Chicken Shawarma is the kind of dish that instantly transports you to a bustling street market, where the air is filled with irresistible aromas and every bite bursts with flavor. This recipe celebrates juicy, spice-marinated chicken, charred to perfection and wrapped in warm pita with all your favorite toppings. If you’re searching for a meal that’s deeply satisfying yet surprisingly easy to make at home, Chicken Shawarma is about to become your new obsession.

Chicken Shawarma Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chicken Shawarma lies in a handful of everyday ingredients, each one playing a crucial role—from the yogurt that tenderizes, to the spices that create its signature warmth. You’ll be amazed at how these pantry staples come together for truly mouthwatering results.

  • Chicken thighs: The secret to tender, juicy shawarma—thighs stay moist and flavorful, but you can use breast in a pinch.
  • Plain Greek yogurt: Acts as a marinade base, adding tang and helping the chicken stay incredibly tender.
  • Olive oil: Adds richness and helps the spices cling to the chicken.
  • Lemon juice: Brightens the marinade and balances the deep spices with zesty freshness.
  • Garlic (minced): Three cloves for that unmistakable, punchy aroma in every bite.
  • Ground cumin: Earthy and slightly nutty, it’s a must for classic shawarma flavor.
  • Ground coriander: Adds a subtle citrusy note and rounds out the spice blend.
  • Smoked paprika: Gives the chicken a smoky depth and beautiful color.
  • Ground turmeric: Just a hint for golden color and a touch of earthiness.
  • Ground cinnamon: A whisper of sweetness that makes shawarma so memorable.
  • Cayenne pepper (optional): For a gentle kick—add more or less to taste.
  • Salt: Essential for drawing out the flavors in the marinade.
  • Black pepper: Adds a bit of warmth and rounds out the seasoning.
  • For Serving (optional): Warm pita or flatbread, sliced cucumbers, chopped tomatoes, red onion, lettuce, garlic sauce or tahini sauce, pickles—these toppings create the perfect balance of freshness and crunch.

How to Make Chicken Shawarma

Step 1: Prepare the Marinade

Start by grabbing a large bowl and whisking together the Greek yogurt, olive oil, lemon juice, minced garlic, and all the spices. The marinade will look luxuriously creamy and fragrant. This mixture is what infuses the Chicken Shawarma with its bold, unmistakable character.

Step 2: Marinate the Chicken

Add the chicken thighs to the bowl and toss them until they’re thoroughly coated in the marinade. For the juiciest, most flavorful results, cover and refrigerate for at least one hour—overnight if you can. The longer it sits, the deeper the flavors penetrate.

Step 3: Cook the Chicken

Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and lay each piece on the hot surface. Cook for about 5 to 6 minutes per side, until the chicken is fully cooked and nicely charred. The aroma at this point is absolutely irresistible!

Step 4: Rest and Slice

Transfer the cooked chicken to a cutting board and let it rest for a few minutes. This helps lock in all the juices. Then, slice the chicken into thin strips—perfect for piling into warm pita or on a salad.

Step 5: Assemble Your Shawarma

Lay out your pita or flatbread, add the sliced chicken, and top with your favorite fixings: cucumbers, tomatoes, red onion, lettuce, and a generous drizzle of garlic or tahini sauce. Roll it up, and get ready to savor every bite!

How to Serve Chicken Shawarma

Chicken Shawarma Recipe - Recipe Image

Garnishes

When it comes to garnishing Chicken Shawarma, fresh and crunchy is the way to go. A handful of chopped tomatoes, crisp cucumbers, thinly sliced red onion, and a sprinkle of fresh parsley or mint will brighten every wrap. Don’t forget a generous swirl of creamy garlic sauce or nutty tahini for the ultimate finishing touch!

Side Dishes

Chicken Shawarma pairs beautifully with a variety of sides. Try it with a simple chopped salad, classic tabbouleh, or a scoop of fluffy rice. For something extra, serve alongside pickled vegetables or roasted potatoes for a hearty, satisfying meal.

Creative Ways to Present

Think beyond the wrap! Serve Chicken Shawarma over a big salad bowl for a lighter option, or tuck it into a rice bowl with all your favorite Mediterranean toppings. For parties, make mini shawarma sliders using small pitas, or offer a build-your-own shawarma board so everyone can customize their own creation.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Shawarma keeps beautifully. Store the cooked chicken in an airtight container in the refrigerator for up to 4 days. Keep the toppings and sauces separate until you’re ready to serve for the best texture and flavor.

