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Chicken Shawarma

Linda M. Harris
Chicken Shawarma is a flavorful Middle Eastern dish made with marinated chicken, which is cooked until tender and juicy, then served with fresh toppings, creamy garlic sauce, and wrapped in warm pita or flatbread.
With a combination of spices and the option to cook it in the oven, on the stovetop, or on the grill, this recipe brings the taste of authentic shawarma to your kitchen in no time.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean, Middle Eastern
Servings 4 Servings
Calories 450 kcal

Equipment

  • 1 Mixing bowl
  • 1 Large skillet (for stovetop method) or
  • 1 Baking sheet (for oven method)
  • 1 Grill (optional, for grilling method)
  • 1 Knife (for slicing the chicken)
  • 1 Cutting Board

Ingredients
  

  • 1.5 lbs 680 g chicken thighs, boneless and skinless
  • 2 tbsp olive oil
  • 1/2 cup plain yogurt
  • 2 tbsp lemon juice
  • 4 garlic cloves minced
  • 2 tsp ground cumin
  • 1 tsp ground paprika
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • Salt and pepper to taste
  • 4-6 pieces of pita or flatbread
  • 1 cup pickled vegetables optional
  • 1 tomato thinly sliced
  • 1 cucumber thinly sliced
  • 1/2 red onion thinly sliced
  • Fresh parsley or cilantro for garnish
  • Garlic sauce or tahini for drizzling

Instructions
 

Prepare the Marinade:

  • In a large mixing bowl, combine olive oil, yogurt, lemon juice, minced garlic, cumin, paprika, turmeric, cinnamon, coriander, salt, and pepper.
    Whisk everything together until smooth.

Marinate the Chicken:

  • Add the chicken thighs to the bowl and coat them well with the marinade.
  • Cover the bowl and refrigerate for at least 1 hour, or overnight for the best flavor.

Cook the Chicken:

  • Oven Method: Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet and roast for 25-30 minutes, flipping halfway through.
    For a crispy finish, broil the chicken for an additional 2-3 minutes.
  • Stovetop Method: Heat a skillet over medium-high heat and add a little oil.
    Cook the chicken for 6-7 minutes per side, until browned and cooked through.
  • Grill Method: Preheat the grill to medium-high heat. Grill the chicken for 5-6 minutes per side until cooked and charred.

Slice the Chicken:

  • Let the chicken rest for a few minutes before slicing it against the grain into thin strips.

Assemble the Shawarma:

  • Lay a warm pita or flatbread on a plate.
  • Spread a layer of garlic sauce or tahini on the bread.
  • Add a generous amount of sliced chicken, followed by fresh vegetables like tomatoes, cucumbers, onions, and pickles.
  • Garnish with fresh parsley or cilantro.
  • Drizzle with additional garlic sauce or tahini, if desired.

Serve:

  • Wrap the shawarma and serve immediately with your favorite sides.

Notes

  • Chicken Thighs vs. Breasts: Thighs are preferred for shawarma because they are juicier and more flavorful, but you can use chicken breasts if you prefer a leaner option.
  • Marinating Time: For the best results, marinate the chicken overnight to allow the flavors to fully infuse into the meat.
  • Cooking Options: The recipe can be adapted to your cooking setup, whether you’re using the oven, stovetop, or grill.
  • Serving Suggestions: Chicken Shawarma pairs wonderfully with side dishes like hummus, tabbouleh, or a simple green salad.
Keyword Chicken Shawarma