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
Yumm to all those 7 recipes!! I am eagerly waiting for you to post all the recipes!! Looks so good!
Thanks so much Ami! The post rounding it all up just got posted – it’s called Arabian Feast!
Love the combination of chili, cumin and yogurt on anything, and especially for grilled meat!
Your photos are so wonderful that I can’t stopping pinning until I’ve done all the pictures! 🙂
Thanks Maggie!! I really love the flavours too! 🙂
I just tried this tonight. My husband doesn’t do heat very well so I only used half the cayenne. Plans changed and I didn’t cook it last night so it was in the marinade 48 hours. Otherwise I followed it exactly and it was delicious! So flavorful!
I’m so glad you enjoyed it Lisa!! Cayenne pepper is really optional, I leave it out if I’m making it for kids, you certainly still get the full flavour. I’m so glad you enjoyed this! It really is one of my favourite ways to flavour chicken!
Nagi, I just have to tell you again how good this was again…I made a double batch for 4 people! Used small flour tortillas, and EVERY bite was GONE! The sauce is to die for and really makes this dish special, so if anyone thinks of leaving the sauce out- DONT!!! I did not put on this on the barbie outside but used my indoor grill pan and it worked wonderful. While the chicken was ‘resting’ I threw on a half onion, sliced, onto the grill pan and they grabbed all the good dark bits of chicken plus they tasted great. So two teeny changes, the shells and the added onions. I am thrilled you use thighs for many of your meals, because the cost of all white meat is ridiculous, almost the price of steaks! Thanks again Nagi! From PTOWN- Lisa 😉
YES! I love that you grilled onion while the chicken was resting!! That’s what I sometimes do too! Actually, I grill onions and slices of other veggies like bell peppers (capsicum in my world!) and zucchinis and we pile them into the wraps too 🙂 I often use tortillas instead too because I always have a stash of them as they stay fresh in the packet whereas the flatbreads you see in the photo go stale after 3 days. I am SO glad you enjoyed this! Thank you so much again for your wonderful feedback!! 🙂
Nagi this looks absolutely incredible! I’ve opened the email a few times since it arrived in my inbox and it makes me hungry every time. I will definitely be making this soon. 🙂
Thanks Kristen! You’re so sweet! I hope you do try it, it is SO delicious!!
Made this for dinner tonight and it was awesome!
The smell was amazing, the taste even better!
It was so easy to make too, surprisingly so! Definitely adding this to our regular meal plan.
Thank you Sacha!!! I am so glad you enjoyed it! It’s really great to freeze too i.e. freeze the marinated meat then just thaw when ready. Oh, and try it with other proteins! Lamb and beef go especially well. Thank you again!!
What a terrific looking meal! Love chicken sharwama but have never made my own. Will have to change that soon!
Thanks so much Helen!! It’s so easy to make at home – defiantly worth a go!
I love this series, Nagi! My parents would be so impressed with me if I just whipped this up for them! Can’t wait to check out the rest of the recipes 🙂
Thanks Tara!! I am sure your parents are impressed with any recipe you whip up for them! 🙂
Yes I tend to cook with mediterranean spices too . This looks just so juicy and perfect for a crowd indeedy
Thanks Tania! I’m a huge fan of those kind of spices
I’m always on the look out for different chicken recipes, and this one sounds amazing and exotic, yet with pretty simple ingredients! Thank you!
Thank you for your kind words! It really does use simple ingredients – and such fab flavour!
G’day I love Middle Eastern foods and what a great feast Nagi!
Great photos to inspire me today too!
Cheers! Joanne
Thanks Joanne! Glad it appeals to you 🙂
Guess what I have just had for lunch? Really have to follow your very, very simple recipe ’cause I eat ‘Shawarma’ dishes often but half the time take the easy road and use ‘Sami’s Kitchen’ mix . . . . if one ‘absolutely’ HAS to go superfast their Middle Eastern mixes are fantastic!! [their Za’atar nuts also!!!] . . . Meanwhile next time I shall follow your recipe 🙂 !!
We have similar taste Eha!! Sami’s Kitchen Mix? Try making up a batch of this seasoning and keeping it in a jar – then you have your very own seasoning mix!!
I love Middle Eastern food. We both do. I know the thighs don’t NEED the yoghurt sauce but I could swim in it. I look forward to the menu and I will make that meal. 🙂
I’m with you Maureen!! Yoghurt is the best side ever – so versatile!!
Oh, this so my kind of dish Nagi – thanks for sharing.
Thanks Rachel! I know what you mean when you say “my kind of food” 🙂 We have similar tastes!
Wow! I have been dabbling with the idea of making chicken sharwama using a whole chicken and then I see your post and want to make it IMMEDIATELY! I am Salivating right now . I would totally wash the dishes just to have a piece!
Thanks Imma! You know, I was planning your jerk chicken and noticed that many of the spices are the same!
My kinda food for sure! Love it.
Thanks Lizzy!
We’ve got our share of fussy eaters here, so this is perfect! So easy too:)
Thanks Matt! Yep, it sure is super easy!
Oh wow this Chicken Sharwarma looks so good we want to take a bite out of the monitor! Nothing is better than when you get a harmony of spices and flavors. Cheers!
I know, right??! Middle Eastern is so good when it comes to balancing flavours. Obsessed with it!
My cupboard is full of all these spices, I can’t wait to make this.
Thanks Janette!! I knew YOU would have all these spices!!
Oh my, what a feast – I want to try everything! Thank you for listing the common spices in Middle Eastern cooking – I have them all. My husband LOVES shawarma, so I’ll definitely be trying this recipe!
Oh yay!! I would love to hear what he thinks! Thanks!
*Gasp!* Nagi, I think I love you! This is one of those dishes that make my heart sing! You keep adding dishes to your ‘Arabian Feast’ photos and so I’m thinking you must have had one hell of a spread! (Pardon my language). Boy, I wish I could have been there – of course I’d probably never leave once you pulled this dish out! I can just smell the spices on this chicken sharwama dish right now! If I could, I’d give this recipe more than 5 stars!
Thanks Kathleen!! Look, just jump on a plane and I’ll greet you with this spread, how’s that for a deal??!