This Chicken Shawarma recipe is going to knock your socks off! Just a handful of every day spices makes an incredible Chicken Shawarma marinade thatĀ infuses the chicken with exotic Middle Eastern flavours. The smell when this is cooking is insane!
Chicken Shawarma
This is one of my signature recipes that will be very familiar to all my friends because I make this so often. Itās 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. Incredible!!!
This Chicken Shawarma is how I met most of my neighbours when I lived in a townhouse complex. The courtyard was out the front and when I had friends round for a BBQ, random people I had never met before poppedĀ their head up over the fence, wanting to know what on earth I was making.Ā They were elated when I handed out samples!
Great food for gatherings
This, along with the Vietnamese Noodles with Lemongrass Chicken, are two of my most frequently made foods when Iām cooking for a crowd because it’s easy to make loads, they are both great ālay it all out and let everyone serve themselvesā type foods (Iām a big fan of food like that), and it travels well. Iāve made this multiple times on camping trips (along with the Vietnamese Noodles and Greek Gyros!).
Plus, there are always willing blokes around to take control of the BBQ (beer in hand) while us girls sit back sipping wine. That’s an arrangement that suits me great! š
How to Serve Chicken Shawarma
There are two main ways to serve Chicken Shawarma. As Chicken Shawarma wraps – 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.
And the other way is with rice and salads on the side. Thought I usually do serve pita bread or another type of flatbread as well, just because it’s very on theme. āŗļø Here, the Chicken Shawarma is pictured with MejadraĀ 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 SaladĀ (I skip the spicing of chickpeas otherwise there’s just too muchĀ kapow spices going on).
A few other things that would be very much at home alongside Chicken Shawarma:
- Lemon Rice Pilaf
- Rice Pilaf with Nuts and Dried Fruit
- Chickpea Rice Pilaf
- Juicy Greek SaladĀ – the flavours in Greek salad pair really well with Middle Eastern food
- Middle Eastern Shredded Cabbage, Carrot, Mint Salad
- Middle Eastern Roasted Vegetables with Tahini Drizzle
This recipe was part of a 7 course Arabian Feast menu that I shared 2 years ago. I didn’t get around to redoingĀ all the recipes, 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. Get yourself organised, eliminate distractions andĀ commit to your kitchenĀ temporarily being a war zone and you’ll get most the prep done in 1 hour. š
Be prepared for the amazing smells when you’re cooking this Chicken Shawarma!Ā – Nagi xx
PS Try your hand at making your own flatbreads. My recipe is made without yeast so they’re super easy!
Chicken Shawarma
WATCH HOW TO MAKE IT
Chicken Shawarma recipe video! You can almost smell the heady aroma throughĀ the screen….almost!!!?
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Chicken Shawarma (Middle Eastern)
Ingredients
- 2lb /1 kg 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
- 6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
- Sliced lettuce (cos or iceberg)
- Tomato slices
Instructions
- Combine the marinade ingredients in a large ziplock bag (or bowl).
- Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
- Marinate overnight or up to 24 hours.
- Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
- Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
- Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
- 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.
- 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)
* 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 stories, fresh photos and a recipe video!
Arabian Feast Menu
Here is a summary of the Arabian Feast Menu that I shared 2 years ago! I haven’t updated all the recipes yet – I’ll get to them eventually!
To Nibble:Ā Classic Hummus,Ā Herb Chili Feta,Ā Chargrilled Vegetable Platter
For the Men to Grill:Ā Lamb Koftas,Ā Chicken Shawarma (this recipe)
Because we must have Greens (and cater for Vegetarians):Ā Shredded Red Cabbage Carrot Salad,Ā Spiced Chickpea Salad
LIFE OF DOZER
This shot pretty much encompasses how utterly predictable Dozer is:
ā Ā Skulking near a big pile of meat
ā Squeezing himself under aĀ tiny table laden with said food
ā Eyes sparkling at the possibilities
ā Ā Licking his lips in anticipation
Nagi, thankyou. Another delicious recipe. I have made this a few times as l love it so much, and its so easy. I always print recipes that l like & l have started a whole new book that is just for your recipes. Sooooooo good !!!!
