This Chicken Shawarma recipe is going to knock your socks off! Just a handful of every day spices makes an incredible Chicken Shawarma marinade that infuses the chicken with exotic Middle Eastern flavours. The smell when this is cooking is insane!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Chicken Shawarma
This is one of my signature recipes that will be very familiar to all my friends because I make this so often. It’s off the charts for effort vs output: just a handful of everyday spices, garlic, a splash of lemon and olive oil transforms into the most incredible flavour.
When this chicken is cooking, the smell is incredible. In fact, it’s how I met most of my neighbours when I lived in a townhouse complex, random people I had never met before popping their head over the fence wanting to know what on earth I was making. They were elated when I handed out samples!
What is Chicken Shawarma, actually??
Shawarma is a popular dish originating from the Middle East. It’s a popular street food that is traditionally made in the form of spiced meats that are stacked on a vertical rotisserie with thin slices shaved off as it rotates. But don’t worry! We can cook our horizontally in a good old pan or on the BBQ!
Shawarma was traditionally made with lamb, mutton and chicken though these days you see it with beef too. It’s commonly served in the form of a wrap, though in some countries you see it served on plates with sides such as seasoned rice or fries, and salads. In this recipe, I’m giving you both options!
Ingredients in Chicken Shawarma
Here’s what you need to make Chicken Shawarma. I’m betting you have most if not all of the spices in your pantry already!
Chicken – I like to make Shawarma with boneless, skinless thighs as its juicier than breast. But chicken breast and tenderloin both work great.
Lemon juice – Fresh!
Olive oil – For a touch of flavour but also to dilute the lemon juice so it doesn’t “cook” the chicken (like we intentionally do with ceviche!).
Spices – Nothing out of the ordinary here! The only one you might not have in stock is cardamom, though these days its easily found at any grocery store. It has a piney, sort of citrusy flavour and it is a key ingredient that distinguishes the Shawarma marinade from other cuisines, such as Mexican, that regularly uses the other spices used in this recipe. In short, don’t skip it!
Spice control – The spiciness in the Shawarma marinade comes from the cayenne pepper. It’s not a key element of the flavour so if you don’t want it spicy, either reduce or eliminate it altogether. I promise you won’t feel robbed. Lots of other flavours going on in this dish!
Sauce options for Shawarma
Shawarma is traditionally served with either a tahini sauce (common in Israel) or a Yogurt Sauce. If you’d like to use a tahini sauce, use the one in this Roasted Broccolini recipe.
For a Lemon Yogurt Sauce, here’s what you need:
How to make Chicken Shawarma
For the best results, it’s best to marinate the chicken overnight. But to be honest, the volume and flavour of the marinade is intense enough that you can get away with a minimum of 3 hours of marinating. Been there, done that plenty of times, and nobody has complained!
Mix marinade – For convenience, just mix the marinade directly in a ziplock bag. A bag works best because the chicken remains nicely coated in the marinade. If you prefer to use a container, either turn the chicken a few times or increase the marinade by 50%.
Add chicken into the marinade. Seal the bag, removing excess air, then massage to coat from the outside. Leave to marinade for 12 to 24 hours in the fridge. If you’re pressed for time, even 3 hours will do!
Yogurt sauce – Make the yogurt sauce simply by mixing the ingredients then set aside for at least 20 minutes to let the flavours meld. This will keep for 3 days in the fridge.
Cook chicken either on the stove or on the BBQ. It will get a great crust on it from the spices, and you will adore the smell. It’s intoxicating!
Rest chicken for at least 3 minutes before serving to allow the juices to redistribute throughout the flesh, else they will just run out everywhere when you slice the meat.
To serve, just pile everything on a platter and let everybody make their own wraps! The chicken, lettuce, tomato slices, onion, yogurt sauce and warmed flatbreads – homemade or store bought. If the chicken is on the larger side, I sometimes slice it. But if they are smaller, I tend to just leave them whole.
How to Serve Chicken Shawarma
There are two main ways to serve Chicken Shawarma.
Wraps – As Chicken Shawarma wraps (like Gyros and Doner kebabs), with tomato, lettuce, and a simple yoghurt sauce on the side. Other optional extras include: red onion, cheese (query authenticity? But that’s ok!!), hummus, hot sauce / chilli sauce.
