If you love the smell of warm spices and the taste of juicy, charred chicken wrapped in soft flatbread, this chicken shawarma is for you. You don’t need a vertical spit to get that classic flavor at home—just a good marinade, a hot pan or oven, and a few simple tricks. The result is tender, deeply seasoned chicken with crisp edges, perfect for stuffing into pitas with tahini or garlic sauce.
This is weeknight-friendly, crowd-pleasing, and absolutely satisfying.
Why This Recipe Works
This method leans on a bold, well-balanced marinade that mimics the flavors you’d get from a shawarma stand. Lemon juice and yogurt tenderize the chicken, while warm spices add depth without heat overload. Cooking the chicken in a hot oven or skillet gives you those signature charred bits.
Resting the meat before slicing keeps it juicy and easy to pile into wraps.
The spice blend is classic and accessible. You likely have most of it already. A quick homemade garlic or tahini sauce brings everything together and makes the flavors pop.
It’s the little details—like slicing thin and finishing with a squeeze of lemon—that make this taste authentic.
What You’ll Need
- Chicken: 2 pounds boneless, skinless chicken thighs (thighs stay juicier than breasts)
- Yogurt: 1/2 cup plain whole-milk yogurt
- Lemon juice: 3 tablespoons fresh
- Olive oil: 3 tablespoons
- Garlic: 5 cloves, finely grated or minced
- Spices:
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked or sweet paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 to 1 teaspoon cayenne or Aleppo pepper (optional, for heat)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- For serving: Warm pita or flatbread, sliced tomatoes, cucumbers, red onion, fresh parsley
- Sauces (choose one or both):
- Garlic sauce (toum-style shortcut): 1/2 cup mayo, 2 grated garlic cloves, 1 tablespoon lemon juice, pinch of salt
- Tahini sauce: 1/3 cup tahini, 2 tablespoons lemon juice, 1 grated garlic clove, 3–5 tablespoons water, pinch of salt
How to Make It
- Make the marinade: In a large bowl, whisk yogurt, lemon juice, olive oil, garlic, and all spices until smooth and fragrant.
- Prep the chicken: Trim extra fat. If pieces are thick, lightly pound to even thickness (about 1/2 inch). This helps them cook evenly and brown well.
- Marinate: Add chicken to the bowl and coat thoroughly.Cover and refrigerate at least 1 hour. For best flavor, marinate 8–24 hours.
- Choose your cooking method:
- Oven: Heat to 425°F (220°C). Line a sheet pan with foil and place a wire rack on top (better browning). Lay chicken in a single layer.
- Skillet: Heat a large cast-iron skillet over medium-high.Add a thin film of oil.
- Grill: Preheat to medium-high and oil the grates.
- Cook:
- Oven: Roast 15–20 minutes until edges char slightly and internal temp hits 165°F (74°C). Broil 1–2 minutes at the end for extra char.
- Skillet: Cook 4–6 minutes per side without moving much, until browned and cooked through. Work in batches for good sear.
- Grill: Grill 4–6 minutes per side, lid closed, until nicely charred and done.
- Rest and slice: Transfer chicken to a board and rest 5–10 minutes.Slice thinly against the grain for that shawarma-style texture.
- Make a quick sauce:
- Garlic sauce: Mix mayo, garlic, lemon juice, and salt. Add a splash of water if needed to thin.
- Tahini sauce: Stir tahini, lemon, garlic, and salt. Whisk in water a tablespoon at a time until creamy and pourable.
- Warm the bread: Heat pitas in a dry skillet or directly over a low flame for 10–20 seconds per side until soft and pliable.
- Assemble: Spread sauce on warm pita, pile on sliced chicken, and top with tomatoes, cucumbers, onion, and parsley.Finish with a squeeze of lemon.
- Optional finishing touch: Toss sliced chicken in the pan juices or a drizzle of olive oil for extra sheen and flavor.
How to Store
- Cooked chicken: Cool completely, then refrigerate in an airtight container for up to 4 days. Freeze up to 3 months.
