I still remember the first time my kids asked for my chicken shawarma recipe. It started when we had friends over, and I wanted something flavorful yet simple for a busy weeknight. The smell of the shawarma spices simmering in the kitchen brought everyone to the table faster than usual. When I served the tender, juicy chicken wrapped in warm pita with fresh toppings, the reactions were full of surprise and delight. That exact moment made me realize how powerful the right recipe can be to pull everyone together over a shared meal.
Over the years, this chicken shawarma recipe has become a solid favorite in our home rotation. It’s straightforward enough for school nights but special enough that guests ask for the recipe. Whether it’s the magic of the shawarma marinade or the blend of spices that hits all the right notes, this recipe has a way of turning an ordinary dinner into a memorable occasion. I love that it’s both practical and delicious, qualities every busy cook appreciates.
If you want a meal that feels like a small celebration any night of the week, this chicken shawarma recipe is for you. It’s all about bold flavors without fuss, so you won’t spend half the evening hovering over the stove. I’m excited to share this recipe with you because it’s one that helped my family connect over food, stories, and laughter. I hope it will do the same for yours.
When you make this chicken shawarma recipe, you’re not just cooking dinner — you’re setting the table for good times. It’s my go-to recipe for moments when I want everyone close, enjoying something tasty and homemade. And if you want to see how easy and flavorful it can be, keep reading and let’s make some memorable meals together.
For more ideas, if your family loves this, they’ll also enjoy a comforting chicken alfredo soup or the crowd-pleasing chili’s chicken enchilada soup. Both bring that same warmth and joy to the table.
What You’ll Need
Here’s the ingredient list for this chicken shawarma recipe. Trust me, it keeps things simple without sacrificing flavor!
- 2 pounds boneless, skinless chicken thighs – I prefer thighs because they stay tender and juicy, but chicken breasts work too.
- 3 tablespoons olive oil – Extra virgin olive oil adds a subtle fruity note.
- 4 garlic cloves, minced – Fresh garlic is a game-changer for authentic flavor.
- 2 teaspoons ground cumin – A key chicken shawarma spice that brings earthiness.
- 2 teaspoons ground coriander – Adds a lemony brightness to the marinade.
- 2 teaspoons smoked paprika – This gives the shawarma a warm, smoky depth.
- 1 teaspoon turmeric – For color and a mild, earthy flavor.
- 1 teaspoon ground cinnamon – Just a pinch makes a big difference in the spice blend.
- ½ teaspoon ground allspice – Adds complexity to the chicken shawarma spices.
- ¼ teaspoon cayenne pepper – Adjust to taste for heat.
- 1 teaspoon salt – Brings the flavors together.
- Juice of 1 lemon – Brightens and tenderizes the chicken.
- ½ cup plain yogurt – Helps keep the chicken extra moist.
You’ll find everything for this chicken shawarma recipe at your regular grocery store, especially in the spice aisle. If you don’t find ground allspice, you can leave it out or replace it with a pinch more cinnamon. This chicken shawarma recipe is forgiving if you need to swap Greek yogurt for plain yogurt or use chicken breasts instead of thighs. My family prefers when I use yogurt in the shawarma marinade because it gives the chicken a tender, juicy texture that everyone appreciates.
For easier prep, I usually mince garlic in advance and have my spices pre-measured right in the spice rack. It’s a small trick that saves time and keeps the chicken shawarma recipe stress-free during weekday cooking.
For readers interested in diving deeper or looking for a slightly different take, I love this chicken shawarma recipe on The Mediterranean Dish and another classic Middle Eastern chicken shawarma on RecipeTin Eats. And if you’re curious about an easy shawarma marinade to speed things up, Plays Well with Butter has a great 5-minute version.
How to Make It
I want to walk you through how to make this chicken shawarma recipe step by step. It’s approachable, even if you are new to Middle Eastern chicken shawarma flavors.
- Prepare the Shawarma Marinade: In a large bowl, mix the olive oil, minced garlic, lemon juice, yogurt, and all the chicken shawarma spices (cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, cayenne, and salt). You’ll know your marinade smells ready when you get that inviting mix of warm spices and tangy lemon.
- Add the Chicken: Toss the chicken thighs in the marinade, making sure every piece is coated well. I usually do this with my hands to feel the marinade spread, but a spoon works too. Cover the bowl and let it soak in all those flavors for at least 1 hour, ideally overnight if you have time. The longer it marinates, the better the flavor.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. When hot, add a little olive oil. Lay the chicken pieces out in a single layer—don’t crowd the pan. Cook for about 5-6 minutes per side or until the chicken reaches an internal temperature of 165°F and the edges start to get a nice char.
- Rest and Slice: Once cooked, let the chicken rest for about 5 minutes before slicing it thinly against the grain. This step keeps the chicken juicy and tender.
- Serving: Your kitchen will smell amazing while this chicken shawarma recipe cooks. The spices fill the air, making everyone hungry before dinner’s even ready. I often use warm pita bread or flatbreads, then let everyone build their own wraps with fresh cucumber slices, tomatoes, onions, and a drizzle of tahini or garlic sauce.
Don’t worry if your chicken shawarma recipe looks a little rustic — the secret is in the bold spices and juicy chicken, not perfect grill marks. I used to mess up by overcrowding the pan, which steamed the chicken instead of searing it. Now, I always remember to give each piece room, which makes a big difference.
