Chicken shawarma is street food you can bring straight to your kitchen. It’s aromatic, juicy, and full of warm spices that make every bite satisfying. You don’t need a rotating spit to pull it off at home—just a good marinade, high heat, and the right toppings.
This version keeps the flavors classic while staying simple enough for a weeknight. If you love tender chicken wrapped in soft pita with garlicky sauce and crisp veggies, this is your new go-to recipe.
What Makes This Special
This recipe leans on a classic Middle Eastern spice blend and a yogurt-based marinade that keeps the chicken moist. The combination of warm spices—like cumin, coriander, and turmeric—with tangy lemon and garlic creates that unmistakable shawarma flavor.
You’ll get charred edges and juicy bites without complicated equipment. It’s also versatile: serve it in pita, over rice, or in a salad with tahini or garlic sauce.
What You’ll Need
- 2 pounds boneless, skinless chicken thighs (thighs stay juicier than breasts)
- 3 tablespoons plain yogurt (Greek or regular)
- 3 tablespoons olive oil
- 3 tablespoons lemon juice (freshly squeezed)
- 4 cloves garlic, finely grated or minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika (or sweet paprika)
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon (traditional hint of warmth)
- 1/2 teaspoon ground allspice (optional but authentic)
- 1 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon cayenne pepper (optional for heat)
For serving:
- Warm pita or flatbread
- Garlic sauce (toum) or tahini sauce
- Tomato slices, cucumber, and red onion
- Pickles (Arabic pickles or dill pickles)
- Fresh parsley
Instructions
- Prep the chicken. Pat the chicken thighs dry with paper towels. Trim any large pieces of fat, but leave a little for flavor.
- Make the marinade. In a large bowl, mix the yogurt, olive oil, lemon juice, garlic, cumin, coriander, turmeric, paprika, black pepper, cinnamon, allspice, salt, and cayenne.
The mixture should be thick and well combined.
- Marinate. Add the chicken and coat thoroughly. Cover and refrigerate for at least 1 hour. For the best flavor and tenderness, marinate for 8–24 hours.
- Choose your cooking method. You can cook shawarma on the grill, in a skillet, or in the oven.
Preheat:
- Grill: Medium-high heat (about 400–450°F).
- Skillet: Cast-iron over medium-high heat.
- Oven: 425°F (220°C) with a rack in the upper third.
- Grill option. Oil the grates, then grill thighs 5–7 minutes per side until charred in spots and cooked through (internal temp 165°F). Rest 5 minutes.
- Skillet option. Add a slick of oil to the hot pan. Cook thighs in batches, 5–6 minutes per side, pressing lightly to encourage browning.
Don’t overcrowd. Rest 5 minutes.
- Oven option. Arrange chicken on a foil-lined sheet. Roast 20–25 minutes, then broil 2–3 minutes to get charred edges.
Rest 5 minutes.
- Slice the chicken. Use a sharp knife to slice thinly across the grain. If you like crispy edges, toss the slices back into a hot pan for 1–2 minutes.
- Warm the bread. Heat pita or flatbread on a dry skillet or directly over a low flame for a few seconds per side until soft and pliable.
- Assemble. Spread garlic sauce or tahini sauce on the bread. Add chicken, tomatoes, cucumbers, onions, pickles, and a sprinkle of parsley.
Wrap tightly and enjoy.
How to Store
Store sliced, cooled chicken in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions for up to 3 months. Thaw overnight in the fridge, then reheat in a hot skillet to refresh the char.
Keep sauces in separate containers.
Garlic sauce lasts about 1 week; tahini sauce lasts 5–7 days. Store bread at room temperature for 1–2 days, or freeze for later.
Benefits of This Recipe
- Authentic flavor: Classic spices and lemon-garlic balance deliver that real shawarma taste.
- Flexible cooking: Works on a grill, stove, or oven—no special tools needed.
- Meal-prep friendly: Marinade can be made ahead, and cooked chicken reheats well.
- Balanced meal: Pair with vegetables, hummus, or salad for a complete plate.
- Budget-friendly: Chicken thighs are affordable and hard to overcook.
Pitfalls to Watch Out For
- Skipping the marinade time: Less than 1 hour won’t build full flavor or tenderness.
- Overcrowding the pan: Causes steaming, not searing. Cook in batches for good browning.
- Not resting the meat: Slicing immediately can dry it out.
