Name: Chicken Shawarma Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Middle Eastern
Ingredients: 1 kg / 2 lb chicken thigh fillets, skinless and boneless; 1 large garlic clove, minced (or 2 small cloves); 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tbsp ground cardamom; 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy); 2 tsp smoked paprika; 2 tsp salt; Black pepper to taste; 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 to taste; 4–5 flatbreads (Lebanese, pita bread, or homemade soft flatbreads); Sliced lettuce (cos or iceberg); Tomato slices; Red onion, finely sliced; Cheese, shredded (optional); Hot sauce of choice (optional)

Jump to Recipe· 4.1 from 10 reviews

I absolutely love sharing this Chicken Shawarma Recipe with friends and family because it captures the soul of Middle Eastern flavors in such a vibrant, easy-to-make dish. The blend of warm spices in the marinade, paired with juicy, tender chicken cooked to perfection, makes every bite irresistible. It’s one of those recipes I keep coming back to whenever I want something delicious yet straightforward to prepare, and it always steals the show whether served for a casual weeknight or a festive gathering.

Why You’ll Love This Chicken Shawarma Recipe

What I find truly special about this Chicken Shawarma Recipe is its incredible flavor profile. The marinade is a beautiful symphony of spices like cumin, coriander, smoked paprika, and a hint of cayenne, creating layers of depth and warmth that awaken your taste buds without overwhelming them. When the chicken cooks, those spices caramelize and give the meat a gorgeous, slightly charred crust with a juicy interior that tastes like it came straight from a street vendor in Beirut. I can’t get enough of that aroma filling my kitchen.

Another reason I adore this recipe is how quick and simple it is to prepare. The marinade comes together in minutes and you can marinate ahead or freeze the chicken right in the bag, making it perfect for busy days. Cooking on the stovetop or barbecue is straightforward and fuss-free, letting me enjoy more time with guests. It’s fantastic for any occasion—whether for an intimate dinner, casual lunch with friends, or even a colorful weekend party where everyone can build their own wraps. This recipe stands out because it’s both a crowd-pleaser and a reliable weeknight favorite.

Ingredients You’ll Need

A white bowl filled with raw pink chicken pieces sits on the lower left side of a white marbled surface. To the right of the bowl is a white cutting board holding a small round metal container filled with various colorful spices arranged in sections, including red, brown, white, and black. Above the spices is a small glass container with a golden liquid, likely oil. Below the spices, there is a small metal cup with a light green liquid. To the right of this is a small clear glass bowl containing minced garlic. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Chicken Shawarma Recipe lies in its simple, essential ingredients, each thoughtfully chosen to build layers of flavor, texture, and color. From the juicy thigh fillets to the fragrant spices and fresh garnishes, every element plays a part in making this dish come alive.

Chicken thigh fillets: I always use skinless, boneless thighs for their tenderness and ability to soak up the marinade beautifully.
Garlic: Adds a pungent, savory punch that balances the spices perfectly.
Ground coriander: Brings a citrusy warmth that brightens the marinade.
Ground cumin: The earthy backbone of the shawarma’s flavor profile.
Ground cardamom: Just a hint adds an aromatic, almost floral note that’s so distinctive.
Cayenne pepper: For that subtle kick of heat; I adjust the amount depending on my mood or guests.
Smoked paprika: Provides a smoky depth that really makes the flavor pop.
Salt and black pepper: Essential for seasoning and balancing all those spices.
Lemon juice: Adds fresh acidity that brightens and tenderizes the chicken.
Olive oil: Helps the marinade coat the chicken evenly and keeps the meat juicy when cooked.
Greek yogurt (for sauce): Creamy and tangy, the perfect cooling partner to the spiced chicken.
Flatbreads: Choose Lebanese, pita, or homemade soft flatbreads to wrap up the deliciousness.
Sliced lettuce, tomatoes, red onion, cheese (optional): Crisp and fresh toppings that add texture and balance.
Hot sauce (optional): For those who want to turn up the heat.

Directions

Step 1: Mix the marinade ingredients in a large ziplock bag — garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, black pepper, lemon juice, and olive oil. Add the chicken thigh fillets, seal the bag, and massage gently with your hands to ensure each piece is well coated. Let it marinate for at least 3 hours, but if you have time, 24 hours gives the best flavor.

Step 2: While the chicken marinates, prepare the yogurt sauce by combining the Greek yogurt, crushed garlic, cumin, lemon juice, salt, and pepper in a bowl. Mix well, cover, and refrigerate until serving. This sauce keeps well for about 3 days, so you can make it in advance.

Step 3: When ready to cook, heat a large non-stick skillet over medium-high heat and add a tablespoon of oil. Alternatively, brush your BBQ grill or hotplate with oil and preheat to medium-high heat. This high heat is key to getting those delicious charred edges.

Step 4: Add the marinated chicken thighs to the pan or grill, cooking them for 4 to 5 minutes on the first side, watching for a nicely charred and deeply flavorful color. Then flip and cook the second side for 3 to 4 minutes. The second side needs less time because the chicken is already well-cooked through.

Step 5: Remove the chicken from heat and loosely cover with foil. Let it rest for 5 minutes to lock in all the juices and help it remain tender when sliced.

Step 6: Slice the rested chicken into bite-sized strips and arrange on a large platter alongside flatbreads, fresh salad ingredients like lettuce, tomato, and red onion, plus the yogurt sauce. Invite everyone to build their own wraps by spreading sauce on the bread, layering with chicken and veggies, and rolling it up. Enjoy the burst of flavors!