While your chicken shawarma recipe is cooking, you can quickly toss together a simple side salad or prep some pickled veggies to balance the richness. If you want a visual guide, The Mediterranean Dish provides an easy chicken shawarma recipe video that’s helpful too.
Serving Ideas
This chicken shawarma recipe is a family favorite for many reasons. Everyone reaches for seconds when it comes out with a side of homemade garlic sauce and fresh pita.
My family loves to serve it with simple sides like a tabbouleh salad or crispy roasted potatoes. The freshness of the salad cuts through the bold spices perfectly. On occasions when we have guests, this dish feels just right — it’s comforting yet impressive without requiring hours in the kitchen.
You can present the chicken shawarma on a large platter with bowls of toppings laid out buffet style. That setup invites everyone to customize their own wraps, which is fun for kids and adults alike. Leftovers? They make amazing shawarma-style bowls with rice, salad, and a drizzle of yogurt sauce. My family enjoys warming leftover chicken and using it in quesadillas too!
If you want to try variations, swapping yogurt-based garlic sauce for tahini sauce adds a creamy texture and nutty flavor. I’ve also tried this chicken shawarma recipe with chicken breasts for a leaner option, which my husband prefers.
One time, a friend raved about how the balance of spices reminded her of the chicken shawarma recipe they ate in the Middle East. It’s special to me because it shows how simple ingredients and a good marinade bring authentic taste to our family table.
If your family loves this, they might also enjoy other comforting meals like chicken cordon bleu soup or a hearty chicken alfredo soup. Both bring a comforting, satisfying vibe similar to shawarma.
Your Questions Answered
Here are some common things I’ve been asked about this chicken shawarma recipe, with answers from my own kitchen experience.
Can I make this chicken shawarma recipe ahead of time?
Yes! Marinate your chicken up to 24 hours ahead. You can cook and store cooked chicken in the fridge for up to 3 days. It’s great for meal prep and busy nights.
What if I don’t have all the chicken shawarma spices?
Don’t stress. Ground cumin, paprika, garlic, and lemon juice are the essentials. You can skip allspice or turmeric if needed and it’ll still be tasty.
Is it better to use chicken thighs or breasts?
I prefer thighs because they stay juicy and flavorful. Breasts work well if you trim them thin and watch your cooking time.
How do I store leftover chicken shawarma?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave to keep it tender.
Can I grill the chicken shawarma instead of cooking it on the stovetop?
Absolutely! Grilling adds a smoky flavor that pairs perfectly with the spices.
What can I serve with chicken shawarma?
Try simple salads, pita breads, rice, or roasted veggies. Garlic sauce or tahini drizzle bring everything together.
Is this chicken shawarma recipe spicy?
It has a mild to moderate heat from the cayenne pepper, but you can adjust it to suit your family’s taste.
Many home cooks ask about shortcuts — if you’re short on time, using a pre-made shawarma marinade like the one from Plays Well with Butter helps. And for a video guide, the chicken shawarma recipe on The Mediterranean Dish is an excellent companion.
The Final Word
This chicken shawarma recipe has become a favorite staple in my recipe collection because it’s delicious, doable, and brings our family together like few meals do.
My chicken shawarma recipe Tips:
- Marinate the chicken at least 1 hour for juicy, flavorful results.
- Don’t crowd your pan when cooking; give the chicken space to sear properly.
- Serve with fresh toppings and a simple garlic or tahini sauce to brighten the meal.
I’ve also enjoyed making it as a platter with rice and veggies, as shawarma wraps with pita, and even as a protein for a hearty salad. My kids love the pita wraps, while my husband prefers it served over rice with plenty of sauce.
I encourage you to make this chicken shawarma recipe your own by trying different sides and garnishes. I hope your family loves it as much as mine does. It’s one of those meals that brings smiles and full plates to the table, and that’s what I love most.
If you want more ideas for easy and tasty chicken dishes, check out this chicken cordon bleu soup or the comforting chicken alfredo soup on MomsGate. Both are simple and satisfying, perfect for any night.
Give this chicken shawarma recipe a try, and I bet it will become one of your family’s favorites too. Cooking for your loved ones is all about meal wins that bring joy — this recipe offers lots of those moments!
chicken shawarma recipe
This chicken shawarma recipe features tender, marinated chicken cooked to perfection with aromatic spices, served in warm pita bread for a delicious Middle Eastern treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilled
- Cuisine: Middle Eastern
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 3 cloves garlic, minced
- 1/4 cup plain yogurt
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 tsp cayenne pepper
- Salt and black pepper to taste
- Juice of 1 lemon
- 4 pita breads
- 1/2 cup sliced cucumbers
- 1/2 cup sliced tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup tahini sauce or garlic sauce (optional)
Instructions
- In a large bowl, combine garlic, yogurt, olive oil, cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne, lemon juice, salt, and pepper.
- Add chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
- Preheat grill or skillet over medium-high heat. Cook chicken thighs for 5-7 minutes per side until fully cooked and nicely charred.
- Remove chicken from heat and let rest for 5 minutes. Slice into thin strips.
- Warm the pita breads on the grill or in a dry skillet.
- Assemble shawarma by placing sliced chicken on pita, then top with cucumbers, tomatoes, parsley, and drizzle with tahini or garlic sauce if desired.
- Roll up the pita and serve immediately.
Notes
For extra flavor, marinate the chicken overnight and serve with a side of pickled vegetables or a fresh salad.