Name: Chicken Shawarma (Middle Eastern)
Prep time: 15 min
Cook time: PT-488100H6M49S
Total time: PT-488100H6M49S
Cuisine: Middle Eastern
Ingredients: 1 kg / 2 lb chicken thigh fillets, skinless and boneless; 1 large garlic clove, minced (or 2 small); 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tbsp ground cardamom; 1 tsp ground cayenne pepper (or 1/2 tsp for less heat); 2 tsp smoked paprika; 2 tsp salt; Black pepper, to taste; 2 tbsp lemon juice; 3 tbsp olive oil; 1 cup Greek yogurt; 1 clove garlic, crushed; 1 tsp cumin; Squeeze of lemon juice; Salt and pepper, to taste; 4–5 flatbreads (Lebanese, pita, or homemade); Sliced lettuce (cos or iceberg); Tomato slices; Red onion, finely sliced; Shredded cheese (optional); Hot sauce (optional)

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Chicken shawarma is a beloved Middle Eastern street food featuring marinated, spiced chicken cooked to perfection and served with soft flatbreads, fresh vegetables, and a tangy yogurt sauce. Traditionally cooked on a vertical spit, this homemade version captures all the flavor with simple stovetop or grill preparation.

Why You’ll Love This Recipe

This chicken shawarma is juicy, flavorful, and versatile. The marinade infuses the chicken with warm spices, while grilling or pan-searing gives it a delicious char. Wrapped in flatbread with yogurt sauce and fresh toppings, it’s a complete meal that feels both satisfying and refreshing. Plus, it’s easy to prepare ahead of time, making it great for weeknights, gatherings, or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 kg / 2 lb chicken thigh fillets, skinless and boneless

Marinade
1 large garlic clove, minced (or 2 small cloves)
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamom
1 tsp ground cayenne pepper (reduce to 1/2 tsp if preferred)
2 tsp smoked paprika
2 tsp salt
Black pepper, to taste
2 tbsp lemon juice
3 tbsp olive oil

Yogurt Sauce
1 cup Greek yogurt
1 clove garlic, crushed
1 tsp cumin
Squeeze of lemon juice
Salt and pepper, to taste

To Serve
4–5 flatbreads (Lebanese, pita, or homemade)
Sliced lettuce (cos or iceberg)
Tomato slices
Red onion, finely sliced
Shredded cheese (optional)
Hot sauce (optional)

Directions

Marinate the chicken: Combine marinade ingredients in a large zip-top bag. Add chicken, seal, and massage to coat well. Marinate for at least 3 hours, ideally 24 hours.
Prepare the yogurt sauce: Mix yogurt, garlic, cumin, lemon juice, salt, and pepper in a bowl. Cover and refrigerate until serving.
Cook the chicken: Heat a skillet or grill over medium-high heat with 1 tbsp oil. Cook chicken for 4–5 minutes on the first side until nicely charred. Flip and cook another 3–4 minutes. Remove, cover loosely with foil, and rest for 5 minutes.
Assemble the shawarma: Slice chicken and serve with flatbreads, yogurt sauce, lettuce, tomato, and onion. Add cheese or hot sauce if desired. Roll into wraps and enjoy.

Servings and timing

This recipe makes about 6 servings. Preparation takes 15 minutes plus marinating (minimum 3 hours, ideally overnight). Cooking takes 10–12 minutes, with an additional 5 minutes of resting time. Total active time is about 30 minutes.

Variations

Use chicken breast instead of thighs (see notes for adjustments).
Swap yogurt sauce with tahini sauce for a dairy-free version.
Add pickled turnips, cucumbers, or olives for extra tang.
Spice it up with chili flakes or harissa in the marinade.
Bake at 425°F (220°C) for 20–25 minutes if you prefer not to grill.

Storage/Reheating

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet with a splash of olive oil or microwave briefly, tossing with any juices. You can also freeze marinated raw chicken for up to 2 months; thaw in the fridge before cooking.

FAQs

Can I use chicken breast instead of thighs?

Yes, but chicken thighs are juicier. If using breast, slice thin or pound to even thickness and cook on high heat for 2 minutes per side.

Do I have to marinate overnight?

For the best flavor, yes. But even 3 hours will still yield delicious results.

Can I bake the chicken instead of grilling?

Yes, bake at 425°F for 20–25 minutes until browned and cooked through.

What bread works best for shawarma?

Lebanese flatbread or pita are traditional, but tortillas can also be used.

Can I make the yogurt sauce ahead of time?

Yes, it keeps well in the fridge for up to 3 days.

How spicy is this shawarma?

It has mild heat from cayenne pepper, but you can reduce or omit it for a non-spicy version.

Can I freeze cooked chicken shawarma?

Yes, freeze in portions for up to 2 months. Reheat in a skillet for best texture.

What toppings go best with shawarma wraps?

Classic toppings include lettuce, tomato, red onion, pickles, and yogurt or tahini sauce.

Can I meal prep this recipe?

Absolutely. Cook the chicken ahead and store with toppings and flatbreads for quick wraps.

Is this recipe gluten-free?

The chicken itself is gluten-free, but be sure to use gluten-free flatbreads if needed.

Conclusion

Chicken shawarma is a flavorful and versatile Middle Eastern dish that’s easy to make at home. With its spiced, juicy chicken and refreshing yogurt sauce, it’s perfect for wraps, platters, or meal prep. Whether grilled, baked, or pan-cooked, this recipe brings the authentic taste of shawarma straight to your kitchen.

Maggie