Rest for at least 5 minutes.
- Under-seasoning: Taste and adjust salt and lemon at the end; shawarma should be bold.
- Dry bread: Always warm pita before assembling for a soft, flexible wrap.
Recipe Variations
- Chicken breast: Use breasts pounded to an even thickness. Marinate 2–4 hours and cook quickly to avoid drying out.
- Sheet-pan shawarma bowls: Roast chicken with sliced onions and bell peppers; serve over rice with tahini and salad.
- Spicy harissa twist: Add 1–2 teaspoons harissa paste to the marinade for heat and depth.
- Dairy-free: Swap yogurt for extra olive oil plus 1 tablespoon tahini or coconut yogurt.
- Sumac finish: Sprinkle sumac on the sliced chicken for a lemony pop.
- Pickled turnips: Classic partner—quick-pickle turnip matchsticks with beet for color.
FAQ
Can I make this ahead?
Yes. Marinate the chicken up to 24 hours ahead.
You can also cook it, slice it, and store it in the fridge for quick wraps during the week. Reheat in a hot skillet to bring back the char.
What sauce should I use?
Traditional choices are garlic sauce (toum) or tahini sauce. Toum is strong and garlicky, while tahini is nutty and lemony.
Greek yogurt garlic sauce works as a milder option.
Why use chicken thighs instead of breasts?
Thighs have more fat and stay juicy even at high heat. They’re forgiving and deliver that tender, slightly charred texture you expect from shawarma.
How do I get charred edges without a spit?
High heat is key. Use a grill or a very hot cast-iron skillet, and don’t move the chicken too soon.
In the oven, finish under the broiler for 2–3 minutes.
Can I cook this in an air fryer?
Yes. Air fry at 390°F (200°C) for 12–16 minutes, flipping halfway. Cook time depends on thickness.
Check for 165°F internal temperature.
What can I serve with chicken shawarma?
Try it with hummus, tabbouleh, fattoush, or turmeric rice. Add pickles, onions, and fresh herbs to balance the richness.
How do I prevent the chicken from sticking to the pan or grill?
Preheat thoroughly and lightly oil the surface. Let the chicken form a crust before flipping; it will release more easily when properly seared.
In Conclusion
This authentic chicken shawarma recipe brings big flavor with simple steps.
The marinade does the heavy lifting, and a hot cook gives you those irresistible crispy edges. Pile it into warm pita with garlic sauce and fresh veggies, or serve it over rice for a hearty bowl. Make extra—you’ll want leftovers for tomorrow’s lunch.
Ingredients
Instructions
- Prep the chicken. Pat the chicken thighs dry with paper towels. Trim any large pieces of fat, but leave a little for flavor.
- Make the marinade. In a large bowl, mix the yogurt, olive oil, lemon juice, garlic, cumin, coriander, turmeric, paprika, black pepper, cinnamon, allspice, salt, and cayenne. The mixture should be thick and well combined.
- Marinate. Add the chicken and coat thoroughly. Cover and refrigerate for at least 1 hour. For the best flavor and tenderness, marinate for 8–24 hours.
- Choose your cooking method. You can cook shawarma on the grill, in a skillet, or in the oven. Preheat: Grill: Medium-high heat (about 400–450°F).
- Skillet: Cast-iron over medium-high heat.
- Oven: 425°F (220°C) with a rack in the upper third.
- Grill option. Oil the grates, then grill thighs 5–7 minutes per side until charred in spots and cooked through (internal temp 165°F). Rest 5 minutes.
- Skillet option. Add a slick of oil to the hot pan. Cook thighs in batches, 5–6 minutes per side, pressing lightly to encourage browning. Don’t overcrowd. Rest 5 minutes.
- Oven option. Arrange chicken on a foil-lined sheet. Roast 20–25 minutes, then broil 2–3 minutes to get charred edges. Rest 5 minutes.
- Slice the chicken. Use a sharp knife to slice thinly across the grain. If you like crispy edges, toss the slices back into a hot pan for 1–2 minutes.
- Warm the bread. Heat pita or flatbread on a dry skillet or directly over a low flame for a few seconds per side until soft and pliable.
- Assemble. Spread garlic sauce or tahini sauce on the bread. Add chicken, tomatoes, cucumbers, onions, pickles, and a sprinkle of parsley. Wrap tightly and enjoy.
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