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!
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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
Hello, I’m a newbie cook and love your easy recipes. Can I ask:
1. Can I leave out the cardamon? Will it make a BIG difference?
2. Will the yogurt sauce keep for 2-3 days?
Waiting to try this out soon… 😀 Thank you!!!
Hi Tan, tha cardamom is what really gives this shawarma that unique flavour. It will definitely make a difference if you leave it out. The yogurt sauce should be good up to 3 days, no longer as it has raw garlic in it. N x
Simply delicious and the best shawarma recipe I’ve ever tried and tastes very authentic!! Served with pilau rice and toasted pine nuts – a massive hit with my family, thanks Nagi
Sounds fabulous Harsha, I’m so glad you enjoyed it! N x
Hi Nagi! I really want to try this out but I am confused about the cardamom powder. We have two types of cardamoms, right? The black and the green one. So which one’s powder are you using here?
Nagi, I cooked this and it was so lovely!! I have been looking for a good shawarma recipe and this is the best!!! Cooked almost 1Kg and was finished in a matter of minutes… thank you!!
Wahoo! That’s awesome Harsha!!
This dish is delicious. Served it with mejadra and yoghurt sauce. Enjoying the leftovers for lunch today.
YUUUUM!!! Sounds great Nicki!
This is one of our family’s all time favorite recipes. My son likes it better than fajitas and we live in Texas! It is definitely best when you use chicken thighs.
Most definitely Raquel – the meat is so much more flavourful! N x
Hi Nagi,
I Would like your opinion of adding the Greek yogurt to your marinade.
I’ve heard the yogurt adds a tenderizing effect to the chicken as well as a good crust when grilling.
Thanks,
Joe
Want to try to recipe, but have a question about the measurements. Have come across an Australian cookbook that said 1 tbsp = 20ml as opposed to the 15ml it is usually here in Canada. Can anyone confirm this? Just want to make sure the amounts are correct. It looks so good!
That’s a really good question. The short answer is – I use 15 ml but in the vast majority of my recipes, it does not matter if you use 20ml or 15 ml. BUT if it does matter, I either specify as such or I say 4 tsp (which is 20 ml) or 3 tsp (which is 15 ml) instead (because teaspoons are more standard across the world). 99% of the time it’s baking recipes where it matters. Or where I use a very strong sauce like dark soy sauce. And in those cases, I always cater for the difference. N x
Fast, delicious and nutritious! I’m all about this kind of fast food and totally appreciate you posting this recipe. We eat it with tabouleh.
Is this mild spicy or spicy for kids?
Hi El, this isn’t too spicy, but just leave out the cayenne – the kids will love it!
Delicious! My husband spoke about shawarmas and how delicious they were – it was true! Great recipe! I used chicken breast and let them marinate overnight – they were moist and delicious! Paired it with the chickpea salad, wowsers!! Thanks for the delicious recipes!!
You’re so welcome Lucy, I’m so glad you enjoyed it!
Looks tempting, will try it soon.
Btw when I ate shawarma in Netherlands, sometimes they have onion, coriander & tomato in olive oil condiment. Do you know the name and the recipe. Thanks
Hi Nagi! I really want to try this out but I am confused about the cardamom powder. We have two types of cardamoms, right? The black and the green one. So which one’s powder are you using here?
This is another winner of a recipe. Nothing is better than your carnitas recipe, but this is close. Thank you for so many GOOD recipes that can actually be made by regular people.
If dairy free, what can I sub for the yogurt?
I love love love this Shawarma recipe with the rice pilaf, thank you Nagi. Your recipes are amazing and so easy to follow, such a fan of so many dishes 😀
Thanks so much Amanda! ❤️
Dear Nagi!
First; I love the content you post and I‘m so thankful for that BIG WORK you do, to bring this closer to us.
Second; A question. My partner and I are away for holidays. And on the day we get back I have to serve a big dish for us and our guests (yes, I‘m so planning to do your chicken Shawarma) Here is the actual question: Is it possible to put the chicken together with the marinade into a ziplock bag and put this into the freezer? When I get back (two weeks after) the first thing I‘ll do is remove the chicken from the freezer and work on the side dishes. Could this work out? How long can I keep the marinated chicken in the freezer?
Yes definitely Jasmin! I’d keep the marinated chicken no longer than a month in the freezer – N x
This was my first time with your recipes, and it was wonderful, so easy to do and so wonderful. Thank you Nagi, for all you do.
You’re so welcome Pat, I’m so glad you enjoyed it!
Nagi… i love your recipes. Taste so delicious and presentation are anazing. From middle eastern to chinese I have tried your recipes and looking forward to try other cuisines. So far, i emjoyed guest wonderful comments and showed them your website to try your recipes too ! Thank you
Love your recipes ❤️
By the way, would like to know if I could use beef instead of chicken?
Thanks 🙂
Hi Nagi, do you know if this would work out well in a slow cooker instead?
I love this recipe and have made it for parties as well as smaller gatherings. I want to do it again soon but need a vegetarian alternative. Have you ever substituted the chicken for mushrooms? I’ve seen other recipes online for mushroom shawarma but none are rocking my boat!
Hi Stephanie! Raw mushrooms just don’t suck up normal marinades. What you need to do is cook them first to make them porous then marinade them. Which, for this marinade, means you’d need to recook them. So what I’d do is this: Roast mushrooms for 20 minutes until softening, then while HOT, pour over this marinade. Leave for a while – few hours, overnight. Then pan fry them in olive oil to caramelise the outside of the mushrooms and cook out the spices 🙂 Now THAT is a mushroom shawarma that would rock your boat! (I think 😂) N x