Middle Eastern chicken recipes are essential for anyone who loves savory, aromatic, and juicy flavors. After you try out this homemade chicken shawarma, you can take your cooking to the next level by making other iconic Middle Eastern recipes, like my tender Shish Tawook and tangy Greek Yogurt Marinade.
Can’t get enough of the shawarma goodness? Also, try our Beef Shawarma recipe.
What is Chicken Shawarma?
Chicken shawarma is a quintessential Middle Eastern dish and popular street food made by slow-cooking a large cut of meat on a vertical spit. Chefs then shave off thin slices of meat from the outer edge and add it to the final recipe, whether a chicken shawarma wrap, pita pocket, or bowl.
Technically, shawarma is an Arabic food native to countries like Syria and Lebanon. However, this slow-cooked vertical rotisserie technique has many other versions based on the country of origin.
For example, I grew up in Turkey eating doner kebabs, which are similar to shawarma except with less seasoning, emphasizing the meat’s natural flavors. Another popular variation is the Greek gyro, which uses a more herbaceous seasoning mix and often includes other meats like pork, lamb, and chicken.
Chicken Shawarma Ingredients
You don’t need to be an expert in Arabic cuisine to make shawarma worthy of a restaurant. Below, I’ve outlined all the ingredients you’ll need to make this simple dish, whether you want to make a marinade for chicken shawarma or are looking for expert topping ideas.
- Seasoning: When it comes to shawarma chicken seasoning, you have two options: If you’re in a time crunch, you can buy it at the store for an easy, premade mix (my favorite store-bought brand is New York Shuk (affiliate link). Or, you can follow in my footsteps and make your own by following my Shawarma Spice Mix Recipe. If you choose the latter, you’ll need the following ingredients:
- Ground cumin
- Ground coriander
- Paprika
- Garlic powder
- Black pepper
- Ground turmeric
- Ground cloves
- Ground cinnamon
- Ground nutmeg
- Ground cardamom
- Chicken: I prefer boneless, skinless chicken thighs for this recipe, as they tend to be more flavorful than other cuts. However, depending on your preference, you could also use skinless chicken breasts or a combination of breasts and thighs.
- Marinade: To make a chicken shawarma marinade, you’ll need a simple mixture of:
- Kosher salt
- Fresh lemon juice
- Olive oil
- Fresh cloves of garlic: Though it’s optional (the seasoning already has garlic powder), I’d like to add a few cloves of garlic to the marinade.
- Toppings: One of the best things about this recipe is its easy customization with your favorite chicken shawarma toppings. Of course, you can choose whatever toppings you prefer. Still, if you want to serve your shawarma like I do, I recommend beginning with a sauce (like my favorite Yogurt Garlic Sauce or a classic Tzatziki), then adding tomato, lettuce, and pickles. Furthermore, I also recommend using Middle Eastern bread—such as lavash, pita, or naan—as the dish’s base.
How to Make Shawarma Chicken?
True, a traditional chicken shawarma recipe usually involves slow-roasting the meat on a vertical spit. However, if you don’t have a rotisserie skewer on hand, don’t worry!
Below, you’ll find out how to make a homemade version of traditional shawarma in three easy ways (baked, grilled, and pan-seared)—all without sacrificing an ounce of delicious flavor.
- Make the chicken shawarma seasoning: Place the ground cumin, ground coriander, paprika, garlic powder, black pepper, ground turmeric, ground cloves, ground cinnamon, ground nutmeg, and ground cardamom in a large bowl. Mix the spices until thoroughly combined, then set them aside.
- Dry the chicken: Use paper towels to pat dry the chicken thighs, then sprinkle both sides with salt.
- Marinate: Place the chicken in a large bowl. Then, add the shawarma seasoning, lemon juice, olive oil, and garlic (if used) and combine. Cover the bowl with stretch film and let the meat marinate for three hours or overnight.
- Cook the meat: You have three choices when it’s time to cook your chicken:
- To make an oven-roasted chicken shawarma, preheat your oven to 425 degrees F. (218 degrees F.), and arrange the marinated chicken on a baking sheet. Place the pan in the middle rack and bake the chicken for 18-20 minutes or until the thickest part of the meat registers 165 degrees F. with a digital thermometer. If you want more thoroughly browned chicken, move the pan to the top rack and broil it for 2-3 minutes, ensuring you keep a close eye on the meat.
- To make chicken shawarma on the stovetop, heat a large skillet over medium-high heat until hot (cast-iron, stainless steel, or non-stick pans would all work in this variation). Place the marinated thighs on the hot skillet and cook the first side for 4-5 minutes or until lightly charred. Then, turn the chicken to their other side and cook for another three minutes or until the meat reaches 165 degrees F. Depending on the size of your skillet, it may be best to cook your chicken in two batches to avoid overcrowding.
