If you love bold, aromatic flavors that melt in your mouth, then this Chicken Shawarma recipe is going to be your new favorite. Imagine tender, juicy chicken coated in a symphony of spices, grilled to perfection, and wrapped up in warm pita bread with fresh veggies and creamy sauce. It’s the kind of meal that feels indulgent yet is surprisingly easy to make at home. Perfect for a weeknight dinner, casual lunch, or even a fun weekend gathering, this recipe brings the magic of a street-food favorite straight to your kitchen.
I first discovered Chicken Shawarma while wandering through a bustling Middle Eastern market on a trip abroad. The aroma alone made me pause in awe, and the first bite instantly transported me. I wanted to recreate that same combination of smoky, spiced chicken with creamy garlic sauce at home, but without the wait in long food truck lines. After a few experiments, I landed on this version, which balances flavor, tenderness, and a touch of simplicity so anyone can enjoy it at home. Since then, it has become a staple in my kitchen for cozy dinners and quick lunches alike.
Why You’ll Love This
First, the flavor is out of this world. The chicken is marinated in a fragrant mix of spices like paprika, cumin, garlic, and turmeric, giving every bite a rich, savory depth that keeps you coming back for more. It’s bold, warm, and comforting, but never overpowering.
Second, it’s incredibly versatile. You can enjoy it in pita wraps, over a bed of rice, or even chopped into a fresh salad. This flexibility makes it ideal for meal prep, family dinners, or entertaining friends without feeling limited in serving options.
Third, the texture is a perfect combination of tender and slightly crispy. Whether you grill, pan-sear, or bake the chicken, the result is juicy inside with a slight char on the edges that adds a delightful contrast in every bite.
Lastly, it’s surprisingly easy to make. Even if you are new to cooking, this recipe walks you through each step. The marinade does most of the work, infusing the chicken with flavor while you prepare sides or sauces. It’s a simple way to enjoy a restaurant-quality meal at home without any stress.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Cuisine Type(s): Middle Eastern, Mediterranean
Servings: 4
Estimated Cost: Moderate
Equipment Needed:
- Mixing bowl
- Knife and cutting board
- Measuring spoons
- Large skillet or grill pan
- Tongs
- Small bowl for sauce
- Optional: meat thermometer, parchment paper, grill or oven-safe sheet
Ingredients
For the Chicken:
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into thin strips
- 3 tablespoons plain yogurt
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (optional for heat)
- Juice of 1 lemon
For the Garlic Sauce (optional but recommended):
- ½ cup plain yogurt or Greek yogurt
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- Salt to taste
For Serving:
- 4 pita breads or flatbreads
- Sliced tomatoes, cucumbers, and red onion
- Fresh parsley or cilantro
- Pickles or pickled vegetables
Helpful Notes: Use chicken thighs for juicier results. Yogurt in the marinade helps tenderize the meat naturally. If you prefer less spice, reduce the cayenne. Sauce can be made ahead and stored in the fridge for 2–3 days.
Step-by-Step Instructions
- Prepare the Marinade: In a large mixing bowl, combine yogurt, olive oil, garlic, lemon juice, and all spices. Whisk everything together until smooth and aromatic. This creates a flavorful base that will coat the chicken beautifully.
- Marinate the Chicken: Add the chicken strips to the bowl, making sure each piece is fully coated. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes, or up to 4 hours for deeper flavor. If you’re short on time, even a quick 15-minute soak will still add delicious seasoning.
- Make the Garlic Sauce: While the chicken marinates, mix all sauce ingredients in a small bowl. Taste and adjust with salt or lemon juice as needed. Chill in the fridge until serving. This creamy, tangy sauce pairs perfectly with the spiced chicken.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add a little oil to prevent sticking, then cook the chicken strips for 4–5 minutes per side, or until cooked through and slightly charred. Internal temperature should reach 165°F (74°C). Avoid overcrowding the pan so the chicken sears nicely instead of steaming.
- Warm the Pitas: While the chicken cooks, warm your pita or flatbreads in a dry skillet for a minute on each side or in the oven for a few minutes. This makes them soft and pliable for wrapping.
- Assemble and Serve: Spread garlic sauce on each pita, top with cooked chicken, and add fresh vegetables and herbs. Roll or fold the pita, slice in half if desired, and serve immediately. You can also drizzle extra sauce on top for extra indulgence.
Nutrition Facts (per serving)
- Calories: 350
- Protein: 30g
- Carbohydrates: 18g
- Fiber: 3g
- Fat: 15g
- Sodium: 550mg
- Vitamin A: 15% DV
- Vitamin C: 20% DV
- Calcium: 6% DV
- Iron: 12% DV
Tips for Success
- Use Fresh Spices: The aroma and depth of flavor in shawarma come from fresh, high-quality spices. Pre-ground spices that have been sitting for months won’t deliver the same intensity.
