If you’re craving a burst of vibrant, aromatic flavors wrapped up in tender, juicy chicken, this Chicken Shawarma Recipe is about to become your new favorite go-to. With a marinade that’s bursting with warm spices like cumin, coriander, and paprika, balanced perfectly by tangy lemon and creamy yogurt, every bite feels like a celebration of Middle Eastern street food magic. Whether you’re grilling outside or cooking on the stovetop, this recipe transforms simple chicken thighs into something incredibly special, guaranteed to delight your taste buds and impress your dinner guests.
Ingredients You’ll Need
Simple, fresh, and packed with flavor, the ingredients in this Chicken Shawarma Recipe are straightforward yet essential. Each one plays a crucial role in building that signature shawarma taste, from the spices that give it depth to the yogurt that ensures irresistibly tender chicken.
- 2 lbs boneless, skinless chicken thighs: The perfect cut for juicy, flavorful meat that stays tender after cooking.
- 3 tablespoons plain yogurt: Adds tanginess and helps tenderize the chicken for a melt-in-your-mouth texture.
- 3 tablespoons olive oil: Provides richness and aids in melding the spices into the meat.
- 4 cloves garlic (minced): Brings a punch of bold, aromatic flavor.
- 1 tablespoon ground cumin: Adds earthiness and warmth, a shawarma essential.
- 1 tablespoon ground coriander: Introduces a citrusy note that brightens the marinade.
- 1 tablespoon ground paprika: Gives a smoky, slightly sweet depth and gorgeous color.
- 1 teaspoon ground turmeric: Known for its vibrant color and subtle bitterness.
- 1 teaspoon ground cinnamon: Adds a hint of sweet spice, balancing savory flavors perfectly.
- 1 teaspoon ground black pepper: Brings a mild heat and complexity.
- 1 ½ teaspoons salt: Enhances all the other flavors and seasons the chicken well.
- Juice of 1 lemon: Injects bright acidity to cut through the richness and tenderize the meat.
How to Make Chicken Shawarma Recipe
Step 1: Prepare the Marinade
In a large bowl, whisk together the yogurt, olive oil, minced garlic, and all your warm spices: cumin, coriander, paprika, turmeric, cinnamon, and black pepper. Add salt and the fresh lemon juice, which not only seasons but also helps tenderize the chicken. This marinade is where the magic begins, infusing the meat with layers of complex, mouthwatering flavor.
Step 2: Marinate the Chicken
Add the boneless, skinless chicken thighs to your spiced yogurt mixture, making sure every piece is coated beautifully. Cover the bowl and pop it into the fridge. The longer you can let it sit—ideally overnight—the more the flavors will penetrate, resulting in the most tender and flavorful shawarma chicken.
Step 3: Cook the Chicken
Preheat your grill, grill pan, or skillet over medium-high heat to get that perfect sear. Cook your chicken thighs 5 to 7 minutes on each side until they’re cooked through with a slightly charred exterior, sealing in all those delicious juices and spices. Once cooked, let the chicken rest for a few minutes before slicing to keep it juicy and tender.
Step 4: Slice and Serve
Slice the rested chicken into thin strips — just like authentic shawarma. This not only makes it easier to assemble into wraps but also showcases the beautifully cooked layers of spice-infused chicken ready to be enjoyed.
How to Serve Chicken Shawarma Recipe
Garnishes
To elevate your Chicken Shawarma Recipe, top it off with fresh garnishes like creamy garlic sauce, tangy pickled vegetables, or a dollop of smooth hummus. These add texture, freshness, and contrasting flavors that make every bite exciting and satisfying.
Side Dishes
This dish pairs wonderfully with warm pita bread or fluffy rice to soak up all those fantastic juices, plus a crisp salad of cucumber, tomato, and onion for a refreshing balance. These sides round out the meal, making it feel complete and incredibly satisfying.
