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Prepare to be amazed by this Chicken Shawarma recipe! Using only everyday spices, you’ll create a marinade that delivers exotic Middle Eastern flavors straight to your plate.
The Best Chicken Shawarma
Having perfected this Chicken Shawarma recipe over the years, it has become a beloved staple in my household. My family and friends eagerly anticipate its rich, aromatic flavors at every gathering, making it one of my signature dishes.
It’s incredible how simple, everyday spices can turn plain chicken thighs into something truly special. When everything comes together, you’ll love the vibrant layers of tender chicken, crisp veggies, and creamy tzatziki all wrapped in warm pita bread. Not only does it look amazing, but each bite is packed with delicious flavors.
Expert Tips
- Go For Chicken Thighs: Opt for boneless, skinless chicken thighs instead of breasts. Thighs are juicier and more flavorful, making them ideal for absorbing the marinade.
- Marinate Overnight: While the recipe suggests a minimum of 2 hours, letting the chicken marinate overnight in the refrigerator allows the spices to fully penetrate, making this shawarma much more flavorful.
- Use Parchment Paper for Easy Cleanup: Line your baking sheet with parchment paper to prevent the chicken from sticking but to also make cleanup a breeze. It’s a small step that makes a big difference!
- Have Your Sauces Ready: Whether you’re a tzatziki fan or prefer garlic sauce, have your chosen sauce ready to drizzle on your shawarma wraps.
Ingredients you’ll Need
- Chicken: I’ve made chicken shawarma with chicken breasts and also chicken thighs. Both are just as delicious but thighs are much juicier.
- Olive Oil: It helps the spices to adhere and penetrate the chicken deeply for maximum flavor. Opt for a good quality olive oil, if possible.
- Lemon Juice: Fresh is best.
- Minced Garlic: Garlic makes everything better!
- Spices: Ground Cumin, Coriander, Turmeric, Paprika, Cinnamon, Cloves, Black Pepper, Salt, and Cayenne Pepper are what you need to create that distinctive Middle Eastern flavor.
- Pita Bread or Flatbreads: These serve as the perfect wrap, holding all the delicious ingredients together. You can also use naan or lavash as tasty alternatives.
- Veggies: You’ll need some tomatoes, red onion and tomatoes to make traditional shawarmas.
- Sauce: Tzatziki or garlic sauce, up to you.
Start by combining 3 tablespoons of olive oil, the juice of 1 lemon, 4 cloves of minced garlic, and all the spices in a large bowl. Whisk these ingredients together until well blended.
Next, add 2 pounds of boneless, skinless chicken thighs to the bowl with the marinade. Make sure each piece is thoroughly coated with the spice mixture. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or better yet, let it marinate overnight.
Tip: The longer you marinate, the more flavor the chicken will have.
While the chicken is marinating, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the chicken from sticking and to make cleanup easier.
Arrange the marinated chicken thighs on the prepared baking sheet, making sure they’re spaced out for even cooking. Place the sheet in the oven and bake for 20-25 minutes, or until the chicken is cooked through and starts to char at the edges. If you prefer a more charred finish, switch to broil for an additional 2-3 minutes.
Once baked, remove the chicken from the oven and let it rest for a few minutes. This resting period helps the juices redistribute, keeping the chicken moist and flavorful. After resting, slice the chicken into thin strips.
Warm your pita bread or flatbreads to make them pliable. Layer the sliced chicken onto the bread, then add sliced tomatoes, sliced cucumbers, sliced red onions, and chopped fresh parsley or cilantro. Finally, drizzle with tzatziki sauce or garlic sauce. Fold or wrap the bread around the fillings, and your Chicken Shawarma is ready to enjoy!
How To Serve
When I whip up my Chicken Shawarma, I love pairing it with complementary sides that enhance the meal and add variety to the table. Here are some of my favorite recipes to serve alongside your Chicken Shawarma:
Frequently Asked Questions
How spicy is this Chicken Shawarma, and can I adjust the heat?
This recipe includes ¼ teaspoon of cayenne pepper for a subtle kick, but you can easily adjust the heat to your liking.
Can I make the marinade ahead of time?
Yes, you can prepare the marinade up to 24 hours in advance. Simply mix all the marinade ingredients and store them in an airtight container in the refrigerator. When you’re ready to cook, add the chicken thighs to the marinade and proceed as directed.
How should I store leftovers, and how long will they keep?
To store leftover Chicken Shawarma, let the chicken cool completely, then place it in an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you’d like to keep it longer, you can freeze the cooked chicken for up to 3 months. When you’re ready to enjoy it again, thaw the chicken in the refrigerator overnight and reheat it gently in a skillet or microwave.
What’s the best way to reheat Chicken Shawarma without drying it out?
To reheat your Chicken Shawarma and keep it moist, I recommend using a skillet over medium heat. Add a splash of water or a dab of olive oil to the pan, then heat the chicken strips for a few minutes until warmed through. Alternatively, you can reheat the chicken in the microwave by covering it with a damp paper towel to retain moisture. Avoid overcooking, as this can cause the chicken to become dry.
Can I grill the chicken instead of baking it?
Yes, grilling is a fantastic alternative to baking and can add a wonderful smoky flavor to your Chicken Shawarma. Preheat your grill to medium-high heat and cook the marinated chicken thighs for about 6-7 minutes per side, or until fully cooked and slightly charred.
I’d Love To Hear From You
Thank you for trying out my Chicken Shawarma recipe! How did your shawarma turn out? Did you add any special ingredients or personal touches that your family and friends loved? Share your tips and experiences in the comments below—I love seeing your delicious creations and hearing your stories. Your feedback not only inspires our community but also helps me create even better recipes for you. I can’t wait to hear from you!
More Delicious Chicken Recipes
- Mediterranean Chicken Bake
- Bourbon Chicken
- Chicken Thighs with Creamy Lemon Dill Sauce
- Buffalo Chicken Sliders
- Air Fryer Chicken Kebabs
Chicken Shawarma
Equipment
Ingredients
For the Chicken Marinade:
- 2 pounds chicken thighs boneless skinless
- 3 tablespoons olive oil
- juice of 1 lemon
- 4 cloves garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper optional for extra heat
For Serving:
- pita bread or flatbreads
- tomatoes sliced
- cucumbers sliced
- red onion sliced
- fresh parsley or cilantro, chopped
- tzatziki sauce or garlic sauce
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, paprika, cinnamon, cloves, black pepper, salt, and cayenne pepper (if using).
- Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully develop.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the marinated chicken thighs on the prepared baking sheet. Transfer the baking sheet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and slightly charred at the edges. If you want extra char, you can broil the chicken for an additional 2-3 minutes.
- Let the chicken rest for a few minutes after cooking, then slice it into thin strips.
- Serve the chicken slices in warm pita bread or flatbreads, topped with sliced tomatoes, cucumbers, red onions, fresh parsley or cilantro, and a generous drizzle of tzatziki sauce or garlic sauce.
Tips & Notes:
- Amp the Flavor: Add a squeeze of fresh lemon juice over the assembled shawarma for an extra burst of citrusy brightness.
- Keep Pita Warm: To ensure your pita bread stays soft and pliable, wrap them in foil before baking or warming.
- Customize Your Sauce: Feel free to experiment with different sauces like tahini or a spicy harissa.
- Grill Option: For a smoky twist, try grilling the marinated chicken instead of baking it.
