Chicken Shawarma Recipe

Middle Eastern street food lovers, this one’s for you. Chicken Shawarma isn’t just a meal—it’s a juicy, spice-packed experience that melts in your mouth and lingers with bold, aromatic notes. Whether you’ve tried it in a wrap, a plate, or straight off the grill, nothing quite compares to making it at home, tailored to your taste. In this recipe, we’ll show you exactly how to recreate the tender, char-grilled magic of chicken shawarma in your kitchen—with simple ingredients and a few game-changing tips.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy Prep – Just marinate, grill, and wrap. No fancy equipment needed.
• Unbelievably Flavorful – Thanks to a perfect balance of warm spices and a tangy yogurt sauce.
• Crowd-Pleaser – Perfect for casual gatherings, picnics, or weeknight dinners.
• Simple Ingredients – Everything can be found in your regular grocery store.
• Customizable – Make it spicy, keep it mild, swap toppings to your taste.

This homemade chicken shawarma stands out for its layered marinade and perfectly charred texture without the need for a spit. You get juicy, smoky meat every time—right from a pan or grill.

Ingredients Needed

Let’s break this down into easy-to-prep sections so you can stay organized:

For the Chicken Marinade:

• 1 large garlic clove, finely minced (or 2 small ones)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cardamom
• 1 tsp ground cayenne pepper (halve it if you prefer less heat)
• 2 tsp smoked paprika
• 2 tsp kosher salt
• Freshly ground black pepper, to taste
• 2 tbsp freshly squeezed lemon juice
• 3 tbsp olive oil (preferably extra virgin)

For the Creamy Yogurt Sauce:

• 1 cup full-fat Greek yogurt (thick and creamy)
• 1 small garlic clove, crushed to a paste
• 1 tsp ground cumin
• Juice of half a lemon
• Salt & black pepper, to taste

For Serving:

• 4–5 flatbreads (pita, Lebanese, or homemade)
• Crisp lettuce leaves (cos or iceberg), shredded
• Ripe tomato slices
• Thinly sliced red onions
• Shredded cheese (optional for extra richness)
• Hot sauce of your choice (optional, but highly recommended)

How to Make Chicken Shawarma

1. Marinate the Chicken

In a large ziplock bag or bowl, mix all the marinade ingredients until well combined. Add chicken thighs, seal, and massage to coat each piece evenly. Let it marinate for at least 3 hours, or ideally overnight in the refrigerator for maximum flavor infusion.

Mini Tip: Overnight marination means tender, flavorful chicken that practically melts in your mouth.

2. Prep the Yogurt Sauce

In a small bowl, stir together all the sauce ingredients. Taste and adjust seasoning with extra lemon juice or salt if needed. Cover and chill in the fridge. This sauce can be made up to 3 days ahead.

3. Preheat Your Cooking Surface

Heat a non-stick skillet over medium-high heat with 1 tbsp oil, or fire up your BBQ/grill to the same heat level. Brush lightly with oil to prevent sticking.

Pro Tip: You can also bake the chicken at 425°F (220°C) for 25–30 minutes, flipping once halfway through, if grilling isn’t an option.

4. Cook the Chicken

Place marinated chicken in the pan or on the grill. Sear for 4–5 minutes until nicely charred. Flip and cook another 3–4 minutes. Internal temp should reach 165°F (74°C).

5. Rest, Then Slice

Remove chicken from heat and let it rest under foil for 5 minutes. This allows juices to redistribute. Then slice into thin, juicy strips.

6. Assemble and Serve

Lay out a flatbread, smear a spoonful of yogurt sauce, top with chicken slices, lettuce, tomato, onion, and cheese if using. Drizzle with hot sauce. Roll it up and enjoy that authentic shawarma flavor.

Serving and Storage Tips

• Best Served Fresh: Assemble wraps just before serving to keep bread soft and fillings crisp.
• Leftovers: Store chicken and toppings separately in airtight containers.
• Fridge Storage: Cooked chicken will keep for up to 4 days in the fridge.
• Reheat Properly: Warm chicken on a skillet or microwave in short bursts to avoid drying it out.
• Freezer-Friendly: Cooked and sliced chicken freezes well for up to 2 months.

Helpful Notes

• Spice Level: Adjust cayenne to control heat. Skip it entirely for a mild version.
• Grill vs Skillet: Grill imparts a smoky finish, but a hot skillet delivers equally juicy results.
• Low-Carb Option: Serve over a salad bowl with extra sauce instead of using flatbreads.
• Dairy-Free Swap: Replace yogurt with a tahini-lemon blend for a plant-based twist.
• Make-Ahead Tip: Marinate and freeze raw chicken for quick future meals.

Conclusion

This chicken shawarma recipe delivers restaurant-style flavor using everyday ingredients—right from your kitchen. From the smoky grilled chicken to the creamy tang of yogurt sauce, every bite hits the perfect balance of comfort and spice.

Tried this recipe? We’d love your feedback. Leave a comment below with a ⭐ star rating and tell us how yours turned out!

And don’t forget to share it on Pinterest or Facebook—your friends will thank you!

What toppings or sauce twists did you try? Let us know below!

Frequently Asked Questions (FAQ)

What is chicken shawarma?

Chicken shawarma is a popular Middle Eastern dish made of marinated chicken cooked on a rotating spit or grill, then sliced and typically served in wraps with vegetables and sauces. It’s known for its bold, aromatic spices.

What are the ingredients of shawarma?

Traditional shawarma includes seasoned meat (often chicken or lamb), garlic, cumin, paprika, cardamom, lemon juice, and olive oil. It’s usually paired with yogurt or tahini sauce and served in flatbread with fresh veggies.

How is shawarma prepared?

The meat is marinated in a spiced mixture for hours, then grilled or roasted until charred and juicy. It’s sliced thinly and served in wraps or plates with salad, sauce, and sometimes rice or fries.

Can raw chicken shawarma be frozen?

Yes! You can freeze the marinated, uncooked chicken in a sealed bag or container for up to 3 months. Thaw overnight in the fridge before cooking as usual.