Chicken Shawarma

I love making chicken shawarma at home because it’s packed with bold Middle Eastern flavors and comes together easily without needing a rotisserie. This recipe uses a flavorful marinade full of warm spices, and I cook the chicken on a grill or stovetop grill pan. Served wrapped in warm pita bread with hummus, tzatziki, and fresh veggies, it’s my go-to for a delicious weeknight meal.

Why You’ll Love This Recipe

What makes this chicken shawarma recipe so special is the juicy, tender chicken thighs perfectly seasoned with a complex spice blend that includes paprika, cumin, turmeric, and more. The marinade infuses the meat with flavor, while cooking on high heat seals in the juices. I love that it’s easy to prepare but tastes like something from a street food stand. Plus, wrapping it in pita with fresh toppings like cucumber, tomato, and creamy tzatziki sauce makes it a satisfying and fresh meal everyone enjoys.

Ingredients

• 2 pounds boneless, skinless chicken thighs

• 4 cloves garlic, minced

• 1 tablespoon smoked paprika (or sweet paprika)

• 1 tablespoon ground cumin

• 1 tablespoon ground coriander

• 1 teaspoon turmeric powder

• ½ teaspoon ground cardamom

• ½ teaspoon ground cinnamon

• ¼ teaspoon cayenne pepper (or crushed red pepper flakes)

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

• Juice and zest of 1 lemon

• 3 tablespoons olive oil

• Pita bread, for serving

• Toppings: hummus, tzatziki sauce, sliced tomatoes, cucumbers, red onion, fresh parsley

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, combine the garlic, paprika, cumin, coriander, turmeric, cardamom, cinnamon, cayenne, salt, pepper, lemon juice, lemon zest, and olive oil to make the marinade.

2. Add the chicken thighs to the marinade and toss well to coat each piece thoroughly.

3. Cover the bowl tightly with plastic wrap pressed onto the chicken surface and marinate at room temperature for 1–2 hours, or refrigerate overnight for deeper flavor.

4. Preheat a grill or grill pan over medium-high heat.

5. Cook the chicken thighs for about 5–7 minutes per side until cooked through and slightly charred on the edges.

6. Remove from heat and let rest for a few minutes before slicing thinly.

7. Warm the pita bread, then fill with sliced chicken, a smear of hummus, tzatziki sauce, and your choice of fresh vegetables. Garnish with parsley if desired.

Servings and timing

This recipe serves 4 people. Prep and marinating time can vary depending on how long you let the chicken rest in the marinade, but cooking takes about 15 minutes. It’s a perfect recipe for a quick weeknight dinner or casual gathering.

Variations

• Swap chicken thighs for lamb, steak, or shrimp (shrimp only needs a short 30-minute marinade).

• Use different breads like lavash, naan, or tortillas, or wrap the chicken in lettuce for a low-carb option.

• Substitute Greek yogurt with regular yogurt or sour cream when making tzatziki sauce.

• Add allspice instead of cinnamon for a slightly different warm spice flavor.

Storage and reheating

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving. The chicken can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken breasts instead of thighs?

You can, but thighs stay juicier and handle high heat better without drying out.

How long should I marinate the chicken?

At least 1 hour at room temperature, but overnight in the fridge gives the best flavor.

What if I don’t have a grill?

Use a grill pan or a regular skillet on the stovetop with medium-high heat to get a nice sear.

Can I make shawarma wraps ahead of time?

Yes, you can prepare the chicken and toppings in advance and assemble wraps when ready to eat.

Is shawarma spicy?

The recipe has a mild heat level, but you can adjust cayenne or add chili flakes to taste.

Conclusion

Making chicken shawarma at home is easier than you think and tastes amazing. The bold spices, tender chicken, and fresh toppings wrapped in warm pita create a meal I love sharing with family and friends. Whether for a casual dinner or a flavorful lunch, this recipe brings the delicious street food experience right to my kitchen.

Chicken Shawarma

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This Chicken Shawarma recipe brings bold Middle Eastern street food flavors right to your kitchen. Juicy, marinated chicken thighs are infused with warm spices like paprika, cumin, turmeric, and cardamom, then grilled to perfection. Served in warm pita bread with hummus, tzatziki, and fresh vegetables, this easy homemade shawarma is perfect for a quick weeknight dinner or a casual gathering.

• Author: Lizaa
• Prep Time: 10 minutes (plus marinating time)
• Cook Time: 15 minutes
• Total Time: 25 minutes active, plus marinating
• Yield: Serves 4
• Category: Main Course, Dinner, Middle Eastern
• Method: Grilling, Stovetop
• Cuisine: Middle Eastern, Mediterranean

Ingredients

• For the Chicken:
  • 2 pounds boneless, skinless chicken thighs
  • 4 cloves garlic, minced
  • 1 tablespoon smoked paprika (or sweet paprika)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric powder
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper (or crushed red pepper flakes)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Juice and zest of 1 lemon
  • 3 tablespoons olive oil
• For Serving:
  • Pita bread
  • Hummus
  • Tzatziki sauce
  • Sliced tomatoes
  • Sliced cucumbers
  • Sliced red onion
  • Fresh parsley

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Instructions

1. In a large bowl, combine garlic, paprika, cumin, coriander, turmeric, cardamom, cinnamon, cayenne, salt, pepper, lemon juice, lemon zest, and olive oil.
2. Add chicken thighs and toss until fully coated.
3. Cover and marinate at room temperature for 1–2 hours, or refrigerate overnight for maximum flavor.
4. Preheat grill or grill pan over medium-high heat.
5. Cook chicken for 5–7 minutes per side, until cooked through and slightly charred.
6. Rest chicken for a few minutes, then slice thinly.
7. Warm pita bread and fill with sliced chicken, hummus, tzatziki, and fresh vegetables. Garnish with parsley.

Notes

• Swap chicken thighs for lamb, beef, or shrimp (shrimp only needs ~30 minutes to marinate).
• Try different breads such as lavash or naan, or use lettuce wraps for a low-carb option.
• Allspice can replace cinnamon for a different spice profile.
• Tzatziki can be made with Greek or regular yogurt.

Nutrition

• Serving Size: 1 serving (approx. 1/4 recipe with pita and toppings)
• Calories: 400
• Sugar: 3g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 110mg