Chicken Shawarma

Chicken shawarma is a simple, flavorful Middle Eastern dish. It uses marinated, thinly sliced chicken cooked until tender and slightly charred. You can make it at home with basic tools. If you like wraps and bold spices, this recipe will work for weeknights and gatherings. For a related idea on handheld meals, see this baked chicken taquitos recipe for inspiration.

Why make this recipe

This chicken shawarma recipe uses easy ingredients. It delivers big flavor with little fuss. You can prepare the chicken ahead and finish it quickly. It suits lunches, family dinners, and meal prep. If you enjoy slow cooker dishes for hands-off cooking, you might also like this chicken with herbs and lemon in the slow cooker for a different take.

How to make Chicken Shawarma

Make the marinade, slice the chicken thin, and marinate for at least one hour. Then cook the chicken quickly on a hot pan, grill, or oven. Finish with a squeeze of lemon and fresh herbs. For a wrap-style serving, warm flatbreads and layer the sliced meat and toppings. If you prefer spicy-sweet wraps, this sweet chili chicken wraps show a similar approach to filling and rolling.

Ingredients

• 1.5 lb (700 g) boneless, skinless chicken thighs or breasts, thinly sliced
• 3 cloves garlic, minced
• 3 tbsp plain yogurt
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp ground black pepper
• 1 tsp salt (adjust to taste)
• Optional: pinch of cayenne or chili flakes
• Flatbreads or pita, for serving
• Sliced cucumber, tomatoes, and red onion for toppings
• Fresh parsley or cilantro
• Garlic sauce or tahini sauce

You can use pantry spices for the marinade. For ideas on similar wraps and fillings, check this baked chicken taquitos recipe again as a reference for balancing fillings.

Directions

1. Mix garlic, yogurt, olive oil, lemon juice, and all spices in a bowl. Stir until smooth.
2. Add the sliced chicken to the bowl. Toss to coat evenly.
3. Cover and refrigerate. Marinate at least 1 hour or up to 12 hours for more flavor.
4. Heat a large skillet or grill to medium-high. Add a bit of oil if using a skillet.
5. Spread the chicken in a single layer. Cook 3–4 minutes per side until browned and cooked through. Work in batches if needed.
6. Remove cooked chicken to a plate. Let it rest 2 minutes, then slice thinly if not already thin.
7. Warm flatbreads on the pan or in the oven for 30–60 seconds.
8. Assemble: place chicken on bread, add vegetables, drizzle with garlic sauce or tahini, and sprinkle herbs.
9. Roll or fold and serve immediately.

For a hands-off slow cook option, see this slow cooker chicken with herbs and lemon to compare methods.

How to serve Chicken Shawarma

Serve chicken shawarma in warm flatbreads or pita. Add sliced cucumber, tomatoes, pickles, and onions. Drizzle with garlic sauce, tahini, or plain yogurt. You can also serve it over rice or a green salad. Offer fresh lemon wedges for squeezing. For a crunchy side, serve with fries or roasted potatoes.

How to store Chicken Shawarma

Refrigerate cooked chicken in an airtight container. Use within 3–4 days. Keep sauces separate to prevent sogginess. Freeze cooked chicken for up to 2 months. Thaw in the fridge overnight and reheat gently in a skillet or oven until hot.

Tips to make Chicken Shawarma

• Slice the chicken thin. Thin pieces cook quickly and stay moist.
• Marinate longer for deeper flavor. Overnight works best.
• Use thighs for juicier results. Breasts work if you watch cooking time.
• Cook on high heat for slight charring. That adds classic shawarma flavor.
• Warm your bread before filling to make it flexible.
• Keep vegetables crisp. Add them just before serving.
• If you like smoky flavor, finish under a broiler for 1–2 minutes.

Variations

• Oven-baked: Roast marinated chicken at 425°F (220°C) for 18–22 minutes.
• Spicy: Add more cayenne, or use harissa in the marinade.
• Yogurt herb: Add chopped mint and dill to the sauce.
• Mediterranean: Serve with feta and olives.
• Plate style: Serve over rice with salad and sauce on the side.

FAQs

Q: Can I use chicken breast instead of thighs?
A: Yes. Use thin slices and watch cooking time. Breasts dry out faster than thighs.

Q: How long should I marinate the chicken?
A: At least 1 hour. For best flavor, marinate 6–12 hours. Do not exceed 24 hours.

Q: Can I make the garlic sauce ahead?
A: Yes. Make the sauce up to 3 days ahead. Store it in the fridge in a sealed container.

Q: Is there a vegetarian version?
A: Yes. Use sliced mushrooms, eggplant, or cauliflower with the same spices and cooking method.

Q: Can I grill the chicken?
A: Absolutely. Grill on medium-high heat until charred and cooked through.

Conclusion

For a home-cooked taste of the Middle East, try this chicken shawarma recipe and adjust spices to your liking. If you want regional variations and ideas, read a story about shawarma styles at Little Morocco. For an authentic home-cooking guide, see this United Arab Emirates take on chicken shawarma at United Arab Emirates Chicken Shawarma – Naptime Prep Cook. You can explore a Mexican-inspired twist at Mexican Style Chicken Shawarma recipe. For a look at a restaurant-style shawarma and baking methods, read about Furn Saj Restaurant & Bakery at Furn Saj Restaurant & Bakery – Eat the World Los Angeles. For another home-cook variation, see this Chicken Shawarma Recipe By D Fm.

Chicken Shawarma

A simple, flavorful Middle Eastern dish featuring marinated, thinly sliced chicken cooked to perfection, ideal for wraps and gatherings.

Imprimer la recette Pin Recipe

Temps de préparation 1 heure h

Temps de cuisson 15 minutes min

Temps total 1 heure h 15 minutes min

Portions: 4 servings

Type de plat: Dinner, Main Course

Cuisine: Middle Eastern

Calories: 350

Ingredients Method Notes

Ingrédients

  

For the Marinade

• 1.5 lb boneless, skinless chicken thighs or breasts, thinly sliced Use thighs for juicier results.
• 3 cloves garlic, minced
• 3 tbsp plain yogurt
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp ground black pepper
• 1 tsp salt Adjust to taste.
• pinch cayenne or chili flakes Optional for extra heat.

For Serving

• Flatbreads or pita For serving.
• Sliced cucumber, tomatoes, and red onion For toppings.
• Fresh parsley or cilantro For garnish.
• Garlic sauce or tahini sauce For drizzle.

Method

 

Preparation

1. Mix garlic, yogurt, olive oil, lemon juice, and all spices in a bowl. Stir until smooth.
2. Add the sliced chicken to the bowl. Toss to coat evenly.
3. Cover and refrigerate. Marinate for at least 1 hour or up to 12 hours for more flavor.

Cooking

1. Heat a large skillet or grill to medium-high. Add a bit of oil if using a skillet.
2. Spread the chicken in a single layer. Cook for 3–4 minutes per side until browned and cooked through. Work in batches if needed.
3. Remove cooked chicken to a plate. Let it rest for 2 minutes, then slice thinly if not already thin.
4. Warm flatbreads on the pan or in the oven for 30–60 seconds.
5. Assemble: place chicken on bread, add vegetables, drizzle with garlic sauce or tahini, and sprinkle herbs.
6. Roll or fold and serve immediately.

Notes

For best flavor, marinate chicken overnight. Use thighs for juicier results. Keep vegetables crisp by adding them just before serving.