Introduction
There’s something absolutely magical about chicken shawarma – the way tender, juicy chicken is infused with aromatic Middle Eastern spices and cooked to perfection. This beloved street food has captured hearts around the world, and now you can bring that incredible flavor right into your own kitchen. My chicken shawarma recipe delivers all the authentic taste you crave without needing a traditional vertical rotisserie. The secret lies in a perfectly balanced marinade that transforms ordinary chicken into something extraordinary, combined with a cooking method that creates those coveted crispy edges while keeping the meat incredibly tender.
What I love most about making chicken shawarma at home is how it fills your kitchen with the most amazing aromas – warm cumin, fragrant coriander, bright lemon, and aromatic garlic all mingling together. This recipe has become a regular in our dinner rotation because it’s surprisingly easy to make, incredibly flavorful, and so versatile. Whether you’re serving it in pita bread, over rice, or in a salad bowl, this chicken shawarma never fails to impress.
Why You’ll Love This Chicken Shawarma
• Incredibly flavorful marinade that infuses every bite with authentic Middle Eastern spices
• Simple ingredients you can find at any grocery store, no specialty shopping required
• Versatile serving options – perfect for wraps, bowls, salads, or plates
• Make-ahead friendly for busy weeknight dinners or meal prep
• Healthier than takeout with no artificial additives or excessive oil
• Kid-friendly flavors that aren’t too spicy but still packed with taste
Ingredients
For the Chicken Marinade:
• 2 pounds boneless, skinless chicken thighs
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons plain Greek yogurt
For Serving:
• Pita bread or flatbread
• Tahini sauce or garlic sauce
• Diced tomatoes
• Diced cucumbers
• Thinly sliced red onion
• Fresh parsley
• Pickled vegetables
How to Make Chicken Shawarma
Start by preparing your marinade, which is truly the heart of exceptional chicken shawarma. In a large mixing bowl, whisk together the olive oil, fresh lemon juice, and minced garlic until well combined. The lemon juice not only adds brightness but also helps tenderize the chicken beautifully.
Add all your spices to the bowl – the cumin, coriander, paprika, cinnamon, turmeric, cardamom, and cayenne if you’re using it. Whisk everything together until the spices are evenly distributed and you have a fragrant, golden mixture. The combination of these warm spices is what gives chicken shawarma its distinctive flavor profile. Finally, stir in the Greek yogurt, which adds extra tenderness and helps the marinade cling to the chicken.
Pat your chicken thighs completely dry with paper towels – this step is crucial for getting good browning later. Cut the chicken into roughly 1-inch strips or bite-sized pieces. Add the chicken to your marinade and use your hands to massage the marinade into every piece, ensuring all surfaces are well coated.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight is even better. The longer marination time allows the flavors to penetrate deeper into the meat and the acids to work their tenderizing magic.
When you’re ready to cook, remove the chicken from the refrigerator about 15 minutes before cooking to take the chill off. Heat a large skillet or grill pan over medium-high heat. You want it hot enough to create a nice sear but not so hot that the spices burn.
Add the marinated chicken to the hot pan in a single layer, working in batches if necessary to avoid overcrowding. Let the chicken cook undisturbed for 4-5 minutes to develop a beautiful golden crust, then flip and cook for another 4-5 minutes until the internal temperature reaches 165°F.
The key to authentic-tasting chicken shawarma is achieving those slightly crispy, caramelized edges while keeping the interior juicy and tender. Don’t move the chicken around too much during cooking – let it develop that gorgeous color that mimics the exterior of traditional rotisserie shawarma.
Once cooked through, remove the chicken from heat and let it rest for a few minutes before serving. This resting period allows the juices to redistribute throughout the meat.
Pro Tips for Success
The quality of your spices makes an enormous difference in this recipe. If your ground spices have been sitting in your pantry for over a year, it’s worth investing in fresh ones for the best flavor. Toasting whole spices and grinding them yourself takes the flavor to an even higher level.
