Chicken Shawarma

This authentic homemade Chicken Shawarma recipe brings the vibrant flavors of Middle Eastern street food right to your kitchen. Tender, juicy chicken marinated in aromatic spices, then wrapped in warm pita with fresh vegetables and a creamy sauce – no rotating spit required!

Easy Chicken Shawarma Recipe

There’s something magical about biting into perfectly seasoned Chicken Shawarma that’s been marinated in a blend of warm spices, grilled to perfection, and wrapped in a soft pita with crisp vegetables and tangy sauce. This iconic Middle Eastern dish has captured hearts worldwide, and while traditional shawarma is cooked on a vertical rotisserie, my homemade version delivers all those incredible flavors using equipment you already have in your kitchen.

Chicken Shawarma is especially wonderful in summer when you can take the cooking outdoors, but it’s equally delicious year-round as a weeknight dinner that feels special without requiring hours in the kitchen. The marinade does most of the heavy lifting, infusing the chicken with complex flavors as it sits.

THIS RECIPE:

• Creates authentic shawarma flavor without specialized equipment
• Requires just 15 minutes of hands-on preparation
• Features a make-ahead marinade for maximum flavor
• Works for both indoor and outdoor cooking methods

Recipe Detail	Information
Prep Time	15 minutes
Marinating Time	2-24 hours
Cook Time	15 minutes
Total Time	30 minutes (plus marinating)
Servings	4-6 people
Yield	4-6 shawarma wraps

The beauty of this Chicken Shawarma recipe lies in its simplicity. The marinade comes together in minutes, transforms ordinary chicken into something extraordinary, and the cooking process is quick and straightforward. While authentic shawarma requires specialized equipment, this version delivers remarkably similar results using your stovetop, oven, or grill, making it accessible for any home cook seeking to explore Middle Eastern flavors.

Ingredients for Chicken Shawarma

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The secret to exceptional homemade Chicken Shawarma lies in the quality of your ingredients, particularly the spices. Fresh, aromatic spices will elevate your shawarma from good to unforgettable. When possible, buy whole spices and grind them yourself for the most vibrant flavor, though quality pre-ground spices work beautifully too.

For the Chicken Marinade:

• 2 pounds boneless, skinless chicken thighs
• 3 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper (optional, for heat)

For the Garlic Yogurt Sauce:

• 1 cup plain Greek yogurt
• 2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 2 garlic cloves, finely minced
• 2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For Serving:

• 4-6 pita breads or flatbreads, warmed
• 1 English cucumber, thinly sliced
• 2 tomatoes, sliced
• ½ red onion, thinly sliced
• Fresh lettuce leaves
• Fresh herbs (parsley, mint, or cilantro)
• Pickles or pickled vegetables (optional)
• Lemon wedges for serving

Ingredient Category	Recommended Quantity	Quality Tips
Chicken	2 pounds boneless, skinless thighs	Choose thighs over breast for more flavor and moisture; organic if possible
Spices	As listed above	Purchase from stores with high turnover; check dates for freshness
Olive Oil	3 tablespoons	Use extra virgin for best flavor profile
Yogurt	1 cup Greek yogurt	Full-fat provides the richest sauce, but 2% also works well
Tahini	2 tablespoons	Look for stone-ground varieties with minimal separation
Produce	As listed for serving	Choose firm, vibrant vegetables for best texture and flavor
Bread	4-6 pita or flatbreads	Fresh bakery pita or naan offers superior texture

Pro tip: For the most tender chicken, trim any excess fat but don’t worry about removing all of it—a little fat adds flavor and prevents the meat from drying out during cooking.

How to Make Chicken Shawarma

The magic of homemade Chicken Shawarma happens in two phases: the marination, which infuses the chicken with complex flavors, and the cooking process, which creates the characteristic charred edges while maintaining juicy tenderness inside. While traditional shawarma is cooked on a vertical rotisserie, our method delivers remarkably similar results using standard kitchen equipment.

Marinating the Chicken:

1. In a large bowl, combine olive oil, lemon juice, minced garlic, and all spices (cumin, coriander, paprika, turmeric, cinnamon, cardamom, cloves, salt, black pepper, and cayenne if using).
2. Whisk the marinade ingredients until well combined. The mixture should form a paste-like consistency with an intense, aromatic fragrance.
3. Add the chicken thighs to the marinade, making sure each piece is thoroughly coated. Use your hands (with gloves if preferred) to massage the marinade into the chicken.
4. Cover the bowl with plastic wrap or transfer everything to a zip-top bag, removing as much air as possible.
5. Refrigerate for at least 2 hours, though overnight marination (up to 24 hours) yields the best flavor development.

Preparing the Yogurt Sauce:

1. In a medium bowl, combine Greek yogurt, tahini, lemon juice, minced garlic, chopped dill, salt, and pepper.
2. Whisk until smooth and well-incorporated.
3. Refrigerate until ready to use, allowing the flavors to meld (at least 30 minutes).

Cooking the Chicken Shawarma:

1. 
   

   Remove the marinated chicken from the refrigerator 30 minutes before cooking to bring it closer to room temperature.

