Traybake chicken shawarma is one of those dinners that makes life easier (especially when there are many mouths to feed!) without compromising on flavour. Chicken thighs are coated in a yoghurt-based marinade with tomato paste, lemon, garlic and a generous mix of warming spices, then roasted with red onion until tender and golden. If you love shawarma, i could not recommend these crispy shawarma wraps more.
The oven does most of the work, and a couple of minutes under the grill gives the chicken those delicious, slightly charred edges. Serve it in wraps with garlic sauce, alongside chips, over rice or with a fresh salad. It is an easy dinner to get ahead with, especially when you marinate the chicken the night before.
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Recipe Snapshot
- Prep Time: 10 minutes
- Marinating Time: 1 hour or overnight
- Cook Time: 30-35 minutes, plus 2 minutes under the grill
- Total Time: Approximately 1 hour 45 minutes, including optional marinating time
- Servings: 4-6
- Cuisine: Middle Eastern-inspired
- Cooking Method: Oven-baked
Why You'll Love This Recipe
- Minimal hands-on cooking - Marinate the chicken, spread it on a tray and let the oven take over.
- Packed with flavour - Yoghurt, garlic, lemon, sumac and warming spices give the chicken its characteristic shawarma flavour.
- Easy to prepare ahead - Mix the marinade and refrigerate the chicken overnight, ready to cook the next day.
- Serve it your way - Make wraps, rice bowls or a simple chicken and chips dinner.
- Great for sharing - Put the chicken, salads, flatbreads and sauces on the table and let everyone build their own plate.
Ingredients You'll Need
- Chicken thighs: Boneless, skinless chicken thighs stay juicy during roasting and are easy to cut into strips.
- Yoghurt: Helps coat the chicken and gives the marinade a creamy base.
- Tomato paste: Adds savoury depth and helps the marinade cling to the chicken.
- Lemon juice: Brings acidity and balances the richness of the marinade.
- Olive oil: Helps distribute the spices and encourages the chicken to brown.
- Garlic paste: Adds plenty of garlic flavour throughout the marinade.
- Paprika: Gives the chicken colour and a gentle sweetness.
- Cumin: Adds warm, earthy flavour.
- Sumac: Brings a distinctive tangy, lemony note.
- Allspice: Adds warmth and complexity to the spice blend.
- Ground coriander: Contributes a mild citrusy, earthy flavour.
- Cayenne pepper: Optional, but useful if you like a little heat.
- Turmeric: Adds colour and a subtle earthy flavour.
- Ground cardamom: A small amount adds fragrant warmth.
- Ground cinnamon: Rounds out the spice blend without making the chicken taste sweet.
- Red onion: Roasts alongside the chicken, becoming tender and lightly caramelised.
- Salt and black pepper: Season the chicken and bring all the flavours together.
How to Make Traybake Chicken Shawarma
1. Make the marinade
In a large bowl, combine the yoghurt, tomato paste, lemon juice, olive oil, garlic paste, paprika, cumin, sumac, allspice, ground coriander, cayenne pepper, turmeric, cardamom, cinnamon, salt and black pepper. Mix until evenly combined.
2. Marinate the chicken
Add the chicken strips and toss well, making sure every piece is coated in the marinade. Cover and refrigerate for an 1 hour (this is optional). If you have time, leave it overnight for a convenient make-ahead dinner.
3. Prepare the tray
Preheat the oven to 220°C (200°C fan). Arrange the marinated chicken on a large baking tray with the sliced red onion. Spread everything out in an even layer.
4. Bake
Drizzle with a little extra olive oil and bake for 30-35 minutes, or until the chicken is cooked through and beginning to brown. If the tray is overcrowded, divide the chicken and onion between two trays to help them roast rather than steam.
5. Finish under the grill
Grill for around 2 minutes to give the chicken some extra colour around the edges. Keep a close eye on it, as the marinade can brown quickly.
6. Serve
Serve the chicken hot with warm wraps, rice, chips or salad. Add garlic sauce, tahini sauce, pickles or your favourite shawarma accompaniments.
Tips for the Best Chicken Shawarma
- Cut the chicken evenly - Similar-sized strips help the chicken cook at the same rate.
- Give the marinade time - One hour is useful, but overnight is ideal when preparing ahead.
- Use a large tray - The chicken needs room to brown. Divide it between two trays if necessary.
- Don't skip the grill - A brief finish under the grill adds colour and lightly charred edges.
- Check the chicken - The thickest pieces should reach an internal temperature of 75°C.
Variations
- Adjust the heat - Leave out the cayenne for a milder version or increase it slightly if you prefer more spice.
- Use chicken breast - Chicken breast can be used instead of thighs, although it may cook more quickly and can dry out more easily.
- Add more vegetables - Sliced peppers can be roasted alongside the chicken and red onion. Check the tray during cooking and avoid overcrowding it.
