Name: Chicken Shawarma
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: Middle Eastern
Ingredients: 1.5 lbs skinless, boneless chicken thighs; 1 cup plain yogurt; 4 garlic cloves, minced; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tbsp paprika; 1 tsp turmeric; 1/4 tsp ground cinnamon; 2 tbsp olive oil; 2 tbsp fresh lemon juice; 1 tsp salt; 1/2 tsp black pepper

If you’ve ever craved a bold, juicy, and flavorful dish that feels like a warm hug from Middle Eastern street food, then Chicken Shawarma is your new best friend in the kitchen. Chicken Shawarma delivers bold spices and juicy meat—discover this classic street food favorite made easy at home. With its irresistible blend of marinated chicken, fragrant spices, and vibrant accompaniments, this recipe will quickly become a staple for casual dinners to special celebrations alike.

Why You’ll Love This Recipe

Authentic Flavor Experience: The marinade combines traditional spices that give Chicken Shawarma its signature savory and aromatic taste.
Juicy and Tender Meat: Slow marinating locks in moisture, making each bite packed with a juicy punch.
Simple Ingredients: You only need common pantry items to create a restaurant-quality dish right at home.
Versatile Serving Options: Perfect for wraps, salads, or even rice bowls, making it adaptable to any meal.
Quick and Easy Prep: With straightforward steps, this recipe fits well into busy weeknight cooking routines.

Ingredients You’ll Need

Chicken Shawarma is all about layering simple but impactful ingredients. Every component—from spices to garlic—adds depth, ensuring the final dish bursts with color, aroma, and flavor.

Chicken thighs: Choose skinless, boneless thighs for tender, juicy meat that absorbs the marinade well.
Yogurt: Acts as a tenderizer and adds a subtle tang that balances the spices.
Garlic cloves: Fresh garlic intensifies the savory notes and adds richness.
Ground cumin: Provides a warm, earthy foundation essential to authentic shawarma flavors.
Ground coriander: Adds a sweet, citrusy undertone that complements the cumin perfectly.
Paprika: Offers a subtle smoky flavor and vibrant red color.
Turmeric: Gives the chicken a beautiful golden hue and mild bitterness.
Ground cinnamon: A pinch adds unexpected warmth and depth to the spice blend.
Olive oil: Helps in marinating and ensures the chicken stays moist during cooking.
Lemon juice: The natural acidity brightens flavors and tenderizes the meat.
Salt and pepper: Essential for balancing and enhancing every flavor in the dish.

Variations for Chicken Shawarma

One of the best parts of Chicken Shawarma is how infinitely customizable it is. Whether you’re catering to dietary preferences or simply want to experiment with flavors, this recipe adapts easily without sacrificing any of its bold character.

Spicy Kick: Add cayenne pepper or chili flakes if you prefer your shawarma with some heat.
Garlic Sauce Swap: Try it with a garlic-tahini sauce or creamy hummus rather than traditional garlic sauce for a twist.
Vegetarian Version: Replace chicken with grilled portobello mushrooms or tofu marinated in the same spice mix.
Different Proteins: Use turkey breast or beef strips for a new take on the classic.
Herb Boost: Mix in fresh parsley, mint, or cilantro after cooking for bright herbal notes.

Irresistible Chicken Shawarma For Every Occasion

How to Make Chicken Shawarma

Step 1: Prepare the Marinade

In a large bowl, combine yogurt, minced garlic, ground cumin, coriander, paprika, turmeric, cinnamon, olive oil, lemon juice, salt, and pepper. Whisk together to create a fragrant, colorful marinade that will infuse the chicken with all those classic shawarma flavors.

Step 2: Marinate the Chicken

Add the chicken thighs to the marinade, ensuring every piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours—overnight is best for maximum flavor absorption.

Step 3: Cook the Chicken

Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken, cooking each side for about 5-7 minutes until charred slightly and cooked through. The caramelization creates those irresistible crispy edges.

Step 4: Rest and Slice

Once cooked, let the chicken rest for a few minutes to keep the juices locked in, then slice thinly against the grain to maintain tenderness and ease of serving.

Step 5: Assemble Your Shawarma

Serve the sliced chicken in warm pita bread or flatbreads, topped with fresh veggies like cucumber, tomato, onions, and drizzled generously with garlic sauce or tahini.

