This shawarma chicken recipe brings vibrant, spice-laden street food flavors to your table without any fancy equipment. The secret is a beautifully balanced marinade that infuses the chicken with warmth and zing. You’ll love how versatile this shawarma chicken is—perfect in pitas, over rice, or tossed in a salad.
Craving a delicious Shawarma Chicken? You've come to the right spot! From Chicken Breast Recipes favorites to amazing Drinks recipes, there's something here for everyone.
Why You’ll Love This Shawarma Chicken
- Authentic flavor: Warm spices, lemon, and garlic create a deeply savory, fragrant profile.
- Incredibly versatile: Serve in pitas, over rice, or as a salad topper.
- Easy marinade: Minimal hands-on effort for exceptionally tender, flavorful chicken.
- Great leftovers: Flavors improve overnight, perfect for meal prep.
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp olive oil
- 3 garlic cloves, minced
- Juice of 1 large lemon
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 1.5 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp plain yogurt (or a dairy-free alternative)
Tools: A large mixing bowl, a whisk or fork, a large skillet or grill pan, and a set of tongs.
Notes: The yogurt helps tenderize the chicken and encourages charred edges. Chicken thighs stay juicier than breasts.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 28 g |
| Fat: | 17 g |
| Carbs: | 3 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes (plus marinating) | Cook Time: 15 minutes | Total Time: 25 minutes (plus marinating)
Before You Start: Tips & Ingredient Notes
- Don’t skip the marinade time. For the most flavorful and tender chicken, let it marinate for at least 2 hours, but ideally overnight. The spices and acids really penetrate the meat, transforming it from good to unforgettable.
- Why chicken thighs? They are simply more forgiving and flavorful than breasts. They won’t dry out as easily, and their rich taste is the perfect canvas for the shawarma spice profile.
- The yogurt is your secret weapon. Even a single tablespoon makes a difference. It adds a subtle tang and, thanks to its enzymes, helps break down the protein for a more tender bite.
- Freshly squeezed lemon juice is non-negotiable. The brightness it provides is essential for cutting through the richness of the spices and the chicken fat. Bottled juice just doesn’t deliver the same vibrant punch.
How to Make Shawarma Chicken
Step 1: In a large bowl, whisk together the olive oil, minced garlic, lemon juice, and all the spices—that’s the smoked paprika, cumin, coriander, turmeric, cinnamon, and cayenne if using. Don’t forget the salt and black pepper. Once the spices are swimming in the oil and lemon, whisk in the tablespoon of yogurt until you have a smooth, beautifully colored marinade.
Step 2: Pat your chicken thighs completely dry with paper towels—this is a small step that makes a big difference, as it helps the marinade stick better. Add the chicken to the bowl and use your hands (or tongs, if you prefer) to massage the marinade into every nook and cranny of the chicken, ensuring each piece is thoroughly coated.
Step 3: Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator. You’ll want to give it a minimum of 2 hours, but if you can plan ahead, letting it sit overnight will yield the most incredible flavor and tenderness. The chicken will darken in color as the spices work their magic.
Step 4: When you’re ready to cook, take the chicken out of the fridge and let it sit at room temperature for about 15-20 minutes. This helps it cook more evenly. While it’s resting, preheat a large skillet or grill pan over medium-high heat. You want the pan to be properly hot so the chicken sizzles on contact.
Step 5: Place the chicken thighs in the hot pan in a single layer, making sure not to crowd them. You might need to cook in two batches. Let them cook undisturbed for 5-7 minutes on the first side. You’re looking for a nice, dark sear and those characteristic crispy, slightly blackened edges.
Step 6: Flip the chicken thighs using tongs. You’ll notice the cooked side should be a deep, reddish-brown. Cook for another 5-7 minutes on the second side, until the chicken is cooked through and has an internal temperature of 165°F (74°C). The aroma in your kitchen at this point will be absolutely intoxicating.
Step 7: Once cooked, transfer the chicken to a cutting board and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent. Then, you can slice it against the grain into strips or chop it into bite-sized pieces, ready to be devoured.
Storage & Freshness Guide
- Fridge: Store cooked chicken in an airtight container for up to 3–4 days.
- Freezer: Freeze sliced chicken in sealed bags for up to 3 months.
- Reviving: Reheat gently in a skillet to restore crisp edges.
Serving Suggestions
Complementary Dishes
- Garlicky Toum or Tahini Sauce — A creamy, garlic-forward sauce is the traditional and perfect companion, cutting through the spices and adding a cool, rich element.
- Warm Pita Bread or Fluffy Rice — These are the ultimate vehicles for getting every last bit of flavor from your plate into your mouth. The soft pita soaks up the juices beautifully.
- A Crisp, Chopped Mediterranean Salad — Think cucumbers, tomatoes, red onion, and parsley with a lemon-olive oil dressing. The freshness provides a lovely contrast to the warm, spiced chicken.
Drinks
- Minty Lemonade or Iced Tea — The refreshing, citrusy notes are a fantastic palate cleanser that complements the savory, spiced notes of the chicken.
- A Light-bodied Red Wine like Gamay — Its bright acidity and fruity notes won’t overpower the dish and will actually enhance the warm spices.
- A Crisp, Cold Lager — The effervescence and mild bitterness of a lager work wonderfully to cut through the richness of the meal.
Something Sweet
- Baklava — The honey, nuts, and flaky phyllo pastry offer a sweet, rich, and texturally fascinating end to the meal that feels truly authentic.
- Orange Blossom Water & Yogurt Panna Cotta — A light, floral, and creamy dessert that feels refreshing and elegant after the robust main course.
- Date and Walnut Stuffed Figs — A simple, no-bake option that brings a natural, caramel-like sweetness that pairs surprisingly well with the spice profile.