- Marinated raw chicken: Keep in the fridge up to 24 hours. For longer storage, freeze in the marinade for up to 2 months.Thaw in the fridge overnight.
- Sauces: Garlic or tahini sauce keeps 4–5 days refrigerated. Stir before using.
- Reheating: Warm chicken in a hot skillet with a splash of water or broth for 1–2 minutes to keep it juicy.
Why This is Good for You
Chicken thighs offer high-quality protein and essential nutrients like B vitamins, iron, and zinc. The spices—especially cumin, coriander, and turmeric—bring antioxidants and anti-inflammatory benefits.
Using olive oil and yogurt keeps the dish lighter without sacrificing richness. Pile on fresh vegetables and herbs for extra fiber and brightness, and choose whole-wheat pitas if you want a more nutrient-dense wrap.
Common Mistakes to Avoid
- Skipping the marinade time: Less than an hour won’t give you full flavor or tenderness. Overnight is worth it.
- Crowding the pan: This steams the chicken.Cook in batches or use a rack over a sheet pan for airflow.
- Moving the chicken too soon: Let it sear. Flip only when the underside has good color.
- Thick slices: Shawarma should be thinly sliced. It changes the texture and how the flavors hit your palate.
- Forgetting the acid: A final squeeze of lemon wakes everything up and balances the spices.
Alternatives
- Chicken breasts: Use them if you prefer leaner meat.Pound to even thickness and reduce cooking time to avoid drying out.
- Dairy-free: Skip yogurt and add 1 extra tablespoon olive oil plus 1 teaspoon apple cider vinegar for tenderness.
- Spice swap: If you have store-bought shawarma seasoning, use 3–4 tablespoons and adjust salt to taste.
- Different sauces: Try hummus, tzatziki, or a quick chili-garlic sauce if you like heat.
- Low-carb: Serve over salad or cauliflower rice with cucumbers, tomatoes, and extra herbs.
- Vegetarian version: Marinate thick slabs of portobello mushrooms or cauliflower florets and roast until deeply browned.
FAQ
Can I make this ahead for meal prep?
Yes. Marinate and cook the chicken, then slice and refrigerate for up to 4 days. Reheat quickly in a skillet and assemble fresh with veggies and sauce.
It’s ideal for lunches.
Do I need a special shawarma spice blend?
No. The mix here mirrors classic shawarma flavors using common pantry spices. If you do have a blend you love, use it and adjust salt and heat as needed.
What’s the best way to get charred edges at home?
High heat and dry surfaces.
Use a wire rack in the oven, don’t overcrowd the pan, and finish with a brief broil. In a skillet, avoid constant stirring and let each side sear.
Can I use an air fryer?
Yes. Cook marinated thighs at 390°F (200°C) for 12–16 minutes, flipping halfway, until browned and cooked through.
Work in batches for best color.
Is the yogurt essential?
It helps with tenderness and flavor, but you can make a dairy-free version with olive oil and a splash of vinegar or extra lemon. The result is still juicy if you don’t overcook the chicken.
What sides go well with chicken shawarma?
Think tabbouleh, fattoush, pickled turnips, fries, or a simple chopped salad with lemon and olive oil. A side of hummus or baba ghanoush is always welcome.
How spicy is this recipe?
It’s warm and aromatic, not very spicy.
Increase cayenne or use Aleppo pepper for a milder, fruity heat. Adjust to your preference.
Can I grill the chicken on skewers?
Absolutely. Slice chicken into wide strips, thread onto metal or soaked wooden skewers, and grill over medium-high heat until charred and cooked through.
It cooks quickly and looks great for serving.
Final Thoughts
Homemade chicken shawarma is all about bold seasoning, good sear, and simple, fresh toppings. With a reliable marinade and a hot cooking surface, you’ll get restaurant-level results in your own kitchen. Keep the slices thin, the sauces bright, and the lemon close by.
Once you taste it, this will become a regular in your weekly rotation.
