This OVEN-BAKED CHICKEN SCAWARMA is tender, flavorful, and loaded with warm spices and garlic. It’s a simple sheet pan recipe that delivers takeout-style results right from your oven.
Chicken shawarma is one of those dishes that feels like a little upgrade to your weeknight dinner. We first started making it at home when we were craving something bold and flavorful without having to order in. Over time, this oven-baked version became a regular for us because it’s easy, super satisfying, and makes the kitchen smell amazing.
Everything comes together on one sheet pan, which means less cleanup and more time to relax. The marinade is packed with garlic, lemon, and warm spices, and the red onions roast right alongside the chicken, soaking up all the good stuff. You can keep it simple with some pita and yogurt sauce or build a full spread with rice, salad, and pickled veggies.
We love making this for dinner and then using the leftovers for wraps or bowls the next day. It’s flavorful, reliable, and way easier than it looks.
IN THIS RECIPE...
What are the key ingredients for this coffee cake?
- CHICKEN THIGHS: Juicy and flavorful, perfect for soaking up the marinade and staying tender in the oven.
- GARLIC: Brings a bold, savory base to the marinade.
- GREEK YOGURT: Helps tenderize the chicken and adds a creamy tang.
- LEMON JUICE: Brightens up the marinade and adds acidity to balance the spices.
- TOMATO PASTE: Adds richness and a subtle sweetness.
- OLIVE OIL: Used in both the marinade and for roasting, helps with browning and moisture.
- SPICES:
- Cumin: Earthy and warm, a classic shawarma spice.
- Paprika: Adds a gentle smokiness and color.
- Dried Oregano: Brings a woodsy, herbal note.
- Cinnamon: Just a touch for background warmth.
- Cayenne: For a little kick, totally optional.
- Harissa (optional): Smoky and spicy, great in the marinade or as a topping.
- Kosher Salt & Black Pepper: Essential for seasoning the chicken thoroughly.
- RED ONION: Roasts with the chicken and picks up all the good flavor.
- FRESH PARSLEY: Finishing touch that adds freshness and color right before serving.
Step-by-Step Instructions
1. PREHEAT AND PREPARE YOUR PAN
Start by preheating your oven to 400°F. Line a large sheet pan with parchment paper to make cleanup easier and to prevent sticking.
2. Mix the Marinade
In a large mixing bowl, combine all the marinade ingredients: Greek yogurt, lemon juice, tomato paste, olive oil, minced garlic, and all the spices (cumin, paprika, oregano, cinnamon, cayenne, harissa if using, salt, and pepper). Mix until smooth and fully combined. The color should be deep orange and fragrant from the spices.
3. ADD THE Chicken
Add your boneless, skinless chicken thighs directly into the bowl and use tongs or your hands to thoroughly coat each piece. Make sure the marinade covers every part of the chicken. Cover the bowl and refrigerate for at least 1 hour, though overnight gives the best flavor.
4. Arrange on Sheet Pan
Once marinated, transfer the chicken thighs to the prepared baking sheet in a single layer. Scatter the sliced red onion in and around the chicken, tucking it between pieces so it roasts in the juices.
5. Drizzle & Roast
Drizzle a bit of olive oil over the chicken and onions, and sprinkle with a little kosher salt. If you like a bit of extra heat, spoon a little more harissa on top. Bake in the center of the oven for 40 minutes, until the chicken is fully cooked and starting to brown around the edges.
6. Broil for Color
Once baked, switch the oven to broil and cook for an additional 3–5 minutes. Keep a close eye during this step — it’ll help the chicken and onions char slightly and deepen the flavor without burning.
7. Finish & Serve
Remove the pan from the oven and sprinkle chopped parsley over the top for a fresh finish. Serve the shawarma warm with pita, rice, or salad, plus a drizzle of tzatziki or yogurt sauce on the side.
Related Recipes
Baked Chicken Shawarma
Ingredients
Marinade
- 2 pounds chicken thighs boneless, skinless
- 8 cloves garlic minced
- ¼ cup Greek yogurt
- fresh lemon juice 1 whole lemon
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 teaspoon ground cinnamon
- ¼ teaspoon cayenne
- 1 teaspoon harissa optional
- 1 tablespoon kosher salt
- ½ teaspoon black pepper
Chicken
- 1 red onion roughly sliced
- olive oil for topping
- kosher salt for topping
- harissa optional, for topping
- ¼ cup fresh parsley finely chopped
Instructions
- Preheat your oven to 400°F and line a sheet pan with parchment paper for easy cleanup.
- In a large mixing bowl, combine all the ingredients for the marinade with the chicken thighs. Mix thoroughly to coat all the pieces evenly. Place in the fridge and allow to marinate for at least 1 hour and up to overnight.2 pounds chicken thighs, 8 cloves garlic, ¼ cup Greek yogurt, fresh lemon juice, 2 tablespoons tomato paste, 1 tablespoon olive oil, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 1 tablespoon paprika, 1 teaspoon ground cinnamon, ¼ teaspoon cayenne, 1 teaspoon harissa
- Arrange the marinated chicken on the prepared baking sheet, scattering the red onion in between the chicken pieces.1 red onion
- Drizzle with olive oil, sprinkle with kosher salt and harissa, and bake for 40 minutes at 400°F.olive oil, kosher salt, harissa
- Set the oven to broil and cook for another 3-5 minutes to allow everything to char nicely.
- Once baked, garnish with chopped parsley, serve with tzatziki sauce and your choice of rice or pita, and enjoy!¼ cup fresh parsley
