you don't want to use raw egg whites in the garlic sauce, you can omit it, just add the oil little by little to the blender until it thickens and should have the consistency of mayonnaise.
  2. You can find the homemade hummus recipe here. You can find the tabbouleh salad recipe here.
  3. Nutritional information does not include tabbouleh salad, hummus or pitas. It does include garlic sauce. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1serving | Calories: 460kcal | Carbohydrates: 5g | Protein: 10g | Fat: 46g | Saturated Fat: 28g | Cholesterol: 27mg | Sodium: 644mg | Potassium: 253mg | Fiber: 1g | Sugar: 1g | Vitamin A: 419IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 1mg