Servings and Timing

This recipe yields about 4 to 5 hearty servings, perfect for a family meal or a small group of friends. You’ll spend roughly 10 minutes preparing the marinade and sauce, with an additional 10 minutes to cook the chicken. Budget at least 3 hours for marinating, though overnight is ideal for maximum flavor infusion. Overall, you’re looking at about 20 minutes of active cooking time and around 3 to 24 hours including marination. The resting time after cooking is about 5 minutes to keep the meat juicy and tender.

How to Serve This Chicken Shawarma Recipe

A close-up of a grilled chicken wrap shows three layers of dark brown grilled chicken pieces placed on top of bright green shredded lettuce, with a thin layer of white sauce underneath. A slice of red tomato is visible between the chicken and lettuce. The wrap is folded in a white pita bread, partially wrapped in white paper, resting on brown paper on a white marbled surface. In the background, a lemon wedge and blurred grilled chicken pieces can be seen. Photo taken with an iphone --ar 4:5 --v 7

I love serving this Chicken Shawarma Recipe on a big platter surrounded by colorful, fresh salad ingredients and soft flatbreads, making it easy and fun for everyone to assemble their wraps just how they like. Crisp lettuce and juicy tomato slices bring brightness and crunch that perfectly balance the rich, spiced chicken. I usually scatter some finely sliced red onions for a gentle sharpness and sometimes add shredded cheese for an extra layer of indulgence. The yogurt sauce cools down the spices, while a drizzle of hot sauce turns up the excitement for those who want some heat.

For presentation, I find it’s best to line up the ingredients side by side on a large wooden board or platter so each element shines and everyone can grab their favorites. Warm the flatbreads briefly so they’re soft and pliable — it makes rolling the wraps so much easier and tastier. Serving this dish hot or warm is ideal because that’s when the spices and aroma hit their peak. For drinks, I enjoy a crisp white wine like a Sauvignon Blanc, or a refreshing mint lemonade to cut through the richness of the chicken.

This dish is perfect for casual family dinners, lively parties, or even a relaxed weekend lunch where simplicity meets spectacular flavor. Its build-your-own wrap style promotes sharing and togetherness, making every meal feel special without fuss.

Variations

I like to mix things up with this Chicken Shawarma Recipe depending on the mood or dietary needs. Instead of chicken thighs, you can use chicken breasts if you prefer leaner meat, though thighs stay juicier and more flavorful after cooking. For a vegan twist, I sometimes marinate firm tofu or seitan with the same spice blend and grill them for a delightful plant-based alternative.

If you’re looking for a gluten-free option, just swap the flatbreads for gluten-free wraps or serve the chicken over a bed of fluffy rice or quinoa. Changing up the spices by adding a pinch of cinnamon or allspice brings a little warmth and uniqueness to the shawarma. Another favorite variation of mine is cooking the marinated chicken in the oven on a baking sheet at 425°F (220°C) for about 20 minutes, flipping halfway — this is especially handy on rainy days when the grill isn’t an option.

For extra smoky flavor, using a charcoal grill or adding a smoke box to your BBQ can elevate the taste to something truly authentic. The possibilities are endless, and I encourage experimenting until you find your perfect version.

Storage and Reheating

Storing Leftovers

Any leftover cooked chicken shawarma can be stored in an airtight container in the refrigerator for up to 3 days. I usually chop the chicken into smaller strips before storing to make reheating easier and more even. Keeping the sauce separate ensures the chicken doesn’t get soggy. Glass or BPA-free plastic containers with tight-fitting lids work great.

Freezing

If you want to save the chicken for longer, you can freeze cooked shawarma for up to 2 months. I recommend portioning the chicken into single or family-sized servings, placing them in freezer-safe bags or containers, and labeling with the date. Defrost in the fridge overnight before reheating for the best texture and flavor retention.

Reheating

The best way to reheat leftover chicken shawarma is gently in a skillet over medium heat with a splash of water or olive oil to keep it moist. Avoid microwaving if possible, as it tends to dry out the chicken and dull the spices. Reheat just until warmed through and serve immediately to enjoy that fresh-off-the-grill taste as much as possible.

FAQs

Can I use chicken breast instead of thigh fillets?

Absolutely! Chicken breasts are leaner, so they cook slightly faster but can dry out if overcooked. I recommend slicing them thinner and watching the cooking time carefully to keep them juicy.

How long should I marinate the chicken?

For the best flavor, marinate for at least 3 hours, but ideally overnight or up to 24 hours. The longer the chicken soaks in the spices and lemon juice, the more tender and flavorful it becomes.

Can I prepare the marinade and chicken ahead of time and freeze it?

Yes, freezing the chicken in the marinade is a brilliant time saver. Just thaw it completely in the fridge before cooking to ensure even cooking and maintain the vibrant flavors.

What’s a good substitute if I don’t have smoked paprika?

If smoked paprika isn’t available, you can use regular paprika combined with a small pinch of ground cumin or chili powder to add some smokiness. However, the authentic smokiness will be slightly milder.

Is the yogurt sauce necessary, or can I use something else?

The yogurt sauce adds a creamy, cooling contrast to the spicy, aromatic chicken, but you can definitely substitute it with tahini sauce or a simple garlic sauce. Both complement the shawarma beautifully and cater to different dietary preferences.

Conclusion

I can’t recommend this Chicken Shawarma Recipe enough—it’s truly a joy to make and even more wonderful to eat. The rich, aromatic spices, tender chicken, and fresh accompaniments come together to create a meal that’s both comforting and exciting. Whether you’re cooking for yourself, family, or a crowd, this recipe promises great flavors, simple prep, and lots of smiles around the table. Give it a try and watch this become one of your favorite dishes too!