Pro Tips for Making Chicken Shawarma

Marinate Longer: For extra tender chicken, marinate for 8 to 24 hours if time allows.
Use Chicken Thighs: They stay juicier and more flavorful than breasts when cooked quickly.
High Heat Cooking: Cooking on high heat creates those caramelized edges that make shawarma irresistible.
Slice Thinly: Slicing against the grain ensures every bite is tender and easy to chew.
Don’t Skip the Rest: Allow cooked chicken to rest before slicing to keep all the juices inside.

How to Serve Chicken Shawarma

Garnishes

Fresh herbs such as parsley or cilantro add brightness, while pickled turnips or sliced cucumbers bring a refreshing contrast to the rich, spiced chicken. A drizzle of creamy garlic sauce or tahini ties all these elements together beautifully.

Side Dishes

Serve with fluffy rice pilaf, crispy fries, or a refreshing tabbouleh salad. Each side offers a balance of textures and flavors that beautifully complement the tender meat.

Creative Ways to Present

Try layering Chicken Shawarma in a bowl with roasted vegetables and grains for a hearty shawarma bowl or stuffing it inside warm pita pockets for handheld ease. You can even use it as a protein topping on flatbreads or pizzas to create fusion dishes that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

Store leftover Chicken Shawarma slices in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days, making it perfect for quick lunches or snacks.

Freezing

To freeze, place cooked, sliced chicken in freezer-safe bags. Label and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat gently in a skillet over medium heat or in the oven to preserve moisture and avoid drying out. Avoid microwaving too long to keep the texture tender.

FAQs

What cut of chicken is best for Chicken Shawarma?

Chicken thighs are ideal as they remain juicy and absorb the spices well compared to leaner cuts like breasts.

Can I make Chicken Shawarma without a grill?

Absolutely! Cooking it in a skillet or oven works just as well and still creates delicious crispy edges.

Is Chicken Shawarma spicy?

The classic recipe is typically mild to medium in spice, but you can easily increase heat with added chili or cayenne if you prefer.

How long should I marinate the chicken?

At least 2 hours is necessary for good flavor, but overnight marination enhances tenderness and depth of taste.

What can I serve with Chicken Shawarma?

Fresh salads, pickled vegetables, garlic sauce, rice pilaf, or warm pita bread all pair excellently to complete the meal.

Final Thoughts

Chicken Shawarma brings a world of bold flavors and satisfying textures right to your own kitchen with simplicity and ease. Whether you’re cooking for a quick weeknight dinner or hosting a flavorful feast, this recipe invites you to enjoy a friendly, delicious dish that anyone can love. Give it a try—you might just discover your new favorite comfort food.

Chicken Shawarma

Author: Brooklyn
Total Time: 2 hours 30 minutes (including marinating)
Yield: 4 servings 1x
Diet: Gluten-Free (if served without pita), Dairy (due to yogurt)

Print Recipe

Description

Chicken Shawarma is a bold, juicy, and flavorful Middle Eastern street food classic made easy at home. This recipe features tender marinated chicken thighs infused with aromatic spices and yogurt, delivering authentic savory taste with a juicy punch. Perfect for wraps, salads, and rice bowls, it offers versatile serving options and quick prep for busy weeknights or special occasions.

Instructions

Prepare the Marinade: In a large bowl, whisk together the yogurt, minced garlic, ground cumin, coriander, paprika, turmeric, cinnamon, olive oil, lemon juice, salt, and pepper until well combined to form a fragrant, colorful marinade.
Marinate the Chicken: Add the chicken thighs to the marinade, ensuring every piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, for maximum flavor absorption.
Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook each side for 5–7 minutes until slightly charred and fully cooked through, creating crispy caramelized edges.
Rest and Slice: Remove the cooked chicken from heat and allow it to rest for a few minutes to retain all juices. Slice thinly against the grain for tenderness and easy serving.
Assemble Your Shawarma: Serve the sliced chicken in warm pita bread or flatbreads with fresh vegetables like cucumber, tomato, and onions. Drizzle generously with garlic sauce or tahini to finish.

Notes

Marinate Longer: For extra tender and flavorful chicken, marinate for 8 to 24 hours if possible.
Use chicken thighs: They stay juicier and more flavorful than breasts when cooked quickly.
High Heat Cooking: Cooking on medium-high heat creates caramelized edges essential for authentic shawarma texture.
Slice Thinly: Cutting against the grain ensures every bite is tender and easy to chew.
Rest Before Slicing: Allow cooked chicken to rest to lock in moisture before slicing.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Pan-frying
Cuisine: Middle Eastern