What to Serve With Chicken Shawarma
For wraps: Serve in warm flatbreads with lettuce, tomatoes, pickled vegetables and garlic sauce.
For rice bowls: Add fluffy ruz bil sharia rice, chopped cucumber and tomato salad, hummus and tahini sauce.
For a chicken and chips dinner: Serve with golden chips, garlic sauce and chilli sauce.
For a lighter meal: Pair the chicken with fattoush, turnip pickles, pickled onions, sumac onions, a chopped salad or sliced cucumbers and tomatoes.
Storage and Reheating
Fridge: Allow leftover chicken to cool and refrigerate in an airtight container within 2 hours. Use within 3 days.
Reheating: Reheat in a frying pan or oven until piping hot throughout. Add a small splash of water if needed to prevent the chicken from drying out.
Freezing: Freeze cooked, cooled chicken in an airtight, freezer-safe container for up to 3 months. Defrost in the fridge before reheating thoroughly.
Frequently Asked Questions
Can I marinate chicken shawarma overnight?
Yes. Cover the bowl and refrigerate the chicken overnight. This is a convenient way to prepare dinner ahead of time.
Can I make chicken shawarma without yoghurt?
Yoghurt helps create the marinade's texture and coats the chicken well. It is also a great tenderiser. You can use a suitable plain, unsweetened dairy-free yoghurt if needed, although the flavour and consistency may differ.
Why is my traybake chicken shawarma watery?
An overcrowded tray can cause the chicken to release moisture and steam rather than brown. Use a sufficiently large tray, spread the chicken out and divide it between two trays if necessary.
What temperature should chicken shawarma reach?
The thickest pieces should reach 75°C internally to ensure they are cooked through.
Can I prepare chicken shawarma in advance?
Yes. Marinate the chicken the night before and keep it covered in the fridge. The next day, arrange it on the tray with the onion and bake when you're ready.
What is the best cut of chicken for traybake shawarma?
Boneless, skinless chicken thighs are ideal because they stay juicy during roasting and work well when cut into strips.
More Shawarma Recipes
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📖 Recipe
Traybake Chicken Shawarma
Ingredients
- 2 lb boneless skinless chicken thighs, cut into strips
- ½ cup plain full fat yoghurt
- 2½ tablespoon tomato paste
- 2½ tablespoon lemon juice
- 2½ tablespoon olive oil plus extra for drizzling
- 1 heaped tablespoon garlic paste
- 2 teaspoon paprika
- 1¼ teaspoon ground cumin
- 1¼ teaspoon sumac
- 1¼ teaspoon ground allspice
- 1¼ teaspoon ground coriander
- ½ teaspoon cayenne pepper optional
- ¼ teaspoon turmeric
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon ground cinnamon
- 1 red onion sliced
- Salt and black pepper to taste
Instructions
Make the marinade
- In a large bowl, combine the yoghurt, tomato paste, lemon juice, olive oil, garlic paste, paprika, cumin, sumac, allspice, ground coriander, cayenne pepper, turmeric, cardamom, cinnamon, salt and black pepper. Mix until evenly combined.
Marinate the chicken
- Add the chicken strips and toss well, making sure every piece is coated in the marinade. Cover and refrigerate for 1 hour. (This is optional - you can cook immediately in you prefer). If you have time, leave it overnight for a convenient make-ahead dinner.
Prepare the tray
- Preheat the oven to 220°C (200°C fan). Arrange the marinated chicken on a large baking tray with the sliced red onion. Spread everything out in an even layer.
Bake
- Drizzle with a little extra olive oil and bake for 28-35 minutes, or until the chicken is cooked through and beginning to brown. If the tray is overcrowded, divide the chicken and onion between two trays to help them roast rather than steam.
Finish under the grill
- Grill for around 2 minutes to give the chicken some extra colour around the edges. Keep a close eye on it, as the marinade can brown quickly.
Serve
- Serve the chicken hot with warm wraps, rice, chips or salad. Add garlic sauce, tahini sauce, pickles or your favourite shawarma accompaniments.
Notes
Tips for the Best Chicken Shawarma
- Cut the chicken evenly - Similar-sized strips help the chicken cook at the same rate.
- Give the marinade time - One hour is useful, but overnight is ideal when preparing ahead.
- Use a large tray - The chicken needs room to brown. Divide it between two trays if necessary.
- Don't skip the grill - A brief finish under the grill adds colour and lightly charred edges.
- Check the chicken - The thickest pieces should reach an internal temperature of 75°C.
Variations
- Adjust the heat - Leave out the cayenne for a milder version or increase it slightly if you prefer more spice.
- Use chicken breast - Chicken breast can be used instead of thighs, although it will cook more quickly and can dry out more easily.
- Add more vegetables - Sliced peppers can be roasted alongside the chicken and red onion. Check the tray during cooking and avoid overcrowding it.
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