Pin it
This hearty chicken shawarma has been my Middle Eastern dinner solution for years, bringing restaurant-quality flavors straight to my family table. The fragrant blend of spices transforms ordinary chicken into an extraordinary meal that always impresses guests and satisfies even the pickiest eaters in my household.
I first created this recipe after returning from a trip to Lebanon where I fell in love with authentic shawarma from street vendors. After several attempts to recreate that magical flavor at home, this version finally earned my husband's declaration that we never needed takeout shawarma again.
Ingredients
- Boneless skinless chicken thighs: Provide juicy tenderness that chicken breast simply cannot match. Their higher fat content helps the spices adhere better
- Ground cumin: Adds an earthy warmth essential to authentic shawarma flavor. Look for freshly ground cumin for the most vibrant taste
- Ground paprika: Brings a subtle sweetness and gorgeous color. Spanish varieties offer the richest flavor profile
- Ground turmeric: Contributes a golden hue and slight peppery note while offering anti-inflammatory benefits
- Ground cinnamon: Might seem surprising but creates that distinctive shawarma complexity. Ceylon cinnamon works beautifully here
- Fresh garlic cloves: Infuse the marinade with essential pungency. Always use fresh rather than pre-minced for superior flavor
- Lemon juice: Tenderizes the meat while adding brightness to balance the rich spices
- Greek yogurt: Forms the creamy base for the sauce with its thick texture and tangy profile
- Fresh parsley: Brightens the finished dish both visually and flavor-wise
How To Make Chicken Shawarma
- Prepare the marinade:
- Whisk olive oil with all the ground spices, minced garlic, lemon juice, salt and pepper until completely combined. The marinade should look like a reddish-brown paste with visible garlic pieces throughout. This spice blend is the heart of shawarma flavor, so take time to ensure everything is thoroughly mixed.
- Marinate the chicken:
- Place chicken thighs in a glass container or ziplock bag, then pour the marinade over them. Use your hands to massage the mixture into every piece, ensuring complete coverage. Refrigerate at least one hour but preferably overnight. The longer marinating time allows the acids to tenderize while the spices penetrate deeply into the meat.
- Cook the chicken:
- Choose your cooking method based on available equipment and desired results. For authentic flavor, grill over medium-high heat for 5-7 minutes per side until the edges char slightly and internal temperature reaches 165°F. Alternatively, bake at 425°F for 20-25 minutes, flipping halfway, or pan-sear for 5-7 minutes per side until golden brown and fully cooked.
- Prepare the garlic sauce:
- While the chicken cooks, combine Greek yogurt, mayonnaise, lemon juice, minced garlic, salt and pepper in a bowl. Whisk until smooth and creamy. This sauce should be thick enough to dollop but thin enough to drizzle. Refrigerate until serving to allow flavors to develop and meld together.
- Rest and slice:
- Allow cooked chicken to rest for 5 minutes before slicing against the grain into thin strips. This resting period lets juices redistribute throughout the meat, ensuring maximum tenderness and flavor in every bite.
- Assemble:
- Warm pita bread or flatbread briefly in the oven or on a skillet. Layer with sliced chicken, drizzle generously with garlic sauce, and top with fresh parsley and any desired vegetables. Fold or roll the bread around fillings for the perfect handheld meal.
Pin it
My absolute favorite part of this recipe is the way the cinnamon interacts with the savory spices. It might seem unconventional, but that subtle sweet note creates the authentic shawarma flavor that transports me back to the bustling streets of Beirut. My daughter now requests this dish for her birthday dinner every year, claiming no restaurant version compares to our homemade tradition.
Storage and Reheating
The beauty of chicken shawarma lies in how well it keeps after cooking. Store cooled leftover chicken in an airtight container in the refrigerator for up to three days. Keep the garlic sauce separately in its own container where it will remain fresh for up to five days.
To reheat without drying out the meat, place chicken in a skillet with a tablespoon of water, cover, and warm over medium-low heat for about 5 minutes. Alternatively, microwave at 70% power in 30-second intervals until just heated through. Avoid high heat which can toughen the meat.
For meal prep convenience, portion cooked shawarma with rice into containers for quick lunches throughout the week. The flavor actually improves after a day as the spices continue to develop.
Pin it
Make It A Complete Meal
Transform your shawarma into a feast with complementary sides that enhance the Middle Eastern experience. Serve alongside fragrant yellow rice sprinkled with toasted pine nuts or fluffy couscous that soaks up the flavorful juices.
For a refreshing contrast, offer a simple cucumber and tomato salad dressed with lemon juice and olive oil. The bright acidity cuts through the richness of the spiced chicken beautifully. Include a bowl of tangy pickled vegetables for an authentic touch that balances the meal.
Create a build-your-own shawarma bar for entertaining by setting out warmed breads, sliced chicken, sauce, and an array of toppings like diced tomatoes, thinly sliced red onions, chopped lettuce, and crumbled feta. This interactive approach always delights guests and accommodates different preferences.
Historical Context
Shawarma originated in the Ottoman Empire during the 19th century and has evolved into beloved street food throughout the Middle East and beyond. Traditionally prepared on a vertical rotisserie where stacked meat spins and cooks slowly, the outer layers are shaved off as they brown.
While authentic shawarma requires specialized equipment, this home version captures the essential flavors through carefully balanced spices and cooking methods that anyone can master. The portable nature of shawarma wrapped in flatbread made it popular among workers needing quick, satisfying meals centuries ago.
Each region across the Levant developed its own variation of shawarma. Lebanese versions often feature the garlic sauce included here, while Turkish döner kebab relies more heavily on yogurt-based accompaniments. This recipe draws inspiration from several traditions to create a delicious homemade interpretation of this historical dish.
Frequently Asked Questions
- → What type of chicken is best for shawarma?
Boneless, skinless chicken thighs are ideal for shawarma as they remain juicy and flavorful when marinated and cooked. Chicken breasts can also be used for a leaner option.
- → Can I make this dish vegan?
Yes! You can replace Greek yogurt with a dairy-free alternative and use tofu or jackfruit instead of chicken. Adjust the spice marinade accordingly for the best flavor.
- → What are some topping suggestions for shawarma wraps?
Fresh toppings like diced tomatoes, sliced cucumbers, pickled turnips, and chopped parsley pair wonderfully with shawarma. Don’t forget the creamy garlic sauce!
- → How can I enhance the flavor of the creamy garlic sauce?
For an extra layer of flavor, try adding a pinch of smoked paprika, fresh dill, or even a dash of chili for heat.
- → What’s the best way to cook chicken shawarma?
Grilling adds a smoky, authentic flavor, while baking is hands-off, and pan-searing delivers a crispy, caramelized crust. Choose the method that suits your setup.
- → How long should I marinate the chicken?
Marinate the chicken for at least 1 hour, but for the best flavor, overnight marination is highly recommended.