This Chicken Shawarma Recipe brings the irresistible flavors of the Middle East right into your kitchen, with marinated, spiced chicken that’s intensely juicy and satisfyingly savory. Whether you’re stuffing it into fluffy flatbreads with cool, tangy yogurt sauce or piling it high on a platter for a vibrant family meal, this recipe always steals the show.
Why You’ll Love This Recipe
- Incredible Marinade: The bold blend of coriander, cumin, cardamom, and smoked paprika infuses every bite with deep Middle Eastern flavor.
- Juicy, Charred Perfection: Cooking with chicken thighs and giving the meat time to rest delivers crispy edges and super juicy insides every single time.
- Customizable and Crowd-Pleasing: Pile your Chicken Shawarma into wraps, bowls, or platters—everyone builds their own ideal plate, making it perfect for gatherings or meal prep.
- Easy to Make Ahead: You can marinate and even cook ahead, so dinner is quick, easy, and utterly delicious—even on your busiest nights!
Ingredients You’ll Need
The ingredients in this Chicken Shawarma Recipe are straightforward, but each one earns its keep, adding a layer of flavor, color, or texture. Don’t be tempted to skip the warm spices or zippy yogurt sauce—they’re the secret to bringing restaurant-style shawarma home!
- Chicken thigh fillets: Go for boneless, skinless thighs—they stay beautifully juicy and soak up the marinade like magic.
- Garlic: Adds aromatic depth to both the marinade and yogurt sauce.
- Ground coriander, cumin, and cardamom: A dreamy trio of spices that gives shawarma its signature warmth and fragrance.
- Smoked paprika: Lends a gorgeous red color and subtle smokiness—simply irresistible.
- Cayenne pepper: Adjust to taste for a touch of heat (or leave it out for a milder bite).
- Lemon juice: Brightens, tenderizes, and balances all those savory flavors.
- Olive oil: Helps the spices coat the chicken and contributes lovely richness as it cooks.
- Salt and black pepper: Essential for bringing out all the vibrant flavors.
- Greek yogurt: The base of a lusciously creamy, tangy sauce to drizzle and dip.
- Flatbreads: Pick Lebanese or pita varieties—these form the perfect soft, pillowy wrap.
- Lettuce, tomato, and red onion: Add crunch, freshness, and a pop of color to every bite.
- Cheese (optional): A sprinkle of shredded cheese turns your shawarma into pure comfort food.
- Hot sauce (optional): For anyone who loves a fiery kick!
Variations
One of the joys of making Chicken Shawarma at home is how endlessly customizable it is! Mix and match flavors or adjust the recipe to suit your dietary needs—no matter your tweaks, it turns out delicious.
- Chicken breast substitution: Use sliced chicken breasts if you prefer leaner meat; just cook quickly over higher heat for tender, juicy results.
- Dairy-free shawarma: Swap in tahini sauce or a cashew-based yogurt for the yogurt sauce for a completely dairy-free variation.
- Baked instead of grilled: Bake the marinated chicken in a hot oven instead of the pan or grill for a slightly less charred, but still mouthwatering, option.
- Vegetarian twist: Try the same bold marinade with roasted cauliflower or mushrooms for a veggie shawarma experience.
How to Make Chicken Shawarma Recipe
Step 1: Marinate the Chicken
In a large zip-top bag, combine the garlic, ground spices, salt, lemon juice, and olive oil to create a fragrant marinade. Add the chicken thigh fillets, seal the bag, and massage well so every piece is coated. Pop it in the fridge for at least 3 hours—overnight is even better for the best flavor infusion.
Step 2: Make the Yogurt Sauce
Stir together Greek yogurt, garlic, cumin, a squeeze of lemon, and a sprinkle of salt and pepper in a small bowl. Cover and refrigerate until you’re ready to serve. This sauce is bright and cooling—the perfect contrast to the spiced chicken.
Step 3: Cook the Chicken
Preheat a large skillet over medium-high heat, adding a drizzle of oil, or heat your BBQ grill if you’re grilling outdoors (hello, extra char marks!). Cook the chicken thighs for 4–5 minutes on the first side until gorgeously browned, then flip and cook for another 3–4 minutes—just until cooked through. Let the chicken rest under foil for about 5 minutes to stay juicy.
Step 4: Assemble & Serve
Slice the rested chicken into bite-sized strips. Lay everything out: your chicken, warm flatbreads, creamy yogurt sauce, fresh lettuce, tomato, onion, and any extras like cheese or hot sauce. Everyone can pile up their dream shawarma wrap, slather with sauce, and dig in!
Pro Tips for Making Chicken Shawarma Recipe
- Maximum Marinade Magic: For unforgettable flavor, marinate your chicken 24 hours if you can—time is your secret weapon here!
- Thighs Over Breasts: Chicken thighs hold up best to high heat, giving you succulent, tender meat and delicious caramelized bits—no dry chicken here!
