Chicken Shawarma

The tantalizing aroma of warm spices and tender, juicy Chicken Shawarma is enough to transport you straight to the bustling streets of the Middle East. This iconic street food features marinated chicken that’s traditionally slow-roasted on a vertical spit, then thinly sliced and wrapped in soft pita bread with fresh vegetables and tangy sauces. The beauty of Chicken Shawarma lies in its perfect balance of bold flavors and simple preparation. You’ll learn how to recreate this beloved Middle Eastern classic right in your own kitchen, no special equipment required.

Why You’ll Love This Recipe

This homemade Chicken Shawarma recipe delivers authentic flavor without the traditional vertical rotisserie. The magic happens in the marinade – a fragrant blend of warm spices like cumin, coriander, and cardamom that infuse the chicken with deep, complex flavors. Each bite offers the perfect contrast between tender, spice-crusted chicken and cool, crisp vegetables.

What makes this recipe truly special is its versatility. While staying true to traditional Middle Eastern shawarma spices, this version is accessible for home cooks, requiring no specialty equipment. The chicken develops a beautiful caramelized exterior while remaining incredibly juicy inside. It’s perfect for meal prep, as the flavors only improve overnight, making weekday lunches something to look forward to.

Best of all, this Chicken Shawarma comes together with minimal hands-on time. Most of the work happens during the marination, allowing the spices to do their magic while you attend to other things.

Ingredients

For the Chicken and Marinade:

• 2 lbs (900g) boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 3 tablespoons lemon juice (about 1 large lemon)
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cardamom
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional, for heat)

For Serving:

• 4-6 flatbreads or pita bread
• 1 cup Greek yogurt
• 2 tablespoons tahini
• 1 cucumber, diced
• 2 tomatoes, diced
• ½ red onion, thinly sliced
• Fresh parsley, chopped
• Lemon wedges

Pro Tips

Choose the right cut: Chicken thighs are essential for authentic Chicken Shawarma. Their higher fat content keeps the meat juicy during cooking and provides more flavor than chicken breast. If you must substitute with breast meat, be careful not to overcook it, as it can quickly become dry.

Marination matters: While you can cook the chicken after just 1-2 hours of marination, allowing it to marinate overnight creates significantly more flavorful Middle Eastern chicken. The acid from the lemon juice tenderizes the meat while the spices penetrate deeper, creating that authentic shawarma taste. For best results, marinate for at least 8 hours or up to 24 hours.

Achieve proper caramelization: To get that characteristic shawarma char without a vertical spit, cook the chicken at high heat initially to seal in juices and create caramelization. If using a skillet, avoid overcrowding the pan, which causes steaming rather than browning. For oven baking, arrange the chicken pieces in a single layer and broil for the last 2-3 minutes to create those delicious crispy edges that mimic traditional shawarma.

Instructions

Step 1: Prepare the marinade
In a large bowl, combine the olive oil, lemon juice, minced garlic, cumin, coriander, cardamom, smoked paprika, turmeric, salt, black pepper, and cayenne (if using). Whisk thoroughly until all spices are evenly incorporated into a smooth, aromatic paste. The marinade should have a rich golden-orange color from the turmeric and paprika.

Step 2: Marinate the chicken
Add the chicken thighs to the bowl with the marinade. Using tongs or clean hands, massage the marinade into the chicken, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. For maximum flavor development, turn the chicken occasionally to ensure even marination.

Step 3: Prepare for cooking
When ready to cook, remove the marinated chicken from the refrigerator and let it sit at room temperature for about 20 minutes. This helps the chicken cook more evenly. Preheat your oven to 425°F (220°C) or prepare a grill on medium-high heat.

Step 4: Cook the chicken
For oven cooking: Arrange the marinated chicken pieces in a single layer on a baking sheet lined with parchment paper or foil. Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and develops a beautiful caramelized exterior. For extra crispiness, broil for the last 2-3 minutes.

For stovetop cooking: Heat a tablespoon of oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, cook the chicken thighs for 5-7 minutes per side until golden brown and cooked through.

