Chicken Shawarma

Why You’ll Love Chicken Shawarma Recipe

Middle Eastern Chicken Shawarma is juicy, flavorful, and infused with warm spices. Traditionally cooked on a vertical spit, this recipe brings the same street-food magic right to your kitchen using a grill, skillet, or oven. Wrapped in soft pita bread with garlic sauce and fresh veggies, it’s a meal that’s satisfying, aromatic, and full of authentic flavor.

Ingredients

For the Chicken Marinade:

• 2 lbs (900 g) boneless chicken thighs (or breasts)

• 3 tbsp olive oil

• 3 cloves garlic, minced

• Juice of 1 lemon

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp paprika

• 1 tsp ground turmeric

• 1 tsp ground cinnamon

• 1/2 tsp ground cayenne (optional, for heat)

• 1 tsp salt

• 1/2 tsp black pepper

For Serving:

• Pita bread or flatbread

• Garlic sauce (touma), tahini, or yogurt sauce

• Fresh veggies: tomatoes, cucumbers, onions, lettuce, pickles

• Fresh parsley for garnish

Directions

1. Marinate the chicken: In a bowl, mix olive oil, garlic, lemon juice, and spices. Add chicken, coating well. Cover and marinate for at least 1 hour (overnight for best flavor).

2. Cook the chicken:

   • Grill: Cook over medium heat 5–6 minutes per side until golden and cooked through.

   • Oven: Bake at 400°F (200°C) for 25–30 minutes, then broil 2 minutes for charred edges.

   • Skillet: Sear on medium-high heat 5–7 minutes per side.

3. Rest & slice: Let chicken rest 5 minutes, then slice thinly.

4. Assemble wraps: Warm pita bread, add chicken, drizzle with garlic sauce, and top with fresh veggies. Roll up and serve.

Servings and Timing

• Servings: 4–6

• Prep Time: 15 minutes (plus marinating)

• Cook Time: 20–25 minutes

• Total Time: ~45 minutes (plus marinating)

Variations

• Beef or Lamb Shawarma: Swap chicken for thin beef or lamb strips.

• Spicy Shawarma: Add extra cayenne or chili paste to the marinade.

• Shawarma Plate: Serve chicken over rice with salad and hummus instead of in wraps.

• Low-Carb: Use lettuce wraps instead of pita.

Storage/Reheating

• Fridge: Store cooked chicken in an airtight container up to 4 days.

• Freezer: Freeze sliced chicken for up to 2 months.

• Reheat: Warm in a skillet with a splash of broth or olive oil to keep it moist.

FAQs

Q: Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier and more flavorful.

Q: Do I need a rotisserie to make shawarma?
No! While authentic shawarma is cooked on a spit, grilling, oven-baking, or pan-searing gives a similar result.

Q: What sauce goes best with shawarma?
Classic garlic sauce (touma), tahini, or a yogurt-based sauce pairs perfectly.

Conclusion

This Chicken Shawarma brings the bold and comforting flavors of the Middle East right to your table. Juicy, spiced chicken wrapped in pita with creamy sauce and crisp veggies makes every bite irresistible. Whether you make it for a quick weeknight dinner or a weekend feast, it’s a dish you’ll want on repeat.

Chicken Shawarma

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Chicken Shawarma is a Middle Eastern street food favorite made with marinated, spiced chicken that’s roasted or grilled until juicy and flavorful. Traditionally cooked on a vertical spit, this easy homemade version gives you the same smoky, savory taste using an oven or stovetop skillet. Serve it in pita wraps with garlic sauce, tahini, or hummus—or as a platter with rice and salad!

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings
• Category: Main Dish
• Method: Roasting
• Cuisine: Middle Eastern

Ingredients

• For the Chicken Marinade:
• 2 lbs (900 g) boneless, skinless chicken thighs (or breasts)
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• 2 tsp ground cumin
• 2 tsp ground paprika
• 1 tsp ground turmeric
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp cayenne pepper (optional, for heat)
• 1 tsp salt
• ½ tsp black pepper
• For Serving:
• Warm pita or flatbread
• Sliced cucumbers, tomatoes, onions, lettuce
• Pickled turnips or pickles
• Garlic sauce, tahini sauce, or hummus

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Instructions

• Marinate the chicken: In a bowl, whisk together olive oil, garlic, lemon juice, and spices. Add chicken and coat well. Cover and refrigerate for at least 1 hour (up to overnight).
• Cook the chicken:
• Oven method: Preheat oven to 425°F (220°C). Arrange chicken on a lined baking sheet and roast for 25–30 minutes, flipping halfway. Broil for the last 2–3 minutes for a charred effect.
• Skillet/Grill method: Heat a little oil in a cast iron pan or grill over medium-high heat. Cook chicken 5–7 minutes per side until cooked through and slightly charred.
• Slice & serve: Let chicken rest for 5 minutes, then slice thinly. Serve in pita wraps or on a platter with rice and toppings of choice.

Notes

• Chicken thighs give the juiciest results, but breasts work too.
• For authentic flavor, marinate overnight.
• Leftovers keep well and taste amazing in salads, wraps, or rice bowls.