This Chicken Shawarma recipe is going to knock your socks off! Just a handful of every day spices makes an incredible Chicken Shawarma marinade that infuses the chicken with exotic Middle Eastern flavours. The smell when this is cooking is insane!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Chicken Shawarma
This is one of my signature recipes that will be very familiar to all my friends because I make this so often. It’s off the charts for effort vs output: just a handful of everyday spices, garlic, a splash of lemon and olive oil transforms into the most incredible flavour.
When this chicken is cooking, the smell is incredible. In fact, it’s how I met most of my neighbours when I lived in a townhouse complex, random people I had never met before popping their head over the fence wanting to know what on earth I was making. They were elated when I handed out samples!
What is Chicken Shawarma, actually??
Shawarma is a popular dish originating from the Middle East. It’s a popular street food that is traditionally made in the form of spiced meats that are stacked on a vertical rotisserie with thin slices shaved off as it rotates. But don’t worry! We can cook our horizontally in a good old pan or on the BBQ!
Shawarma was traditionally made with lamb, mutton and chicken though these days you see it with beef too. It’s commonly served in the form of a wrap, though in some countries you see it served on plates with sides such as seasoned rice or fries, and salads. In this recipe, I’m giving you both options!
Ingredients in Chicken Shawarma
Here’s what you need to make Chicken Shawarma. I’m betting you have most if not all of the spices in your pantry already!
Chicken – I like to make Shawarma with boneless, skinless thighs as its juicier than breast. But chicken breast and tenderloin both work great.
Lemon juice – Fresh!
Olive oil – For a touch of flavour but also to dilute the lemon juice so it doesn’t “cook” the chicken (like we intentionally do with ceviche!).
Spices – Nothing out of the ordinary here! The only one you might not have in stock is cardamom, though these days its easily found at any grocery store. It has a piney, sort of citrusy flavour and it is a key ingredient that distinguishes the Shawarma marinade from other cuisines, such as Mexican, that regularly uses the other spices used in this recipe. In short, don’t skip it!
Spice control – The spiciness in the Shawarma marinade comes from the cayenne pepper. It’s not a key element of the flavour so if you don’t want it spicy, either reduce or eliminate it altogether. I promise you won’t feel robbed. Lots of other flavours going on in this dish!
Sauce options for Shawarma
Shawarma is traditionally served with either a tahini sauce (common in Israel) or a Yogurt Sauce. If you’d like to use a tahini sauce, use the one in this Roasted Broccolini recipe.
For a Lemon Yogurt Sauce, here’s what you need:
How to make Chicken Shawarma
For the best results, it’s best to marinate the chicken overnight. But to be honest, the volume and flavour of the marinade is intense enough that you can get away with a minimum of 3 hours of marinating. Been there, done that plenty of times, and nobody has complained!
Mix marinade – For convenience, just mix the marinade directly in a ziplock bag. A bag works best because the chicken remains nicely coated in the marinade. If you prefer to use a container, either turn the chicken a few times or increase the marinade by 50%.
Add chicken into the marinade. Seal the bag, removing excess air, then massage to coat from the outside. Leave to marinade for 12 to 24 hours in the fridge. If you’re pressed for time, even 3 hours will do!
Yogurt sauce – Make the yogurt sauce simply by mixing the ingredients then set aside for at least 20 minutes to let the flavours meld. This will keep for 3 days in the fridge.
Cook chicken either on the stove or on the BBQ. It will get a great crust on it from the spices, and you will adore the smell. It’s intoxicating!
Rest chicken for at least 3 minutes before serving to allow the juices to redistribute throughout the flesh, else they will just run out everywhere when you slice the meat.
To serve, just pile everything on a platter and let everybody make their own wraps! The chicken, lettuce, tomato slices, onion, yogurt sauce and warmed flatbreads – homemade or store bought. If the chicken is on the larger side, I sometimes slice it. But if they are smaller, I tend to just leave them whole.
How to Serve Chicken Shawarma
There are two main ways to serve Chicken Shawarma.
Wraps – As Chicken Shawarma wraps (like Gyros and Doner kebabs), with tomato, lettuce, and a simple yoghurt sauce on the side. Other optional extras include: red onion, cheese (query authenticity? But that’s ok!!), hummus, hot sauce / chilli sauce.
