Shawarma chicken is a beloved Middle Eastern dish known for its juicy, flavorful meat and bold, aromatic spices. Traditionally cooked on a vertical rotisserie, this dish can also be adapted for home kitchens using a grill, oven, or skillet. Luckily I have a vertical roaster so I will be showing you how to do it using that today!
The secret to authentic shawarma lies in the marinade—a perfect blend of yogurt, olive oil, and spices like cumin, coriander, and paprika. Whether you’re serving it in wraps, over rice, or with a fresh salad, shawarma chicken is a versatile and satisfying meal for any occasion.
This chicken shawarma bowl is a hearty, flavorful dish loaded with juicy spiced chicken, fresh vegetables, and a creamy sauce. Perfect for meal prep or a quick, satisfying meal!
Tips for Making the Best Shawarma Chicken
- Marinate Longer: Let the chicken marinate for at least 4 hours or overnight to infuse it with deep flavor and tenderize the meat.
- Use Thighs for Juiciness: Chicken thighs are ideal for shawarma as they stay moist and flavorful during cooking.
- Layer Your Spices: Don’t skimp on the spices—shawarma is all about bold, layered flavors.
- Cook at High Heat: Whether grilling, baking, or using a rotisserie, high heat helps achieve that signature caramelization.
- Slice Thinly: For authentic shawarma, slice the chicken thinly against the grain for tender, flavorful bites.
- Add Fresh Toppings: Pair with fresh veggies, creamy sauces, and warm pita or flatbread for the perfect bite.
Double the marinade and reserve half to use as a dipping sauce by heating it up and adding a little yogurt or tahini. Enjoy your shawarma chicken with a side of rice or salad if you prefer a plate-style serving!
Chicken Shawarma Rotisserie Recipe
Equipment
- Rotisserie
Ingredients
- 2 lbs boneless skinless chicken thighs (or breasts)
- 1/4 cup plain yogurt
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves optional
- 1/4 tsp cayenne pepper optional, for heat
- 1 tsp salt
- 1/2 tsp black pepper
For Serving:
- Warm pita bread or flatbread
- Tzatziki garlic sauce, or tahini sauce
- Sliced cucumbers tomatoes, red onions
- Fresh parsley or pickles optional
Instructions
- Preheat the shawarma machine.
- Stack marinated chicken tightly on the rotisserie spit.
- Cook chicken, allowing it to rotate evenly until golden and cooked through:
- Thin stack (2–3 lbs): ~1.5–2 hours
- Thicker stack (4 lbs or more): ~2–3 hours
- Use a meat thermometer to check for doneness (165°F / 74°C).
- Slice off the outer layers as they cook.
- Warm pita bread, flatbread, or prepare a bowl.
- Add sliced chicken, sauce, and toppings (cucumbers, tomatoes, onions, parsley).
- Roll or fold the pita or assemble the bowl and serve.
