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
Mrs. S. King says
Yummmmyyyy!! Myself. My Husband and our three kids(5, 9, 14) really enjoyed this dish. Thank you! Will be making this again!
Ulrike says
This was a big hit, thanks for the easy mid-week recipe! I marinated the chicken in the morning, ready to go in 15 minutes after a busy evening of drama classes and soccer!
Chels says
Made this so many times now, 5 stars aren’t enough. This is a fab recipe, thanks Nagi.
asha says
i LOVE this recipe i definitely recomend
Larissa says
I’m 6 months pregnant and this just blew my mind after I’ve been craving yogurt sauce with something! Do not skip the yogurt! Probably one of the best chicken recipes I’ve ever made, thank you and I look forward to trying your other recipes! 😍😍😍
Nagi says
Congratulations Larissa and I am glad the recipe satisfied your cravings!! N x
Maria says
Ty for another great one Nagi! made for supper and we loved it ! I will make again and again ! The flavors are amazing ! Noticed one thing for the yogurt sauce .. in the video you added sugar but in the recipe I didn’t see the measurements of sugar at all . How much sugar goes in please ? Made already minus the sugar . Would like to try the correct way . TIA also love your chicken and rice soup w Vegeta 💖
Romi says
There’s no sugar. I remember her mentioning somewhere (I think she replied to a comment) that she made a mistake in the video and wrote sugar instead of cumin.
She should definitely mention the error in the article and in the video’s description because that could result in a fail lol.
Mia says
Hi, I just left a comment on this recipe (which is totally amazing) but I see that my picture has been posted with it. I have no idea how this happened. Could my photo please be left off the comment? Thank you.
W Kuhl says
This was like totally one of the best things I’ve ever eaten!!! Thanks:)
Nagi says
I’m sorry Mia but that has come from your computer profile and I can’t remove it – I can delete the comment if you like? N x
Mia says
Hi Nagi,
Yes please. That would be great. I’ll figure out how to remove my photo on my end and redo my comment. Thanks so much.
Mia says
This is seriously the best chicken ever! So simple and easy to make and it taste so good!
Kim says
Nagi, you’ve done it again – this was lovely! Every recipe of yours that we’ve tried has been delicious.
Can’t wait to buy your book and gift copies to family and friends.
Emily says
This is an EXCELLENT recipe that I’ve found myself absolutely craving after making it for the first time several months back. This is especially wonderful when prepared over a charcoal grill. I love using the left over chicken in salads. Well done!
Nagi says
The charcoal totally takes it next level!! N x
Sara says
One of the tastiest chicken dishes I’ve ever cooked. Thank you!
Nagi says
Woot woot!!!! Yes!! N x
Mary says
Loved it. Thank you so much!
Nagi says
Woo hoo Mary!! I’m glad you liked it! N x
Bawangkampong says
This is my favorite dish, but I’ve never used chicken as a filling in it.
Nagi says
I hope you enjoy it Bawangkampong! N x
Lora says
Have used this recipe 3 times and served to mom and friends.
Everyone loved it including me.
Nagi says
Woo hoo!! That’s great Lora! Enjoy! N x
Hope says
Delicious chicken marinade! My husband said it was amazing!
Barbara Lancaster says
Hi- plan to make the Chicken Schawarma. Can I ask if it is sugar that is added to the Greek yoghurt or cumin as in the on line recipe. Thank you
Nagi says
It’s cumin! Sorry for the typo!! N x
Vesna says
This recipe is incredible. The flavour is amazing!!! Hubby absolutely loved it! Followed all the instructions except for one – we did this on a charcoal grill rather than the oven. We used an aluminium tray to prop up the skewers same as you did for the oven. Monitored the temp so it was pretty much close to the oven recommendations. As you say, this is great for bbq gatherings as everyone can pile their plates with whichever sides they like. Absolutely delicious!
Nagi says
Oh yes – the charcoal adds a whole other dimension to this one!! Enjoy Vesna! N x
Jennifer says
I make this ALL the time. It’s amazing. It can also be subbed with mushrooms and cooked under a grill
Nagi says
OOOOH! That sounds yummy for a veggo version! N x
Ioana says
i did this recipe for my assessment at school i received and A- reason being my professor love it the only thing was my presentation it needs more colour for it to be presented he said but if presentation wasnt on the list he said and i quote “this is one of the best things that i have ever tried excellent job”
Nagi says
That’s amazing Ioana!!! Great job on your assignment!! You can always add some pickled red onion to this one for colour next time!! N x
Heather K. McKee says
I’m happy to have found you and your recipes and I’m looking forward to trying more!
Nagi says
Welcome to RecipeTin Heather!! N x
Gene Powell says
I always make recipes exactly as instructed the first time so that I understand the flavors and THEN I change it if needed. No need for me to change anything here, and I’ve been eating it for a low carb lunch all week. Delicious, thank you.
Nagi says
Woo hoo!! So I nailed it! Thanks Gene!! N x
Evita says
You always nail it.
Always!!
Robert Calhoun says
Lawwwwwwd Have mercy !!!
THANK YOU NAGI…
Soooooo good ,soo flavorful and simple … it touched my soul …
Nagi says
I love it Robert!! Sounds like we have a winner on our hands!! N x