Shawarma plate – With rice and salads on the side. Thought I usually do serve pita bread or another type of flatbread as well, with a big dollop of either Hummus or the Yogurt Sauce in this recipe, just because it’s very on theme. ☺️
Below, the Chicken Shawarma is pictured with Mejadra which is a Middle Eastern lentil rice (seriously so good you can / will want to eat it just by itself!) and a Middle Eastern Chickpea Salad (I skip the spicing of chickpeas otherwise there’s just too much kapow spices going on).
A few other things that would be very much at home alongside Chicken Shawarma:
Juicy Greek Salad – the flavours in Greek salad pair really well with Middle Eastern food
The spread below features the Chickpea Salad referred to above and Mejadra, the lentil spiced rice.
Great food for gatherings
This Chicken Shawarma, along with the Vietnamese Noodles with Lemongrass Chicken, are two of my most frequently made foods when I’m cooking for a crowd because it’s easy to make loads, they are both great “lay it all out and let everyone serve themselves” type foods (I’m a big fan of food like that), and it travels well. I’ve made this multiple times on camping trips (along with the Vietnamese Noodles and Greek Gyros!).
It was also part of a 7 course Arabian Feast menu that I shared way back when I first published this recipe in 2015. I still haven’t gotten around to perking up all the recipes with fresh new photos, but I will one day! I love that menu because so much of it can be prepared ahead, and there’s lots of common ingredients.
Be prepared for the amazing smells when you’re cooking this Chicken Shawarma! – Nagi xx
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Chicken Shawarma (Middle Eastern)
Ingredients
- 1 kg / 2 lb chicken thigh fillets , skinless and boneless (Note 3)
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
Yoghurt Sauce
- 1 cup Greek yoghurt
- 1 clove garlic , crushed
- 1 tsp cumin
- Squeeze of lemon juice
- Salt and pepper
To Serve
- 4 – 5 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
- Sliced lettuce (cos or iceberg)
- Tomato slices
- Red onion , finely sliced
- Cheese , shredded (optional)
- Hot sauce of choice (optional)
Instructions
- Marinade chicken – Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
- Yogurt Sauce – 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).
- Preheat stove or BBQ – Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high. (See notes for baking)
- Cook chicken – Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
- Rest – Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
To Serve
- Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce (or dairy free Tahini sauce from this recipe).
- To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!
Recipe Notes:
* Chickpea Rice Pilaf– slightly less spiced than Mejadra
* Middle Eastern Chickpea Salad (a Yotam Ottolenghi recipe, skip the spicing of chickpeas to keep it fresher) Also see 7 Course Arabian Feast (summary below recipe) and above recipe card in post for lengthier list of side options. 5. BAKING: Cooking on a BBQ or stove is best to get the caramelisation. Baking doesn’t yield quite the same flavour – but still very good! Bake at 425F/220C for 20 – 25 minutes until a browned. 6. Nutrition for chicken only because flatbreads vary so much in size and calories.Assuming 6 servings.
Nutrition Information:
Originally published December 2014, updated with fresh photos and an improved recipe video!
Arabian Feast Menu
Here is a summary of the Arabian Feast Menu that I shared back in 2015. I haven’t updated all the recipes yet – I’ll get to them eventually!
To Nibble: Hummus, Herb Chili Feta, Chargrilled Vegetable Platter
For the Men to Grill: Lamb Koftas, Chicken Shawarma (this recipe)
Because we must have Greens: Shredded Red Cabbage Carrot Salad, Spiced Chickpea Salad
Life of Dozer
Throwback to Life of Dozer in 2015 when I first published this recipe – nothing has changed in the years that has passed!
This shot pretty much encompasses how utterly predictable Dozer is:
✅ Skulking near a big pile of meat
✅ Squeezing himself under a tiny table laden with said food
✅ Eyes sparkling at the possibilities
✅ Licking his lips in anticipation
Yummy
Hi Nagi! It was a blessing that I stumbled on one of your video. I usually read their comments about the recipe. Since then I followed you and tried your recipes. My husband and my son enjoy every food I prepared just because of your amazing recipes. You are indeed gifted with such a talent. And thank you for sharing your recipe. Now I don’t have to worry what cook. I know how to cook but not as gifted as you are.
Easy and so delicious! I made the chicken and sauce per the recipe and baked it. I have a large glass baking pan with a lid so I was able to make the marinade and marinate the chicken all in one dish then took it out 20 minutes before cooking and put it straight in the oven after a final mixing and flattening it out. Super juicy and flavorful! Thank you!
