If you’re craving bold, aromatic flavors and melt-in-your-mouth tender chicken, Homemade Chicken Shawarma is about to become your new favorite meal. From the heady spice blend to the juicy marinade, every bite is subtly smoky, a little tangy, and totally irresistible. This is one of those recipes you’ll make on repeat, whether you’re stuffing it into a pillowy pita, piling it onto a grain bowl, or simply devouring it with your favorite salad fixings. Trust me, making Chicken Shawarma at home is much easier—and more satisfying—than you might think!
Ingredients You’ll Need
Homemade Chicken Shawarma is all about the perfect balance of simple, approachable ingredients that deliver incredible fragrance and flavor. Each one is essential for creating authentic taste, tenderness, and that beautiful golden color you know and love.
- Chicken Thighs: Juicy, flavorful, and wonderfully tender—these are perfect for soaking up all the marinade.
- Olive Oil: Helps infuse the chicken and locks in moisture while grilling or pan-searing.
- Greek Yogurt: Acts as a tenderizer, making the chicken extra juicy and giving a subtle tanginess.
- Lemon Juice: Brightens the flavor profile and balances all those warming spices.
- Garlic: Four cloves might sound bold, but it’s just right for that classic shawarma depth.
- Ground Cumin: Brings earthy, nutty notes that are unmistakable in Middle Eastern recipes.
- Smoked Paprika: Adds a sweet smokiness and gives the chicken its gorgeous reddish-gold hue.
- Ground Coriander: Gives citrusy undertones that play beautifully off the lemon and yogurt.
- Ground Turmeric: Not just for color—turmeric adds gentle warmth and depth.
- Ground Cinnamon: Just a dash, but brings a subtle sweet-spice complexity you’ll taste in every bite.
- Cayenne Pepper (optional): Just a touch for those who like a soft, sneaky heat—it’s easy to leave out if you’re spice-shy.
- Salt and Black Pepper: Essential for enhancing all the gorgeous flavors in your marinade.
How to Make Homemade Chicken Shawarma
Step 1: Mix the Marinade
Let’s start with the magic—whisk together olive oil, Greek yogurt, freshly squeezed lemon juice, minced garlic, and all the aromatic spices until smooth. This blend is the soul of Homemade Chicken Shawarma, infusing every bite with intoxicating flavor.
Step 2: Marinate the Chicken
Add your boneless, skinless chicken thighs to the bowl and toss them well, ensuring every piece is completely coated. Cover and let the flavors mingle in the fridge for at least two hours (or even better, overnight). You’ll love how the yogurt and spices transform the chicken, making it ultra-tender and packed with taste.
Step 3: Grill or Sear the Chicken
Create those signature charred edges by preheating your grill, grill pan, or sturdy skillet to medium-high. Shake off excess marinade and lay out the chicken. Sauté or grill for about 5–7 minutes on each side, until fully cooked and beautifully caramelized. Don’t rush this part—it’s what gives shawarma its tantalizing aroma and slight smoky flavor!
Step 4: Let It Rest, Then Slice
Transfer your chicken to a cutting board and let it rest for about 5 minutes. This little pause keeps it ultra-juicy. Then, using a sharp knife, slice the chicken thinly to get those signature, shawarma-style strips—all the better for piling into warm bread or over a bed of greens!
Step 5: Serve and Enjoy!
Now it’s time for the best part. Load up warm pita or flatbread with your homemade chicken shawarma, then pile on your favorite toppings—think crunchy cucumbers, juicy tomatoes, crisp lettuce, pickled onions, and a drizzle of creamy garlic or tahini sauce. The only limit here is your appetite!
How to Serve Homemade Chicken Shawarma
Garnishes
The final touch is all about brightness, crunch, and a swirl of something creamy. Top your Homemade Chicken Shawarma with a fresh sprig of parsley, a sprinkle of sumac, and generous spoonfuls of garlic sauce or silky tahini. Even a few pickled onions can take it from good to unforgettable.
