Ever crave the incredible, aromatic flavor of authentic chicken shawarma from your favorite street vendor? This easy Chicken Shawarma Recipe brings that classic Middle Eastern street food experience right into your kitchen. We’ve cracked the code to getting that perfectly spiced, juicy, and tender chicken without any special equipment. Get ready to create a meal that’s bursting with flavor and perfect for a weeknight dinner or a weekend feast.
Forget takeout! This recipe is your new go-to for delicious, homemade shawarma that will have everyone asking for seconds. It’s all about the marinade, and ours is packed with a blend of warm spices, lemon, and garlic that infuses the chicken with unbelievable taste.
What Makes This The Best Chicken Shawarma Recipe?
The secret to truly unforgettable shawarma lies in the marinade. While traditional recipes rely on a vertical rotisserie, our Chicken Shawarma Recipe uses a powerful marinade to tenderize the chicken and build layers of complex flavor. This ensures every single bite is as succulent and delicious as the last. We also provide multiple cooking methods—oven, grill, or stovetop—so you can achieve a perfect char no matter your kitchen setup.
The Heart of Shawarma: The Marinade
The marinade is where the magic happens. It’s a carefully balanced mix of spices that creates the signature shawarma taste. The combination of yogurt and lemon juice not only adds a tangy brightness but also works to tenderize the chicken, making it incredibly moist and juicy.
Key Ingredients for the Shawarma Marinade
- Chicken: Boneless, skinless chicken thighs are the best choice for their flavor and tenderness, but breasts work well too.
- Plain Yogurt: The base of our marinade, it tenderizes the chicken beautifully.
- Lemon Juice: Freshly squeezed is always best for a bright, acidic kick.
- Garlic: A generous amount of minced garlic is essential for that savory depth.
- Spices: A warm and aromatic blend of cumin, paprika, coriander, turmeric, and a hint of cinnamon is key to the authentic flavor.
- Olive Oil: Binds the marinade together and helps the chicken cook evenly.
How to Make This Chicken Shawarma Recipe – Step-by-Step
Follow these simple steps to create the most flavorful chicken shawarma you’ve ever had. The process is straightforward and yields incredible results every time.
Step 1: Prepare the Chicken
Start by cutting your boneless, skinless chicken thighs or breasts into thin, bite-sized strips. This increases the surface area, allowing the marinade to penetrate deeply and ensuring the chicken cooks quickly and evenly.
Step 2: Mix the Marinade
In a large bowl, combine the plain yogurt, minced garlic, lemon juice, olive oil, and all the spices: cumin, paprika, coriander, turmeric, cinnamon, salt, and pepper. Whisk everything together until it forms a smooth, fragrant paste. You’ll know it’s ready when the aroma fills your kitchen!
Step 3: Marinate for Maximum Flavor
Add the chicken strips to the marinade and toss to coat every piece thoroughly. Cover the bowl and refrigerate for at least 2 hours. For the absolute best, most tender results, let it marinate overnight. This allows the flavors to meld and the yogurt to work its tenderizing magic.
Step 4: Cook the Chicken
You have three great options for cooking your shawarma to perfection.
Oven Method (For Easy Cleanup):
Preheat your oven to 400°F (200°C). Spread the marinated chicken in a single layer on a baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and slightly charred on the edges.
Grill Method (For Smoky Flavor):
Preheat your grill to medium-high heat. If using skewers, thread the chicken on. Grill for 5-7 minutes per side, until you have beautiful grill marks and the chicken is fully cooked. This is a great way to replicate the smoky flavor found in our popular Keto Korean Beef recipe.
Skillet Method (Quick & Convenient):
Heat a tablespoon of oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed to avoid crowding the pan). Cook for 4-6 minutes per side, until golden brown and cooked through. It’s as simple as our One-Pot Beefaroni.
Essential Sauces for Serving
No shawarma is complete without a creamy, flavorful sauce. These two easy options are the perfect finishing touch.