- Thinly Slice Chicken: Thin strips cook faster and get a slightly crispy edge without drying out the meat. Uniform slices also help with even cooking.
- Marinate for Maximum Flavor: While a short marinate works, letting the chicken sit longer in the yogurt and spices infuses it with the signature shawarma taste.
- Don’t Skip the Sauce: The garlic sauce balances the spices and adds creaminess. Even a simple yogurt-based sauce elevates the dish instantly.
Common Questions
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, but they may be slightly drier than thighs. Slice them thinly and watch the cooking time to avoid overcooking.
Is there a vegetarian version?
Absolutely. You can swap chicken for firm tofu, tempeh, or even portobello mushrooms. Marinate and cook them the same way for a flavorful plant-based option.
How do I store leftovers?
Store cooked chicken in an airtight container in the fridge for up to 3 days. Garlic sauce can also be stored separately for 2–3 days.
Can I make this ahead of time?
Yes, marinate the chicken the night before to save time. You can also prepare the garlic sauce in advance for even quicker assembly.
Variations and Substitutions
For a spicy twist, add a pinch of smoked paprika or chili powder to the marinade. If you prefer a lower-fat option, swap full-fat yogurt for Greek yogurt or light mayonnaise in the sauce. You can also experiment with different herbs like mint or dill to create a fresh variation that pairs beautifully with the traditional flavors.
Serving and Pairing Suggestions
Serve Chicken Shawarma with a side of couscous salad, tabbouleh, or roasted vegetables for a complete meal. For beverages, a lightly spiced iced tea or sparkling water with a squeeze of lemon complements the savory flavors perfectly. Add a small dish of hummus or baba ganoush for an extra Middle Eastern flair that friends and family will love.
Chicken Shawarma
Ingredients
For the Chicken
- 1.5 pounds boneless skinless chicken thighs or breasts, cut into thin strips
- 3 tablespoons plain yogurt
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper optional for heat
- Juice of 1 lemon
For the Garlic Sauce (optional but recommended)
- ½ cup plain yogurt or Greek yogurt
- 2 tablespoons mayonnaise
- 2 cloves garlic minced
- 1 teaspoon lemon juice
- Salt to taste
For Serving
- 4 pita breads or flatbreads
- Sliced tomatoes cucumbers, and red onion
- Fresh parsley or cilantro
- Pickles or pickled vegetables
Instructions
- Prepare the Marinade: In a large mixing bowl, combine yogurt, olive oil, garlic, lemon juice, and all spices. Whisk everything together until smooth and aromatic. This creates a flavorful base that will coat the chicken beautifully.
- Marinate the Chicken: Add the chicken strips to the bowl, making sure each piece is fully coated. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes, or up to 4 hours for deeper flavor. If you’re short on time, even a quick 15-minute soak will still add delicious seasoning.
- Make the Garlic Sauce: While the chicken marinates, mix all sauce ingredients in a small bowl. Taste and adjust with salt or lemon juice as needed. Chill in the fridge until serving. This creamy, tangy sauce pairs perfectly with the spiced chicken.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add a little oil to prevent sticking, then cook the chicken strips for 4–5 minutes per side, or until cooked through and slightly charred. Internal temperature should reach 165°F (74°C). Avoid overcrowding the pan so the chicken sears nicely instead of steaming.
- Warm the Pitas: While the chicken cooks, warm your pita or flatbreads in a dry skillet for a minute on each side or in the oven for a few minutes. This makes them soft and pliable for wrapping.
- Assemble and Serve: Spread garlic sauce on each pita, top with cooked chicken, and add fresh vegetables and herbs. Roll or fold the pita, slice in half if desired, and serve immediately. You can also drizzle extra sauce on top for extra indulgence.
Notes
- Use Fresh Spices: The aroma and depth of flavor in shawarma come from fresh, high-quality spices. Pre-ground spices that have been sitting for months won’t deliver the same intensity.
- Thinly Slice Chicken: Thin strips cook faster and get a slightly crispy edge without drying out the meat. Uniform slices also help with even cooking.
- Marinate for Maximum Flavor: While a short marinate works, letting the chicken sit longer in the yogurt and spices infuses it with the signature shawarma taste.
- Don’t Skip the Sauce: The garlic sauce balances the spices and adds creaminess. Even a simple yogurt-based sauce elevates the dish instantly.
Chicken Shawarma is more than just a meal, it’s an experience of flavor, aroma, and satisfaction all in one bite. I hope you try this recipe soon and make it your own. Whether you’re enjoying it for a casual dinner, a fun weekend lunch, or impressing friends with homemade street food magic, this recipe is sure to become a favorite in your kitchen. Thank you for letting me share this with you, and happy cooking from my kitchen to yours.