Don’t skip the Greek yogurt in the marinade – it’s not traditional in all shawarma recipes, but it adds incredible tenderness and helps create a beautiful crust when cooking. The enzymes in yogurt are natural meat tenderizers.
Chicken thighs are absolutely the way to go for shawarma rather than chicken breasts. They stay much more tender and juicy during cooking and have more flavor. If you must use chicken breasts, be extra careful not to overcook them.
For the most authentic flavor, marinate your chicken overnight if possible. Even 2 hours will give you great results, but overnight marination creates that deep, penetrating flavor that makes restaurant-style chicken shawarma so irresistible.
If you want to add some char flavor without grilling, you can finish the cooked chicken under the broiler for 1-2 minutes, watching carefully to prevent burning.
Recipe Summary
Course: Main Course
Cuisine: Middle Eastern
Difficulty: Easy
Prep Time: 15 minutes (plus marinating time)
Cook Time: 12 minutes
Total Time: 27 minutes (plus marinating time)
Servings: 6
Calories: 285 kcal per serving
Variations
For a Mediterranean twist on your chicken shawarma, add dried oregano and a touch of smoked paprika to the marinade, and serve with tzatziki sauce instead of tahini.
Make it Lebanese-style by increasing the cinnamon and adding a pinch of ground cloves to the spice mixture. Serve with garlic sauce and plenty of fresh mint.
For a spicier version, double the cayenne pepper or add a finely minced jalapeño to the marinade. You can also serve it with harissa or hot sauce on the side.
Create a healthier low-carb version by serving your chicken shawarma over cauliflower rice or mixed greens instead of in pita bread.
Try a Greek-inspired variation by adding dried oregano to the marinade and serving with feta cheese, olives, and cucumber-yogurt sauce.
What to Serve with Chicken Shawarma
Traditional accompaniments include warm pita bread, fluffy basmati rice, or fragrant Lebanese rice pilaf. Fresh vegetables like diced tomatoes, cucumbers, and red onions add wonderful crunch and freshness that balances the rich, spiced chicken.
Tahini sauce is the classic choice, but garlic sauce (toum) is equally delicious and popular. Hummus, baba ganoush, or a simple cucumber-yogurt sauce also pair beautifully.
For sides, consider tabbouleh, fattoush salad, roasted vegetables, or crispy roasted potatoes seasoned with similar Middle Eastern spices.
Don’t forget pickled vegetables – they add that essential tangy element that cuts through the richness of the spiced chicken. Pickled turnips, cucumbers, or a mixed pickle are all excellent choices.
Make-Ahead & Storage Tips
This chicken shawarma is perfect for meal prep. You can marinate the chicken up to 24 hours in advance – just keep it covered in the refrigerator until ready to cook.
Cooked chicken shawarma stores beautifully in the refrigerator for up to 4 days in an airtight container. It actually tastes even better the next day as the flavors continue to meld.
To freeze, cool the cooked chicken completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
For reheating, the oven method works best to maintain texture. Spread the chicken on a baking sheet and warm at 350°F for 5-7 minutes until heated through. You can also reheat in a skillet over medium heat, stirring occasionally.
Common Questions
Can I use chicken breasts instead of thighs? While chicken thighs are preferred for their tenderness and flavor, you can substitute chicken breasts. Just be extra careful not to overcook them, as they can become dry quickly. Consider pounding them to an even thickness for more uniform cooking.
How long should I marinate the chicken? For the best flavor, marinate for at least 2 hours, but overnight is ideal. The acids in the lemon juice and yogurt need time to tenderize the meat while the spices penetrate deeply. You can marinate up to 24 hours without any negative effects.
Can I make this recipe on the grill? Absolutely! Preheat your grill to medium-high heat and cook the marinated chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F. The grill adds wonderful smoky flavor that complements the Middle Eastern spices perfectly.
