This chicken shawarma is full of bold flavor and is so easy to make at home. The spices, yogurt, and garlic come together to create tender, juicy chicken that tastes just like your favorite takeout. You can serve it in wraps, over rice, or with a fresh salad. It’s a simple recipe that brings big flavor every time.
Why We Love This chicken shawarma
There’s something magical about chicken shawarma—the bold spices, the juicy texture, the way it fits perfectly in a warm pita or over fluffy rice. This dish isn’t just flavorful, it’s also incredibly flexible. Whether you’re feeding a family or prepping lunches for the week, shawarma brings both comfort and excitement to the table.
The real beauty of this recipe lies in its homemade marinade. It uses everyday spices like cumin, paprika, and turmeric, blended with yogurt and garlic to tenderize the chicken and lock in deep flavor. The longer it marinates, the better it gets—making it ideal for prepping ahead.
We love this recipe because:
- It’s easy to make with simple pantry spices
- The chicken stays juicy and flavorful every time
- You can serve it in so many ways—wraps, bowls, or salads
- It tastes like takeout but is made fresh in your own kitchen
Once you try this version, you’ll find yourself coming back to it again and again. It’s quick, satisfying, and always a hit—no matter how you serve it.
Ingredients
Boneless, skinless chicken thighs – Ideal for juicy, tender shawarma.
Plain yogurt – Helps tenderize and adds flavor.
Olive oil – Adds moisture and richness.
Lemon juice – Balances the flavor with acidity.
White vinegar – This tenderizes and adds a tangy kick.
Garlic – Essential for savory depth.
Ground cumin – Gives the shawarma its earthy flavor.
Smoked paprika – Adds a smoky taste.
Ground coriander – Provides a citrusy sweetness.
Ground turmeric – This adds color and subtle flavor.
Ground cinnamon – A hint of sweetness.
Black pepper – Adds mild heat.
Salt – Enhances the flavors.
Instructions
Making chicken shawarma at home is easier than you think, and the results are totally worth it. Let’s break it down step by step so you can nail it every time.
Marinate the Chicken:
In a large bowl, combine the yogurt, olive oil, lemon juice, white vinegar, garlic, and all the spices.
Add the chicken thighs and coat them thoroughly with the marinade.
Cover the bowl and refrigerate for at least 1 hour—overnight is even better for a deeper flavor.
Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat.
Once hot, add the marinated chicken and cook for 5–6 minutes per side or until the chicken is golden brown and cooked through.
You want the edges to get a little crispy for that authentic shawarma texture.
Rest and Slice:
Let the chicken rest for 5 minutes after cooking.
This allows the juices to redistribute, keeping the chicken moist.
Slice the chicken thinly—this makes it perfect for wraps, bowls, or a delicious salad topping.
Pro Tips
Here are some helpful tips to take your chicken shawarma to the next level:
Use chicken thighs: They’re the secret to juicy, tender shawarma. Unlike chicken breasts, thighs stay moist and full of flavor when cooked, which is why they’re the preferred cut for this dish. If you must use chicken breast, be careful not to overcook it to prevent dryness.
Marinate overnight: For maximum flavor, marinate the chicken overnight. This allows the spices to fully penetrate the meat, resulting in a deeper, more aromatic taste. If you’re short on time, at least marinate for 1 hour—your taste buds will still be thankful!
Grill for smoky flavor: If you have access to a grill, cook the chicken on it instead of in a pan. The grill adds that beautiful smoky char you often find at your favorite shawarma stand. Just make sure to oil the grill to prevent sticking!
Sear for extra crispiness: After cooking the chicken, let it rest for a few minutes before slicing. This helps the juices settle, ensuring each bite is juicy and flavorful. For extra crispiness, finish the chicken under the broiler for a minute or two.
Don’t skimp on the garlic sauce: A good garlic sauce can make or break your shawarma. For the ultimate finish, drizzle a generous amount over your wraps or rice bowls. If you’re feeling adventurous, try making a homemade garlic sauce for an extra burst of flavor!
Customize your toppings: Shawarma is versatile! Add your favorite toppings, like fresh cucumbers, tomatoes, or pickled vegetables, to elevate the flavor. A squeeze of lemon can also brighten everything up.
Serving Suggestions
Chicken shawarma is incredibly versatile and can be enjoyed in so many delicious ways. Here are a few ideas to inspire your next meal:
Shawarma Wraps:
Wrap your freshly sliced chicken in soft pita or flatbread, and top it with a drizzle of garlic sauce, fresh veggies like cucumbers, tomatoes, and lettuce, and maybe a sprinkle of pickled onions for an extra zing. It’s a classic that never disappoints!
Shawarma Bowls:
For a lighter option, serve the chicken over a bed of fluffy rice or quinoa. Add roasted veggies, a dollop of hummus, and a handful of greens. This makes for a delicious and healthy meal, perfect for meal prep or an easy weeknight dinner.
Shawarma Salad:
For a refreshing twist, serve the chicken on a fresh salad with mixed greens, tomatoes, cucumbers, and a tangy lemon dressing. Add a sprinkle of feta cheese for some creamy texture, and you’ve got a perfectly balanced, satisfying meal.
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FAQs
What is chicken shawarma made of?
Chicken shawarma is traditionally made from marinated chicken thighs that are seasoned with a blend of spices like cumin, paprika, turmeric, and cinnamon. The chicken is cooked until tender, juicy, and slightly crispy on the outside. It’s typically served in pita bread or as part of a rice bowl and often topped with fresh vegetables and creamy garlic sauce.
Can I make chicken shawarma with chicken breast?
While chicken thighs are preferred for their tenderness and juiciness, you can use chicken breasts if that’s what you have on hand. Just be sure not to overcook them, as they can dry out more quickly than thighs. To keep them moist, you may want to marinate them a bit longer.
Can I prepare the chicken shawarma in advance?
Yes! You can marinate the chicken the night before or even for a few hours to really let the flavors develop. After cooking, the chicken can be stored in the fridge for up to 3 days. It also reheats well, making it perfect for meal prep.
How can I make chicken shawarma more flavorful?
To boost the flavor, consider adding some extras to the marinade, like fresh herbs (parsley or cilantro) or a bit of cayenne pepper for heat. Also, for a smoky touch, you can grill the chicken instead of pan-frying it, which adds a beautiful char and depth to the flavor.
What can I serve with chicken shawarma?
Chicken shawarma pairs wonderfully with a variety of sides. Try it with crispy fries, a side of hummus, or a fresh tabbouleh salad. For a lighter meal, serve it over a bed of quinoa or couscous. Don’t forget to drizzle some garlic sauce, tahini, or spicy harissa on top to tie everything together!
chicken shawarma
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- 3 tbsp plain yogurt
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp white vinegar
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp black pepper
- 1 tsp salt
Instructions
Marinate the Chicken:
- In a large bowl, combine the yogurt, olive oil, lemon juice, white vinegar, garlic, and all the spices.
- Add the chicken thighs and coat them thoroughly with the marinade.
- Cover the bowl and refrigerate for at least 1 hour—overnight is even better for a deeper flavor.
Cook the Chicken:
- Heat a large skillet or grill pan over medium-high heat.
- Once hot, add the marinated chicken and cook for 5–6 minutes per side or until the chicken is golden brown and cooked through.
- You want the edges to get a little crispy for that authentic shawarma texture.
Rest and Slice:
- Let the chicken rest for 5 minutes after cooking.
- This allows the juices to redistribute, keeping the chicken moist.
- Slice the chicken thinly—this makes it perfect for wraps, bowls, or a delicious salad topping.