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 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. 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 popped their head up over the fence, wanting to know what on earth I was making. They were elated when I handed out samples!
This, 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!).
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! 😉
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. ☺️ Here, 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).
This recipe was part of a 7 course Arabian Feast menu that I shared 2 years ago. I didn’t get around to redoing 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 and commit to your kitchen temporarily being a war zone and you’ll get most the prep done in 1 hour. 🙂
Be prepared for the amazing smells when you’re cooking this Chicken Shawarma! – Nagi xx
PS Try your hand at making your own flatbreads. My recipe is made without yeast so they’re super easy!
This Middle Eastern chicken is incredibly aromatic. The marinade is very quick to prepare and the chicken can be frozen in the marinade, then defrosted prior to cooking. It is best cooked on the outdoor grill / BBQ, but I usually make it on the stove. Serve with a simple salad and flatbread laid out on a large platter and let your guests make their own wraps. VIDEO below.
- 2lb /1 kg chicken thigh fillets , skinless and boneless (Note 3)
- 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
- 1 cup Greek yoghurt
- 1 clove garlic , crushed
- 1 tsp cumin
- Squeeze of lemon juice
- Salt and pepper
- 6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
- Sliced lettuce (cos or iceberg)
- Tomato slices
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Combine the marinade ingredients in a large ziplock bag (or bowl).
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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.
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Marinate overnight or up to 24 hours.
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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).
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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)
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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).
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Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
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Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
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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!
1. MAKE AHEAD: Pop the marinade and chicken in a ziplock bag and freeze straight away. Then as it defrosts, it will marinate!
This also works well made ahead, which I recently did when I made this for 50 people as part of a multi-course meal. I grilled it in the morning and cut it up. Then prior to serving it was just heated up in the microwave. Toss it with the juices pooled at the bottom of the dish and no one will guess it was cooked earlier in the day!
2. If using large lebanese bread as pictured (diameter is almost 30cm/1 foot), you need around 300g/10oz of chicken per person (raw) to fully fill them out without tucking the ends in. 200 - 250g/7 - 8oz per person seems to be enough on average, but I always end up providing more!
3. Chicken - I use 6 pieces approx 5oz/150g each.
Chicken breast: I feel strongly that this is best made with thigh because it's got more fat so you get beautiful caramelisation. But it's still super tasty made with chicken breast. The best way is to cut them in half horizontally to make 2 thin steaks no thicker than 1 cm/ 2/5" each. If needed, pound lightly. Marinate per recipe. Then cook on a high heat (not medium high per recipe) for just 2 minutes on each side until golden. They will be juicy and beautiful inside!
4. Suggestions for things to make on the side:
* Mejadra (pictured in post) - Middle Eastern lentil rice
* 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.
Originally published December 2014, updated with fresh stories, fresh photos and a recipe video!
WATCH HOW TO MAKE IT
Chicken Shawarma recipe video! You can almost smell the heady aroma through the screen….almost!!!?
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: Classic Hummus, Herb Chili Feta, Chargrilled Vegetable Platter
For the Men to Grill: Lamb Koftas, Chicken Shawarma (this recipe)
Because we must have Greens (and cater for Vegetarians): Shredded Red Cabbage Carrot Salad, Spiced Chickpea Salad
Arabian Feast – 7 dishes prepared in 1 hour. Clockwise from top left: Hummus, Herb Chili Feta, Red Cabbage Carrot Salad, Lamb Koftas, Spiced Chickpea Salad, Chicken Sharwarma, Chargrilled Vegetable Platter
LIFE OF DOZER
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
This chicken shawarma recipe is awesome!!! You rock Nagi!!!! Thank you for all your wonderful recipes!
Love hearing that Melissa! Thanks for sharing your feedback! N x ❤️
Yum! I made your chicken shawarma and paired with the middle eastern chick pea salad. Sensational! I was running behind, so I put my marinated chicken into the oven and baked while I prepared the chickpea salad. I took the chicken out of the oven and sliced it up, threw it in the skillet I had cooked the chickpeas in, and let the chicken crisp up a bit. The meal was AWESOME!!!
I was braiding my garlic harvest & needed a sauce that used lots; I found a recipe for Lebanese touma. What to serve it w/? Your shwarma is a keeper! My husband said they sold this on the Kuwait Naval Base when we were deployed there years ago & he was so pleased & surprised I could make this. We decided we like it better all mixed w/ the mejadra which is also very good. I generally don’t venture east for our menu plans, this was a great change from Mexican. Thanks!
This was absolutely delicious and easy to make. I am so happy I have found your recipes Nagi. I am trying your slow cooked shredded chilli con carne tomorrow. Can’t wait!!
Hi! Any suggestions for making ahead, and reheating?
Easy! Use chicken thighs, cook, cover, cool, then reheat in microwave when ready – super juicy, all the flavour!
We were looking for a middle eastern recipe that wasn’t “too exotic” (meaning a dish that kids would like, too) for one of my daughter’s AP human geography assignments. This one sounded yummy and simple. We originally made the dish in February, and my family loved it so much we made it again tonight (both times with your amazing flatbread recipe). Thank you for the fabulous recipe, and for broadening our horizons!
Delish! Thank you for the recipe!! Absolutely fantastic! I have tried three of your recipes now and all three were WONDERFUL….I’m a huge fan now!
I’m so pleased you enjoyed this Maxine! Thanks for taking the time to leave feedback! N x ❤️
Wow! This was fabulous and so easy to prepare! I only made half because it was just for my husband and I, but I will be doubling the recipe next time. Thank you!
That’s great to hear And! Thanks so much for letting me know you enjoyed this! N x ❤️
Tried the toriavey blog recipe but the flavour did not come as close to as good as your recipe! Reminds me of the shawarma I’ve eaten while visiting Palestine. Absolutely spot on thank you!
second time making this recipe this month. This will certainly go on the weekly rotation. It’s just so adaptable. Hubby loves it for his work lunches (wraps). Thank you for sharing!! If I am out of lemon juice, will I notice in recipe?
Hi Melissa! In emergencies, I have been known to sub with vinegar 🙂 Same quantity per recipe of white wine vinegar or cider vinegar, or halve the amount for normal white vinegar 🙂 N x
This is the recipe I was looking for since a long time!! I’m going to make it tonight 😀 Thanks a lot for the wonderful recipe and the tips!
Hope you love it Sharvari! 🙂 N xx
Yogurt
This was a major crowd pleaser! Would 100% recommend this recipe!
omg this was so good just as any of your other recipes!!! we are on the same taste mode just love every recipe you have put here. thank you so much
Wonderful! So glad you enjoyed this Karin, thanks for letting me know! N x
Wow!! Everybody loved this recipe, it was so different. The desion was to have this dish once a week. Thank you so much.
I love hearing that! So glad you enjoyed this Freya! N x
Apparently I must have done something wrong. My marinade was thick and gritty like a rub. I did a substitute for the Cardamom due to the price. The only liquid was the small amounts of the olive oil & lemon juice.
Any help is greatly appreciate.
Thank you
HI Vicki, I’m sorry to hear that. All I can think is that you mis measured something so there was too much powder for the liquid amounts?? N xx