Last Updated:March 12, 2026, 19:43 IST

With the LPG crisis, switch to using your oven or air fryer to make this chicken shawarma, with a healthy twist, and enjoy streetfood at home.

This chicken shawarma recipe can be made in the oven

Craving the smoky, spiced allure of street-side shawarma without the hunt for a late-night vendor? This oven-baked shawarma recipe brings the magic of Ramadan into your kitchen. With the ongoing LPG crisis due to the US-Israel-Iran way, you can make a juicy, creamy chicken shawarma at home without any stress by using the oven or the air fryer.

The marinated chicken is wrapped in fluffy pitas with tahini drizzle and fresh pickles. It just uses simple spices like cumin, paprika, garlic, and yoghurt that tenderise the meat for a fall-apart texture, while slow-roasting mimics that charred perfection.

This chicken shawarma recipe was shared by content creator Iram Mansoor (@iramsfoodstory) on Instagram.

Crispy Chicken Shawarma Recipe

Ingredients:

For the chicken:

2 lb boneless chicken thighs, cut into pieces

Salt to taste

1 tsp black pepper

1/2 tsp red chili powder

1 tbsp smoked paprika powder

1 tbsp garlic powder

1 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp turmeric powder

1 tsp onion powder

1 tablespoon lemon juice

2 tbsp whole milk greek yogurt

1 tsp red pepper paste

1 tbsp tomato paste

2 tbsp oil ( for marinating ) + more for cooking the chicken

For the garlic sauce:

1/2 cup mayonnaise

3 tbsp sour cream

1 tbsp lemon juice

2 cloves fresh garlic, minced

Salt to taste

1 tbsp olive oil

For the shawarma glaze:

1/2 cup oil

1 tbsp red pepper paste or tomato paste

1 tbsp sumac

Pinch of salt

2 tbsp pomegranate molasses

For the sumac onion:

1 red onion, thinly sliced

Squeeze of lemon juice

1 tsp sumac

1 tbsp parsley, freshly chopped

Salt to taste

1 tbsp oil

To assemble

6 thin pita bread

1 cup tomato, seeded and diced

French fries

Method:

• Marinade the chicken: In a bowl, combine chicken with salt, black pepper, red chili powder, smoked, paprika, garlic powder, cumin, coriander, turmeric, onion powder. Add lemon juice, Greek yogurt, red pepper paste, tomato paste, oil. Mix well until the chicken is fully coated. Cover and marinate for at least 2 hours, or overnight.
• Make sauce: In a bowl, whisk together mayonnaise, sour cream, lemon juice, garlic, olive oil, and salt until smooth. Refrigerate until ready to use.
• For the glaze : Mix oil, red pepper paste, sumac, salt, and pomegranate molasses in a small bowl. Set aside.
• For Sumac Onions: Combine sliced onion, lemon juice, sumac, parsley, salt, and oil. Toss well and set aside.
• Heat oil In skillet over medium high heat. Add the marinated chicken and cook in batches for about 8–10 minutes until fully cooked and slightly charred.
• Assemble the Shawarma: Take the pita wrap. Spread garlic sauce, add chicken, fries, sumac onions, fries and diced tomatoes. Roll the pita tightly into a wrap. Toast it in a skillet for 1–2 minutes on each side. Then, coat the wrap with shawarma glaze and cook until it’s golden and crispy, serve warm.

To batch cook this recipe as meal prep for the week or make it for iftar for a larger group of people, you can make this entire recipe in the oven. You can also make this in the air fryer if you want to conserve your gas cylinders due to the ongoing USA-Israel-Iran war that has caused a shortage of gas. Instead of cooking the chicken in batches in the pan on a stove, transfer it to a baking sheet and let it cook on low. Once the chicken is cooked through, put your oven on broil and let it get slightly charred for a similar flavour and texture.