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Chicken Shawarma
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Chicken Shawarma

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.
Course Lunch & Dinner
Cuisine Middle Eastern
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 350kcal

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

  1. 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.
  2. 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.
  3. 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.
  4. Don’t Skip the Sauce: The garlic sauce balances the spices and adds creaminess. Even a simple yogurt-based sauce elevates the dish instantly.