Shawarma plate – With rice and salads on the side. Thought I usually do serve pita bread or another type of flatbread as well, with a big dollop of either Hummus or the Yogurt Sauce in this recipe, just because it’s very on theme. ☺️
Below, the Chicken Shawarma is pictured with Mejadra which is a Middle Eastern lentil rice (seriously so good you can / will want to eat it just by itself!) and a Middle Eastern Chickpea Salad (I skip the spicing of chickpeas otherwise there’s just too much kapow spices going on).
A few other things that would be very much at home alongside Chicken Shawarma:
Juicy Greek Salad – the flavours in Greek salad pair really well with Middle Eastern food
The spread below features the Chickpea Salad referred to above and Mejadra, the lentil spiced rice.
Great food for gatherings
This Chicken Shawarma, along with the Vietnamese Noodles with Lemongrass Chicken, are two of my most frequently made foods when I’m cooking for a crowd because it’s easy to make loads, they are both great “lay it all out and let everyone serve themselves” type foods (I’m a big fan of food like that), and it travels well. I’ve made this multiple times on camping trips (along with the Vietnamese Noodles and Greek Gyros!).
It was also part of a 7 course Arabian Feast menu that I shared way back when I first published this recipe in 2015. I still haven’t gotten around to perking up all the recipes with fresh new photos, but I will one day! I love that menu because so much of it can be prepared ahead, and there’s lots of common ingredients.
Be prepared for the amazing smells when you’re cooking this Chicken Shawarma! – Nagi xx
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Chicken Shawarma (Middle Eastern)
Ingredients
- 1 kg / 2 lb chicken thigh fillets , skinless and boneless (Note 3)
Marinade
- 1 large garlic clove , minced (or 2 small cloves)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamon
- 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper
- 2 tbsp lemon juice
- 3 tbsp olive oil
Yoghurt Sauce
- 1 cup Greek yoghurt
- 1 clove garlic , crushed
- 1 tsp cumin
- Squeeze of lemon juice
- Salt and pepper
To Serve
- 4 – 5 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
- Sliced lettuce (cos or iceberg)
- Tomato slices
- Red onion , finely sliced
- Cheese , shredded (optional)
- Hot sauce of choice (optional)
Instructions
- Marinade chicken – Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
- Yogurt Sauce – Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
- Preheat stove or BBQ – Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high. (See notes for baking)
- Cook chicken – Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
- Rest – Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
To Serve
- Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce (or dairy free Tahini sauce from this recipe).
- To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!
Recipe Notes:
* Chickpea Rice Pilaf– slightly less spiced than Mejadra
* Middle Eastern Chickpea Salad (a Yotam Ottolenghi recipe, skip the spicing of chickpeas to keep it fresher) Also see 7 Course Arabian Feast (summary below recipe) and above recipe card in post for lengthier list of side options. 5. BAKING: Cooking on a BBQ or stove is best to get the caramelisation. Baking doesn’t yield quite the same flavour – but still very good! Bake at 425F/220C for 20 – 25 minutes until a browned. 6. Nutrition for chicken only because flatbreads vary so much in size and calories.Assuming 6 servings.
Nutrition Information:
Originally published December 2014, updated with fresh photos and an improved recipe video!
Arabian Feast Menu
Here is a summary of the Arabian Feast Menu that I shared back in 2015. I haven’t updated all the recipes yet – I’ll get to them eventually!
To Nibble: Hummus, Herb Chili Feta, Chargrilled Vegetable Platter
For the Men to Grill: Lamb Koftas, Chicken Shawarma (this recipe)
Because we must have Greens: Shredded Red Cabbage Carrot Salad, Spiced Chickpea Salad
Life of Dozer
Throwback to Life of Dozer in 2015 when I first published this recipe – nothing has changed in the years that has passed!
This shot pretty much encompasses how utterly predictable Dozer is:
✅ Skulking near a big pile of meat
✅ Squeezing himself under a tiny table laden with said food
✅ Eyes sparkling at the possibilities
✅ Licking his lips in anticipation
I have marinated the Chicken this morning and was planning on cooking tonight but now may be cooking tomorrow evening or possibly the evening after 36-50 hours later. It’s sealed in the fridge and the chicken would still be by it’s use by date. Will it still be safe to eat?
This is a “go to” recipe for us after trying it just once. We had Shawarma at a graduation open house a year ago and have been wanting to try it. I did not have some spices (smoked paprika) for this particular recipe but we do now! Love it and it freezes GREAT. Make a big batch and have some now…and later!