Top Mistakes to Avoid
- Mistake: Not letting the pan get hot enough. If your pan isn’t properly preheated, the chicken will steam instead of sear, and you’ll miss out on those delicious, crispy, caramelized bits that are essential to great shawarma.
- Mistake: Moving the chicken around too much. I’ve messed this up before too—the urge to fiddle is strong! But you need to let it sit undisturbed for those first few minutes to develop that perfect crust.
- Mistake: Skipping the resting time after cooking. Slicing into the chicken straight from the pan will cause all those precious juices to run out onto the cutting board, leaving you with drier meat.
- Mistake: Using breast meat and overcooking it. While you can use chicken breast, it’s much less forgiving. It’s very easy to overcook, resulting in a dry, chewy texture that just doesn’t do the marinade justice.
Expert Tips
- Tip: Double the marinade. If you have the ingredients, make a double batch of the marinade and set half of it aside before adding the chicken. You can use this extra as a basting sauce while cooking or drizzle it over the finished dish for an extra flavor punch.
- Tip: Get the char in the oven. For an even more “rotisserie” style result, sear the chicken in a hot pan for 2-3 minutes per side to get color, then transfer it to a 400°F (200°C) oven to finish cooking for about 10 minutes.
- Tip: Use the broiler for a crowd. If you’re cooking for a lot of people, you can marinate the chicken thighs and then spread them on a baking sheet. Broil them for 5-7 minutes per side—it’s a hands-off way to get a similar charred effect.
- Tip: Freeze individual portions. This recipe is perfect for meal prep. Cook and slice the chicken, then freeze it in individual portions. It reheats beautifully in a skillet for a quick and delicious dinner any night of the week.
FAQs
Can I use chicken breast instead of thighs?
You absolutely can, but you’ll need to adjust your cooking time. Chicken breast cooks faster and can dry out more easily. Pound the breasts to an even thickness for uniform cooking and check for doneness a few minutes earlier. The flavor will still be great, but you’ll sacrifice a bit of that signature juiciness that thighs provide.
How long can I store the marinated chicken?
You can safely keep the raw, marinated chicken in the refrigerator for up to 2 days. Any longer and the acidity from the lemon juice can start to break down the meat too much, giving it a slightly mushy texture. It’s a perfect make-ahead meal for a busy week.
Is there a substitute for the yogurt in the marinade?
Yes! If you’re avoiding dairy, you can use an equal amount of unsweetened coconut milk or even a tablespoon of tahini. The goal is to have a component that helps carry the fat-soluble spices and adds a little creaminess to the marinade’s texture.
My spices are burning in the pan. What did I do wrong?
This usually means your heat is too high. The sugars and spices in the marinade can burn if the pan is screaming hot. Try lowering the heat to medium after you get a good initial sear. A well-seasoned cast iron or heavy-bottomed skillet also helps distribute heat more evenly to prevent burning.
Can I cook this on an outdoor grill?
Definitely! A grill will give you fantastic smoky flavor and those beautiful grill marks. Just make sure your grates are very clean and well-oiled to prevent sticking. Cook over direct medium-high heat, following the same timing as you would for a skillet, and enjoy that extra layer of char.
Shawarma Chicken
Make authentic Shawarma Chicken at home with this easy marinade recipe. Perfect for pitas, salads, or rice bowls. Get the simple recipe now!
Ingredients
For the Shawarma Chicken
-
1.5 lbs boneless, skinless chicken thighs
-
3 tbsp olive oil
-
3 cloves garlic (minced)
-
1 large lemon (juice of)
-
1 tbsp smoked paprika
-
2 tsp ground cumin
-
1.5 tsp ground coriander
-
1 tsp turmeric
-
0.5 tsp ground cinnamon
-
0.25 tsp cayenne pepper (optional, for heat)
-
1 tsp salt
-
0.5 tsp black pepper
-
1 tbsp plain yogurt (or a dairy-free alternative)
Instructions
-
In a large bowl, whisk together the olive oil, minced garlic, lemon juice, and all the spices—that’s the smoked paprika, cumin, coriander, turmeric, cinnamon, and cayenne if using. Don’t forget the salt and black pepper. Once the spices are swimming in the oil and lemon, whisk in the tablespoon of yogurt until you have a smooth, beautifully colored marinade.01
-
Pat your chicken thighs completely dry with paper towels—this is a small step that makes a big difference, as it helps the marinade stick better. Add the chicken to the bowl and use your hands (or tongs, if you prefer) to massage the marinade into every nook and cranny of the chicken, ensuring each piece is thoroughly coated.02
-
Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator. You’ll want to give it a minimum of 2 hours, but if you can plan ahead, letting it sit overnight will yield the most incredible flavor and tenderness. The chicken will darken in color as the spices work their magic.03
-
When you’re ready to cook, take the chicken out of the fridge and let it sit at room temperature for about 15-20 minutes. This helps it cook more evenly. While it’s resting, preheat a large skillet or grill pan over medium-high heat. You want the pan to be properly hot so the chicken sizzles on contact.04
-
Place the chicken thighs in the hot pan in a single layer, making sure not to crowd them. You might need to cook in two batches. Let them cook undisturbed for 5-7 minutes on the first side. You’re looking for a nice, dark sear and those characteristic crispy, slightly blackened edges.05
-
Flip the chicken thighs using tongs. You’ll notice the cooked side should be a deep, reddish-brown. Cook for another 5-7 minutes on the second side, until the chicken is cooked through and has an internal temperature of 165°F (74°C). The aroma in your kitchen at this point will be absolutely intoxicating.06
-
Once cooked, transfer the chicken to a cutting board and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent. Then, you can slice it against the grain into strips or chop it into bite-sized pieces, ready to be devoured.07
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