   
   

2. Choose your preferred cooking method:

   Stovetop Method:

   
   
   1. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat.
   
   
   2. Add 1 tablespoon of oil to the hot pan.
   
   
   3. Cook the chicken thighs for 5-7 minutes per side until deeply browned and internal temperature reaches 165°F (74°C).
   
   

   Oven Method:

   
   
   1. Preheat oven to 425°F (220°C).
   
   
   2. Line a baking sheet with foil and place a wire rack on top.
   
   
   3. Arrange chicken thighs on the rack.
   
   
   4. Bake for 25-30 minutes until chicken is browned and internal temperature reaches 165°F (74°C).
   
   

   Grill Method:

   1. Preheat grill to medium-high heat (approximately 400°F/200°C).
   2. Grill chicken for 5-7 minutes per side until well-marked and internal temperature reaches 165°F (74°C).
3. 
   

   Transfer cooked chicken to a cutting board and let rest for 5 minutes before slicing to allow juices to redistribute throughout the meat.

   
   
4. 
   

   Slice the chicken against the grain into thin strips (about ¼-inch thick).

   
   

Pro tip: For extra-authentic flavor, after slicing the chicken, return it to a hot skillet for 1-2 minutes to crisp up the edges even more.

Tips for Making Chicken Shawarma

Creating restaurant-quality Chicken Shawarma at home is all about attention to details that maximize flavor and texture. Here are my expert recommendations to elevate your shawarma game:

• Choose chicken thighs over breasts – Thighs remain juicy and tender even with high-heat cooking, while breasts can dry out quickly.
• Don’t rush the marinade – The longer your chicken marinates (up to 24 hours), the more developed the flavor will be.
• Slice against the grain – Cutting perpendicular to the muscle fibers creates more tender meat in each bite.
• Get a good char – Those slightly blackened edges are crucial for authentic shawarma flavor, so don’t be afraid of high heat.

Technique	Recommendation
Marinating Container	Use zip-top bags to ensure even contact with marinade
Cooking Temperature	High heat (425°F/220°C) creates authentic char
Meat Thickness	Keep thighs whole during cooking, slice thinly after
Resting Time	5 minutes minimum before slicing prevents juice loss
Serving Strategy	Warm pitas briefly before assembly for best texture

For the best possible flavor, toast your spices in a dry skillet for 30-60 seconds before adding them to your marinade. This quick step wakes up their essential oils and creates deeper, more complex flavors in the final dish. Just be careful not to burn them – they’re ready when they become noticeably fragrant.

When preparing your yogurt sauce, allow it to sit in the refrigerator for at least 30 minutes before serving. This resting period lets the garlic mellow slightly and allows all the flavors to harmonize. If made a day ahead, the sauce develops even more complex flavor notes.

Make-Ahead Instructions

One of the greatest advantages of homemade Chicken Shawarma is how well it works with advance preparation. In fact, planning ahead actually improves the flavor! Here’s how to break down the preparation over time:

Marinated Chicken:

• Prepare the marinade and combine with chicken up to 24 hours before cooking.
• Store in an airtight container or zip-top bag in the refrigerator.
• For best results, flip the chicken halfway through marinating time to ensure even flavor distribution.

Yogurt Sauce:

• Can be prepared up to 3 days in advance.
• Store in an airtight container in the refrigerator.
• Stir well before serving, as some separation may occur.
• If too thick after refrigeration, thin with a small amount of lemon juice or water.

Vegetables:

• Slice cucumber, tomatoes, and red onion up to 24 hours before serving.
• Store separately in airtight containers in the refrigerator.
• Pat cucumber dry with paper towels before storing to prevent sogginess.

Complete Meal Assembly:

• The fully cooked and sliced chicken can be prepared up to 2 days ahead.
• To reheat, place in a skillet over medium heat with a tablespoon of water. Cover and steam for 2-3 minutes until heated through.
• For best texture, warm pitas just before serving rather than in advance.

Pro tip: If you’re making this for a party or family gathering, consider setting up a shawarma bar with all components laid out separately so everyone can build their own perfect wrap.

Storing Leftovers

Proper storage of leftover Chicken Shawarma ensures you can enjoy this delicious meal for days after initial preparation while maintaining food safety and optimal flavor.

Store cooked, sliced chicken in an airtight container in the refrigerator for up to 3 days. For best quality, keep the chicken separate from the sauce and fresh vegetables. This prevents the chicken from becoming soggy and the vegetables from wilting.

The yogurt sauce can be refrigerated in an airtight container for up to 5 days. Some separation may occur; simply stir before using. If the sauce thickens too much in the refrigerator, thin it with a splash of lemon juice or water to restore its creamy consistency.

For prepared vegetables, store them in separate containers with paper towels to absorb excess moisture. Most will keep for about 2 days, though sliced onions should be used within 24 hours as their flavor intensifies over time.

When reheating leftover chicken, avoid microwave reheating if possible, as it can make the meat tough. Instead, place the chicken in a skillet over medium-low heat with a tablespoon of water. Cover and warm for 2-3 minutes until heated through but not overcooked.

