You Won’t Believe How Easy This Chicken Shawarma Recipe Really Is

Ever found yourself craving that amazing, savory, slightly tangy taste of chicken shawarma, only to feel like making it at home is way too complicated? 

We’ve all been there. 

That feeling you get when you see the perfectly seasoned chicken spinning on that vertical spit at your favorite Middle Eastern restaurant – it seems like magic, right? 

The spices, the aroma, it’s enough to get your stomach growling, but it maybe seems too hard for a home cook. 

But, I will allow you to get excited, because it’s absolutely not! 

We’re going to show you how to make restaurant-quality chicken shawarma in your own kitchen, and it’s way easier than you might imagine.

What is Chicken Shawarma (And Why is it So Delicious)?

Chicken shawarma is a popular Middle Eastern street food. Thin slices of marinated chicken, are stacked on a vertical rotisserie or spit and slow-roasted to perfection. 

As the outer layers cook, they become crispy and flavorful, ready to be shaved off and served. 

What makes it so delicious? 

The magic truly is the mix of all the spices and the slow cooking that lets all those flavors meld together, it produces some tender, juicy chicken.

If you enjoy the slow-cooked, intensely flavored meat of shawarma, you might also love exploring how to make authentic barbacoa at home.

Key Ingredients for Amazing Easy Chicken Shawarma

Let’s talk about what goes into this awesome dish. Having the right ingredients for amazing results is a must. Here’s a breakdown of what we need and what each ingredient does:

• Chicken: We like boneless, skinless chicken thighs best. Thighs have more fat than breasts, which means they stay juicy and get more flavor during cooking. Of course, chicken breasts will also do the trick, but watch the cooking time so they don’t get dry.
• Yogurt: Plain, full-fat yogurt is key to our marinade. The yogurt tenderizes the chicken. This also helps the spices stick.
• Olive Oil: Provides richness and helps the chicken brown beautifully, you should use good-quality olive oil.
• Lemon Juice: Freshly squeezed lemon juice is absolutely essential! It adds brightness and acidity, balancing the richness of the other ingredients, while aiding the tenderizing.
• Apple Cider Vinegar: Our little secret weapon! A touch of apple cider vinegar adds an extra layer of tang and helps tenderize the chicken even more.
• Garlic: Lots of minced garlic is a MUST. Garlic just makes almost anything better, it gives the shawarma its characteristic savory flavor.
• Spices:This is where the real magic happen.
  • Cumin: Provides an earthy, warm flavor.
  • Coriander: Adds a bright, citrusy note.
  • Paprika: Gives color and a hint of sweetness (or smokiness, if you use smoked paprika!).
  • Turmeric: Adds a vibrant yellow color and a subtle, earthy flavor.
  • Allspice: A warm, complex spice that brings depth.
  • Cinnamon: Adds a touch of sweetness and warmth.
  • Cayenne Pepper: This will give it a kick, use it, or don’t.
  • Black Pepper: Adds a bit of sharpness.
  • Salt: Enhances all the other flavors.

The tangy creaminess of yogurt is essential here, just as it is in a classic tzatziki sauce recipe – you might want to make some extra for dipping!

Crafting the Perfect Homemade Chicken Shawarma Marinade

The marinade is where all the flavour is made. Making it the best can sometimes be a hassle, but it doesn’t have to be. It’s seriously easy, but it’s important to do it right, the better the marinade, the better the Shawarma.

First, grab a big bowl.

Throw in your yogurt, olive oil, fresh lemon juice, that secret weapon (apple cider vinegar!), and all that beautifully minced garlic.

Give those a good whisk together, making sure there’s no lumps.

Next, it’s time for the stars of the show, the spices.

Add your cumin, coriander, paprika, turmeric, allspice, cinnamon, cayenne pepper (if you’re feeling brave!), black pepper, and salt.

Whisk it all up until everything is evenly combined.

This is where you will smell the magic start.

These warming spices are fundamental, creating the depth of flavor that we love, similarly used in this Indian chicken stew with potatoes.

Three Ways to Cook Your Shawarma: Oven, Grill, & Stovetop

You’ve got options, which is always a good thing, right? There is three main ways to cook your shawarma, and they all give you great results.

1. How to Make Oven-Baked Chicken Shawarma

Preheat that oven to 425°F (220°C). Line a baking sheet with parchment paper, because nobody likes scrubbing burnt bits off a pan. Spread the marinated chicken out in a single layer on the prepared baking sheet, now bake for 25-30 minutes. You want the chicken to be cooked all the way through and get a little bit charred on the edges. The best way to be absolutely sure it’s cooked is to use a meat thermometer – it should read 165°F (74°C).

2. How to Grill Chicken Shawarma Like a Pro

Getting that smoky flavor from the grill is a total game-changer, my personal favorite. Fire up your grill to medium-high heat. Cook the chicken for roughly 6-8 minutes per side. Again, you’re looking for those nice grill marks and that internal temperature of 165°F (74°C).

