Chicken Shawarma (Middle Eastern)

Chicken Shawarma is a Middle Eastern classic that’s packed with flavor and perfectly suited for an easy weeknight dinner or a casual weekend gathering. This simple, quick recipe transforms boneless chicken thighs into tender, juicy pieces with smoky, aromatic spices that will make your taste buds sing. Serve it with a creamy yogurt sauce, fresh salad, and flatbread for a delicious and satisfying meal.

Why You’ll Love This Recipe

This Chicken Shawarma recipe is perfect for anyone craving the bold, rich flavors of Middle Eastern cuisine. The marinade is quick to prepare and full of spices like cumin, coriander, and cardamom, which infuse the chicken with irresistible flavors. Best of all, this recipe is flexible – you can cook it on the grill for that authentic char or use a skillet if you’re cooking indoors. Whether you’re serving it as wraps or on a platter with a side salad, it’s sure to be a hit at your table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Marinade:

• 1 kg (2 lb) chicken thigh fillets, skinless and boneless

• 1 large garlic clove, minced (or 2 small cloves)

• 1 tbsp ground coriander

• 1 tbsp ground cumin

• 1 tbsp ground cardamom

• 1 tsp ground cayenne pepper (reduce to 1/2 tsp for less spice)

• 2 tsp smoked paprika

• 2 tsp salt

• Black pepper, to taste

• 2 tbsp lemon juice

• 3 tbsp olive oil

For the Yogurt Sauce:

• 1 cup Greek yogurt

• 1 clove garlic, crushed

• 1 tsp cumin

• Squeeze of lemon juice

• Salt and pepper, to taste

To Serve:

• 4-5 flatbreads (Lebanese, pita bread, or homemade soft flatbreads)

• Sliced lettuce (cos or iceberg)

• Tomato slices

• Red onion, finely sliced

• Shredded cheese (optional)

• Hot sauce of choice (optional)

Directions

1. Marinate the Chicken: Combine all marinade ingredients in a large ziplock bag. Add the chicken, seal the bag, and massage the chicken to ensure it’s well-coated. Marinate for at least 3 hours, or overnight for the best flavor.

2. Make the Yogurt Sauce: In a bowl, combine the yogurt, crushed garlic, cumin, lemon juice, and season with salt and pepper. Stir well and refrigerate until needed. It will last for 3 days in the fridge.

3. Prepare the Grill or Skillet: Heat a large non-stick skillet with 1 tablespoon of olive oil over medium-high heat, or brush a BBQ grill with oil and heat it to medium-high.

4. Cook the Chicken: Place the chicken in the skillet or on the grill and cook for 4 to 5 minutes on the first side until charred. Flip and cook for another 3 to 4 minutes on the second side. The second side cooks faster.

5. Rest the Chicken: Remove the chicken from the heat and cover loosely with foil. Let it rest for 5 minutes.

6. Assemble to Serve: Slice the chicken into strips and arrange it on a platter with the flatbreads, salad, and yogurt sauce. To make a wrap, smear some yogurt sauce on a flatbread, add lettuce, tomato, and the chicken, then roll it up and enjoy!

Servings and Timing

• Servings: 4-5 servings

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

Variations

• Chicken Breast: While chicken thighs give the best caramelization, you can use boneless, skinless chicken breasts. Just slice them into thinner pieces and cook for a shorter time.

• Tahini Sauce: If you prefer a dairy-free option, substitute the yogurt sauce with a rich tahini sauce.

• Spicy Shawarma: Add more cayenne pepper or a few dashes of hot sauce for an extra kick in the marinade and sauce.

Storage/Reheating

• Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, warm the chicken in a skillet or microwave. For a crispy exterior, briefly reheat on the grill or in a hot skillet.

FAQs

Can I freeze the chicken after marinating?

Yes, you can freeze the chicken in the marinade. Once it defrosts, it will continue to marinate and absorb the flavors.

What if I don’t have a grill?

No worries! You can easily cook the chicken in a non-stick skillet or on a stovetop griddle.

Can I use chicken breast instead of thighs?

Yes, but chicken thighs work better for this recipe because they have more fat, making them juicier and more flavorful. If using chicken breast, slice it thinly for best results.

Can I bake the chicken instead of grilling it?

Yes, you can bake the chicken at 425°F (220°C) for 20-25 minutes. The grilling method, however, gives it a better charred flavor.

What type of flatbread should I use?

Lebanese flatbread, pita bread, or homemade soft flatbreads all work great for wraps. You can also use tortillas if that’s what you have on hand.

How can I make the shawarma spicier?

Increase the amount of cayenne pepper in the marinade or add your favorite hot sauce to the yogurt sauce.

Can I make this ahead of time?

You can marinate the chicken ahead of time and store it in the fridge for up to 24 hours. The yogurt sauce can also be prepared a day in advance.

How long should I marinate the chicken?

For the best flavor, marinate the chicken for at least 3 hours, or overnight if possible. This allows the spices to fully infuse the meat.

Can I use a different protein?

Yes, you can use lamb, beef, or even tofu for a vegetarian version of this recipe.

What can I serve with Chicken Shawarma?

Serve your shawarma with a simple salad, a side of Mejadra (Middle Eastern lentil rice), or Chickpea Rice Pilaf. You can also add some roasted vegetables on the side.

Conclusion

This Chicken Shawarma recipe brings the incredible flavors of the Middle East into your kitchen in under 30 minutes. The tender, spiced chicken paired with the tangy yogurt sauce and fresh salad makes for an irresistible meal. Whether you’re cooking for a crowd or a simple family dinner, this dish will not disappoint.