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Chicken Shawarma

Maria G. Brooks
Chicken Shawarma is a Middle Eastern favorite known for its savory, spiced chicken that is marinated in a rich blend of spices and yogurt.
The tender chicken is typically served in a warm pita wrap, accompanied by a creamy garlic sauce, fresh vegetables, and a touch of pickles.
Whether you prefer it in a wrap, bowl, or platter, Chicken Shawarma is a versatile and flavorful meal that can easily be enjoyed any day of the week.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Middle Eastern
Servings 6 servings
Calories 500 kcal

Equipment

  • 1 Large bowl (for marinating)
  • 1 Skillet (or Grill Pan) or 1 Grill for cooking
  • 1 Meat Thermometer (optional, for checking chicken temperature)
  • 1 Sharp Knife for slicing the chicken
  • 1 Parchment Paper or Baking Sheet (if roasting in the oven)

Ingredients
  

For the Chicken Marinade:

  • 1 ½ lbs 680g boneless, skinless chicken thighs
  • 1/2 cup 120g plain yogurt
  • 2 tbsp lemon juice
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

For the Garlic Sauce:

  • 1/2 cup 120g plain yogurt or tahini
  • 2 tbsp minced garlic
  • 1 tbsp lemon juice
  • Salt to taste

For the Shawarma Wrap:

  • 4-6 pita breads or flatbreads
  • Fresh vegetables like tomatoes cucumbers, onions, and lettuce
  • Pickles optional

Instructions
 

Marinate the Chicken:

  • In a large bowl, combine the yogurt, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, olive oil, salt, and black pepper.
    to form a smooth marinade.
  • Add the chicken thighs to the marinade and coat them thoroughly.
    Cover the bowl and refrigerate for at least 2 hours, or overnight for the best flavor.

Cook the Chicken:

  • You can grill, pan-sear, or roast the chicken:
  • Grill: Preheat the grill to medium-high heat. Cook the chicken for 6-8 minutes on each side until fully cooked (internal temperature of 165°F or 74°C).
  • Pan-sear: Heat olive oil in a skillet over medium-high heat.
    Add the chicken and cook for 6-8 minutes per side until golden brown and cooked through.
  • Oven-roast: Preheat the oven to 400°F (200°C). Place the chicken on a baking sheet and roast for 20-25 minutes, flipping halfway through.

Prepare the Garlic Sauce:

  • In a small bowl, combine the yogurt or tahini, garlic, lemon juice, and salt. Whisk until smooth and creamy.
    Adjust seasoning to taste.

Assemble the Shawarma:

  • Warm the pita or flatbreads in a dry skillet or oven for a few minutes.
  • Slice the cooked chicken into thin strips.
  • Lay the chicken slices in the center of each pita, add fresh vegetables like tomatoes, cucumbers, onions, and lettuce, and drizzle with garlic sauce.
    Optionally, add pickles for extra flavor.
  • Roll the pita tightly to form the shawarma wrap.

Notes

  • Marination Time: For the best results, marinate the chicken for at least 2 hours or overnight to allow the spices to fully penetrate the meat.
  • Substitute Ingredients: If you're lactose intolerant, use dairy-free yogurt for the marinade and garlic sauce.
  • Additional Toppings: Feel free to add other toppings like olives, hummus, or even a bit of crumbled feta for added flavor.
Keyword Chicken Shawarma