If you have ever craved the irresistible, smoky flavors of Middle Eastern street food, this Chicken Shawarma Recipe is here to satisfy that craving in the most delightful way. Juicy, tender chicken thighs are marinated in a vibrant blend of spices, garlic, and lemon juice, then grilled to perfection, resulting in a dish that bursts with layers of warm, exotic flavors. Whether you’re serving it for a casual family dinner or impressing friends at a gathering, this recipe is sure to become your new weeknight favorite.
Ingredients You’ll Need
Each ingredient in this Chicken Shawarma Recipe is chosen not only for its flavor but also for how it combines to create the perfect balance of taste and texture. These simple essentials work together to bring out the true essence of shawarma’s rich and aromatic profile.
- 2 pounds boneless, skinless chicken thighs: Juicy and tender, thighs offer more flavor and moisture than breasts.
- 4 cloves garlic (minced): Adds a pungent depth that awakens the spices.
- 2 tablespoons plain Greek yogurt: Provides a creamy tang and helps tenderize the chicken beautifully.
- 2 tablespoons olive oil: Keeps the chicken moist and enhances grilling.
- 1 tablespoon ground cumin: Brings a warm, earthy note reminiscent of authentic Middle Eastern cuisine.
- 1 tablespoon ground paprika: Adds smoky sweetness and vibrant color.
- 2 teaspoons ground coriander: Introduces a citrusy undertone that balances the richness.
- 1 teaspoon ground turmeric: Contributes a subtle bitterness and golden hue.
- 1 teaspoon ground cinnamon: Provides gentle sweetness and complexity.
- 1 teaspoon ground allspice: Adds a layer of warmth and intrigue.
- 1 teaspoon cayenne pepper (optional): For those who enjoy a spicy kick, this brings heat without overpowering.
- 1 teaspoon salt: Essential for seasoning and enhancing all other flavors.
- ½ teaspoon black pepper: Adds mild heat and earthiness.
- Juice of 1 lemon: Offers fresh acidity to brighten the marinade and tenderize the meat.
How to Make Chicken Shawarma Recipe
Step 1: Prepare the Marinade
Start by whisking together all the marinade ingredients in a large bowl — garlic, Greek yogurt, olive oil, and the array of spices with lemon juice create a fragrant and flavorful base that will infuse the chicken with irresistible taste.
Step 2: Marinate the Chicken
Add the chicken thighs to the marinade and toss until each piece is fully coated. Cover the bowl and refrigerate for at least 2 hours, but for the fullest flavor, let it marinate overnight. This slow absorption ensures the chicken is tender and bursting with every spice.
Step 3: Grill the Chicken
Preheat your grill or a heavy skillet over medium-high heat. Remove the chicken pieces from the marinade, letting any excess drip off, then cook for approximately 5 to 6 minutes per side. You’re aiming for a lovely char and that perfect juicy interior that makes shawarma so addictive.
Step 4: Rest and Slice
Once cooked, transfer the chicken to a plate and let it rest for a few minutes. This step allows the juices to redistribute and keeps the chicken moist. Then thinly slice it to get those classic shawarma strips ready for serving.
How to Serve Chicken Shawarma Recipe
Garnishes
The magic of Chicken Shawarma Recipe truly shines when paired with fresh, vibrant garnishes. Think crisp lettuce, juicy tomatoes, cooling cucumbers, and tangy pickles. For extra creaminess, drizzle tahini or garlic sauce that adds a luscious finish to every bite.
Side Dishes
Complement your shawarma with fluffy pita or warm flatbreads to wrap everything together. On the side, consider fresh salads, fragrant rice, or crunchy roasted veggies to round out the meal and add textural contrast.
Creative Ways to Present
Get creative by serving your chicken shawarma over a bed of fragrant couscous or quinoa for a wholesome twist, or pile it high on a platter as part of a vibrant mezze spread. You can even make a colorful shawarma bowl loaded with your favorite toppings for a nourishing, visually stunning dish.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken shawarma in an airtight container in the refrigerator for up to 3 days. It keeps well and remains flavorful, making it perfect for quick meals later in the week.
Freezing
If you want to save time for another day, freeze the cooked chicken shawarma in a sealed container or freezer bag for up to 2 months. Thaw overnight in the fridge before reheating to preserve its tender texture and rich flavor.
Reheating
To reheat, gently warm slices in a skillet over medium heat or use the oven to keep the edges crispy. Avoid microwaving directly to prevent drying out the chicken. Adding a splash of water or sauce can help maintain juiciness while warming.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely, though chicken thighs are preferred for their juicy and tender qualities. Breasts will work but may be slightly drier and less flavorful.
Do I need to marinate the chicken overnight?
Marinating for at least 2 hours will impart good flavor, but allowing it to sit overnight really deepens the taste and tenderness.
Is this recipe gluten-free?
Yes, the chicken shawarma itself is gluten-free. Just be sure to serve it without pita or use gluten-free bread alternatives if needed.
Can I make this recipe dairy-free?
Yes, simply substitute the plain Greek yogurt with a non-dairy alternative like coconut or almond yogurt to keep it dairy-free without losing the tenderizing effect.
What is the best way to get a charred, crispy finish?
Cooking over medium-high heat on the grill or skillet helps develop that authentic char. For extra crispness, you can broil the sliced chicken for 2 to 3 minutes before serving.
Final Thoughts
This Chicken Shawarma Recipe is a brilliant way to bring the vibrant, bold flavors of Middle Eastern cuisine right into your kitchen. It’s straightforward to make yet delivers an explosion of taste that feels both exotic and comforting. I encourage you to give it a try—you might just discover your new go-to recipe for entertaining or a satisfying weeknight dinner.
Print
Chicken Shawarma Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes plus marinating time
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Gluten Free
Description
This Chicken Shawarma recipe features tender, juicy chicken thighs marinated in a blend of aromatic Middle Eastern spices and yogurt, then grilled to perfection. Perfectly seasoned and smoky, it’s ideal for serving in pita or flatbreads with fresh veggies and flavorful sauces, offering a delicious taste of street food-inspired cuisine in your own kitchen.
Ingredients
Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 2 tablespoons plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
To Serve
- Pita or flatbread
- Tahini sauce
- Garlic sauce
- Lettuce
- Tomatoes
- Cucumbers
- Pickles
Instructions
- Prepare the marinade: In a large bowl, whisk together the minced garlic, plain Greek yogurt, olive oil, ground cumin, ground paprika, ground coriander, ground turmeric, ground cinnamon, ground allspice, optional cayenne pepper, salt, black pepper, and fresh lemon juice until fully blended.
- Marinate the chicken: Add the boneless, skinless chicken thighs to the marinade and toss thoroughly to coat each piece evenly. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse.
- Preheat cooking surface: Heat a grill or a skillet over medium-high heat to get it hot for cooking the chicken.
- Cook the chicken: Remove the chicken thighs from the marinade, letting excess drip off, and place them on the grill or skillet. Cook each side for about 5-6 minutes until the chicken is fully cooked through and has a nice charred exterior.
- Rest and slice: Let the cooked chicken rest for a few minutes to retain juices, then slice it thinly for serving.
- Serve: Serve warm in pita or flatbread, topped with tahini sauce, garlic sauce, fresh lettuce, tomatoes, cucumbers, and pickles for a complete shawarma experience.
Notes
- Chicken breasts can be used as an alternative, but thighs provide juicier, more flavorful results.
- For extra crispiness, broil the sliced chicken for 2–3 minutes before serving.
- Use non-dairy yogurt to make the dish dairy-free if needed.
- Omitting pita bread makes the dish gluten-free.
