Chicken Shawarma
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!
- 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
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.
Find it online: https://yumfamilyrecipes.com/chicken-shawarma/