Creamy Garlic Yogurt Sauce
Simply mix 1 cup of plain yogurt with 2 minced garlic cloves, a squeeze of lemon juice, and a pinch of salt. This sauce is cool, refreshing, and adds a delicious tang that complements the spiced chicken perfectly.
Simple Tahini Drizzle
For a nutty, rich sauce, whisk together 1/2 cup of tahini, 1/4 cup of water, 2 tablespoons of lemon juice, and 1 minced garlic clove until smooth. Add more water as needed to reach your desired consistency.
How to Assemble the Perfect Shawarma Wrap
To build the ultimate shawarma wrap, start with a warm pita bread. Layer it with the cooked chicken, crisp lettuce, sliced tomatoes, onions, and pickles. Drizzle generously with your favorite sauce, wrap it up tight, and enjoy! For a low-carb option, serve the chicken over a bed of greens, similar to this Blueberry Peach Feta Salad.
What to Serve with Chicken Shawarma
While shawarma wraps are a classic, this versatile chicken is also fantastic served in a bowl with rice, couscous, or a fresh cucumber and tomato salad. A side of hummus and warm pita bread is always a welcome addition to round out the meal.
Pro Tips for Perfect Shawarma
- Don’t skip the marinating time. This is crucial for both flavor and texture.
- Slice the chicken thinly. This helps it cook quickly and absorb more of the marinade.
- Don’t overcrowd the pan. Cooking in batches ensures the chicken sears rather than steams, giving you those delicious crispy edges.
Storing and Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently in a skillet over medium heat with a splash of water or broth to keep it moist. You can also microwave it in short bursts.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out.
For the best results, you should marinate the chicken for at least 2 hours. However, for the most tender and flavorful chicken, we highly recommend marinating it overnight in the refrigerator.
Chicken shawarma is made from thinly sliced chicken that has been marinated in a blend of Middle Eastern spices like cumin, paprika, turmeric, and cinnamon, along with lemon juice, garlic, and yogurt. It’s then cooked and typically served in a pita wrap with vegetables and sauce.
You can get great results at home without a vertical spit. Cooking the chicken in a hot skillet is the quickest method and gives a great sear. Baking it on a sheet pan in the oven is easy and hands-off, while grilling provides a delicious, smoky flavor.
The main differences are their origins and flavor profiles. Shawarma is a Middle Eastern dish with spices like cumin, turmeric, and coriander. Gyros are Greek and are typically made with lamb or beef seasoned with oregano, rosemary, and thyme, and often served with tzatziki sauce.
More Delicious Recipes To Try
If you loved this recipe, you’re sure to enjoy our simple but flavorful Slow Cooker French Dip Sandwiches.
Thank you for trying this Chicken Shawarma Recipe! It’s a true favorite, and we hope you love it as much as we do. If you make it, please leave a comment below and share your creation on Pinterest! Your feedback helps us and inspires other home cooks.
Chicken Shawarma Recipe
Chicken Shawarma Recipe (Authentic Flavor, So Easy!)
Ingredients
Equipment
Method
- In a large bowl, whisk together the plain yogurt, lemon juice, olive oil, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, and pepper to create the marinade.
- Add the thinly sliced chicken thighs to the bowl with the marinade. Toss well to ensure every piece is completely coated.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for maximum flavor and tenderness.
- Cook the chicken using your preferred method: OVEN: Preheat to 400°F (200°C). Spread chicken on a baking sheet and bake for 20-25 minutes. SKILLET: Heat oil over medium-high heat. Cook chicken in batches for 4-6 minutes per side. GRILL: Preheat grill to medium-high. Grill for 5-7 minutes per side.
- Serve the cooked chicken shawarma warm in pita bread with lettuce, tomatoes, onions, and your favorite sauce.
Notes
Don't overcrowd the pan when cooking on the skillet to ensure the chicken gets a nice char.
Chicken thighs will result in a more tender and juicy final product.