- To make grilled shawarma chicken, begin by preheating your grill to 450 degrees F. Then, scrape the grill grates to remove any food residue and brush them generously with vegetable oil. Once the grill is heated, place the chicken on the grates, close the cover, and cook the thighs for five minutes on one side. Finish the cooking process by turning the chicken pieces to the other side and continue grilling for 3-4 minutes or until your chicken is cooked.
- Rest and serve: Transfer the cooked chicken shawarma onto a plate, cover it with aluminum foil, and let it rest for five minutes. Once rested, serve the meat with your favorite toppings and enjoy.
How to Serve Chicken Shawarma?
Want to make the most of this Lebanese chicken shawarma recipe? Not only can you customize your shawarma toppings, but you can also choose how you want to eat it—in a wrap, pocket, bowl, or beyond!
- Make it a wrap: One of the most iconic ways to enjoy this chicken dish is to turn it into a Middle Eastern wrap. Simply place the chicken slices on a flatbread, like a lavash or naan bread, or a slice of pita bread to make a shawarma pocket. To lend it creamy, nutty notes, you can also spread your bread with tahini sauce, like my tangy Yogurt Tahini Sauce or a bright Lemon Tahini Sauce. Finally, top the wrap with fresh ingredients, such as tomatoes, lettuce, pickles, and pickled red onion, and enjoy.
- As a bowl: If you’re not looking to make a handheld meal, this chicken shawarma couldn’t be easier to transform into a fork-ready meal. Serve your chicken pieces atop a base of savory Bulgur Pilaf or tender vermicelli rice, then top it with sliced tomatoes, cucumbers, and a dollop of Hummus. Voila! A complete, hassle-free meal.
What to Serve with Chicken Shawarma?
There are countless ways to enjoy this quick chicken shawarma recipe. Whether you’re in the mood for a chicken shawarma pita wrap or a hearty bowl of greens, these ideas will take your basic recipe to the next level.
- Tzatziki Sauce: Want a classic chicken shawarma sauce to serve with your succulent main? I’ve got you covered. Tzatziki strikes a delectable balance between light and tangy flavors, perfectly balancing the chicken’s savory, well-spiced flavors.
- Tabbouleh: Flavorful yet filling, tabbouleh is a delicious grain that transforms your protein into a complete meal. Try your chicken shawarma alongside my Turkish Tabbouleh Recipe or Quinoa Tabbouleh for an irresistibly bright, Mediterranean taste.
- Salad: You don’t need a grain to turn this Greek shawarma into a tasty meal. Try using your chicken to top a crispy-fresh Greek salad or a juicy tomato salad, like my ten-minute Piyaz, and you’ll never be at a loss for quick lunch ideas again.
- Drink: If you want to do it as they do it in the Middle East, skip the soda and serve it with the popular salted yogurt drink (aka ayran). This refreshing drink cools it down and helps balance the flavors of the spicy chicken.
How to Store and Freeze?
After trying this home shawarma, you won’t want to let a single bite go to waste. These foolproof storage tips will keep your chicken as fresh and flavorful as possible—just what you need for easy meal prep!
- Storage: Planning to store this dish from the get-go? I highly encourage storing each shawarma ingredient—such as the meat, toppings, and bread—in separate containers to ensure the utmost freshness. Then, you can store your cooked shawarma chicken in an airtight container in the refrigerator for up to 3-4 days. When ready to eat, reheat the slices and assemble your final dish just before serving.
- Freezing: The best way to freeze this dish is to place your raw chicken and its marinade in an airtight container in the freezer. That way, you have a ready-made meal whenever the craving strikes. However, if you want to freeze leftovers, bring your chicken to room temperature and place it in an airtight container or freezer-safe bag with as much air removed as possible. Then, store it in the freezer until ready to thaw.
- Thawing & reheating: To thaw your frozen shawarma, begin by placing it in the fridge overnight. Then, reheat it in a preheated 350-degree F. oven for at least five minutes or until warmed to your liking. Once heated through, your chicken is ready to eat!
FAQs
Want to know more about this Arabic chicken shawarma recipe? Below, you’ll find answers to any remaining questions, from taste profiles to regional variations.
Rich, complex, and savory, chicken shawarma gets its big flavors from a warm and mildly spicy mix of traditional Middle Eastern ingredients, such as cumin, cloves, and cardamom. Furthermore, it’s traditionally cooked using a vertical spit, giving each slice a tender yet crisp finish that tastes amazing when added to dishes like Mediterranean wraps, bowls, and pita pockets.
