This easy chicken shawarma is one of those flavorful dinners that tastes like something you’d order from your favorite Middle Eastern spot, but it’s simple enough to make at home. The chicken is marinated in a warm, fragrant mix of spices, garlic, lemon juice, and olive oil, then cooked until juicy, golden, and full of flavor.
I’ve wanted to make a really good chicken shawarma recipe at home for the longest time. I tested quite a few versions over the years, but none of them had that juicy, deeply spiced flavor I love from the shawarma I usually get when eating out, so they never felt good enough to share on the blog.
- What Is Chicken Shawarma?
- Why Everyone Asks Me for This Chicken Shawarma Recipe
- Chicken Shawarma
- Ingredients You’ll Need
- How To Make This Delicious Chicken Shawarma
- Tips For Making The Best Chicken Shawarma
- Got Leftovers?
- Can I Make Chicken Shawarma Ahead?
- How To Serve Chicken Shawarma
- Frequently Asked Questions
- Looking for More Chicken Recipes? Try these:
After tweaking the marinade, spices, and cooking method, this version finally has the flavor I was looking for. The chicken turns out super juicy, tender, and full of warm shawarma-style spices, and the best part is that it cooks in just 20 minutes. It’s perfect for wraps, bowls, salads, or an easy high-protein dinner.
What Is Chicken Shawarma?
Chicken shawarma is a Middle Eastern-inspired dish made with chicken marinated in warm spices, garlic, lemon juice, and olive oil, then cooked until juicy, golden, and full of flavor. Traditional shawarma is usually cooked on a vertical rotisserie and thinly sliced, but this easy homemade version gives you that same bold, spiced flavor without any special equipment.
It’s usually served in warm pita or flatbread with yogurt sauce, tahini, fresh vegetables, pickles, and herbs. The spice blend can vary, but it often includes cumin, paprika, turmeric, coriander, cinnamon, cardamom, or allspice.
You don’t need a rotisserie to make delicious chicken shawarma at home. With a good marinade and a hot grill, skillet, or oven, the chicken turns out tender, flavorful, and perfect for wraps, bowls, salads, or meal prep.
Why Everyone Asks Me for This Chicken Shawarma Recipe
- It tastes like the shawarma I love eating out – I tested this recipe until the chicken had that warm, deeply spiced flavor I wanted from homemade shawarma, without needing a rotisserie.
- It’s ready in about 20 minutes – Once the chicken is marinated, it cooks quickly on the grill or in a hot skillet, which makes it perfect for busy weeknights.
- No special equipment needed – Traditional shawarma is cooked on a vertical rotisserie, but this homemade version gets plenty of flavor and golden edges from grilling the chicken.
- The spice blend does the heavy lifting – Cumin, paprika, cloves, garlic powder, and the rest of the shawarma spices give the chicken that bold, fragrant flavor.
- It’s easy to serve different ways – Wrap it in warm pita with yogurt sauce, fresh vegetables, pickles, and herbs, or serve it over rice, salad, or roasted vegetables for a simple dinner bowl.
Chicken Shawarma
Description
Ingredients
- 8 boneless skinless chicken thighs
- 1 large onion thinly sliced
- 3 tbsp lemon juice
- 3 tbsp olive oil
Chicken Shawarma Seasonings
- ¾ tbsp ground cumin
- ¾ tbsp turmeric powder
- ¾ tbsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground cardamon
- ½ tsp black pepper
- 1 tsp salt
To Serve
- Low Carb Wraps
- Tzatziki Sauce or Yogurt Sauce
- Tomato slices
- Sliced lettuce
- Cucumber
- Onion slices
Instructions
- In a large bowl, combine the olive oil, lemon juice, sliced onion, and all the shawarma seasonings.
- Add the chicken thighs and toss well until fully coated in the marinade. Cover and refrigerate for at least 3 hours, or overnight for the best flavor.
- Heat a large skillet, grill pan, or outdoor grill over medium-high heat. Cook the chicken for 4–5 minutes per side, or until golden on the edges and cooked through. Work in batches if needed so the chicken sears instead of steaming.
- Transfer the chicken to a plate and let it rest for 5 minutes before slicing. This helps keep it juicy.
- Slice the chicken into strips and serve in wraps, pita, naan, or bowls with yogurt sauce, lettuce, tomatoes, cucumbers, onions, and your favorite toppings.
