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
Rajiv Rao says
I noticed in the video you added sugar to the yogurt sauce. How much sugar and what type (brown or white granulated)?
Nagi says
Apologies – that is a typo in the video Rajiv – that was cumin, not sugar! N x
Jon says
1 Tbsp Cardamom, seeds or pods?
Nagi says
It’s ground cardamom, Jon. It’s listed in the ingredients! Thanks!! N x
Jon says
I have whole pods, do I need to break them open to use just the seeds?
David says
I’m fairly certain ground cardamom is just the seeds pulverized into a fine powder. You’d need a spice grinder or a mortar, pestle and a lot of physical effort to turn the seeds into what’s called for in this recipe.
Jon says
I have cardamom pods. I can separate the seeds out, not a problem. 1Tbsp of seeds is a lot, and some recipients call for whole pods so I was looking for clarification. To be safe, I went and purchased cardamom powder
Rachel says
I just made this for my daughter’s birthday party and everyone LOVED it — even my super picky husband who isn’t keen on trying new things! So happy to have found this recipe! Thank you!
Nagi says
It’s one of the most popular recipes on the website! I’m glad you liked it! N x
John says
This was sooo easy and tasty!
Thx Nagi.
Vanessa says
Just prepped everything and realised I don’t have cardamom. Google tells me I can sub with cinnamon or allspice. Is that a safe bet?
Nagi says
The closest sub would be 1/2 Tbsp ground ginger and 1/2 Tbsp cinnamon to replace the 1 Tbsp cardamom! N x
Vanessa says
Thankyou so much – in time for dinner tonight too xx
David MacKinnon says
OMG I love your work your the best thank you
Ry says
Made this last month as my wife got the ‘vid so was in iso for a week. Fortunately was able to get all the ingredients and the fam are so glad I did!! Cooked it 3 times in the last 6 weeks and can’t get enough!! ❤️❤️❤️
Ruth Oriel says
This looks really good. I’m going to make it this weekend, but I was wondering if you’re using a 15 mil American tablespoon or a 20 mil Aussie tablespoon.
Nagi says
Either works fine here Ruth. I test all recipes both ways (US and Aussie/UK measurements) and will make a note in the recipe ingredients if you need to adjust! N x
Rachel says
This recipe is absolutely delicious! Incredible flavor! I’m making it for the second time, but letting it marinate for 24 hours, unlike last time. I couldn’t find nice, soft flatbread, so instead wrapped it up in lightly toasted naan. We also used Mediterranean herbed feta cheese crumbles and a little fresh cilantro. Next time might use lime juice instead of lemon. I can’t wait for dinner tomorrow night!
Nagi says
That’s amazing Rachel! I am glad that you liked it!! N x
Hal R says
Wow! Really amazing. I did the 24 hour marinade and it was perfect. The yoghurt sauce is excellent. No complaints at all. Super yummy!
Nagi says
Woo hoo that’s fantastic Hal! Enjoy!! N x
Marco says
Fantastic! I thought I was sitting at an outdoor cafe in the Middle East somewhere as we were eating it. AUTHENTIC taste!
The chicken was superb (used breasts, marinated 24 hours), the sauce just right, added freshness but did not dominate.
This will become a favorite at my house, I predict. Wish I could use thighs but my Mrs. won’t eat them.
Nagi, should I make them just for myself? Could they actually be better??!
Nagi says
Yes! Make a batch of thighs for yourself…why not??!! N x
Lucy Daniel says
Nagi, thank you for the delectable treat! Although I have attempted this recipe before using a container, your suggestion to use a zipper bag is excellent. Finally, I marinated the chicken mix overnight, yielding a tasty, juicy treat for all of my companions. This is my first time experimenting with Vietnamese noodles, and the outcome is excellent.
Scott says
Nagi does it again! Excellent recipe and I am always very appreciative that you feature chicken THIGH recipes. Such a lovely and delicious change from the avalanche of bland, boring chicken breast recipes clogging up the web. You are a star, Nagi!
Nagi says
The thighs totally have it in the flavour department!! Breast is BORING!! N x
Sarah says
Hi Nagi! I’m keen to make these over the next few days. Just wanting to clarify – the wraps, do you use your own flatbread recipe as listed? Or something brought? Thanks!
Nagi says
I use both Sarah, depending on how much time I have! N x
Pauline says
Could I do this with pork loin steaks maybe?
Mandy in East Yorkshire says
Phenomenal … So so good … Served with the chick pea salad …. Went down a storm … Winner winner x
Nagi says
CHICKEN DINNER!!! N x
Rachael Letham says
I made this recipe, only marinading for 3 hours, and using 1/2 tsp of cayenne as I was serving kids as well. Everyone loves this recipe and it was super easy to make. Thanks for another keeper Nagi! I knew I could count on you to please the crowd:)
vicks says
had my in laws over for dinner and prepared this together with nagi’s homemade flatbread. it was a wonderful meal and everyone thoroughly enjoyed it. Nagi did not lie, this chicken marinade is a gamechanger!!!! my only error was that i did not make enough (although i already upped the recipe by half. that goes to show how delicious it was!!!) hahahaha
Maria says
In your chicken shawarma (middle eastern) video, for the dressing it says to add sugar, but it should be “cumin.”
Cillian says
This recipe is fantastic! I made one small change as I didn’t have any smoked paprika – I used a blend of regular paprika and ground chipotle pepper for the smokiness which turned out wonderfully, and marinated for 24 hours. I can tell this is going to be a regular in our rotation, and next time I think I may try the marinade on pressed super firm tofu.
Nagi says
Ooooohh! Let me know hot the tofu turn out! N x
Maria says
Can you please answer my question above. Thanks.
Tiffany says
Made as directed using chicken breasts. Fantastic! Adding to my meal rotation
Nagi says
That’s great Tiffany!! Thanks for letting me know! N x