Wow, knocked my socks off! Been using a different recipe for a while and was bored with it. My ‘foodie’ 20 yr old lives on spicy Thai and Indian to the point I’m sick of it. Made exactly as written except I added a heaping Tbl of Greek yogurt to marinade as an additional tenderizer. Cooked on cast iron grill pan on gas grill. Perfect! Tinkered with yogurt sauce by merging 2 recipes; 1 cup Greek yogurt, 2+ Tbl fresh lemon juice, 1 tsp + Tahini , 2 cloves grated garlic , pinch course salt, dash of cumin. Mix and let sit in fridge 1 hr to infuse flavors.
Sounds great Kim!
I went looking for a Chicken Sharwama recipe and as soon as I saw recipetineats in the results list I knew which one I would try (I have previously cooked your slow roast leg of lamb). This chicken sharwama was delicious, I followed the recipe exactly and the family just demolished it! Thank you for your fabulous recipes!
I have craved a shawarma like I used to get when I was stationed in Saudi Arabia for so long. I have tried several recipes and have tried shawarmas from restaurants. None of them satisfied until this one!! I cooked it stovetop and it was amazing! I cannot wait to cook it on the grill. I followed recipe exactly and let the meat marinade for 24 hours. Well done! This will be a regular at my house!
Excellent recipe. The balance of spices is absolutely perfect. I’ve tried dozens of chicken shawarma recipes, and this is the best I’ve tried. Thank you!
That’s awesome to hear Nicole, thanks so much for the feedback ā¤ļø
Flatbread recipe please!
and
Thank you!!!
Hi Lynn – have a look at this one https://www.recipetineats.com/easy-soft-flatbread-yeast/
This is one of the best kebabs I’ve ever had! The guys in work are all making it this weekend after I took the leftovers in for lunch š Just need to have ago at making the flat breads now.
Awesome Gordon, and the flatbread is super easy, you’ll nail it!
So yummy! Made using a grill pan and they were yummy!!!! Spicy!
Great Micah, I’m so happy you loved them!
I made this last night for a dinner party and it was so good.
Awesome Matt, thanks for letting me know! ā¤ļø
Was great tasting all except the pita bread I purchased. Any suggestions?
Nagi,
This marinade also taste amazing with pork tenderloin. Start it off in a cast iron pan to get that nice color and crust and finish it in the oven…. delicious!!! Plus the leftovers (chicken or pork) actually taste even better. Iāve done the lamb too. Just didnāt tried it on beef. Not sure what cut and cooking method would be appropriate. Great recipe! Thanks
By the way, I absolutely love your Ottolenghi inspired recipes. All the flavors, way less steps and the needed shortcuts to cook them even when time is short. One more, please!!!! š s2
I’m so glad you love it Isabela, thanks so much for the feedback!!!
This recipe looks amazing and photography too! I am hungry at 10.30 am after a good breakfast š I am going to make this for the weekend!!!
My concern is sodium! Why the sodium (38%) content is so high? I am curious…
If you can explain…
Will it be the same if I use home made spices?
I hope you love it! You can always reduce the salt in the recipe to cut back on the sodium āŗļø
This has become one of my signature recipes, too, Nagi. In fact, itās marinating right now. I highly recommend making up. Large batch of the dry spice mix and keeping it on hand, ready to mix with the lemon juice, garlic, and olive oil. And you are right, it is always a hit!
Plus it is Mr. Fussy tested and approved!
That’s a definite WIN!
Haha… my fussy man liked it also!
Oh my god!! Amazing recipe, flavours are so vibrant. I am planning on just living on your website for the next few months, Thank you so much š
Wahooooo! I’m so glad you loved it!