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Oven Chicken Shawarma

Farah Abumaizar
Easy baked chicken shawarma that tastes just as good as the street food does. Healthy and packed with flavor, this will be a big hit!
5 from 5 votes
Prep Time 5 mins
Cook Time 20 mins
Resting Time 3 hrs
Course Main Course
Cuisine Middle Eastern
Servings 6 people
Calories 333 kcal


  • 1 kg chicken breasts 2.5 pounds, or 6 chicken breasts
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 tbsp white vinegar
  • 2 minced garlic cloves
  • 1 tsp cumin powder
  • 1 tsp mixed spices (seven spices)
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ginger powder
  • 1/2 tsp paprika powder
  • 1 small container yogurt 170g (8 oz)

Yogurt Garlic Sauce for serving:

  • small container plain yogurt 170g (8 oz)
  • 2 tbsp labneh Or, replace plain yogurt with Greek yogurt
  • 2 garlic cloves, crushed
  • 1 tsp white vinegar
  • squeeze lemon juice


  • Cut chicken into strips, and clean of any fatty bits. Place in a large bowl. (You can also get your butcher to cut it for you)
  • Pour olive oil over the chicken, then add all the minced garlic and all the spices. Toss very well to combine, might be easier to do this with a gloved hand. Add the yogurt and toss to combine thoroughly.
  • Place chicken in fridge for 3 hours or overnight to marinate. If you have to cut down on marination time, that's fine, just marinate for however long you can.
  • Once the chicken has finished marinating, heat the oven to 220 C (425F). Place chicken strips on baking sheet (we lined ours with parchment paper)and make sure you spread them out so they are all in a single layer.
  • Bake for 20 minutes, until cooked through. Halfway through, use a metal spatula or tongs to move the strips around and separate any that have clumped together.
  • Optional, but recommended. After the chicken has cooked through, drizzle with some olive oil and put back into the oven, this time on broil function. Broil for 2-3 minutes or until the top is browned in places. I took my photographs before broiling, in case you were wondering about the color of my chicken.

To make the garlic yogurt sauce:

  • Mix together the yogurt and labneh, or just greek yogurt, crushed garlic, lemon juice, vinegar, and salt and pepper to taste. You can whisk, or use a little blender. Refrigerate until ready to use.
Keyword chicken, shawarma