Authentic 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
Scale
- 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.