Chicken Shawarma is tender, spiced, and packed with bold Middle Eastern flavor. It’s easy to make at home and perfect for wraps, rice bowls, or salads—bringing that delicious street food experience right to your kitchen.
Why We Love This Chicken Shawarma Recipe
Chicken Shawarma is more than just a meal; it’s an experience wrapped in layers of flavor. The marinade, overflowing with spices, transforms ordinary chicken into an extraordinary dish. Each bite brings a burst of savory goodness, making it a favorite for gatherings or family dinners. You’ll find its versatility appealing; whether served in a pita, a bowl, or alongside a fresh salad, Chicken Shawarma is a dish that fits various occasions. Plus, the simplicity of the recipe allows you to whip it up without spending hours in the kitchen.
Ingredients about Chicken Shawarma
To craft your very own succulent Chicken Shawarma, gather the following ingredients:
- 2 pounds boneless skinless chicken thighs
- 1 large onion, sliced
- 1/2 cup olive oil
- 5 cloves garlic, grated
- 1/4 cup fresh lemon juice
- 2 teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sumac
- 1/4 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon crushed red pepper flakes
- 1 cup yogurt
- 1/4 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 clove garlic, grated
How to Make Chicken Shawarma Directions
Now that you have everything ready, let’s dive into creating this delightful dish:
Marinate the Chicken: Start by preparing a marinade that enhances the chicken’s flavor. In a large bowl, combine the boneless skinless chicken thighs with the olive oil, grated garlic, fresh lemon juice, and all the spices: paprika, salt, cumin, coriander, sumac, turmeric, cinnamon, black pepper, cardamom, and crushed red pepper flakes. Mix everything thoroughly until the chicken is well-coated in the spice blend. Add the sliced onion to the mix and stir to combine. Cover the bowl with plastic wrap or a lid and let the chicken marinate in the refrigerator for at least 30 minutes. For the best flavor, consider letting it marinate overnight.
Prepare the Sauce: While your chicken is marinating, it’s time to whip up a delicious sauce that complements your shawarma perfectly. In a medium bowl, mix the yogurt, mayonnaise, freshly grated garlic, and lemon juice. Whisk everything together until it is nice and smooth. Taste the sauce and adjust the salt according to your preference. Set it aside in the refrigerator until you are ready to serve.
Cooking Instructions: You have two options for cooking the chicken: using a broiler or grilling.
For the Broiler: Preheat your oven’s broiler to high. Line a baking sheet with aluminum foil for easy cleanup. Place the marinated chicken on a rack on top of the baking sheet to allow the heat to circulate around the chicken. Broil for about 16-18 minutes or until the chicken reaches an internal temperature of 165°F, flipping halfway through the cooking time to ensure even browning.
For the Grill: Preheat your grill to medium-high heat. Grill the marinated chicken thighs for about 20 minutes, flipping them halfway through. Make sure the chicken is charred and has grill marks for that smoky flavor.
Slice and Serve: Once cooked, remove the chicken from the heat and let it rest for a few minutes. This step allows the juices to redistribute, keeping the meat moist. Slice the chicken into thin strips. Now you’re ready to serve your Chicken Shawarma!
How to Serve Chicken Shawarma
There are endless ways to enjoy your Chicken Shawarma. For a classic presentation, stuff the sliced chicken into warm pita bread topped with fresh greens like lettuce, tomatoes, and cucumbers. You can drizzle your homemade sauce inside the pita for an extra flavor punch. Alternatively, serve the chicken over a bed of rice or alongside a fresh salad to create a wholesome bowl. Don’t forget to sprinkle some freshly chopped parsley or mint for an added burst of freshness!
For a heartier meal, you might want to include sides such as tabbouleh or falafel, which align perfectly with the Mediterranean theme. Using leftovers? Reheating your Chicken Shawarma in a skillet adds a delightful crispness, enhancing your meal’s texture.
Expert Tips: Chicken Shawarma
- Quality Ingredients: For the best flavor, always opt for high-quality chicken. Chicken thighs are preferred due to their tender nature, but boneless chicken breasts can work if you prefer white meat.
- Marination Time: Remember, the longer you marinate the chicken, the more flavorful it becomes. Overnight marination is ideal for maximum flavor penetration.