I’m so glad you love it!! N x
Hello, the recipe says to marinade up to 24 hours. What happens after 24 hours? Does it ruin the chicken? I made this marinade yesterday morning and had planned on cooking it for dinner last night but my plans change. Can I safety cook this tonight?
P.S I love your recipes! They’re always amazing. Thank you
I’m from Middle East I cooked and love it
Hi, there. This is a fantastic recipe. I made it once and loved it, but it was a little salty. I used table salt and I got to wondering if you used Kosher salt instead? Regardless I can always cut back whatever the source. Just curious…
Hi Matthew, I use cooking salt – it’s more coarse that table salt – hence why you found it a little salty 🙂
Made this tonight & everyone ( hubby & 2 boys) loved it!! I used chicken breast instead of thighs. Also made your Apple crumble for dessert, my 3 rd crumble in 2 weeks!! Love your simple & tasty recipes!
YUM! Sounds great Jenny! N x
I’ve made this recipe in the past, multiple times. This is my husband’s favorite of all the dishes I make. “QUICK QUESTION” Can I substitute the chicken breast for chicken thigh fillets? my kitchen smells soooo good! Thank you for this recipe! Simple, but delicious!
Hi Donda, this smells amazing doesn’t it!!!! I talk about chicken breast in the recipe notes. N x
I would like to know, may I replace chicken with beef and use the same marinade?
100% Yes Enaira – it will be amazing! N x
Have made several recipes, no knead bread, Greek chicken and Rice, Beef bowl…. all recipes have been so easy and delicious! My family is enjoying everything, thank you
That’s great to hear – thanks so much Darlene! N x
Hi Nagi,
Is there a substitute for cardamom? Or can I leave it out completely? I don’t have access to it at the moment.
Hi Judy, cardamom is what gives this one that authentic Middle Eastern flavour – it just wont be the same without! N x
Oh my!!! This recipe is amazing, I’m from Jordan and my husband and I absolutely loved it! I used chicken breast instead of thighs and sliced then as you suggested, marinated them for 24 hours and grilled them in a foreman grill. However , I didn’t make the yogurt sauce instead I made the traditional garlic sauce we have with shawarma back home and homemade pita bread!!! Loved it thank you so much.
Perfect Nana!! N x
Authentic chicken shawarma taste! Tastes just like it came from a Middle Eastern Shawarma shop … believe me… I’m Arab and it’s so delicious to have decent Shawarma at home during Covid lockdown. Make sure to use a bbq to get the real flavours.. and instead of yoghurt I used tahini sauce mixed to a thin paste using lemon, water and some salt. Served with warmed soft flatbreads, and a zingy fresh parsley, coriander and tomato with lemon. Wowzer!
I made just the chicken marinade and it was wonderful!
Wahoo, thanks so much Kimme! N x
WOW!! I made this recipe for the first time tonight, along with your no-yeast flatbread. I am in love, and my husband swears it’s better than any chicken shawarma from a restaurant. For reference, I used thin-sliced chicken breasts and cooked them stove-top in a grill pan after marinating about 30 hours. Thank you, thank you, thank you for sharing this incredible recipe!!! After tonight’s success with the chicken and flatbread, I will definitely be looking for more of your recipes.
OMG😁 I made this for dinner tonight. Me, my mom and aunt love it. Will be making it again. I had no boneless thighs, we had thin chicken breast. They came out juicy 😍 and flavorful.
Hello! I’m just wondering if I can use something other than Greek yogurt?
Hi, I rarely have Greek yogurt in the refrig. I buy 6%mf Balkan style yogurt and drain it in a fine-ish sieve for a few hours or overnight and use that. No coffee filter necessary. Don’t waste the strained liquid. Better than most grocery store Greek yogurt.
I’ve been making this since I come back from the red sea last july where I first tried shawarma, it’s a weekly staple in my house now, and that yoghurt is incredible
I’m so glad you enjoy it Philip!! N x
You made another excellent recipe. We loved it! Thanks
You’re so welcome MamaShell!! N x
Fantastic! My new favorite chicken shawarma recipe! Served it with Greek salad and mung bean pancake wraps (GF) and tahini sauce. Thanks!
YUM! I know where to come for dinner! N x
So good. Such an easy meal to make and freeze ahead. Love this and chicken doner. Chicken doner are my absolute favorite and this comes in second place. I baked at 425 for 23 minutes and it was cooked perfectly!