Authentic Chicken Shawarma Plate

Introduction

Craving that juicy, flavorful chicken shawarma from your favorite takeout spot? You’re not alone. But here’s the good news: you can make an even better version at home using simple ingredients and one sheet pan or stovetop pan. It’s faster, more affordable, and healthier too.

This isn’t just a recipe. It’s a full “plate builder” guide. That means you’re getting everything you need to create your own customized chicken shawarma plate—chicken, sauces, sides, salads, and more. Each component is broken down step-by-step so you can build your perfect plate.

No vertical rotisserie required. Just a few pantry spices, a good marinade, and your oven or stove. Let’s get started.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Big flavor with simple pantry spices. You don’t need anything fancy to get that bold Middle Eastern taste.
• Cooks fast and cleans up easy. Use one sheet pan or a basic skillet to get dinner on the table in under 30 minutes.
• Build it your way. Pick your carbs, sauces, and toppings from the included options to create the perfect plate.
• Always juicy. Chicken thighs stay tender and crispy, with no guesswork.
• Feels like takeout, tastes even better. Comforting, filling, and totally satisfying.

This recipe stands out because it brings together everything people love about shawarma—spice, texture, freshness—into one easy-to-make plate. Whether you’re cooking for a family dinner or meal prepping for the week, this chicken shawarma plate hits the spot every time.

Ingredients Needed

For the Chicken and Marinade

• 8 boneless skinless chicken thighs
• 1 large onion, thinly sliced
• Juice of 1 large lemon
• 1 third cup extra virgin olive oil
• Salt, to taste

Shawarma Spice Mix

• Three-quarter tablespoon ground cumin
• Three-quarter tablespoon turmeric powder
• Three-quarter tablespoon ground coriander
• Three-quarter tablespoon garlic powder
• Three-quarter tablespoon paprika
• Half teaspoon ground cloves
• Half teaspoon cayenne pepper (adjust to taste)

For the Yogurt Tahini Sauce

• Plain Greek yogurt
• Tahini
• Crushed garlic
• Fresh lemon juice

For the Simple Arabic Salad

• Cucumbers
• Tomatoes
• Red onion
• Fresh mint
• Lemon juice
• Olive oil
• Optional: sumac for extra tang

These ingredients build the foundation of an authentic chicken shawarma plate. You can mix and match components depending on your taste or what you have in your kitchen.

How to Make Chicken Shawarma Plate

Prepare the spice mix

In a small bowl, combine cumin, turmeric, coriander, garlic powder, paprika, cloves, and cayenne pepper. Stir well and set aside.

Prep the chicken

Pat the chicken thighs dry using paper towels. This helps them brown better. Season both sides with a little salt. Slice the chicken into thin, bite-sized pieces for faster and more even cooking.

Marinate

Place the sliced chicken in a large bowl. Add the prepared spice mix, sliced onion, lemon juice, and olive oil. Mix thoroughly until everything is well coated. Cover and refrigerate for at least 3 hours. If you’re short on time, marinate for at least 30 minutes, but longer gives deeper flavor.

Preheat the oven

When you’re ready to cook, preheat your oven to 425 degrees Fahrenheit. Let the marinated chicken sit at room temperature while the oven heats.

Roast the chicken

Spread the chicken and onions in a single layer on a lightly oiled sheet pan. Roast for 30 minutes. For crispier edges, place the pan on the top rack and broil for one to two minutes at the end. Watch closely to avoid burning.

Stovetop option

If using a pan instead of an oven, heat a non-stick or cast iron skillet over medium-high heat. Add a drizzle of oil and cook the chicken in batches until golden and cooked through, about six to eight minutes.

Prepare the sides and sauces

While the chicken cooks, make your yogurt tahini sauce and toss together a quick Arabic salad with cucumber, tomato, red onion, mint, lemon juice, and olive oil. Toast or warm pita bread, or prepare your chosen carb like turmeric rice.

Assemble your plate

Spoon some rice or lay out pita slices on your plate. Add a generous scoop of chicken shawarma. Layer on salad, a dollop of hummus, and drizzle your sauce over everything. Add pickles or olives for extra bite.

This step-by-step method brings out deep flavor in the chicken while keeping the process simple and fast for home cooking.

Serving and Storage Tips

Serving Suggestions
Serve your chicken shawarma plate with a colorful mix of textures and flavors. Add a scoop of yellow rice or warm pita on the side. Top the chicken with creamy garlic sauce or yogurt tahini for extra richness. Include fresh cucumber salad, pickled vegetables, or hummus to balance the spices with cool, refreshing bites. For a fun presentation, arrange each element side by side so everyone can build their own bites.

