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
Just made this for dinner. Made it as the recipe states. Used boneless chicken thighs marinated overnight. Did not grill them but used a grill pan to fry them to a crispy done-ness then I put them in 375 oven for 30 minutes longer to make sure they’re comes through. I shredded them once out of the oven and let them sit in the juices of the pan whole I stir fried some properties and onions. Incredibly delicious in tortilla or pita bread. Thank you for this awesome and simple recipe.
That’s wonderful to hear Bibi! Thank you for letting me know! N xx
This was delicious! This was my first time making Schawarma; my husband said it was better than anything we have eaten on our trips and I have to agree. Thanks for making it easy without having to buy a lot of new ingredients. I like the notes you put in your recipes – they are very helpful.
Fantastic to hear Judy! I’m so pleased you enjoyed this! N xx
Made this tonight. It was delicious and will do again. Didn’t do rice but will next time.
Fantastic! So pleased to hear that June, thank you for taking the time to come back and let me know! N xx
This was absolutely amazing! Thank you for another winner! I made almost 6 pounds of chicken and no leftovers 🙁
That’s fantastic to hear Yvette! Thanks for letting me know! N xx
Hi Nagi,
Just letting you know that this is amazing! It is so easy and flavourful. I have made it several times now with the Mejadra rice (except I don’t use lentils in the rice because my family are pulse haters). It is a rotational staple. Thanks Nagi.
Whoot! So pleased to hear that Katrina, thanks for letting me know! N x PS Pulser haters, I love it!! ?
It was good. Next time I am going to adjust the seasonings a bit.
It was good.
Hi Nagi, can i use sweet paprika instead of smoked paprika…
Hi Rosalina! Yep, that will be just fine. 🙂
I made this last night and it was soooo good! My husband and mother in law loved it too. I think it will go into our regular rotation – thank you!
Fantastic to hear Rachel! Thank you for letting me know! N xx
I made this tonight. My husband made the marinade and was a bit skeptical about the cardamom. He loved the chicken….had three helpings! I’ll definitely make this again.
I’m so pleased to hear that Deb! I’m glad you both enjoyed it, thank you for letting me know! N xx
Hello Nagi,
Thank you for a wonderful recipe. Big hit with picky son.
I made extra and marinade the tofu for vegetarian daughter. Can’t wait to grill them tomorrow.
This is a keeper. I’d already sent it to daughter-in-law.
Thank you, again.
I’m so happy to hear your son enjoyed this too Anh! And I bet the tofu will be amazing!
Nagi, it is amazing with tofu as well. I am doubling the recipe again for second request in less than a week. LOL…ran out of cardamom and coriander already. I’m trying to get them through amazon. I bought paprika and cayenne powder in bulk as well. I’m hoping all this will last until the end of the year. Thank you again for a fabulous and perfect recipe.
Greetings from Michigan, where it is still March 1. I made this yesterday and the family enjoyed it. Thank you, Nagi
Hi Dave! I’m so happy to hear you enjoyed this, thanks for taking the time to come bak and let me know! N xx
This recipe was a winner and will be going into my recipe book. Actually I have made a recipe book just for recipetin eats. I love!!! your recipes. My family absolutely enjoyed this recipe and I also made the flat bread which was also a hit. I backed off on the cayenne pepper but there was no need. The sauce helped to bring all those wonderful flavours together. This will be a regular dish on the menu. Great for entertaining. Thankyou thankyou, I can now cook with confidence when entertaining.
I’m so flattered Wendy! And really thrilled you enjoyed this, thank you so much for letting me know! Actually, my original version of this I posted years ago was a bit too spicy so I pulled back on the cayenne pepper. 🙂 N xx
Thank you so much for this recipe. I have tried another, but this was far better! I made a salad where I use red wine vinegar/oil which I marinate with onions, cukes and tomatoes. I don’t like the onions in my salad so I threw them in the wrap with yogurt, tahini, garlic, tomatoes, and lettuce! It was amazing! Everyone loved it and left with your recipe. I can’t wait to try more of your recipes
Oooh, that sounds wonderful! I’m glad you enjoyed this, thanks for letting me know Jen! N x
Greetings from HK! Your blog is fantastic! I made this chicken recipe on a whim over the weekend and it was amazing! Sadly could not find cardamom so replaced it with 1/2 tbsp ground ginger and 1/2 tbsp ground cinammon and a bit of nutmeg and it worked fine. I can’t believe how easy and quick it all was and can’t wait to make it again to impress my friends and family. Thank you!
I’m so pleased to hear that Elodie! Thanks for letting me know! N x
Can you use boneless chicken breasts instead of thighs? Hubby doesn’t like dark meat chicken.
Yup! The best would be to cut the breast in half horizontally, then marinate. That way the thin steaks will cook quicker = juicier breast. About 2 minutes on each side + resting time should do the trick!
Another winner – why am I not surprised?!? (Note: I’ve been avoiding looking at your flatbread recipe ever since I found your site; I have my own ‘perfect flatbread’ recipe and I felt I would be cheating on my version to try yours…and then I finally looked at your recipe last week and it’s exactly the same as the one I use!) So I made OUR flatbread with this lovely chicken and yoghurt sauce and salad for a perfect Friday night dinner. Spicy, tender but with that BBQ crust we all love, it doesn’t get much better than this for a few ingredients to give such a big flavour. Yum!
NO WAY!!! Mine is adapted from a recipe by Julie Goodwin – I think. Or maybe it was Jamie Oliver! There’s a link in the recipe somewhere 🙂 So glad you enjoyed this Beck! Thanks for letting me know – N xx
It’s Julie Goodwin – and it’s the best!
Made this the other night and it was great! Initially thought the yogurt sauce was ho-hum but when the chicken was added, it was perfect.
Thanks for another fab recipe Nagi.
I’m wondering if this recipe can be made like the Chicken Souvlaki recipe – make marinade, add chicken, freeze and let marinate as it thaws. I wouldn’t mind having some in the freezer if this freezing method would work for the Shawarma.
Hi Leslie, so glad you enjoyed it! You nailed it with the sauce – it really is not much by itself but it’s the perfect pairing with the punchy flavours of the chicken! Yes absolutely do the same re: marinating as it thaws, I will add a note!
Hi Nagi!! I would love to make this, but I really don’t like coriander. Could I omit? Or is there another herb I can substitute with? Thx Syl
Hi Sylvana! Add an extra 1/8 tsp of cardamon + 2 tsp cumin powder (extra) and I think it will almost make up for omitting it 🙂
Hi Nagi, I made the Chicken Sharwama, Yogurt sauce and the Mejadra rice for dinner last night. Everything turned out beautifully! We love your recipes.
Oh wow or WOW! I’m so glad to hear that Sam, thanks so much for letting me know! N x