Go Back
Chicken Shawarma

Chicken Shawarma

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 in a wrap or on a plate, you can now recreate this char-grilled magic at home with ease.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
0 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, LUNCH
Cuisine: Middle Eastern
Calories: 530
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 clove garlic, finely minced or 2 small cloves
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground cardamom
  • 1 tsp ground cayenne pepper halve for less heat
  • 2 tsp smoked paprika
  • 2 tsp kosher salt
  • 1 dash freshly ground black pepper
  • 2 tbsp fresh lemon juice
  • 3 tbsp olive oil extra virgin preferred
For the Creamy Yogurt Sauce
  • 1 cup full-fat Greek yogurt thick and creamy
  • 1 clove garlic crushed to a paste
  • 1 tsp ground cumin
  • 0.5 unit lemon, juiced
  • 1 dash salt and black pepper
For Serving
  • 4-5 pieces flatbreads pita, Lebanese, or homemade
  • 1 cup shredded lettuce cos or iceberg
  • 1 cup ripe tomato slices
  • 0.5 cup thinly sliced red onions
  • 0.5 cup shredded cheese optional for extra richness
  • 1 dash hot sauce optional

Method
 

  1. 1. Marinate the Chicken: In a ziplock bag or bowl, combine all marinade ingredients. Add chicken, seal, and massage to coat evenly. Marinate in the fridge for at least 3 hours, ideally overnight.
  2. 2. Prep the Yogurt Sauce: Mix all sauce ingredients in a bowl. Adjust seasoning if needed. Cover and refrigerate until ready to serve.
  3. 3. Preheat Your Cooking Surface: Heat a skillet or grill to medium-high and brush lightly with oil to prevent sticking.
  4. 4. Cook the Chicken: Sear marinated chicken for 4–5 minutes per side until charred and cooked through (internal temp 74°C).
  5. 5. Rest, Then Slice: Let cooked chicken rest under foil for 5 minutes. Slice into thin strips.
  6. 6. Assemble and Serve: Layer flatbread with yogurt sauce, chicken, lettuce, tomato, onion, cheese, and hot sauce. Roll up and enjoy!

Notes

Adjust spice to taste by reducing cayenne. For dairy-free, swap yogurt with tahini-lemon sauce. Chicken can be grilled, baked, or pan-seared. Make extra and freeze cooked or marinated portions for future meals.