Storage Tips
Keep leftover components in separate airtight containers. Store the cooked chicken in the fridge for up to five days. Sauces like yogurt tahini or Toum will last about one week. Fresh salads are best eaten within two days to avoid sogginess. When reheating the chicken, use a skillet over medium heat to bring back the crispy texture without drying it out. Avoid microwaving salad or sauces directly. Reheat only what you need to keep the rest fresh.

Expert Tips for Restaurant-Quality Results

Choose chicken thighs for best texture
Boneless skinless thighs are ideal because they stay juicy and develop a crispy edge when roasted or seared. Chicken breast can be used, but it tends to dry out faster.

Marinate for deeper flavor
Even a short marinade helps, but giving the chicken at least three hours in the fridge makes the spices and lemon soak in fully. For best results, marinate overnight.

Slice after cooking, not before
Let the chicken rest a few minutes after cooking, then slice against the grain. This keeps the meat tender and gives each bite the right chew.

Broil for crispiness
A short blast under the broiler adds that charred look and flavor that mimics shawarma from a vertical spit. Watch closely to prevent burning.

Grill the lemons
Slice fresh lemons and place them cut-side down in a hot pan or grill for a minute. The caramelized edges add smoky flavor and make a great garnish for the plate.

Dietary Variations and Customizations

Low-Carb or Keto-Friendly Option
Skip the rice and serve the shawarma chicken over a bed of shredded lettuce or cauliflower rice. Add avocado slices or a keto-approved pita if desired. Use the yogurt tahini sauce without added sugar for a creamy finish.

Vegetarian Twist
Swap out the chicken for chickpeas, bell peppers, and red onions. Toss them in the same marinade and roast until golden. Halloumi cheese is another tasty option that crisps up beautifully in a hot pan.

Gluten-Free Version
Use gluten-free pita or serve everything in a bowl without bread. Double-check that your spices and sauces are gluten-free, especially store-bought ones.

Add Classic Sides
Feel free to include Batata Harra for a spicy potato boost. Falafel adds a crispy, protein-rich option. For more greens, try Fattoush or Tabouli to round out the plate with fresh herbs and citrus flavor.

These customizations help you enjoy the flavors of shawarma no matter your dietary needs.

Conclusion

This chicken shawarma plate is more than just a recipe. It’s a complete, customizable meal that brings the bold, smoky flavors of Middle Eastern cooking into your own kitchen. Whether you’re craving a quick weeknight dinner or prepping meals for the week, this dish delivers juicy chicken, vibrant sauces, and satisfying sides every time.

With its mix-and-match style, you can build a plate that fits your taste and dietary needs. It’s easy to make, packed with flavor, and sure to impress both family and guests.

Frequently Asked Questions

What goes into a shawarma plate?

A traditional shawarma plate includes spiced grilled chicken, rice or pita bread, creamy sauces like Toum or tahini, fresh salad, and tangy pickled vegetables. Each component adds texture and flavor to create a complete and satisfying meal.

How to plate a shawarma?

Start with a base like yellow rice or warm pita bread. Add a generous portion of sliced shawarma chicken. Surround it with sides such as hummus, cucumber salad, and garlic sauce. Finish with pickled turnips or cucumbers for a colorful and balanced plate.

What is a plate of shawarma?

It’s a deconstructed version of a shawarma wrap. Instead of being rolled in pita, all the ingredients are served side by side. This makes it easy to mix and match bites and allows for full control over portion size and toppings.

Is chicken shawarma plate healthy?

Yes, especially when made at home. You control the oil, sauces, and side portions. Using grilled chicken thighs and fresh vegetables keeps the dish high in protein and fiber, with fewer processed ingredients.

What is the origin of shawarma?

Shawarma comes from the Middle East and traces back to the Ottoman Empire. The name refers to the turning motion of the rotisserie used to cook the meat. Today, it’s enjoyed around the world in many variations.

What is the difference between shawarma and a gyro?

Gyro is a Greek dish made with beef or lamb, seasoned with herbs like oregano, and served with tzatziki. Shawarma, on the other hand, uses Middle Eastern spices like cinnamon and turmeric and is usually paired with tahini or garlic sauce.

What sauce is traditionally served with chicken shawarma?

Toum, a thick and creamy garlic sauce, is a favorite. Yogurt-based sauces and tahini sauce are also popular and add cool contrast to the warm, spiced meat.

Tried this recipe? Leave a comment and a star rating below to let us know how it turned out. Share your photos on Pinterest or Facebook and tag us. We’d love to see your shawarma creations.

What toppings or side combinations did you choose? Tell us in the comments.