3. How to Make Stovetop Chicken Shawarma (Quick & Easy!)

Short on time, or the weather can’t make up it’s mind? The stovetop is your friend. Heat up a large skillet (cast iron is awesome if you have one!) over medium-high heat. Add a bit of olive oil to the pan. Cook the chicken for approximately 6-8 minutes per side. If your pan isn’t big enough to cook all the chicken at once, do it in batches. You guessed it – use a meat thermometer to make sure it’s 165°F (74°C) inside.

Building Your Epic Shawarma: Wraps, Plates, and More!

Alright, the chicken is cooked, it smells amazing, and now it’s time for the fun part! How are you going to serve this deliciousness?

The classic way is in a warm pita bread. Load it up with sliced chicken, chopped tomatoes, cucumbers, red onion, and maybe some pickled turnips if you’re feeling authentic. Don’t forget the sauces!

Or, you can create a shawarma “plate.” Add some rice, a fresh salad, and all those same toppings. It’s like a deconstructed wrap, and it’s fantastic.

Chicken Shawarma Recipe

The Ultimate Homemade Chicken Shawarma (Seriously, It’s That Good!)

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• Author: Ryan Yates
• Prep Time: 25 minutes
• Marinating Time: 1 hour (minimum) – 24 hours (best!)
• Cook Time: 20-30 minutes (depending on cooking method)
• Total Time: 1 hour 45 minutes (minimum) – 24 hours 55 minutes (maximum, includes marinating)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking, Grilling, Stovetop, Marinating
• Cuisine: Middle Eastern, Lebanese

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Description

Forget takeout! This homemade chicken shawarma recipe delivers all the incredible flavor of your favorite Middle Eastern street food, right from your own kitchen. Tender, juicy chicken, bursting with aromatic spices, and ready to be piled high in a warm pita or served as a vibrant, flavorful plate. Get ready for a taste sensation!

Equipment:

• Large bowl
• Whisk
• Ziplock bag or airtight container (for marinating)
• Baking sheet (for oven method)
• Grill (for grill method)
• Large skillet (for stovetop method)
• Sharp knife
• Cutting board
• Meat thermometer

 

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Ingredients

Units USM Scale 1x2x3x

For the Chicken Shawarma:

• 2 lbs boneless, skinless chicken thighs (or chicken breast, see notes)
• 1/4 cup olive oil
• 1/4 cup plain yogurt (full-fat is best!)
• 3 tablespoons lemon juice (freshly squeezed is always better!)
• 2 tablespoons apple cider vinegar (the secret ingredient!)
• 4 cloves garlic, minced (don’t be shy!)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon paprika (sweet or smoked, your choice!)
• 1 teaspoon turmeric powder
• 1 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper (optional, for a little kick!)
• 1/2 teaspoon black pepper
• 1 teaspoon salt

For the Tahini Sauce (Optional, but highly recommended!):

• 1/2 cup tahini
• 1/4 cup water (add more for desired consistency)
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Pinch of salt

For the Garlic Yogurt Sauce (Also optional, but so good!):

• 1 cup plain yogurt (full-fat)
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley (or cilantro)
• 1 tablespoon lemon juice
• Pinch of salt

For Serving:

• Pita bread (or flatbread)
• Chopped tomatoes
• Chopped cucumbers
• Sliced red onion
• Pickled turnips (optional, but authentic!)
• Lettuce (optional)
• Fresh parsley or cilantro, for garnish

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Instructions

1. Make the Magic Marinade: In your large bowl, whisk together the olive oil, yogurt, lemon juice, apple cider vinegar, minced garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, cayenne pepper (if using), black pepper, and salt. It might seem like a lot of spices, but trust me, this is where the flavor explosion happens!

2. Marinate the Chicken: Add the chicken to the marinade. Make sure every piece is nicely coated. If you’re using a ziplock bag, you can massage the marinade into the chicken. If using a container, give it a good stir. Pop it in the fridge and let it marinate for at least an hour. Honestly, the longer the better – overnight is ideal for maximum flavor!

3. Choose Your Cooking Adventure: Now, decide how you want to cook your shawarma.

   • Oven Method (Easy Peasy): Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper (for easier cleanup!). Spread the marinated chicken in a single layer on the baking sheet. Bake for 25-30 minutes, or until the chicken is cooked through and slightly charred around the edges. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

   • Grill Method (Smoky Goodness): Preheat your grill to medium-high heat. Grill the chicken for about 6-8 minutes per side, or until cooked through and nicely charred. Again, use a meat thermometer to check for doneness (165°F / 74°C).

   • Stovetop Method (Quick & Convenient): Heat a large skillet over medium-high heat. Add a little olive oil to the pan. Cook the chicken for about 6-8 minutes per side, or until cooked through and browned. You might need to work in batches to avoid overcrowding the pan. And yes, you guessed it – use a meat thermometer!

4. Rest and Slice: Once the chicken is cooked, let it rest for about 5-10 minutes. This helps the juices redistribute, resulting in more tender and flavorful meat. Then, slice the chicken thinly against the grain.

