Go Back
Chicken Shawarma Recipe

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 3 hours
Total Time 25 minutes
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.