Freezing

If you want to prep ahead, cooked Chicken Shawarma freezes well! Let the chicken cool completely, then transfer to a freezer-safe bag or container. It will keep for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

To reheat, simply warm the chicken in a skillet over medium heat until hot, or use the microwave for a quick fix. If you’re worried about dryness, add a splash of water or broth to keep the chicken moist and juicy.

FAQs

Can I use chicken breast instead of thighs for Chicken Shawarma?

Absolutely! Chicken breasts are leaner and cook a bit faster. Just watch closely to avoid overcooking, as they’re less forgiving than thighs. The flavor will still shine through, especially with a good marinade.

Is it necessary to marinate the chicken overnight?

While an overnight marinade gives the chicken maximum flavor and tenderness, even a quick one-hour soak makes a big difference. If you’re pressed for time, let it sit as long as possible for best results.

Can I bake the chicken instead of grilling?

Yes! Baking is a great hands-off method. Spread the marinated chicken on a baking sheet and roast at 425°F (220°C) for 25 to 30 minutes, or until golden and cooked through. You’ll still get delicious, juicy results.

What sauces go best with Chicken Shawarma?

Classic garlic sauce is always a hit, but tahini sauce brings a deliciously nutty element. You can also try a squeeze of lemon or a drizzle of herby yogurt sauce for extra freshness.

What’s a good gluten-free option for serving?

Skip the pita and serve Chicken Shawarma over rice, salad greens, or wrapped in sturdy lettuce leaves. All the flavor, none of the gluten—perfect for everyone at the table!

Final Thoughts

If you’re craving a meal that’s bold, comforting, and fun to share, Chicken Shawarma checks every box. Give this recipe a try and let it bring a little Middle Eastern magic to your kitchen—you might just find yourself making it on repeat!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Shawarma Recipe

Chicken Shawarma Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 7 reviews

  • Author: admin
  • Total Time: 22 minutes (plus marinating time)
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian

Description

Delicious and flavorful Chicken Shawarma made with tender, juicy chicken thighs marinated in a blend of Greek yogurt, olive oil, lemon juice, and aromatic Middle Eastern spices. Perfectly grilled or cooked on the stovetop for a quick and healthy main course that can be served in warm pita or flatbread with fresh vegetables and sauces.


Ingredients

Scale

Chicken Marinade

  • 1 ½ lbs boneless, skinless chicken thighs
  • 3 tablespoons plain Greek yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For Serving (Optional)

  • Warm pita or flatbread
  • Sliced cucumbers
  • Chopped tomatoes
  • Red onion
  • Lettuce
  • Garlic sauce or tahini sauce
  • Pickles

Instructions

  1. Prepare the Marinade: In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, and all the spices including cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper. This mixture will infuse the chicken with a rich and aromatic flavor profile.
  2. Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade, tossing them thoroughly until fully coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, allowing the flavors to deeply penetrate and tenderize the meat.
  3. Heat the Grill or Skillet: Preheat your grill or a large skillet over medium-high heat, making sure it is hot enough to sear the chicken and develop those characteristic charred marks and smoky flavor.
  4. Cook the Chicken: Remove chicken thighs from the marinade and place them on the grill or skillet. Cook for 5–6 minutes on each side until the chicken is fully cooked through and has a slight char. Confirm internal temperature reaches 165°F (74°C) for safe consumption.
  5. Rest and Slice: Let the cooked chicken rest for a few minutes to allow juices to redistribute. Then slice the chicken into thin strips, perfect for stuffing into pita or flatbread.
  6. Assemble and Serve: Serve the sliced chicken shawarma in warm pita or flatbread along with your choice of fresh toppings such as sliced cucumbers, chopped tomatoes, red onion, lettuce, and sauces like garlic sauce or tahini. Add pickles if desired for added tangy crunch.

Notes

  • Chicken thighs are preferred for juiciness and flavor, but chicken breasts can be used as a leaner alternative.
  • If grilling or stovetop cooking is not available, bake the marinated chicken in a preheated oven at 425°F (220°C) for 25–30 minutes until fully cooked.
  • Leftovers can be repurposed easily into rice bowls, salads, or wraps for versatile meals.
  • To make the recipe gluten-free, omit pita or use gluten-free flatbread options.
  • For a spicier version, increase cayenne pepper or add chili flakes to the marinade.
  • Prep Time: 10 minutes (plus marinating time)
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Grilling, Stovetop
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 portion
  • Calories: 280
  • Sugar: 1g
  • Sodium: 540mg
  • Fat: 17g
  • Saturated Fat: 3g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 27g
  • Cholesterol: 110mg

Similar Posts