Video
Notes
- Chicken thighs stay juicier than chicken breast and work best for shawarma.
- For the deepest flavor, marinate the chicken overnight.
- Cook the chicken in batches if your pan is crowded.
- Chicken is fully cooked when it reaches 165°F in the thickest part.
- Leftover chicken keeps well in the fridge for up to 3 days.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
Ingredients You’ll Need
You don’t need anything complicated to make really flavorful chicken shawarma at home. Most of the flavor comes from a simple marinade made with warm spices, lemon juice, onion, and oil. I love this kind of recipe because the ingredients are easy to find, but once they have time to sit with the chicken, the flavor is so much better than you’d expect.
- Chicken thighs – I use boneless, skinless chicken thighs because they stay juicy and tender, even when grilled or cooked in a hot pan. Chicken breast also works if you prefer it, but thighs give you that richer, more flavorful shawarma-style chicken.
- Onion – The onion goes right into the marinade and helps flavor the chicken. You can discard it after marinating, but I usually keep it because I love the way it cooks with the chicken and adds even more flavor.
- Cumin – Cumin adds that warm, earthy flavor that makes the shawarma taste deeper and more savory.
- Turmeric – Turmeric adds color and a warm, slightly peppery flavor. It’s one of those spices that makes the marinade look and taste more like classic shawarma.
- Paprika – I like using smoked paprika for a deeper flavor, but sweet paprika also works. If you want a little heat, you can add a pinch of chili powder or cayenne.
- Garlic powder – Garlic powder blends easily into the marinade and coats the chicken well. You can also add fresh garlic if you want a stronger garlic flavor.
- Ground cloves – A little goes a long way here. Cloves add warmth and that subtle spiced flavor that makes shawarma taste different from regular grilled chicken.
- Salt and pepper – Simple, but important. Salt helps bring out all the flavors in the marinade, and black pepper adds a little warmth.
- Lemon juice – Lemon juice brightens the marinade and helps tenderize the chicken. I like using fresh lemon juice for the best flavor.
- Oil – Olive oil or avocado oil both work well. The oil helps the spices coat the chicken and keeps it juicy while cooking.
How To Make This Delicious Chicken Shawarma
Marinate the chicken
The most important part of making flavorful chicken shawarma at home is the marinade. I like to marinate the chicken for at least 3 hours, but if you can prep it the night before, even better. The spices have more time to soak into the chicken, and the flavor gets deeper.
That said, don’t skip the recipe just because you’re short on time. I’ve cooked it right after mixing the marinade, and it still turns out delicious, especially if you’re using chicken thighs.
Add the chicken, onion, lemon juice, oil, and shawarma spices to a large bowl. Toss everything really well until the chicken is fully coated. Cover and refrigerate until ready to cook.
Cook until golden and juicy
Heat a grill pan, cast-iron skillet, or outdoor grill over medium-high heat. Cook the chicken thighs for about 4–5 minutes per side, or until golden on the outside and cooked through.
The goal is juicy chicken with browned edges, so make sure the pan is hot before adding the meat. If the pan is too crowded, cook the chicken in batches so it sears instead of steaming.
You can also bake the chicken at 425°F for about 25–30 minutes, flipping halfway through, until the chicken is fully cooked and lightly browned.
Make the yogurt sauce
While the chicken cooks, prepare the sauce. In a small bowl, mix the yogurt, garlic, lemon juice, salt, and pepper until smooth. Taste and adjust the seasoning if needed.
I love this sauce because it cools down the warm spices and makes the wraps taste fresh and balanced.
Slice and serve
Let the chicken rest for a few minutes before slicing. This helps keep it juicy. Then slice it into thin strips and serve in warm pita or wraps with yogurt sauce, fresh vegetables, pickles, herbs, and anything else you love.
This recipe makes enough chicken for about 6–8 servings, so it’s great for family dinners, meal prep, or feeding a hungry crowd.
You can also serve it over rice, salad, roasted vegetables, or with warm flatbread for an easy shawarma bowl.
Tips For Making The Best Chicken Shawarma
- Marinate the chicken if you have time – Even a few hours makes a difference, but overnight gives the chicken the deepest flavor. If you’re short on time, you can still cook it right away, especially if you’re using chicken thighs.
- Pound the chicken to an even thickness – If your chicken thighs or chicken breasts are very thick in some spots, gently pound them so they cook evenly. This helps avoid dry edges and undercooked centers.
