When I think about comfort food with bold flavor, chicken shawarma immediately comes to mind. This recipe is one of my favorite ways to bring Middle Eastern street food into my kitchen. I love how the tender chicken is marinated in warm spices, cooked until juicy, and then wrapped in soft flatbreads with fresh toppings and creamy garlic sauce. It feels like a restaurant-quality meal, but it is surprisingly easy to make at home. The aroma that fills my kitchen while the chicken is cooking is irresistible and instantly makes everyone hungry.
You will love this chicken shawarma because it’s packed with flavor, yet it doesn’t require any fancy equipment or complicated steps. It’s quick enough for a weeknight dinner but special enough for a weekend gathering. The spices used in the marinade are well-balanced and create a deep, smoky, and slightly tangy taste. Every bite is satisfying and customizable — you can make it as saucy, spicy, or mild as you like.
Another reason I enjoy this recipe is its versatility. You can serve the chicken in pita bread, on flatbreads, over rice, or even as a salad topping. It works for lunch, dinner, or meal prep for the entire week. Leftovers taste just as good the next day and can easily be reheated without losing their flavor.
This chicken shawarma is also affordable, making it perfect for families or anyone cooking on a budget. The marinade uses simple pantry spices like cumin, paprika, and turmeric, which are inexpensive but add incredible flavor. Boneless, skinless chicken thighs are ideal for this recipe because they stay juicy and are more budget-friendly than chicken breast.
Ingredients for the Recipe
-
2 lbs boneless, skinless chicken thighs
-
3 tablespoons plain Greek yogurt
-
3 tablespoons olive oil
-
3 cloves garlic, minced
-
2 teaspoons ground cumin
-
2 teaspoons ground paprika
-
1 teaspoon ground turmeric
-
1 teaspoon ground coriander
-
1 teaspoon ground cinnamon
-
1 teaspoon ground black pepper
-
1 teaspoon salt
-
Juice of 1 lemon
-
Warm pita bread or flatbreads, for serving
-
Fresh vegetables: chopped lettuce, tomatoes, cucumbers, onions
-
Garlic sauce or tahini sauce, for topping
How to Prepare This Recipe
Making homemade chicken shawarma is much simpler than it seems, and the results are always worth the effort. I like to start by preparing the marinade first, which allows the chicken to soak up all the warm spices and lemon juice. This is where all the flavor happens.
Step-by-Step Instructions for Preparation
-
Prepare the Marinade
In a large mixing bowl, combine the Greek yogurt, olive oil, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, black pepper, salt, and lemon juice. Stir everything until you have a smooth and fragrant marinade. The yogurt helps tenderize the chicken, while the spices infuse deep flavor. -
Marinate the Chicken
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Use your hands or a spatula to make sure each piece is fully covered. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. For best results, marinate overnight — this makes the chicken extra tender and flavorful. -
Cook the Chicken
When you are ready to cook, preheat a large skillet or grill pan over medium-high heat. Add a small drizzle of olive oil to the pan to prevent sticking. Place the marinated chicken thighs in a single layer, being careful not to overcrowd the pan. Cook for 5–6 minutes per side, turning once, until the chicken is fully cooked and slightly charred on the edges. The internal temperature should reach 165°F (74°C). -
Rest and Slice
Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. This step keeps the juices inside the meat. Slice the chicken into thin strips. -
Assemble the Shawarma Wraps
Warm the pita bread or flatbreads. Place a generous layer of chicken slices in the center of each bread. Top with chopped lettuce, tomatoes, cucumbers, and onions. Drizzle with garlic sauce or tahini sauce, then fold or roll the bread to form a wrap. -
Serve and Enjoy
Serve the shawarma immediately while it’s warm. Pair it with pickled vegetables or a side of crispy fries for a more authentic experience.
Quick and Easy
This recipe might look detailed, but it comes together quickly. Most of the work happens during marination, which is hands-off time. Cooking takes less than 15 minutes, making it a perfect weeknight meal.
Customizable
One of the best things about chicken shawarma is how easy it is to customize. You can adjust the spice levels by adding chili powder or cayenne pepper for heat, or keep it mild for kids. Swap the pita for gluten-free wraps or serve over a bed of rice if you prefer a rice bowl. Add hummus or extra sauce for a creamier wrap.
Popular with Many People
Chicken shawarma is loved by everyone who tries it. It is a crowd-pleaser at family dinners, barbecues, and gatherings because it is flavorful, filling, and fun to assemble. Guests can build their own wraps with the toppings they like, making it interactive and perfect for entertaining.
PrintAuthentic Homemade Chicken Shawarma Recipe
This authentic homemade chicken shawarma is full of bold, warm flavors and easy enough to make on a busy weeknight. Marinated chicken thighs are cooked until juicy and tender, then wrapped in soft pita bread with fresh vegetables and creamy garlic sauce.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 6 1x
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 3 tbsp plain Greek yogurt
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1 tsp salt
- Juice of 1 lemon
- Warm pita bread or flatbreads, for serving
- Chopped lettuce, tomatoes, cucumbers, onions
- Garlic sauce or tahini sauce, for topping
Instructions
- In a large bowl, mix Greek yogurt, olive oil, garlic, cumin, paprika, turmeric, coriander, cinnamon, pepper, salt, and lemon juice until smooth.
- Add chicken thighs and coat thoroughly with marinade. Cover and refrigerate for at least 1 hour or overnight for best flavor.
- Heat a large skillet or grill pan over medium-high heat. Drizzle with olive oil to prevent sticking.
- Cook chicken in a single layer for 5–6 minutes per side until fully cooked and slightly charred. Internal temperature should reach 165°F (74°C).
- Remove chicken from heat and rest for 5 minutes. Slice into thin strips.
- Warm pita bread or flatbreads. Place sliced chicken in the center of each bread.
- Add lettuce, tomatoes, cucumbers, and onions on top. Drizzle with garlic sauce or tahini sauce.
- Fold or roll into a wrap and serve immediately.
Notes
For a spicier version, add ½ teaspoon cayenne pepper or chili powder to the marinade.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated before serving.
This recipe also works well with chicken breast — just reduce cooking time slightly to keep it juicy.
FAQs
Can I use chicken breast instead of chicken thighs?
Yes, chicken breast works well for this recipe. Just keep in mind that chicken breast cooks faster, so reduce the cooking time slightly to prevent it from drying out.
How long should I marinate the chicken?
You can marinate the chicken for as little as 1 hour, but for maximum flavor, I recommend marinating it overnight. The longer marination helps the spices penetrate deeper into the meat.
Can I bake the chicken instead of cooking it on the stovetop?
Absolutely. Preheat your oven to 425°F (220°C), place the marinated chicken on a lined baking sheet, and bake for about 20–25 minutes, flipping halfway through. Broil for the last 2 minutes to get a slight char.
What toppings go best with chicken shawarma?
Fresh lettuce, tomatoes, cucumbers, pickles, onions, garlic sauce, and tahini sauce are traditional. You can also add shredded carrots, feta cheese, or even avocado for a twist.
Can I make this recipe ahead of time?
Yes, the chicken can be marinated a day ahead and kept in the fridge. Cooked chicken can also be stored in an airtight container and reheated before serving.