This Chicken Shawarma recipe brings the bold, warm flavors of Middle Eastern street food straight into your kitchen. Juicy marinated chicken, infused with aromatic spices, is cooked to perfection and can be served in wraps, bowls, or alongside fresh salads and sauces.
Why You’ll Love This Recipe
This recipe is packed with flavor thanks to a well-balanced spice blend and a yogurt-based marinade that keeps the chicken tender and juicy. It’s versatile enough for weeknight dinners or meal prep, and it pairs beautifully with many sides like rice, flatbread, or vegetables. Plus, it’s simple to make with everyday ingredients while still tasting restaurant-quality.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken and marinade:
1 kg boneless, skinless chicken thighs
200 g plain yogurt
3 tablespoons olive oil
4 cloves garlic, finely minced
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 ½ teaspoons salt
For serving (optional but recommended):
Flatbread or pita, warmed
Sliced tomatoes
Sliced cucumbers
Thinly sliced onions
Garlic sauce or tahini sauce
Directions
In a large bowl, combine the yogurt, olive oil, garlic, lemon juice, cumin, paprika, coriander, turmeric, cinnamon, black pepper, and salt. Mix well until smooth and evenly blended.
Add the chicken thighs to the marinade and coat them thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat a grill pan, skillet, or oven to medium-high heat.
Cook the marinated chicken for 6–8 minutes per side until fully cooked and nicely browned. If using an oven, bake at 200°C for 25–30 minutes, turning once halfway through.
Remove the chicken from heat and let it rest for 5 minutes, then slice thinly.
Serve warm in flatbread with vegetables and your favorite sauce, or enjoy it as part of a bowl or platter.
Servings and timing
Servings: 4
Preparation time: 15 minutes
Marinating time: 2–12 hours
Cooking time: 15–20 minutes
Total time (excluding marinating): about 35 minutes
Variations
Use chicken breast instead of thighs for a leaner option, adjusting cooking time to avoid drying out.
Add chili powder or cayenne pepper for a spicier shawarma.
Serve the chicken over seasoned rice instead of flatbread for a hearty meal.
Make it dairy-free by replacing yogurt with a plant-based yogurt alternative.
Storage/Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the oven at 180°C until heated through. Avoid overheating to keep the chicken juicy.
FAQs
What cut of chicken works best for shawarma?
Chicken thighs are preferred because they stay juicy and flavorful, but chicken breast can also be used.
Can I make chicken shawarma without yogurt?
Yes, you can substitute yogurt with a dairy-free alternative or use extra olive oil and lemon juice.
How long should I marinate the chicken?
At least 2 hours is recommended, but overnight marination gives the best flavor.
Can I cook chicken shawarma in the oven?
Yes, baking works very well and is a convenient option for larger batches.
Is chicken shawarma spicy?
This recipe is mildly spiced. You can increase or reduce heat by adjusting the spices.
Can I freeze cooked chicken shawarma?
Yes, cooked chicken can be frozen for up to 2 months in an airtight container.
What sauces go well with chicken shawarma?
Garlic sauce, tahini sauce, or a simple yogurt-based sauce pair perfectly.
Can I use this recipe for meal prep?
Absolutely. The chicken keeps well and can be used in wraps, bowls, or salads.
What vegetables are best for serving?
Tomatoes, cucumbers, onions, and lettuce are classic choices.
Is chicken shawarma healthy?
When made at home with quality ingredients, it can be a balanced and nutritious meal.
Conclusion
Chicken Shawarma is a flavorful, satisfying dish that’s easy to prepare at home and endlessly customizable. Whether wrapped in warm flatbread or served as part of a wholesome bowl, this recipe delivers authentic taste with simple steps, making it a go-to favorite for any occasion.
This Chicken Shawarma is a flavorful and juicy Middle Eastern-inspired dish made with marinated chicken thighs cooked to perfection. It’s perfect for wraps, bowls, or platters, and pairs well with garlic or tahini sauce and fresh vegetables.
Ingredients
1 kg boneless, skinless chicken thighs
200 g plain yogurt
3 tablespoons olive oil
4 cloves garlic, finely minced
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 ½ teaspoons salt
Optional for serving: Flatbread or pita, sliced tomatoes, sliced cucumbers, thinly sliced onions, garlic sauce or tahini sauce
Instructions
In a large bowl, combine the yogurt, olive oil, garlic, lemon juice, cumin, paprika, coriander, turmeric, cinnamon, black pepper, and salt. Mix well until smooth.
Add the chicken thighs to the marinade and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
Preheat a grill pan, skillet, or oven to medium-high heat.
Cook the marinated chicken for 6–8 minutes per side until fully cooked and browned. If using an oven, bake at 200°C for 25–30 minutes, turning once halfway through.
Remove from heat and let the chicken rest for 5 minutes, then slice thinly.
Serve in flatbread with vegetables and sauce, or as part of a bowl or platter.
Notes
Use chicken thighs for juicier results; chicken breasts can be substituted with adjusted cooking time.
Marinate overnight for maximum flavor.
Customize the spice level with cayenne or chili powder.
Serve with garlic sauce, tahini, or a yogurt-based sauce.