Pro tip: Leftover chicken shawarma makes an excellent addition to salads, grain bowls, or breakfast scrambles the next day – sometimes the leftovers are even better than the original meal!

Freezing Chicken Shawarma

While freshly made Chicken Shawarma is ideal, the cooked meat freezes surprisingly well, making it perfect for meal prep or preserving leftovers for future quick meals.

To freeze cooked Chicken Shawarma:

1. Allow the cooked, sliced chicken to cool completely.
2. Portion the chicken into meal-sized amounts using freezer-safe containers or heavy-duty freezer bags.
3. Remove as much air as possible before sealing to prevent freezer burn.
4. Label containers with the date and contents.
5. Freeze flat if using bags to allow for quicker thawing later.

Properly stored, frozen Chicken Shawarma will maintain best quality for up to 3 months, though it remains safe indefinitely when kept at 0°F (-18°C) or below.

To thaw frozen shawarma meat:

1. Transfer from freezer to refrigerator 24 hours before needed.
2. Alternatively, for same-day use, place sealed bag in cold water, changing water every 30 minutes until thawed.
3. Never thaw at room temperature, which can promote bacterial growth.

Once thawed, reheat gently in a skillet with a splash of water over medium-low heat until the internal temperature reaches 165°F (74°C). The meat is best reheated once, so only thaw what you plan to use immediately.

Note: While the chicken freezes well, the yogurt sauce and fresh components do not. Always prepare these elements fresh when serving previously frozen chicken.

Serving Suggestions

Elevate your homemade Chicken Shawarma experience with these serving ideas that complement and enhance the complex flavors of the dish.

For authentic presentation, serve your shawarma as a wrap: warm pita bread topped with thinly sliced chicken, fresh vegetables, and a generous drizzle of yogurt sauce. Fold or roll the pita around the fillings and wrap in parchment paper for easier handling.

Alternatively, create a shawarma plate with the chicken and accompaniments arranged separately, allowing diners to build their perfect bite. This deconstructed approach works especially well for family-style dining.

Accompaniments to consider:

• Tabbouleh salad with fresh parsley, bulgur, tomatoes, and lemon
• Hummus drizzled with olive oil and sprinkled with sumac
• Baba ganoush (roasted eggplant dip)
• Pickled turnips or Lebanese pickles (pink pickled vegetables)
• Simple cucumber and tomato salad with lemon dressing
• Crispy french fries (surprisingly traditional in many Middle Eastern shawarma shops)
• Warm rice pilaf with toasted pine nuts

For beverages, consider serving with:

• Mint-infused lemonade or limeade
• Turkish tea
• Ayran (cold yogurt drink)
• Light lagers or wheat beers
• Crisp, dry white wines like Sauvignon Blanc or Pinot Grigio

Chicken Shawarma is best served warm or at room temperature, never cold from the refrigerator. The contrast between the warm meat and cool, crisp vegetables creates a delightful textural experience that’s central to good shawarma.

Pro tip: For an extra special presentation, sprinkle your assembled shawarma with a pinch of sumac or za’atar spice blend just before serving for a beautiful pop of color and additional layer of authentic flavor.

FAQ

Can I use chicken breasts instead of thighs for my Chicken Shawarma?
Yes, you can substitute chicken breasts, but they tend to dry out more easily than thighs. If using breasts, reduce the cooking time slightly and consider pounding them to an even thickness before marinating. Monitor them carefully during cooking, as overcooked breast meat can become tough and dry. The internal temperature should reach 165°F (74°C), but try not to exceed that.

What can I substitute for tahini in the yogurt sauce?
If tahini isn’t available, you can substitute with unsweetened, smooth almond or cashew butter for a similar creamy texture, though the flavor will be slightly different. For a tahini-free option, simply omit it altogether and add an extra tablespoon of Greek yogurt plus a teaspoon of olive oil to maintain the creamy consistency. The sauce will lack some depth but will still complement the shawarma beautifully.

How can I make Chicken Shawarma if I don’t have all the spices listed?
While the full spice list creates the most authentic flavor, you can create a simplified version with just cumin, paprika, cinnamon, and turmeric. Alternatively, substitute 2-3 tablespoons of pre-mixed shawarma seasoning, garam masala, or ras el hanout spice blend, all of which contain similar warm spice profiles. Adjust salt as needed, as premixed blends may already contain salt.

Can I make this recipe dairy-free?
Absolutely! The chicken marinade is naturally dairy-free. For the sauce, substitute the Greek yogurt with dairy-free coconut yogurt or a thick cashew cream. Another option is tahini sauce (thinned tahini with lemon juice, garlic, and water) which is traditionally dairy-free and delicious with shawarma.

Why is my chicken not getting that characteristic shawarma char?
The distinctive char on shawarma comes from high heat and proper moisture removal. Ensure your chicken is patted dry before cooking and that your cooking surface (pan, grill, or oven) is properly preheated. For stovetop cooking, use a heavy cast iron skillet and don’t overcrowd the pan. If oven-roasting, try finishing with a brief broil to enhance charring. Remember that some caramelization on the edges is desirable – it’s where much of the flavor develops!