Creative Ways to Present
Get creative by turning this chicken shawarma into wraps, bowls, or even flatbread pizzas. Layer your sliced chicken with colorful veggies and spreads for a visually stunning and delicious presentation that friends and family will love.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Chicken Shawarma Recipe, store it in an airtight container in the fridge for up to four days. It keeps well and is perfect for a quick lunch or dinner during a busy week.
Freezing
For longer storage, freeze the cooked chicken in a freezer-safe bag or container. It maintains great flavor and texture when frozen properly, and you can keep it up to three months. Just thaw overnight in the fridge before reheating.
Reheating
To warm leftovers, gently reheat the chicken in a skillet over medium heat to preserve its juiciness and avoid drying out. You can also use a microwave on medium power, but be sure to cover it to keep the moisture locked in.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but thighs tend to be juicier and more flavorful when cooked with these bold spices. If you prefer breasts, just be careful not to overcook to keep them tender.
How long should I marinate the chicken?
The best flavor comes from marinating the chicken for at least 1 hour, but overnight is ideal. The longer the marinade works its magic, the more tender and flavorful your Chicken Shawarma Recipe will be.
Can I bake the chicken instead of grilling?
Yes! Baking at 425°F (220°C) for 25 to 30 minutes, flipping halfway through, is a convenient alternative that still yields delicious results with a nice charred touch.
Is this recipe gluten-free?
Yes, this Chicken Shawarma Recipe is naturally gluten-free, making it a great option if you’re avoiding gluten. Just double-check any sides or sauces you serve alongside to ensure they’re gluten-free as well.
What can I use instead of yogurt?
If you’re out of yogurt, sour cream or buttermilk can be a decent substitute, but yogurt works best for tenderizing and adding that traditional tang to the marinade.
Final Thoughts
This Chicken Shawarma Recipe is a beautiful way to bring the irresistible flavors of Middle Eastern street food right into your kitchen. It’s simple to make, packed with bold spices, and wonderfully versatile for meals throughout the week. Give it a try and watch how quickly it becomes a beloved staple in your family’s recipe collection!
Print
Chicken Shawarma Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 4–6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Gluten Free
Description
This Chicken Shawarma recipe features tender boneless, skinless chicken thighs marinated in a flavorful blend of yogurt, olive oil, garlic, and a fragrant mix of Middle Eastern spices including cumin, coriander, paprika, turmeric, cinnamon, and black pepper. Grilled to perfection, the chicken turns juicy with a slightly charred exterior. Perfect served warm with pita bread, rice, or salad, and customizable with garlic sauce, hummus, or pickled vegetables, this dish makes for a delicious and authentic Middle Eastern main course.
Ingredients
Marinade
- 3 tablespoons plain yogurt
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 ½ teaspoons salt
- Juice of 1 lemon
Chicken
- 2 lbs boneless, skinless chicken thighs
Instructions
- Prepare the Marinade: In a large bowl, whisk together the plain yogurt, olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, ground black pepper, salt, and lemon juice until well combined.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade and mix well, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to infuse deeply into the meat.
- Preheat the Cooking Surface: Heat a grill, grill pan, or skillet over medium-high heat, ensuring it reaches an appropriate temperature to cook the chicken evenly and develop that signature slightly charred exterior.
- Cook the Chicken: Place the marinated chicken thighs on the preheated surface. Cook for 5 to 7 minutes on each side until the chicken is fully cooked through, juicy, and has a nice charred finish.
- Rest and Slice: Remove the chicken from heat and let it rest for a few minutes to retain its juices. Slice the chicken thighs into thin strips.
- Serve: Serve the sliced chicken shawarma warm with accompaniments such as pita bread, rice, or a fresh salad. Optionally, add toppings like garlic sauce, hummus, or pickled vegetables for extra flavor and texture.
Notes
- You can bake the marinated chicken at 425°F (220°C) for 25–30 minutes, flipping halfway through, for a simple oven-cooked alternative.
- Shawarma is excellent for meal prep—store cooked chicken in the refrigerator for up to 4 days.
