This Chicken Kawarma with Lemon Herb Sauce is a flavorful, skillet-cooked dish inspired by Middle Eastern home cooking. Tender chicken pieces are seasoned with warm spices, seared until golden, and finished with a bright lemon herb sauce infused with garlic and shallots. It’s aromatic, comforting, and perfect for both weeknight dinners and special gatherings.
Why You’ll Love This Recipe
This recipe delivers deep flavor with simple ingredients and straightforward steps. The chicken stays juicy, the spices are balanced rather than overpowering, and the lemon herb sauce adds a fresh, vibrant finish. It pairs beautifully with rice, flatbread, or roasted vegetables and can easily be customized to your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken Kawarma
500 g boneless chicken thighs or breast, cut into bite-sized pieces
3 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
1/4 tsp ground cinnamon
1/4 tsp ground black pepper
1 tsp salt
1 tbsp lemon juice
Lemon Herb Sauce
2 tbsp olive oil
3 cloves garlic, finely minced
2 medium shallots, finely chopped
1/2 cup chicken broth
2 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh parsley, finely chopped
1 tbsp fresh cilantro, finely chopped
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
Directions
In a bowl, combine the chicken with olive oil, cumin, coriander, paprika, cinnamon, black pepper, salt, and lemon juice. Mix well until all pieces are evenly coated. Let marinate for 15 minutes.
Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6–8 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce heat to medium and add olive oil for the sauce. Add the chopped shallots and sauté for 2–3 minutes until softened.
Stir in the garlic and cook for about 30 seconds until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2–3 minutes.
Add lemon juice, lemon zest, parsley, cilantro, oregano, salt, and black pepper. Stir well.
Return the cooked chicken to the skillet and toss to coat with the sauce. Simmer for another 2–3 minutes until everything is well combined.
You can substitute chicken thighs with chicken breast for a leaner option. For extra richness, add a tablespoon of butter to the sauce at the end. If you enjoy heat, include a pinch of chili flakes or finely chopped green chili. Fresh dill or mint can replace cilantro for a different herbal note.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat with a small splash of water or chicken broth to keep the chicken moist. You can also reheat in the microwave in short intervals, stirring in between.
FAQs
What is chicken kawarma?
Chicken kawarma is a dish where chicken is cooked with aromatic spices, traditionally prepared in a skillet until tender and flavorful.
Can I make this recipe ahead of time?
Yes, you can prepare it a day in advance and reheat gently before serving.
What can I serve with chicken kawarma?
It pairs well with rice, bulgur, flatbread, or a fresh salad.
Can I use bone-in chicken?
Boneless chicken is recommended for even cooking, but bone-in pieces can be used with longer cooking time.
Is this dish spicy?
No, it is mildly spiced, but you can add heat if desired.
Can I freeze chicken kawarma?
Yes, freeze in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
What herbs work best for the sauce?
Parsley and cilantro are classic, but dill or mint also work well.
Can I use bottled lemon juice?
Fresh lemon juice is preferred for the best flavor, but bottled can be used if necessary.
How do I keep the chicken juicy?
Avoid overcooking and use medium-high heat to quickly sear the chicken.
Is this recipe suitable for family meals?
Yes, it’s family-friendly and easy to adjust to different taste preferences.
Conclusion
Chicken Kawarma with Lemon Herb Sauce is a satisfying and versatile dish that brings bold spices and fresh citrus together in perfect balance. Easy to prepare and full of flavor, it’s a recipe you’ll want to make again and again for both everyday meals and special occasions.
Chicken Kawarma with Lemon Herb Sauce is a flavorful Middle Eastern–inspired dish made with tender spiced chicken and a bright, garlicky lemon herb sauce. It’s quick, aromatic, and perfect for everyday meals or entertaining.
Ingredients
500 g boneless chicken thighs or breast, cut into bite-sized pieces
3 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
1/4 tsp ground cinnamon
1/4 tsp ground black pepper
1 tsp salt
1 tbsp lemon juice
Lemon Herb Sauce:
2 tbsp olive oil
3 cloves garlic, finely minced
2 medium shallots, finely chopped
1/2 cup chicken broth
2 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh parsley, finely chopped
1 tbsp fresh cilantro, finely chopped
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
Instructions
In a bowl, mix chicken with olive oil, cumin, coriander, paprika, cinnamon, black pepper, salt, and lemon juice. Marinate for 15 minutes.
Heat a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes until browned and cooked through. Remove and set aside.
In the same skillet, reduce heat to medium. Add olive oil, then sauté shallots for 2–3 minutes until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Add chicken broth and deglaze the pan. Simmer for 2–3 minutes.