Side Dishes
For an authentic meal, surround your shawarma with sides like fluffy rice pilaf, tabbouleh, crisp fattoush salad, or roasted veggies. Even a bowl of classic hummus or some marinated olives make every bite feel like a celebration.
Creative Ways to Present
Think beyond the wrap! Try a shawarma bowl with rice or quinoa, stuff it in a baked potato for a fusion twist, or use lettuce cups for a lighter take. One of my weeknight favorites is a platter with sliced chicken, pita chips, and a rainbow of Mediterranean dips for an easy, hands-on dinner party.
Make Ahead and Storage
Storing Leftovers
Any leftover Homemade Chicken Shawarma can be stored in an airtight container in the fridge for up to four days. The flavors get even better as they mingle, making lunch the next day something to look forward to!
Freezing
If you want to prep ahead, slice up the cooked chicken and let it cool before packing into freezer-safe bags or containers. It’ll keep beautifully for up to two months. Just thaw overnight in the fridge before reheating.
Reheating
Gently reheat the chicken in a skillet over medium heat, or pop it in a 350°F oven until warmed through. For a crispy finish reminiscent of a shawarma spit, spread the sliced chicken on a baking sheet and broil for a few minutes until the edges are slightly crisp.
FAQs
Can I use chicken breast instead of thighs for Homemade Chicken Shawarma?
Absolutely! Chicken breast works well if you prefer leaner meat, though thighs tend to stay juicier and more flavorful. Just keep an eye on the cooking time to avoid overcooking breast meat.
What’s the best way to get those crisp edges like traditional shawarma?
Broiling the sliced, cooked chicken for a few minutes delivers perfect crispy bits! Spread it out on a baking tray for maximum surface area and watch closely so it doesn’t burn.
Is Homemade Chicken Shawarma gluten free?
The chicken itself is gluten free, so just skip the pita or opt for gluten-free flatbread to keep the whole meal friendly for gluten-free diets.
Can I make the marinade ahead of time?
You can easily mix the marinade ingredients up to a day in advance. Store it in the fridge, then add your chicken when ready to marinate—this is a great trick for saving time on busy days.
What toppings are traditional with Homemade Chicken Shawarma?
Common toppings include crunchy lettuce, diced tomatoes, cucumber, pickled veggies (especially red onions or turnips), and sauces like tahini or garlicky toum. Feel free to experiment with your favorites!
Final Thoughts
Bringing Homemade Chicken Shawarma to your own kitchen isn’t just delicious—it’s a little bit magical. You’ll love how easy and satisfying it is to create restaurant-worthy flavors at home. Go on, give it a try; this recipe promises to turn any meal into a Middle Eastern feast everyone will crave!
Print
Homemade Chicken Shawarma Recipe
- Total Time: 30 minutes (plus marinating)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious Homemade Chicken Shawarma with this easy recipe. Marinated in a blend of flavorful spices and grilled to perfection, this Middle Eastern favorite is perfect for a quick and tasty meal.
Ingredients
Marinade:
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 3 tablespoons plain Greek yogurt
- 2 tablespoons lemon juice
- 4 garlic cloves (minced)
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
- Mix the Marinade: In a large bowl, combine olive oil, Greek yogurt, lemon juice, garlic, and spices. Add chicken and coat well. Marinate for at least 2 hours.
- Cook the Chicken: Grill or cook in a skillet over medium-high heat for 5–7 minutes per side until fully cooked.
- Rest and Slice: Let the chicken rest, then slice thinly.
- Serve: Fill warm pita bread with chicken and desired toppings.
Notes
- For crispier edges, broil the cooked, sliced chicken for 2–3 minutes.
- Chicken shawarma is great for meal prep and versatile for serving over rice or salad.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/6 of recipe (chicken only)
- Calories: 260
- Sugar: 1g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110mg