- Use High Heat for Char: Whether you’re using a skillet or grill, make sure it’s really hot before the chicken goes in. That’s how you capture those iconic crispy edges.
- Rest Before Slicing: Giving your cooked chicken a brief rest under foil lets the juices redistribute—slice too soon and you’ll lose out on max juiciness!
How to Serve Chicken Shawarma Recipe
Garnishes
Top your Chicken Shawarma Recipe with all the classics: a hearty dollop of the garlicky yogurt sauce, crisp lettuce, vibrant tomato slices, and sweet red onions. Finish with fresh parsley or mint if you’d like an extra burst of herbal freshness, and never skip the squeeze of extra lemon for a zesty touch.
Side Dishes
This recipe loves company! Serve with a simple chickpea rice pilaf, herby Israeli salad, creamy hummus, or pickled vegetables for a true Middle Eastern feast. I especially love pairing shawarma with warm, fluffy rice and a cool, crisp salad for both comfort and balance.
Creative Ways to Present
Set up a DIY shawarma bar for everyone to build their own wrap, arrange the sliced chicken and toppings on a big family-style platter, or layer everything into a colorful grain bowl. For an extra-special touch, roll wraps tightly and slice them into pinwheels for party-ready bites!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Shawarma keeps beautifully! Store the sliced chicken separately from the toppings in an airtight container in the fridge, and it’ll stay fresh and flavorful for 3–4 days. The yogurt sauce can be covered and chilled for up to three days as well.
Freezing
The marinated raw chicken can be popped straight into the freezer, giving it a head start on flavor as it thaws later. Cooked shawarma chicken also freezes well—just cool completely, portion into freezer bags, and freeze for up to 2 months.
Reheating
To reheat, gently warm the chicken in a skillet over medium heat or microwave it briefly, tossing with any reserved juice for extra moistness. Avoid overheating so you don’t dry out the chicken—just enough to get it piping hot and ready to devour.
FAQs
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Can I grill the Chicken Shawarma Recipe outdoors on a BBQ?
Absolutely! Grilling the marinated chicken over medium-high heat on a BBQ gives you those authentic smoky charred edges. Just make sure your grill is nice and hot, and cook in batches if needed for even browning.
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How spicy is this Chicken Shawarma?
It’s gently spiced with a nice warmth from cayenne pepper, but you control the heat—use less or skip cayenne altogether for a milder, family-friendly version, or add a pinch extra if you love more fire.
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Can I make Chicken Shawarma Recipe ahead for meal prep?
Yes! This recipe is actually perfect for meal prep. You can marinate and cook the chicken ahead, then refrigerate and simply reheat right before serving. Store toppings separately, and assemble wraps as needed throughout the week.
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Is there a way to make this Chicken Shawarma Recipe gluten-free?
Definitely—just serve your shawarma on gluten-free flatbreads or even lettuce wraps. The marinade and all toppings are naturally gluten-free, so the main swap you need is in the bread!
Final Thoughts
If you’re longing for a meal that bursts with color, aroma, and flavor, give this Chicken Shawarma Recipe a go. It’s fun to make, deeply satisfying, and sure to win over every shawarma fan at your table. Enjoy creating a little Middle Eastern magic in your own kitchen—you’ll want to make this again and again!
Print
Chicken Shawarma Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 – 5 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Halal
Description
This Chicken Shawarma recipe brings the flavors of the Middle East to your kitchen. Tender marinated chicken served with a tangy yogurt sauce, wrapped in soft flatbreads with fresh salad ingredients, creating a satisfying meal for any occasion.
Ingredients
Chicken Shawarma:
- 1 kg / 2 lb chicken thigh fillets, skinless and boneless
- 1 large garlic clove, minced (or 2 small cloves)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp ground cayenne pepper (adjust to taste)
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper, to taste
- 2 tbsp lemon juice
- 3 tbsp olive oil
Yogurt Sauce:
- 1 cup Greek yoghurt
- 1 clove garlic, crushed
- 1 tsp cumin
- Squeeze of lemon juice
- Salt and pepper, to taste
- For Serving:
- 4 – 5 flatbreads (Lebanese or pita bread)
- Sliced lettuce (cos or iceberg)
- Tomato slices
- Red onion, finely sliced
- Cheese, shredded (optional)
- Hot sauce of choice (optional)
Instructions
- Marinade chicken – Combine marinade ingredients in a ziplock bag. Add chicken, seal, massage to coat. Marinate 24 hours (min 3 hours).
- Yogurt Sauce – Mix Yogurt Sauce ingredients, refrigerate.
- Preheat stove or BBQ – Heat skillet with oil or brush BBQ and heat to medium high.
- Cook chicken – Grill chicken until charred on each side.
- Rest – Cover chicken with foil, let rest 5 minutes.
- To Serve – Slice chicken, serve with flatbreads, salad, and Yogurt Sauce. Enjoy!
Notes
- Make ahead by freezing marinated chicken.
- Chicken thighs recommended for best flavor.
- Side dish suggestions provided in the recipe notes.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 180mg