In essence, the cooking process for shawarma and gyros is the same, as both use a vertical spit to slowly cook a large cut of meat in a rotisserie-like fashion. However, these two street foods call for slightly different seasoning mixes. For instance, Middle Eastern shawarma usually has a chicken base and a bolder mix of warm, fragrant spices. By contrast, gyros have a Grecian background and, as a result, have a lighter, more herby seasoning mix.
If you make your own Easy Chicken Shawarma following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.
Easy Chicken Shawarma Recipe
Ingredients
For The Shawarma Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon ground turmeric
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
For The Marinade:
- 2 lbs. Boneless skinless chicken thighs, about 8 chicken thighs or chicken breasts
- 1 ½ teaspoons kosher salt
- ¼ cup lemon juice
- ¼ cup olive oil
- 2 cloves garlic, minced (optional)
To Serve (optional):
- 6 pita bread, or lavash bread
- 1 cup yogurt tahini sauce , or tzatziki
- 1 large tomato
- 2 cups chopped lettuce
- ½ cup pickles, sliced
Instructions
- Add ground cumin, coriander, paprika, garlic powder, black pepper, turmeric, cloves, cinnamon, nutmeg, and cardamom in a large bowl. Mix until thoroughly combined. Set it aside.
- Pat dry chicken thighs with paper towels and sprinkle them with salt on both sides.
- Transfer them into the bowl with the spices.
- Add lemon juice, olive oil, and garlic if using. Stir to combine.
- Cover it with stretch film and marinate it for 1 hour or overnight.
To bake in the oven:
- Preheat your oven to 425 degrees F. (218 degrees F.). Arrange the marinated chicken on the sheet pan and place it in the middle rack. Bake for 18-20 minutes or until a meat thermometer inserted into the thickest part of a chicken registers 165 degrees F. If you prefer your chicken shawarma to be on the browned side, move the sheet pan to the top rack and broil for 2-3 minutes (while watching it closely).
To cook on the stovetop:
- Heat a large skillet (cast iron, stainless steel, or non-stick would all work) over medium-high heat until hot. Place chicken thighs on the skillet. Cook the first side for 4-5 minutes or until lightly charred. Turn and cook the other side for another 3 minutes or until the chicken is fully cooked (until it reaches 165 degrees F.) Depending on the size of your skillet, it is best to do this in two batches instead of overcrowding the pan.
To grill:
- Preheat your grill to 450 degrees Fahrenheit. Clean grill grates and brush them generously with vegetable oil. Place the chicken on the grill, close it with the cover, and cook for 5 minutes on the first side. Turn the chicken and cook for another 3-4 minutes or until the internal temperature reaches 165 degrees F. when an instant-read thermometer is inserted in the thickest part of the meat.
To serve:
- Transfer the cooked chicken shawarma onto a plate. Cover with foil and let it rest for 5 minutes.
- Meanwhile, prepare your garnishes. Make a batch of our yogurt tahini sauce (or tzatziki), slice a few tomatoes, and chop some lettuce.
- Slice chicken into ½-inch strips, reserving the juices.
- To make a shawarma wrap, spread your bread with a generous amount of tahini sauce and top it off with shawarma chicken, tomatoes, and lettuce. Alternatively, use pita bread: slice it in half to use the pocket, filling it with the sauce, meat, and vegetables. Drizzle the wrap with the leftover juices and more tahini sauce over the top, and serve.
Notes
- Yields: This recipe serves 6 people generously with about 1 ¼ chicken thighs per person. The nutritional values below include the toppings and they are per serving.
- Shawarma Seasoning: If you prefer not to make your own shawarma seasoning, you can buy it from the store. Our favorite brand is NYShuk (affiliate link) and we recommend using 2 tablespoons of shawarma spice per pound of meat.
- Marinating time: While it requires some advance prep, I highly recommend marinating your meat in shawarma chicken spices before cooking. This is the secret to making the best chicken shawarma recipe. The marination process allows the seasoning to fully infuse the meat with smoky, savory flavors, ensuring each bite has the same depth and complexity. For best results, marinate your chicken for at least one hour or overnight before cooking.
- High-heat cooking: High heat is a must in this recipe, whether baking, grilling, or cooking your chicken on the stovetop. Properly heating your cooking vessel helps sear the outside of the meat, create a crispy edge, and lock in the juices—a similar taste to what a traditional roasting spit would make.
- Let the meat rest: Another great way to get the most flavorful chicken shawarma is to rest 10-15 minutes after cooking. Doing so allows the meat reabsorb and evenly distribute its juices, giving each slice a succulent, bold flavor.
- Storage: You can store your cooked shawarma chicken in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was such a great dish. I used your seasoning too and it was stellar.