- Cooking Method: Whether you broil or grill your chicken, ensure it’s cooked to perfection by using a meat thermometer. An internal temperature of 165°F ensures that your chicken is safe to eat yet still juicy.
- Serving Suggestions: For additional flavor, consider serving with pickled vegetables, hot sauce, or other types of refreshing sauce to give your Shawarma a personal touch.
- Vegetable Medley: Don’t hesitate to add grilled or roasted vegetables to your plate for extra texture and nutrition. Bell peppers, zucchini, and eggplant complement this dish beautifully.
How to Store Chicken Shawarma
Storing your Chicken Shawarma is simple. Allow any leftovers to cool completely before placing them in an airtight container. If you have any leftover sauce, store it separately to maintain the best flavor. You can keep the chicken in the refrigerator for up to four days. For longer storage, consider freezing the cooked chicken. Wrapped tightly in plastic wrap or foil, it can last up to three months. Thaw overnight in the refrigerator before reheating.
Variation of Chicken Shawarma
Adaptability is one of the wonderful things about Chicken Shawarma. If you’re looking to mix things up, consider these variations:
- Spicy Shawarma: Add more crushed red pepper flakes or use harissa paste in the marinade for an extra kick.
- Mediterranean Twist: Incorporate spices such as oregano and thyme for a more Mediterranean flavor profile.
- Veggie Shawarma: Utilize the marinade on portobello mushrooms or cauliflower for a vegetarian version that’s equally flavorful and satisfying.
- Low-Carb Option: Serve the chicken over a fresh salad instead of a pita or rice to keep the meal lighter and suitable for low-carb diets.
FAQ
What is Chicken Shawarma?
Chicken Shawarma is a popular Middle Eastern dish consisting of marinated chicken that is cooked and served in various ways, often accompanied by flavorful sauces and fresh vegetables.
How do I achieve tender Chicken Shawarma?
Marinating is key for tender chicken. Use a combination of acid (like lemon juice) and spices to break down the meat, resulting in a juicy, flavorful dish.
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but keep in mind that it requires careful cooking to maintain moisture as it can easily dry out.
How can I make Chicken Shawarma without a grill?
You can broil the chicken in the oven or use a stovetop skillet to cook it. Ensure you have adequate heat to achieve a beautiful sear.
Is Chicken Shawarma spicy?
The spiciness of Chicken Shawarma depends on the spices you choose to use. If you prefer it mild, stick to the original recipe; for extra heat, adding more crushed red pepper flakes or spices will work well.
Chicken Shawarma
Ingredients
For the Chicken Marinade
- 2 pounds boneless skinless chicken thighs Preferred cut for tenderness.
- 1 large onion, sliced
- 1/2 cup olive oil
- 5 cloves garlic, grated Use fresh for best flavor.
- 1/4 cup fresh lemon juice
- 2 teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sumac
- 1/4 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon crushed red pepper flakes
For the Sauce
- 1 cup yogurt Use plain yogurt.
- 1/4 cup mayonnaise
- 2 tablespoons fresh lemon juice Adjust to taste.
- 1 clove garlic, grated Add more for stronger flavor.
Instructions
Marinate the Chicken
- In a large bowl, combine the chicken thighs with olive oil, grated garlic, lemon juice, and spices. Mix thoroughly until the chicken is well-coated.
- Add the sliced onion and stir to combine.
- Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes or overnight for best results.
Prepare the Sauce
- In a medium bowl, mix yogurt, mayonnaise, grated garlic, and lemon juice. Whisk until smooth. Adjust salt to taste and refrigerate until ready to serve.
Cooking Instructions
- For the broiler: Preheat the broiler to high, line a baking sheet with aluminum foil, and place the marinated chicken on a rack. Broil for about 16-18 minutes, flipping halfway, until the chicken reaches 165°F.
- For the grill: Preheat the grill to medium-high and grill the marinated chicken for about 20 minutes, flipping halfway, until charred and fully cooked.
Slice and Serve
- Remove the chicken from the heat, let it rest for a few minutes, then slice into thin strips.
- Serve in warm pita bread with greens or atop rice or salad, drizzling the yogurt sauce inside.