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
Hi there, what is the measurement of black pepper you use?
Just a good pinch is fine! 🙂 N x
Hi from Michigan, USA! I’ve been making the New York Times oven baked shawarma for my family for the last several years. While good, we got a little tired of it, so I decided to try a new shawarma recipe. I honestly don’t think I’ll be going back to the NYT recipe again. We LOVED this shawarma! Eager to make it again soon. Thank you!
Made this for the first time last night along with the lentil salad recipe. My wife says it must become a new staple in our house. Can’t wait to try the 7 course Arabian feast this summer
Just like the laksa…another perfect recipe. Ty
That’s so terrific to hear Tania!!!! Thanks for taking the time to let me know – N x ❤️
My 16 year old gives yr laksa 50 gazillion out of 10 and now this recipe 50 gazillion + 1
Thx
That’s so great to hear Tania! Thanks for letting me know – N x ❤️
Hi Nagi, LOVE your website! Keep the recipies coming!!
Could I use your Shawarma marinade as a rub on a whole chicken and roast it? Maybe put some of the marinade under the skin? I just love the flavors!
Thank you!
Beth (USA)
I read in the notes that you made it for 50 people once. I sometimes cook for a group of 30-40 people and would love to make this. Am particularly interested because you can make it ahead and reheat! Did you just make the same recipe 8-10 times? or did you have to adjust anything? I’ve made it doubled before for my family (teenage boys eat a lot!) and we love it. My son even asked for this for his Birthday meal choice.
Separately, Dozer is super cute! I bet he eats well 🙂
Hi Suzette! Dozer is THE most spoiled pup in the neighbourhood 😂 Use the scaler to slide it to the quantity you want (hover over Servings and it will appear). I cooked it all in advance then reheated it! N xx
Hi!
Love your recipes. I made the Mexican rice and beef burritos today and it was excellent!!
For cooking the shawarma chicken, is stove top cooking okay? I have a tendency to overlook the chicken. Any suggestions? Does an indoor grill provide better results?
Thank you
Definitely stove top is great! That’s what I usually use! N x
I have made this recipe at least ten times now and it has come out perfect every time. Everyone loves it and chicken shawarma has become a favourite quick dish to entertain friends. Only change I make is to add more garlic, at least 5-6 cloves but everything else I follow as is. The best part is, it’s a quick recipe and super flavourful. Thank you for sharing!
That’s great to hear Aarti, thanks for sharing your feedback! N x ❤️
Yum yum yum. The dish was scrumptious. My husband and I are new to cardamom; I was nervous making the marinade, thinking it would be too strong. Wrong. Delicious. We’d pay to eat this sandwich at a restaurant. I made homemade pita bread from NYT and Wanderlust Kitchen tzatziki.
That’s terrific Nicole! Thanks for letting me know! N xx ❤️
Your way of cooking shawarma is different. I liked it and the pictures you have taken are very tempting. Thanks for a mouthwatering recipe.
I’m so glad you enjoyed it John! It definitely is different to the authentic version cooked over charcoals 🙂 But as close as I can get it! N x
So excited to cook this up for dinner! thank you for sharing!!! Cant wait to try your other recipes!!!
I hope you love it Chelsea! N x
Took this on our first Spring kayaking adventure. Perfect picnic food.
Delicious. Nagi we ate 4 recipes from your blog this week! What did we do before I found this blog🤔
I LOVE HEARING THAT!!! ❤️
Hi Nagi, am a big fan of your recipes. The red velvet cake is awesome !!. Now I want to try the chicken shawarma, can I prepare it in my crockpot ? If so do I need to marinate the chicken ? Thanks
Hi Shala! I really recommend cooking this on the stove, BBQ or oven, otherwise you won’t get that gorgeous crust!
This chicken is truly wonderful — perfectly spiced and deliciously tender. Served this chicken in a whole wheat pit along with the tasty yogurt sauce, some romaine lettuce, tomato and thinly sliced red onion. Will be making this delicious chicken again many times. Nancy : )
I’m so pleased to hear that Nancy! Thank you for trying my recipe! N xx ❤️
Made this tonight, I am really impressed with this recipe. I love the idea of mixing up the marinade and putting it in the bag when I freeze chicken thighs. My husband and I are empty nesters and chicken thighs are one of those go to things I always have in the freezer.
That’s fantastic to hear Jackie! Thanks for leaving a review! N x ❤️
Weekly meal in our home, even though it means our house perpetually smells like a spice shop.
I’m so happy to hear that Anna! Thanks for sharing your feedback – N x ❤️
We live in an area with a large Middle Eastern population, so we know shawarmas! This recipe is very good!
I’m so pleased to hear you enjoyed this Celeste! Thanks so much for taking the time to let me know – N x
Made it today, AMAZING! Thanks for sharing
Thank you for the review Melanie, it’s so terrific to hear you enjoyed this! N xx
LOVE Dozer!!
LOVE hearing that!😂
This sounds so delicious! Can I use boneless skinless chicken breasts for this recipe?
You sure can Ann!