- Cook in a hot pan or grill – A hot grill pan, skillet, or outdoor grill gives the chicken those golden edges and a deeper shawarma-style flavor. If the pan isn’t hot enough, the chicken can steam instead of sear.
- Don’t overcook the chicken – Chicken shawarma should be juicy, not dry. Cook it just until done, and if you’re using a thermometer, aim for 165°F in the thickest part.
- Let it rest before slicing – This is one of the easiest ways to keep the chicken juicy. Let it rest for 5 minutes after cooking, then slice it into thin strips.
- Warm the wrap before serving – After assembling the shawarma, I like to place the wrap back on the same grill pan for a minute or two. It picks up extra flavor from the pan and makes the outside warm and slightly crisp.
- Use whatever wrap you love – Pita, naan, tortillas, flatbread, or lettuce wraps all work. I especially love it with warm pita or homemade naan when I want something extra satisfying.
- Finish with something fresh – A spoonful of yogurt sauce or tzatziki, fresh lemon juice, pickles, herbs, cucumbers, or tomatoes makes the shawarma taste brighter and balances all those warm spices.
Got Leftovers?
This chicken shawarma keeps really well, which makes it perfect for meal prep, quick lunches, or easy dinners the next day.
Fridge: Store the cooked chicken in an airtight container in the refrigerator for up to 3 days. I like keeping the chicken separate from the sauce, wraps, and vegetables so everything stays fresher.
Freezer: Let the chicken cool completely, then freeze it in a freezer-safe container or bag for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheating: Warm the chicken in a skillet for a few minutes over medium heat, or microwave it in short intervals until heated through. If it seems a little dry, add a small splash of water or broth while reheating.
Serving cold: This chicken shawarma is also really good cold over salads, with cucumbers, tomatoes, pickles, herbs, and a drizzle of yogurt sauce.
Can I Make Chicken Shawarma Ahead?
Yes, this chicken shawarma is great for making ahead, especially for busy weeknights or meal prep lunches. You can marinate the chicken the night before, then cook it when you’re ready, or cook the chicken completely and store it for quick meals during the week.
Once cooked, let the chicken cool, then transfer it to an airtight container and refrigerate for up to 3 days. I like keeping the chicken separate from the wraps, sauce, and vegetables so everything stays fresh and easy to assemble.
To reheat, warm the chicken gently in a skillet over medium heat, or microwave it in short intervals until heated through. Add a small splash of water or broth if needed to keep it juicy.
How To Serve Chicken Shawarma
- Hummus and Pita: Serve your Shawarma with a side of creamy hummus and warm, fluffy pita bread. The combination of the tender chicken, tangy sauce, and the rich hummus is simply irresistible.
- Fresh Salad: Prepare a crisp and refreshing salad to serve alongside your Shawarma. A classic Mediterranean salad with cucumber, tomato, red onion, and a lemony vinaigrette would be a great choice. You can also add some chopped parsley or mint for extra freshness.
- Roasted Vegetables: Roast a your favorite colorful vegetables, such as bell peppers, zucchini, eggplant, or cherry tomatoes. The caramelized flavors of the roasted veggies pair wonderfully with the seasoned chicken.
- This chicken shawarma can also be served with cauliflower rice.
Frequently Asked Questions
Can I use chicken breast instead of chicken thighs?
Yes. Chicken breast works, but chicken thighs stay juicier and are more forgiving. If using chicken breast, pound it to an even thickness and avoid overcooking.
How long should I marinate chicken shawarma?
At least 3 hours is great, but overnight gives the best flavor. If you’re short on time, you can still cook it right after mixing the marinade, and it will still taste good.
Can I cook chicken shawarma in the oven?
Yes. Bake it at 425°F for about 25–30 minutes, flipping halfway through, until the chicken is fully cooked and lightly browned.
What sauce goes with chicken shawarma?
Garlic yogurt sauce, tahini sauce, tzatziki, or a simple lemon garlic sauce all work well. I love a yogurt sauce because it balances the warm spices.
What can I serve with chicken shawarma?
Serve it in pita or wraps, over rice, in salad bowls, with roasted vegetables, or with warm flatbread and fresh vegetables.
Looking for More Chicken Recipes? Try these:
- Crispy Air Fryer Chicken Thighs
- Crispy Oven Baked Chicken Thighs
- Marry Me Chicken
- Bacon Wrapped Broccoli Cheese Stuffed Chicken Breast
