What is your go-to dinner? Chicken shawarma? I swear, if you’re anything like me and crave that amazing, slightly spiced goodness but don’t know what to do with it, then why? I don’t want the hassle of ordering takeout (or the questionable ingredients! ). What is your new best friend? Is it as satisfying as my grandma’s famous roast chicken? Is there any food that is out of this world? What’s in the marinade – and I’m spilling all the beans?
What is chicken shawarma?
Think of Chicken Shawarma as the superhero of the Mediterranean street food scene. What is essentially marinated chicken, stacked and slow-cooked on a rotating spit? How can I hack a kitchen? The meat is then thinly sliced and usually served in a warm pita bread with all sorts of delicious dishes. What are the best toppings for hummus, pickles, and tahini sauce? The beauty of it is the incredible depth of flavor from the marinade – a symphony of warm spices. What is the best way to travel to the Middle East? It’s a family favorite in our house, and honestly, it is so much easier to make than you might think.
Why you’ll love this recipe?
Seriously, where do I even begin? There are SO many reasons to adore this Chicken Shawarma recipe. First and foremost, the FLAVOR! The marinade is a magical blend of cumin, coriander, turmeric, paprika, garlic, and a little touch of cinnamon, creating a taste explosion that’s savory, warm, and slightly sweet all at once. It’s incredibly satisfying.
What I also love about this is how surprisingly easy it is. Seriously, you just whisk together the marinade, toss the chicken in it, and let it hang out for a bit. Then you can bake it, grill it, or even cook it in a skillet! It’s super adaptable to your preferred cooking method.
But wait, there’s more! This recipe is also incredibly cost-effective. Chicken thighs are generally pretty budget-friendly, and the spices are things you probably already have in your pantry. Plus, the leftovers are AMAZING. And finally, the versatility! You can serve it in pita bread, on a salad, over rice, in a wrap… the possibilities are endless. I’ve even used it as a pizza topping! This Chicken Shawarma blows all other similar recipes out of the water.
How do you make chicken shawarma?
Quick Overview
How do I make chicken shawarma at home? You marinate the chicken in a vibrant spice blend, then cook it until it’s juicy and tender. While traditional shawarma is cooked on a vertical rotisserie, we’re using easy home cooking methods. Which products give you the same delicious results? What is the best spice list?
Ingredients
For the Chicken Shawarma Marinade:
– 2 lbs boneless, skinless chicken thighs:I like chicken breasts, but I prefer thighs because they stay juicy. I also like to eat chicken wings. Just be careful not to overcook them!
– 1/4 cup olive oil: Extra virgin olive oil adds the best flavor.
– 1/4 cup lemon juice: Freshly squeezed is always best!
– 4 cloves garlic, minced:What are some good ways to use garlic in cooking?
– 2 tablespoons paprika:I like to use smoked paprika for an extra layer of flavor, but I also like regular Paprikan.
– 1 tablespoon cumin:What is the key spice in shawarma?
– 1 tablespoon coriander: Adds a lovely citrusy note.
– 1 teaspoon turmeric: Adds color and a subtle earthy flavor.
– 1/2 teaspoon cinnamon: Just a touch of cinnamon adds warmth and depth.
– 1/2 teaspoon cayenne pepper (optional): For a little kick!
– 1 teaspoon salt:What are some of the best flavors to taste?
– 1/2 teaspoon black pepper: Freshly ground is always best.
For Serving:
– Pita bread:What are some good recipes for pitas?
– Tahini sauce: You can buy it pre-made or make your own (recipe below).
– Hummus:What are some of the best Middle Eastern dips?
– Pickled vegetables:I love pickled turnips and cucumbers. What are some good ways to use
– Fresh vegetables: Lettuce, tomatoes, onions, cucumbers – whatever you like!
How do I follow
Step 1: Marinate the Chicken
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, cumin, and salt. Set aside. Coriander, turmeric, cinnamon, cayenne pepper (if using), salt, pepper. Add the chicken thighs to a bowl and toss to coat evenly. How do I make sure every piece of chicken is slathered in the marinade? Cover the bowl and refrigerate for at least 30 minutes, or up to overnight. I usually aim for at least 4 hours. The longer it marinates, the more flavorful it will be!
Step 2: Cook the Chicken
Oven Method: Preheat your oven to 400°F (200°C). Spread the marinated chicken thighs in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Grill Method: Preheat your grill to medium-high heat. Grill the chicken thighs for 5-7 minutes per side, or until cooked through.
