Easy Chicken Shawarma Recipe

This authentic chicken shawarma recipe brings the bold Middle Eastern flavors of your favorite restaurant right to your kitchen. With just everyday spices and simple techniques, you can create tender, juicy chicken with that signature charred exterior and aromatic spice blend.

I’ve been perfecting this recipe for years, and it never fails to impress guests at dinner parties. The marinade transforms ordinary chicken into something extraordinary, while the cooking method delivers that coveted smoky flavor without needing a vertical rotisserie.

What Makes This Shawarma Special

Traditional shawarma comes from Middle Eastern street food culture, creating authentic flavors at home:

• Authentic spice blend with cardamom as the key ingredient that creates the signature shawarma taste
• Simple marinade technique that replicates the flavors of vertical rotisserie cooking
• Restaurant-quality results achieved with everyday kitchen equipment
• Tested formula perfected through years of experimentation in my own kitchen
• Distinctive cardamom flavor that sets this apart from other Middle Eastern spiced chicken dishes

Essential Ingredients for Authentic Flavor

Here’s everything you need to make this flavorful chicken shawarma at home:

1. For the Chicken and Marinade:

• 2 pounds boneless, skinless chicken thighs
• 1 large garlic clove, minced
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon ground cardamom
• 1 teaspoon cayenne pepper (adjust to taste)
• 2 teaspoons smoked paprika
• 2 teaspoons salt
• Black pepper to taste
• 2 tablespoons fresh lemon juice
• 3 tablespoons olive oil

2. For the Yogurt Sauce:

• 1 cup Greek yogurt
• 1 garlic clove, crushed
• 1 teaspoon cumin
• Fresh lemon juice
• Salt and pepper

3. For Serving:

• Flatbreads or pita bread
• Sliced lettuce
• Tomato slices
• Thinly sliced red onion
• Optional: cheese, hot sauce

Step-by-Step Instructions

Follow these simple steps to create perfect chicken shawarma:

1. Prepare the marinade by mixing all spices, garlic, lemon juice, and olive oil in a large ziplock bag
2. Add chicken thighs to the bag and massage thoroughly to coat each piece evenly
3. Marinate for 3-24 hours in the refrigerator (overnight gives the best flavor)
4. Make yogurt sauce by combining all sauce ingredients and letting sit for 20 minutes
5. Heat skillet over medium-high heat with a tablespoon of oil
6. Cook chicken for 4-5 minutes on first side until charred, then flip for 3-4 minutes
7. Rest the meat under foil for 5 minutes to redistribute juices
8. Slice and serve on a platter with flatbreads and accompaniments

Pro Tips for Perfect Results

• Choose the Right Cut Chicken thighs work better than breasts because their higher fat content creates better caramelization and stays juicier. If using chicken breast, slice it horizontally into thinner pieces to prevent overcooking.
• Don’t Skip the Cardamom This spice is what makes shawarma taste authentic. Its citrusy, pine-like flavor distinguishes this dish from other Middle Eastern recipes. You can find it at most grocery stores now.
• Control the Heat Level The cayenne pepper provides the spice, but it’s not essential to the flavor profile. Reduce or eliminate it if you prefer milder food. The other spices carry the main flavor.

Serving Suggestions

• As Wraps Warm the flatbreads and let everyone build their own. Spread yogurt sauce on the bread, add lettuce, tomatoes, onions, and sliced chicken. Roll tightly and enjoy immediately.
• As a Platter Serve over rice with Middle Eastern sides like hummus, tabbouleh, or roasted vegetables. This presentation works well for dinner parties and allows guests to mix and match flavors.

Make-Ahead Tips

This recipe works perfectly for meal prep and entertaining:

• Freeze marinated chicken for up to 3 months (it continues marinating as it thaws)
• Cook in advance for large gatherings by preparing chicken in the morning and reheating gently
• Store yogurt sauce in the refrigerator for up to 3 days (flavor actually improves over time)
• Prep vegetables the night before and store in separate containers
• Marinate overnight for the deepest flavor penetration and easiest party prep

Why This Recipe Works

The combination of ingredients and techniques creates authentic shawarma flavors:

• Acid and oil balance from lemon juice and olive oil tenderizes meat while preventing drying
• Perfect spice blend delivers authentic Middle Eastern taste without specialty ingredients
• Chicken thigh choice provides higher fat content for better caramelization and juiciness
• Marination process allows spices to penetrate deeply while acid breaks down proteins
• High-heat cooking creates the signature charred exterior that seals in flavors
• Tested consistency ensures restaurant-quality results every single time

Easy Chicken Shawarma Recipe

This authentic chicken shawarma recipe brings bold Middle Eastern flavors to your kitchen with just everyday spices. Tender, juicy chicken thighs are marinated in a fragrant blend of cardamom, cumin, and coriander, then cooked to perfection with a beautiful charred exterior. Serve with creamy yogurt sauce and fresh vegetables for an incredible homemade meal that rivals your favorite restaurant.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Marinating Time 3 hours hrs

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Middle Eastern

Calories: 275

Ingredients Equipment Method Notes

Ingredients

  

Chicken and Marinade

• 2 lbs boneless, skinless chicken thighs
• 1 large garlic clove minced
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon ground cardamom
• 1 teaspoon cayenne pepper adjust to taste
• 2 teaspoons smoked paprika
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 3 tablespoons olive oil

Yogurt Sauce

• 1 cup Greek yogurt
• 1 clove garlic crushed
• 1 teaspoon ground cumin
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper

For Serving

• 4-6 pieces flatbreads or pita bread
• 2 cups lettuce sliced
• 2 medium tomatoes sliced
• 1/2 medium red onion thinly sliced

Equipment

• Large ziplock bag
• Large non-stick skillet or grill
• Mixing bowls
• Aluminum foil

Method

 

1. Mix all marinade ingredients in a large ziplock bag. Add chicken thighs and massage the bag to coat each piece thoroughly. Marinate in refrigerator for at least 3 hours, preferably overnight.
2. Combine all yogurt sauce ingredients in a bowl and mix well. Let sit for 20 minutes to allow flavors to blend. Refrigerate until ready to serve.
3. Heat a large non-stick skillet over medium-high heat with 1 tablespoon of oil, or preheat grill to medium-high heat.
4. Remove chicken from marinade and cook for 4-5 minutes on the first side until nicely charred. Flip and cook for 3-4 minutes more until internal temperature reaches 165°F (74°C).
5. Remove chicken from heat and cover loosely with foil. Let rest for 5 minutes to redistribute juices.
6. Slice chicken and arrange on a platter with flatbreads, vegetables, and yogurt sauce. Let everyone build their own wraps by spreading yogurt sauce on bread, adding lettuce, tomatoes, onions, and sliced chicken, then rolling up.

Notes

Chicken Choice: Chicken thighs work best due to their higher fat content, but you can use chicken breast cut into thinner pieces.

Spice Level: Reduce or eliminate cayenne pepper for a milder version. The other spices carry the main flavor.

Make Ahead: Marinated chicken can be frozen for up to 3 months. Cook chicken in advance for parties and reheat gently before serving.

Cooking Methods: Can be cooked on outdoor grill, stovetop, or baked at 425°F (220°C) for 20-25 minutes.