Craving something packed with bold spices, juicy meat, and fresh toppings? Enter: Chicken Shawarma. This Middle Eastern favorite brings together marinated chicken bursting with warm spices, creamy tahini-yogurt sauce, and crisp veggies all tucked into soft pita bread.
No vertical rotisserie required—just your grill or skillet, a killer marinade, and 30 minutes (plus some time to let the spices work their magic). Whether you’re feeding the family or meal-prepping for the week, this shawarma is your go-to for maximum flavor with minimal effort.
Why I Love This Recipe
Chicken shawarma is the kind of dish that makes your kitchen smell like a spice market in the best way. The marinade—loaded with cumin, coriander, paprika, cinnamon, and more—infuses every bite with warmth and depth. Paired with creamy garlic-yogurt sauce and bright, crunchy veggies? Pure magic.
It’s endlessly customizable, perfect for wraps, bowls, or salad toppers, and makes fantastic leftovers (if there are any left).
Ingredients
For the Chicken Marinade:
- 1½ lbs boneless, skinless chicken thighs (or breasts)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp Greek yogurt
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground paprika
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp cayenne pepper (optional)
- Salt and black pepper, to taste
For the Shawarma Sauce:
- ½ cup Greek yogurt
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 garlic clove, minced
- Salt and pepper, to taste
- Water (to thin, if needed)
For Serving:
- Pita bread or flatbread
- Sliced cucumbers
- Chopped tomatoes
- Sliced red onion
- Fresh parsley or cilantro
- Pickled turnips or pickles
- Tahini or garlic sauce (optional)
Swaps and Notes
- Meat Options: Chicken thighs offer juiciness, but breasts work well too.
- Yogurt-Free Marinade: You can omit the Greek yogurt from the marinade for a dairy-free version—it’ll still be delicious.
- Tahini-Free Sauce: Sub with more yogurt and a touch of olive oil.
- Low-Carb Serving: Skip the pita and serve in lettuce wraps or shawarma bowls with cauliflower rice.
How to Make Chicken Shawarma
1. Marinate the Chicken
In a large bowl, mix together the olive oil, lemon juice, Greek yogurt, garlic, and all the spices.
Add the chicken, toss to coat well, and cover.
Refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.
2. Cook the Chicken
Preheat a grill, skillet, or oven to medium-high heat.
Remove the chicken from the marinade and cook for 5–7 minutes per side, until golden brown and fully cooked (internal temp: 165°F).
Let rest for 5 minutes, then slice into thin strips.
3. Make the Shawarma Sauce
In a small bowl, whisk together Greek yogurt, tahini, lemon juice, garlic, salt, and pepper.
Add a splash of water if needed to thin to your desired consistency.
4. Assemble Your Shawarma
Warm pita bread or flatbread, and layer with cucumber, tomato, red onion, and fresh herbs.
Add sliced chicken shawarma, drizzle with sauce, and top with pickles or turnips.
5. Serve and Enjoy
Roll or wrap tightly and enjoy immediately. Serve with fries, a side salad, or over rice for a full plate.
Tips for Success
- Marinate as long as possible for flavor-packed chicken.
- Slice meat against the grain for maximum tenderness.
- Use a hot grill or skillet for crispy, charred edges.
- Prep toppings while chicken cooks for easy assembly.
Serving Suggestions & Pairings
This shawarma is perfect in a wrap, but here’s how to round out your meal or make it party-ready:
- Pair with Sheet Pan Quesadillas for a fun, customizable dinner spread.
- Add to a build-your-own bar alongside Walking Tacos for an event-ready feast.
- Serve with a side of Crockpot Nacho Dip for dipping your pita or fries.
- Add Cheesy Chicken Sliders for a party menu full of handhelds.
- Go global with flavor and include Cajun Chicken Sausage Gumbo for a unique fusion dinner.
Storage and Leftover Tips
- Fridge: Store leftover chicken in an airtight container for up to 4 days.
- Reheat: Rewarm in a skillet or oven for best texture.
- Freezer: Freeze marinated raw chicken for up to 3 months, or cooked chicken for 1 month.
- Leftover Idea: Use in salads, grain bowls, wraps, or quesadillas.
More Recipes You’ll Love
If you love flavor-forward, shareable meals, don’t miss these:
- Sheet Pan Quesadillas
- Walking Taco Bar
- Crockpot Nacho Dip
- Easy Cheesy Chicken Sliders
- Cajun Chicken Sausage Gumbo
Final Thoughts
This Chicken Shawarma is the kind of recipe that turns ordinary dinners into flavorful feasts. It’s deeply spiced, endlessly customizable, and so satisfying—whether served in a pita, on a platter, or over a salad.
If you give it a try, let us know how you serve yours by tagging @ChefManiac. And don’t forget to follow for more global-inspired, easy-to-master meals everyone will love!
Leave a Reply