What is the SkilletIn a large skillet, heat 1 tablespoon olive oil over medium heat. Add salt and pepper to taste. Add the chicken thighs and cook for 5-7 minutes per side, or until cooked through.
Step 3: Rest and Slice the Chicken
Once the chicken is cooked, remove it from the oven, grill, or skillet and let it rest for 5 minutes. This allows the juices to redistribute, resulting in more tender and flavorful chicken. After resting, slice the chicken thinly against the grain. This is key to getting that authentic shawarma texture!
Step 4: Assemble Your Shawarma
Warm the pita bread in a dry skillet or microwave. Spread a generous amount of hummus and tahini sauce on the pita. Add the sliced Chicken Shawarma, pickled vegetables, and fresh vegetables. Fold the pita in half and enjoy!
What to Serve It With
This Chicken Shawarma is seriously versatile! I serve it a bunch of different ways.
For a quick lunch: I love to just pile it into a pita with some hummus and a little chopped tomato. It’s filling and so satisfying.
For a dinner party: I’ll arrange all the components – the sliced shawarma, warm pita, bowls of hummus, tahini, chopped veggies, and pickles – on a big platter and let everyone build their own shawarma. It’s always a hit!
As a salad: This Chicken Shawarma is also amazing on top of a salad. Just toss some greens with your favorite veggies, a drizzle of olive oil and lemon juice, and then top it with the sliced shawarma.
My kids love it with just some plain yogurt drizzled on top. They’re weird, I know, but hey, they eat it!
Top Tips for Perfecting Your Chicken Shawarma
Okay, here are a few of my top tips for making the BEST Chicken Shawarma ever:
Marinating Time: Don’t skimp on the marinating time! The longer the chicken marinates, the more flavorful it will be. I recommend at least 4 hours, but overnight is even better.
Don’t Overcook: Be careful not to overcook the chicken, especially if you’re using chicken breasts. Overcooked chicken will be dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
Slice Against the Grain: Slicing the chicken against the grain is key to getting that authentic shawarma texture. This makes the chicken more tender and easier to chew.
Warm the Pita Bread: Warming the pita bread makes it more pliable and easier to fold. You can warm it in a dry skillet, microwave, or oven.
Don’t Be Afraid to Experiment: Feel free to experiment with different toppings and sauces. Some other great options include tzatziki sauce, hot sauce, and baba ghanoush.
Spice it Up: Add a pinch of cayenne pepper to the marinade for a little extra kick.
Storing and Reheating Tips
Storing: Leftover Chicken Shawarma can be stored in an airtight container in the refrigerator for up to 3-4 days.
For longer storage, you can freeze the cooked chicken. Wrap it tightly in plastic wrap and then place it in a freezer bag. It can be stored in the freezer for up to 2-3 months. I never freeze it already assembled in the pita, though. It’s always better to store the chicken separately.
Reheating: To reheat the chicken, you can microwave it, bake it in the oven, or sauté it in a skillet. If microwaving, add a splash of water or broth to keep it from drying out.
Oven: Preheat oven to 350°F (175°C). Place the chicken on a baking sheet and bake for 10-15 minutes, or until heated through.
Skillet: Heat a tablespoon of olive oil in a skillet over medium heat. Add the chicken and sauté for 5-7 minutes, or until heated through.
Frequently Asked Questions
Final Thoughts
Honestly, this Chicken Shawarma recipe is one of those dishes that I can always count on. It’s quick, easy, and packed with flavor, making it perfect for busy weeknights or casual gatherings. I love how versatile it is – you can serve it in so many different ways, and it’s always a crowd-pleaser.
If you’re a fan of Middle Eastern flavors, I highly recommend giving this recipe a try. It’s a delicious and satisfying way to enjoy Chicken Shawarma at home, without all the fuss. If you enjoyed this, you might also like my recipe for homemade hummus or my easy falafel recipe!
Happy cooking, and I can’t wait to hear how your Chicken Shawarma turns out! Be sure to leave a comment below and let me know what you think. And don’t forget to share your own variations – I’m always looking for new ideas!

Chicken Shawarma Recipe
Ingredients
Main Ingredients
- 1.5 lbs Chicken breast
- 0.5 cup Plain yogurt
- 2 tbsp Lemon juice
- 1 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Paprika
- 0.5 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preparation Steps
- In a bowl, combine yogurt, lemon juice, olive oil, cumin, paprika, garlic powder, salt, and pepper.
- Add the chicken breast and marinate for at least 30 minutes.
- Thread the marinated chicken onto skewers.
- Grill or bake the chicken until cooked through.
- Serve with pita bread, hummus, and your favorite toppings.