Step 5: Rest and slice the chicken
Transfer the cooked chicken to a cutting board and let it rest for 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat. Using a sharp knife, slice the chicken into thin strips against the grain. The thinner you slice, the more authentic your Chicken Shawarma will be.

Step 6: Prepare the sauce and assemble
While the chicken rests, prepare a simple sauce by mixing Greek yogurt with tahini, a pinch of salt, and a squeeze of lemon juice. Warm your flatbreads or pita bread either in the oven for a few minutes or in a dry skillet. To assemble, spread some of the yogurt sauce on each bread, add a generous portion of sliced chicken, and top with diced cucumber, tomatoes, red onion, and fresh parsley. Serve with lemon wedges on the side for an extra burst of freshness.

Variations

Lebanese Chicken Shawarma Platter: Instead of wraps, serve your shawarma components separately on a large platter. Arrange the sliced chicken in the center, surrounded by warm pita bread, a bowl of hummus, tabbouleh salad, pickled turnips, and a garlic sauce called toum. This interactive, deconstructed version is perfect for family-style dining and allows everyone to customize their plate.

Shawarma Bowl: For a carb-conscious option, create a shawarma bowl with a base of cauliflower rice or regular rice, topped with the spiced chicken, fresh vegetables, and a drizzle of tahini sauce. Add pickled red cabbage for color and a bright tang that complements the rich spiced chicken perfectly.

Vegetarian Shawarma: Replace the chicken with extra-firm tofu or seitan marinated in the same spice mixture. For the best texture, press the tofu thoroughly before marinating, then roast at a high temperature until the edges are crispy. This plant-based version delivers all the aromatic spice of traditional shawarma in a meat-free package.

Storage and Serving

The cooked Chicken Shawarma keeps beautifully in an airtight container in the refrigerator for up to 4 days, making it perfect for meal prep. For longer storage, freeze the sliced chicken in freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator before reheating gently in a skillet with a splash of water to restore moisture.

For the best serving experience, warm the chicken slightly before assembling your wraps or bowls. Keep your sauces and fresh toppings separate until ready to serve to prevent sogginess.

Serve your Chicken Shawarma with traditional accompaniments like pickled vegetables, olives, or a simple cucumber and tomato salad dressed with lemon and olive oil. For a more substantial meal, add a side of fragrant yellow rice or crispy batata harra (spiced potatoes). Complete the Middle Eastern experience with a glass of mint tea or refreshing ayran yogurt drink.

FAQs

Can I use chicken breast instead of thighs for Chicken Shawarma?
Yes, though chicken thighs produce more authentic and juicier results. If using breasts, reduce the cooking time slightly and watch carefully to prevent them from drying out.

What can I use if I don’t have all the spices listed?
While each spice contributes to the authentic flavor, you can use a pre-made shawarma spice blend or mix equal parts cumin, coriander, paprika, and turmeric as a simplified alternative. The key is balancing warm spices with a touch of brightness from the lemon juice.

Is Chicken Shawarma spicy?
Traditional Chicken Shawarma is aromatic rather than spicy. The cayenne in this recipe is optional and can be adjusted to your heat preference. For a milder version, omit it entirely or reduce the amount.

How can I make this dairy-free?
Simply replace the yogurt sauce with tahini sauce by mixing tahini with lemon juice, minced garlic, and water to thin to your desired consistency. Alternatively, try a dairy-free yogurt made from coconut or almond.

Can I cook Chicken Shawarma on the grill?
Absolutely! Grilling adds a wonderful smoky flavor. Thread marinated chicken onto skewers and grill over medium-high heat for 6-8 minutes per side until cooked through and slightly charred at the edges.

Conclusion

This Chicken Shawarma is comfort food at its finest — a perfect blend of aromatic spices, tender meat, and fresh accompaniments that create a symphony of flavors in every bite. It’s the kind of dish that brings people together, whether for a casual weeknight dinner or a festive gathering with friends. The beauty of homemade shawarma lies not just in its incredible taste, but in how it allows you to experience authentic Middle Eastern flavors without leaving your kitchen. As you master this recipe, you’ll find yourself returning to it again and again, perhaps creating your own variations that become new family favorites.

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