5. Whip Up the Sauces (Optional, but SO worth it!): While the chicken is resting, make the sauces.

   • Tahini Sauce: In a small bowl, whisk together the tahini, water, lemon juice, minced garlic, and salt. Add more water, a tablespoon at a time, until you reach your desired consistency.
   • Garlic Yogurt Sauce: In another small bowl, combine the yogurt, minced garlic, chopped parsley (or cilantro), lemon juice, and salt. Stir well.

6. Build Your Shawarma Masterpiece: Warm up your pita bread (if using). Now, get creative! Load up your pita with sliced chicken, your favorite toppings (tomatoes, cucumbers, onions, pickled turnips), and a generous drizzle of tahini sauce and/or garlic yogurt sauce. Or, serve the chicken as a plate with rice, salad, and all the fixings.

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Notes

• Chicken Thighs vs. Breast: Chicken thighs are generally more flavorful and juicy for shawarma, but chicken breast works too! If using breast, be extra careful not to overcook it, as it can dry out easily. Consider slicing the breast into thinner pieces before marinating.
• Spice Level: Adjust the amount of cayenne pepper to your liking. If you’re sensitive to spice, you can omit it altogether.
• Marinating Time: The longer you marinate the chicken, the more flavorful it will be. If you’re short on time, even 30 minutes will make a difference, but overnight is truly magical.
• The Secret Ingredient: The apple cider vinegar adds a subtle tang and helps to tenderize the chicken even further, creating a slightly more complex flavor profile than using lemon juice alone. This is the original element that distinguishes this recipe. It enhances the overall flavor and texture, making the chicken extra succulent.
• Vegan Adaptation: Replace the chicken with 1.5lb of extra firm Tofu. Ensure you press the tofu to remove as much liquid as possible before marinating.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.  

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Nutrition

• Serving Size: 1 Serving
• Calories: 350-400 (depending on chicken cut and cooking method)
• Sugar: 2-4g
• Sodium: 300-400mg
• Fat: 20-25g
• Saturated Fat: 5-7g
• Carbohydrates: 5-10g
• Fiber: 1-2g
• Protein: 35-45g
• Cholesterol: 100-150mg

Best Sauces and Sides for Chicken Shawarma

Let’s be real, the sauces can make or break a shawarma. Our recipe up above includes super simple recipes for both tahini sauce and garlic yogurt sauce. You could also add hummus, or even a spicy chili sauce if you like some heat.

For sides, besides the obvious pita bread and rice, consider:

• A simple chopped salad (cucumber, tomato, onion, parsley).
• Fattoush (a Lebanese salad with toasted pita bread pieces).
• Tabbouleh (a parsley and bulgur salad).

A bed of fluffy rice complements the shawarma perfectly, similar to how it’s served with flavorful arroz chaufa.

Top Tips for Tender, Juicy, and Flavorful Shawarma

Here’s a few things we’ve learned from making lots of shawarma:

• Don’t skip the marinating time! Even 30 minutes helps, but longer is always better.
• Use a meat thermometer. It’s the only way to be certain your chicken is cooked perfectly.
• Let the chicken rest after cooking. This lets the juices redistribute, so the meat stays nice and moist.
• Slice the chicken thinly against the grain. This makes it more tender.

Storing and Reheating Your Chicken Shawarma

Got leftovers? Lucky you!

Store them in an airtight container in the fridge, and they’ll be good for up to 3 days.

To reheat, you can gently warm it up in a skillet, or even just pop it in the microwave for a quick meal.

Chicken Shawarma FAQs: Your Questions Answered!

Nutritional Insights

Here’s a rough estimate of the nutritional information per serving (for the chicken only, without toppings or sauces):

• Calories: 350-400 (this will vary depending on whether you use thighs or breast, and the cooking method)
• Fat: 20-25g
• Saturated Fat: 5-7g
• Cholesterol: 100-150mg
• Sodium: 300-400mg
• Carbohydrates: 5-10g
• Fiber: 1-2g
• Sugar: 2-4g
• Protein: 35-45g

Remember, these numbers are approximate. Adding sauces, pita bread, and other toppings will change the nutritional profile.

Ingredient Alternatives

• Yogurt: If you don’t have yogurt, you could try using buttermilk, or even sour cream in a pinch (though the flavor will be a bit different).
• Apple Cider Vinegar: White wine vinegar or even more lemon juice could be used as substitutes.
• Spices: Feel free to play around with the spices! If you don’t have one, you can often substitute something similar (e.g., use a little extra cumin if you don’t have coriander).
• Pickled Turnips: If you can’t find them, try other pickled vegetables, like cucumbers or onions.

The Final Bite

And there you have it, folks! 

You’ve conquered homemade chicken shawarma. 

You have moved from thinking it was a restaurant-only treat to knowing you can create this flavorful masterpiece in your very own kitchen. 

You can almost taste the juicy, spiced chicken, the creamy sauces, and the fresh veggies, all wrapped up in warm pita bread.

This recipe isn’t just about making shawarma. 

It’s about trying some new flavors, having some fun in the kitchen, and impressing yourself (and your friends and family!) with your cooking skills.

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It is packed with mouthwatering recipes, time-saving techniques, and culinary secrets all designed with the home cook in mind.

About the Author

Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.