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

Just made this again; so delish! This time I added 1/2 t ground cloves and 1/2 t ground turmeric. Made it taste a bit more like what our local restaurant serves. You. Thank you Nagi and Dozer!
Nagi
This plus your lime chicken recipe are now our favourite
BBQ chicken recipes followed closely with Huli Huli chicken, though there are still lots we have not tried.
Dozer’s picture sums up my husband’s face when he eats this!
ps congratulations on you recipe book awards, it is a fantastic book and the photos are almost as nice as the food
We had this tonight with your Middle Eastern Chickpea Salad as a side.
Wow! So much flavor and so fresh,! A great pairing!
We loved it!
Another winner!! I did not brown the meat once cooked, too afraid it would dry out. I drizzled the tahini drsg (roasted veg recipe) on top and ohhh soo tasty!!! I put the leftover liquid in fridge & next day I scraped off the fat; the resulting gravy went well with leftover Middle Eastern Rice
Any suggestions for good rice with it?
The Middle Eastern Rice, mejadra, went really with it, use lots of cilantro for added flavour punch
I’ve made this twice in the last week and it’s amazing. I used pre-cut chicken thighs and baked in the oven in a dish. The chicken releases some liquid so bake it for longer than you need to and then switch the oven to broil/grill for 5-10 mins at the end. This helps reduce the liquid and gives the chicken more colour. Since it cooked for a while in the liquid, it becomes really tender and delicious. I also found that I didn’t need to marinate it since my chicken pieces were smaller.
I served it with couscous, roasted veggies and pan-fried feta (which if you have never tried before I highly recommend! I cut a block into 3 pieces, lightly coat in cornstarch and then pan fry with olive oil on all sides until crispy. So good.)
This is amazing! Such delicious flavours! Had leftovers for tea the next night and I think it was even more delicious. This will be on regular rotation!
Divine! We had it for Easter and it was amazing. A crowd pleaser. I made the tahini sauce you suggested for a family member who is lactose intolerant and it was eaten by everyone. Thanks, again, Nagi!
Spectacular! Perfect with your red cabbage, carrot and mint salad and rice pilaf with fruit & nuts. Actually the whole meal was Recipe Tin Eats as usual and guests were in food heaven.
Made this last night. Easy and delicious. Served with the flatbreads, Yogurt sauce and the salad ingredients. Will make again very soon.
Wonderful recipe as is. No changes needed. Caution grilling chicken: do not pierce pieces onto skewers. The juices run out while grilling and meet is dry.
This is the best Shawarma chicken I have made, I love the grilled texture of the chicken. So delicious, I keep going back for more, it tastes great with Saffron Rice.
Hi there! I was just wondering if these are stock photos or photos that you took yourself. Thank you!
This is my go to recipe!
LOVE IT! After eating quite a few times at a local restaurant I decided to make it myself. Holly cow!!!
I sometimes cheat though, instead of cardamom I put turmeric 😳😬🫣
I also add a bunch I cilantro to the yogurt sauce to make it green.
Needless to say I don’t eat at that restaurant anymore! 💗💗💗
Made this tonight with chicken breast and it was so so good! thank you for the recipe, it will be a keeper in our house for sometime! also tried your flatbread recipe to go with this and it was hand in hand 10 out of 10!! Thank you for sharing!
I added the yogurt sauce but once I cook it on the stove, it starts to curdle. Any ideas/thoughts? Other than that it tasted fantastic.
About to make this for tonight and was wondering if I can freeze the chicken and marinade as an extra meal for later on???
Made and added a tsp of tumeric and cinnamon to the marinade. Outstanding! Served with Spiced Lentils and Rice and the Middle Eastern Chickpea salad (both on this site). Had sides of fresh dukkah, pita, taziki, baba ghanoush and hummus. Epic dinner! Several texts today declaring so!
I am having trouble finding cardamon. I did find a shawarma pre made spice. Do you think this would be the same flavor? How would you substitute it? Thank you
This was just amazing. The taste is just so delicious and each piece was so succulent. I made this with the flat bread, yogurt and grilled vegetables. What a feast and everyone loved every mouthful