Finally got around to trying this, we’ve been missing out😝
Daughter said ‘mmm this is good’
Wife said ‘ooh you can make this again’
Son had winning comment tho ‘OMG this is amazing- you need to make this every day’ !!!!
Thanks again Nagi for another keeper!
I am happy that you enjoyed it Matty! N x
Nagi I had to comment! We needed something different, delicious and easy! Oh my goodness did we love this! Even my picky children ate it!
I used your no yeast flatbread. Did a cucumber, tomato salad with lettuce and your yoghurt and I will definitely be doing it again!!! Thank you!!!!
I cannot cook. Or so I thought. This recipe is incredibly easy to follow, I’m not scared of cooking chicken anymore! Absolutely delicious
So unbelievably good and easy to make. Will definitely be making these again.
I am hoping to make this tomorrow, it has so many great reviews! Would this be something good with avocado as well?
Just discovered your site landing on the bean recipe from El Bulli and found a loft of other great recipes. So many things I wanna try cook!
Nagi is awesome! I think you’ll find she has quite the devoted following as her recipes are spot on for flavor and she is precise with instructions/techniques. No recipe is too difficult because of Nagi’s hard work. She is also a real person; funny, humble, authentic, and devoted to her craft (and Dozer too!)
If you are not aware, she is currently working on a cookbook, so we are all eagerly waiting for it’s release and her return here. She really tried to do both, but because she is so dedicated to detail, she had to take a pause here. Good news for you because you have a chance to try so many recipes before she starts cranking out new ones-it’s hard to keep up with her. 🙂
made this tonight–cut back on cayenne , one of my guests doesn’t like spicy food—–did in oven
big hit favourite way to do chicken beat out Chicken abode thanks your recipes are always good–give Dozer a treat for me
I will Pat! N x
Hey Nagi, I’m looking at this recipe and I have Green Cardamon pods, and coriander seeds. Can I just grind these up?
Hey Nagi,The spice blend here cleanses the soul.Great yoghurt dip.Makes a Great change to lamb souvas.We are walking around the house yelling out “Sha-warm-uh!LOL.
New family favorite. Have been asked to make again!
I am happy you enjoyed it Suzy!! N x
This is one of my favourites of yours Nagi, so easy and SOOOOOO delicious! I use breast because I don’t like thighs but it is so good. I do it as part of a middle eastern feast with your felafel and hummus recipe.
I left a message on your stir fry post and meant to leave it here. Dozer update from his surgery please! Thanks for all you do
Hi Staci – he’s just fine thanks! That was a repost so the surgery was awhile ago – he’s his usual naughty self at the moment!! N x
I really need to meal plan and keep a journal. With supply craziness and all the people moving into my area…on top of how therapeutic cooking has become…was thrilled to find this recipe again. I found meat on sale…chicken, lamb and beef! So prepping my plan. This will be made again. What’s super fabulous is this makes great leftovers too…prep the salad mix without the dressing/sauce and you have meals for days.
Hope Dozer is doing well. My boy is two days into recovery from his ACL surgery. Back right…but after having his back left last years…he’s so much calmer. I can’t wait for your boy’s update!
Looking forward to to your e-mail returns Love your site AND DOZER
Thank you
Hi Nagi! I have been a long time fan of yours and a long time subscriber. It suddenly dawned on me that I am no longer receiving your emails. Checked my junk folder and not there. Has anyone else experienced this? I will sign up once again as a new subscriber. Keep up your great work! Debra
Hi Debra – you are still on the list – I am taking a break to write a cookbook! https://discountspot.info/making-of-a-cookbook-part-2-the-cookbook-vortex/%3C/a%3E I hope to be back to emailing and posting again in a month or two when I finish the photography! N x
Hi Nagi like the other person ive just noticed I’d not received any emails for a while either? I’ve rejoined so look forward to fabulous food again xx
Hi Linda! Thanks so much for asking 🙂 I’ve been buried in the land of cookbook creation 🙂 It’s completely absorbed me, I found I wasn’t able to split my focus between cookbook and new recipes so I decided to put a hold on the website until I finished it! Getting closer – I’m at photos now! N x
We love Dozer, and your recipes. 🙂 Thank you.
We loved this recipe and will definitely make it again. It was absolutely delicious!
Thank you