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
My family and I LOVE this recipe! It’s become a staple in our home and a go-to when hosting dinner parties. Sometimes I eliminate the cayenne altogether if I’m cooking for someone who doesn’t like spicy food and its still absolutely amazing. I often serve it as a platter with the homemade tzaziki, the spiced chickpea salad and pita on the side.
This is perfection. So flavorful and easy. I make it in the air fryer
Omg! I just made the marinade for some grilled chicken, because I had all of the ingredients except for smoked paprika (used the last of it last night) and cardamom. So I was forced to make those 2 substitutions, which I hate having to do. It was absolutely incredible! I can’t WAIT to buy more smoked paprika and cardamom so I can try it the way it was meant to be made!
I was cooking Chicken Sharwama from a different recipe but this was absolutely delicious. I will be using Nagi’s recipe from now on. I have tried quite a few of Nagi’s recipes and they have all tasted fantastic and been family approved.
Both this chicken and also the lamb sharwama are big favourites with our family. I’ve made both many many times. When making the yoghurt sauce, I add 1/3 cup lemon juice and about 1/2 cup of chopped mint from my balcony.
My husband loves this chicken. Comes out so flavorful! Served in a pita with some fresh toum.
Forgot to add my 5 stars!
The whole family adores this recipe, which doesn’t usually happen! Highly recommend
Really good recipe cooked for husbands 40th birthday whole family loved it
This was such an easy and delicious recipe! Flavourful, juicy and versatile. I was told by my family, it was better than “the shawarma place”! 😁
Forgot to add the 5stars!
Wow!!! I used chicken breast as I have a ton in the freezer. I cooked on the stovetop because my oven makes the kitchen too hot. I really didn’t have high hopes, but it’s fantastic! That rub/marinade really keeps the chicken from getting dried out. I can’t wait to try it with thighs, and on the grill!
I couldn’t believe how tasty this was the first time I made it so I’ve had to make it a dozen more times just to make sure I didn’t dream it the first time. Amazingly delicious 🤤
I was a bit late and couldn’t marinate my chicken thighs for 3 hours, but it turned out absolutely delicious and I’m definitely writing down this recipe. Everyone loved it, husband picked all the meat of the kids bones and licked his plate for good measure! We used hummus as well in our flatbreads and everyone was very happy.
Delicious, quick and easy, best shawarma I’ve ever tasted! Would 100% make again
I’ve probably already reviewed this so many times before, but it still astounds me and guests at how delicious and incredibly easy this is to make!!
Absolutely so easy- chuck everything on the table and after the chicken is cooked, everyone can make their own according to what they like/ dislike!!
My kids and husband ask me for this at least twice a week. Even the four year old! I wrap it in pita with tzatziki, tahini, feta, and veggies. The kids add pickles. It’s absolutely a family favorite-thanks so much!
Made the chicken shawarma last night for dinner, and WOW!!! We both enjoyed it so much!!! I didn’t have 3 hours even to marinate so just did the marinade footrest and then put together the Greek salad (salt minus Feta since I didn’t have any—it was still delicious), added some store bought hummus and pita bread, and made a quick batch of tzatziki, then grilled the chicken. It was amazing, and next time I’ll marinate overnight!
This is my first visit to your web site and I’ll definitely be back! Can’t wait to try making the Naan bread and further exploring your recipes!!
Thank you so much!!
Oh ow, you’ll be hooked on Nagi as we all are. Welcome to the cult 😂😂😂 Enjoy the most amazing recipes 🙌👌
Your recipes pop up quite often on our BBQ group page here in Ottawa. You are a force to be reckoned with. Congrats
https://www.facebook.com/photo/?fbid=10161457154631638&set=g.546292409383385
CardamoM, not cardamoN!
Thank you I didn’t know.
Ah… thank goodness for the spelling police. I almost put cardamon in my recipe instead! That would have tasted awful! Lol.
Out of the whole recipe, that’s all you took from it 🙄
Instead of nitpicking spelling, maybe just cook it and write a proper review as it’s insanely good.
This chicken is outrageously good! The only change I made was to add some turmeric along with all the other slices. I cooked mine on the grill, then sliced it and wrapped it up with lettuce, tomato, onion, feta, hummus, and the garlic yogurt sauce inside lavash bread. I only had time to marinate mine for 6 hours but it wasn’t lacking in flavor one bit. I’ll be utilizing the leftovers for more wraps, salads, or as a snack straight out of the fridge!
Followed this recipe quite a few times now because it makes the best Shwarma,Very easy to make if you have the ingredients and the end results are Brilliant,Really tasty I thought it was time a shared my experience,we don’t bother from the takeaway or pre made supermarket anymore,this is the best out there…..
You mention israel where the majority are Europeans and have stolen the Palestinians’ land and also their food and culture. So tahini, shawarma falafel etc are more from the Arabs in that area.