Chicken Shawarma

Chicken Shawarma

This Chicken Shawarma recipe brings the bold, aromatic flavors of Middle Eastern street food straight to your kitchen. Tender, boneless chicken thighs are marinated in a flavorful combination of garlic, lemon juice, olive oil, and warm spices, then grilled until beautifully browned. Served in soft flatbread with fresh vegetables and a creamy yogurt sauce, it’s a satisfying meal that’s perfect for dinner, summer cookouts, or casual gatherings.

The secret to delicious homemade chicken shawarma is the marinade. Ground cumin, coriander, cardamom, smoked paprika, and cayenne pepper create a fragrant blend with earthy warmth and a little heat. Lemon juice adds brightness, while olive oil helps coat the chicken evenly. Allowing the chicken to marinate overnight gives the seasonings time to develop their flavor.

Traditional shawarma cooks on a vertical rotisserie, but this version uses a grill or heavy skillet for a practical homemade alternative. The high heat creates flavorful browned edges while keeping the chicken thighs juicy and tender. A set of stainless steel kitchen tongs makes it easier to turn the chicken on the grill without piercing the meat or disturbing the flavorful exterior.

The homemade yogurt sauce adds a cool, creamy contrast to the warmly spiced chicken. Made with Greek yogurt, garlic, cumin, lemon juice, and simple seasonings, it complements the shawarma without overpowering the marinade.

To serve, slice the cooked chicken and tuck it into warm pita or naan with lettuce, tomatoes, and a generous spoonful of yogurt sauce. You can also arrange everything on a platter and let everyone assemble their own wraps.

Whether you’re looking for an easy Middle Eastern-inspired dinner or a flavorful alternative to ordinary grilled chicken, this homemade chicken shawarma delivers plenty of savory flavor with straightforward ingredients and simple preparation.

Related Recipes:

• Chicken Gyro
• Homemade Pita Bread

Chicken Shawarma

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• Total Time: 24:20
• Yield: 4 1x

Ingredients

Scale 1/2x1x2x3x4x

• 2lb /1 kg 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 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

Yogurt Sauce

• 1 cup Greek yogurt
• 1 clove garlic, crushed
• 1 tsp cumin
• Squeeze of lemon juice
• Salt and pepper

To Serve

• 6 flatbreads (Naan or pita bread)
• Sliced lettuce
• Tomato slices

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Instructions

1. Combine the marinade ingredients in a large ziplock bag (or bowl).
2. Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
3. Marinate overnight or up to 24 hours.
4. 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).
5. Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
6. Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time). Cook the chicken until the thickest part reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Let it rest for 5 minutes before slicing to help retain its juices.
7. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

To Serve

1. Slice chicken and pile onto platter alongside flatbreads, Salad and the Yogurt Sauce.
2. To make a wrap, get a piece of flatbread and smear with Yogurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!

Notes

Make-Ahead Tip: For the best flavor, marinate the chicken overnight or for up to 24 hours in the refrigerator. The hands-on preparation is quick, making this an excellent recipe to prepare the day before cooking.

Storage and Reheating: Refrigerate leftover cooked chicken in an airtight container for up to 3–4 days. Reheat gently in a skillet with a splash of water until heated through to 165°F. Store the yogurt sauce separately in the refrigerator for up to 3 days, and assemble wraps just before serving.

• Author: Recipe Tin Eats
• Prep Time: 24:10
• Cook Time: :10
• Category: Dinner
• Method: Grilled
• Cuisine: Middle Eastern