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Lady Maria

Best Chicken Shawarma Recipe

This Chicken Shawarma recipe delivers juicy, flavorful chicken with an authentic taste. The secret lies in the lemon juice and yogurt marinade that tenderizes the chicken while infusing it with flavor. It's a restaurant-quality meal you can easily make at home.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Middle Eastern
Calories: 450

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs
  • 1 cup plain yogurt
  • 1/4 cup lemon juice, freshly squeezed
  • 1/4 cup olive oil, extra virgin
  • 4 cloves garlic, minced
  • 2 tablespoons paprika
  • 1 teaspoon turmeric
  • 1 tablespoon cumin, ground
  • 1 tablespoon coriander, ground
  • 1/2 teaspoon cardamom, ground
  • 1/4 teaspoon cinnamon, ground
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 pita bread
  • Hummu s
  • Tahini sauce
  • Shredded lettuce
  • Tomatoes, diced
  • Onions, sliced
  • Pickles, sliced
  • Hot sauce optional

Equipment

  • Large bowl
  • measuring cups and spoons
  • whisk
  • baking sheet
  • Parchment paper (optional)
  • large skillet (optional)
  • meat thermometer
  • Two forks
  • Dry skillet or microwave
  • Cutting board
  • knife

Method
 

  1. In a large bowl, combine the chicken thighs, yogurt, lemon juice, olive oil, garlic, paprika, turmeric, cumin, coriander, cardamom, cinnamon, cayenne pepper, salt, and pepper.
  2. Mix well to ensure the chicken is evenly coated. Cover the bowl and marinate in the refrigerator for at least 2 hours, or preferably overnight.
  3. Preheat your oven to 400°F (200°C). Alternatively, you can cook the chicken in a large skillet over medium-high heat.
  4. If baking, spread the marinated chicken in a single layer on a baking sheet lined with parchment paper.
  5. If cooking in a skillet, add the chicken in batches to avoid overcrowding the pan.
  6. Bake the chicken for 20-25 minutes, or until it is cooked through and reaches an internal temperature of 165°F (74°C).
  7. If pan-frying, cook the chicken for 5-7 minutes per side, or until it is cooked through and nicely browned.
  8. Once the chicken is cooked, remove it from the oven or skillet and let it rest for a few minutes.
  9. Use two forks to shred the chicken into bite-sized pieces.
  10. Warm the pita bread in a dry skillet or microwave.
  11. Spread a layer of hummus or tahini sauce on the pita bread.
  12. Add the shredded chicken, followed by your desired toppings such as shredded lettuce, tomatoes, onions, pickles, and hot sauce.
  13. Fold or roll the pita bread to create a shawarma wrap.
  14. Serve the Chicken Shawarma immediately and enjoy!

Notes

For best results, marinate the chicken overnight. Chicken breasts can be used instead of thighs, but be careful not to overcook. Serve with Fattoush salad, tzatziki sauce, or roasted vegetables. Consider using brown butter infused olive oil for a nutty flavor. Toasting the spices before grinding enhances their aroma.