Chicken Shawarma Recipe
Chicken shawarma is a popular Middle Eastern street food made with marinated, spiced chicken that’s slow-cooked or roasted until tender and flavorful. Traditionally, it’s cooked on a vertical spit, but you can easily make it at home in a skillet, oven, or grill. Serve it with pita bread, garlic sauce (toum), hummus, or a fresh salad.
Prep time: 15 minutes
Marinating time: 2–12 hours (overnight best)
Cooking time: 25–30 minutes
Total time: 45 minutes (plus marination)
Servings:4
Ingredients
For the chicken marinade:
500g (1 lb) boneless chicken thighs (or breast, but thighs stay juicier)
3 tbsp plain yogurt
3 tbsp olive oil
3 cloves garlic, minced
1 ½ tsp ground cumin
1 ½ tsp ground paprika
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cinnamon
½ tsp ground black pepper
½ tsp chili powder
1 tsp salt
Juice of 1 lemon
For serving:
Warm pita bread or flatbread
Sliced tomatoes, cucumbers, red onion
Fresh parsley or cilantro
Pickles
Garlic sauce (toum), tahini sauce, or hummus
Instructions
Marinate the chicken:
In a large bowl, mix yogurt, olive oil, garlic, lemon juice, and all spices.
Add chicken and coat well. Cover and refrigerate for at least 2 hours (best overnight).
Cook the chicken:
Skillet: Heat a pan over medium-high heat with a little oil. Cook chicken 5–7 minutes per side until charred and cooked through.
Oven: Preheat oven to 220°C (425°F). Place chicken on a baking tray and roast for 20–25 minutes, turning halfway.
Grill: Grill over medium-high heat until nicely charred and cooked.
Rest and slice:
Let the chicken rest 5 minutes, then slice thinly (like shawarma style).
Assemble wraps/bowls:
Place sliced chicken on pita or in a bowl. Add tomatoes, cucumbers, onions, pickles, herbs, and drizzle with garlic sauce or tahini.
Notes & Tips
Chicken thighs give the juiciest results.
Add sumac or allspice for extra authentic flavor.
You can double the marinade and freeze raw marinated chicken for quick future meals.
For a smoky touch, add a pinch of smoked paprika.
Frequently Asked Questions
Q: Can I make this without yogurt?
Yes—use olive oil + lemon juice only, but yogurt tenderizes the chicken beautifully.
Q: What’s the best sauce for shawarma?
Traditional choices are garlic sauce (toum), tahini, or hummus. You can also try tzatziki.
Q: Can I meal prep this?
Absolutely! Cooked shawarma chicken lasts 3–4 days in the fridge and reheats well.
Nutritional Information
Calories: ~280 kcal
Protein: 28g
Fat: 16g
Carbs: 4g
Fiber: 1g