Chicken Shawarma Recipe
Chicken shawarma is a popular Middle Eastern street food. It’s juicy, spiced chicken wrapped in soft bread with fresh veggies and sauce.
You don’t need a rotisserie to make it at home. This recipe uses a regular oven or skillet, and the result is just as delicious.
I’m Fatima, and this recipe is simple and full of flavor. The secret is in the spice mix and the yogurt marinade. Let’s cook.
Why You’ll Love This Recipe?
- Big flavor – A blend of warm spices makes the chicken taste amazing.
- Very juicy – Yogurt in the marinade keeps the meat tender.
- Easy to serve – Wrap it in pita, put it over rice, or eat it in a salad.
Ingredients
Homemade Shawarma Spice Mix
| Spice | Amount |
|---|---|
| Cumin | 1 tbsp |
| Paprika | 1 tbsp |
| Turmeric | 2 tsp |
| Cayenne pepper | 1 tsp (use less for mild) |
| Garlic powder | 1 tbsp |
| Onion powder | 1 tbsp |
| Cinnamon | 2 tsp |
| Black pepper | 1 tsp |
Mix all spices in a small bowl. You can store extra in a jar for up to 3 months.
For the Chicken
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken thighs | 2 lbs (about 1 kg) |
| Plain yogurt (full‑fat) | ½ cup |
| Olive oil | ¼ cup |
| Lemon juice | 3 tbsp |
| Garlic cloves (minced) | 4–5 |
| Shawarma spice mix (from above) | 4 tbsp |
For the Garlic Yogurt Sauce
| Ingredient | Amount |
|---|---|
| Plain yogurt | ½ cup |
| Tahini (sesame paste) | ¼ cup |
| Garlic (minced) | 2 cloves |
| Lemon juice | 1 tbsp |
| Cold water | 2–4 tbsp |
| Salt | a pinch |
For Serving
| Ingredient |
|---|
| Pita bread or flatbread |
| Shredded lettuce |
| Diced tomatoes |
| Diced cucumber |
| Pickled turnips or cucumbers |
| Thinly sliced red onion |
Step‑by‑Step Instructions
1. Make the Marinade
In a large bowl, mix together yogurt, olive oil, lemon juice, minced garlic, and 4 tablespoons of the spice mix. Stir well.
2. Marinate the Chicken
Add the chicken thighs to the bowl. Use your hands to coat them completely with the marinade. Cover the bowl with plastic wrap and put it in the fridge. Let it sit for at least 4 hours (overnight is best).
3. Cook the Chicken
Oven method (easy):
- Preheat oven to 400°F (200°C).
- Line a baking sheet with foil or parchment paper.
- Place chicken thighs in a single layer.
- Bake for 20 minutes, then flip. Bake for another 5–10 minutes until the chicken is golden and cooked through.
Skillet method (quick):
- Heat 1 tbsp of oil in a large skillet over medium‑high heat.
- Cook chicken thighs for 4–5 minutes per side until browned and fully cooked.
4. Make the Sauce
While the chicken cooks, make the sauce. In a small bowl, mix together yogurt, tahini, minced garlic, lemon juice, and a pinch of salt. Add cold water one tablespoon at a time until the sauce is smooth and easy to pour.
5. Slice the Chicken
Let the cooked chicken rest for 5 minutes. Then slice it into thin strips.
6. Assemble Your Shawarma
Warm the pita bread in a dry skillet or oven. Lay the bread flat. Add lettuce, tomatoes, cucumber, pickles, and onion. Top with sliced chicken and drizzle with the garlic yogurt sauce. Fold or roll it up. Enjoy!
Video Guide 📺
Pro Tips & Common Mistakes
Do this ✅
- Use chicken thighs – they stay moist and juicy.
- Marinate as long as you can. Four hours is good, but overnight is perfect.
- Let the chicken rest after cooking. This keeps the juices inside.
- Warm the pita bread – cold bread breaks when you roll it.
Avoid this ❌
- Don’t use chicken breast – it dries out easily.
- Don’t skip the yogurt – it makes the chicken tender.
- Don’t cook on low heat – you want a nice brown crust.
- Don’t add too much cayenne unless you like it very spicy.
Nutrition Facts (Per serving – one wrap with sauce)
| Nutrient | Amount |
|---|---|
| Calories | 490 kcal |
| Protein | 32 g |
| Fat | 26 g |
| Carbohydrates | 34 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 580 mg |
Frequently Asked Questions
Can I make this without tahini?
Yes. Just use more yogurt in the sauce. Or skip the tahini and mix yogurt with garlic and lemon juice.
How long does leftover shawarma last?
Store cooked chicken in a sealed container in the fridge for up to 4 days. Reheat in a skillet or oven – not microwave – to keep it from drying out.
Can I freeze the marinated chicken?
Yes. Put the chicken and marinade in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight before cooking.
How do I know when the chicken is fully cooked?
The thickest part should reach 165°F (74°C) on a meat thermometer. Or cut into one piece – the juices should run clear, not pink.
What can I serve with shawarma besides bread?
You can serve it over rice, on a salad, or with roasted vegetables. The sauce is great on everything.
How do I make it spicier?
Add more cayenne pepper to the spice mix. Or drizzle hot sauce over the finished wrap.
3 Easy Variations
| Variation | Changes |
|---|---|
| Beef Shawarma | Use thinly sliced sirloin or flank steak. Marinate for the same time. Cook 4–6 minutes per side. |
| Vegetarian Shawarma | Use thick slices of portobello mushrooms or cauliflower. Roast at 400°F for 20 minutes. |
| Shawarma Bowl | Skip the bread. Serve chicken over rice with lettuce, tomatoes, pickles, and sauce. |
Final Thoughts
This easy chicken shawarma recipe brings bold, spicy, and tangy Middle Eastern flavor to your kitchen with very little work. The yogurt marinade keeps the chicken tender, and the homemade spice mix is simple to put together. Make a big batch for the week – it’s great for meal prep.
Serve it as a wrap, a bowl, or a salad. Either way, it’s delicious, healthy, and sure to become a favorite.
