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
Wow this recipe was delicious! Even the kids loved it! The yogurt sauce goes perfectly with the chicken! Loved that I could prepare in advance. The next day I baked it at 425F for 40 minutes and then broiled for 5 minutes (it is winter up here in Canada so not BBQing for us right now!! lol). Will definitely be making this again and again!
YEE HAA!!! So glad you loved it Erin!
Made this again over the weekend for my daughter’s birthday party! Was a BIG hit – everyone was raving about how delicious it was (and of course wanted the recipe! ;)! I quadrupled the recipe and baked at 425 for an hour, turning every once in awhile. I just had to say thank you again for this amazing recipe!
WOO HOO! I’m so glad everyone enjoyed this, thank you for letting me know Erin! N x
Nagi, you did it again !! This recipe was super easy, and packed with so much flavor! The chicken was moist and finger licking good (I poured those delicious juices over the finished chicken), and the sauce was the absolute perfect , cooling compliment. I used the broiler because I ran out of propane! : )
YAY! Glad you enjoyed it Mary! Thanks for letting me know! N x
Hello! I LOVE Middle Eastern food, so this looks fantastic. Question: Do you think I’d be able to manage this under the broiler in the oven? Its a little chilly for this Californian to try BBQing in January. I have a George Foreman too, but I thought a broiler would give me a better char.
Let me know what you think please. 🙂
Ceciilee,
I live in SoCal and just made this in the broiler. I used boneless skinless chicken thighs and cooked for 5-6 mins each side. It was perfect!!
Hi Cecilee! This is fabulous just made on the stove 🙂 That’s how I usually make it!!
Hi Nagi, I’ve made this recipe heaps of times (with a range of other shawarma recipes, usually for lamb though) and absolutely love it! I am planning on making this for Boxing Day with other parts of your feast, and was just wondering if you think it would be worth a shot doing the chicken in the slow cooker? I know it’ll need to be tweaked a bit, but do you think it’d be nice as more of a shredded chicken as well? I’m trying to cook as much in advance/without using the grill/oven as I can!
Thanks so much, and again for all your beautiful recipes
Ashleigh
I’m so glad you love this Ashleigh! Yes this will work in the slow cooker and definitely nice as shredded! But I think a key tip is to brown the chicken – even the shredded chicken – in a pan before serving. You will be amazed how delicious it is!! I think you may have just inspired me to share my shredded chicken shawarma recipe 🙂 It’s so tasty!!
Greetings Nagi,
Thanks for sharing an amazing recipie, really loved it, as a chef I did prepare over many shawarma dishes but this one blew my mind 😀 ..if had the chance to put this on some menu surely I ll” print it as Nagis’ special shawarma 😉 ..thanks again 😀
*Blush!* Wow, to hear such words from a chef…thank you!! So honoured and thrilled that you enjoyed it!
Absolutely delicious and so simple. Thanks for a great recipe. I would love to know what your other top recipes are!
Hi Ann! I’m so glad you enjoyed this, thank you for taking the time to come back and let me know 🙂 I have a category of recipes called “Popular” on the menu at the top. That has all the most popular recipes in it based on how often they are being used by readers! 🙂
Set to marinade yesterday, cooked tonight on a griddle pan, absolutely delicious!
YAY! SO glad you loved it Rob! This is one of my fave Middle Eastern recipes in my repertoire! N x
OMG. I really don’t like chicken. I mean REALLY. I made this recipe because I was having a large group for dinner and it sounded easy, plus you had done the whole menu. It was awesome! Everyone loved it, including me. Thanks for sharing.
Oh Paula! I’m SO glad you enjoyed it, even as a chicken hater!! Can’t believe it, ultimate compliment! Thank you for taking the time to come back and let me know you loved it! 🙂
Hi Nagi, I was going to attempt this awesome sounding dish tomorrow. I bought the thigh fillets but froze them. Would it be ok to let the chicken to defrost in the marinade?
This is absolutely delicious! I was worried because I realized I did not have cardamom and so I used nutmeg and cinnamon instead.
I believe this should be made using chicken thighs too because of how soft the meat becomes when cooked.
I love this recipe and I’m looking forward to making it again. Thank you so much for sharing this wonderful recipe!
I’m so glad you loved it Sheryn! This is one of my all time favourite ways to grill chicken. 🙂 Thank you for taking the time to come back and let me know you loved it! 🙂
Oops, another question, can I substitute the thigh fillets for chicken breast? And if so, how will or will the recipe change at all/require different directions at any point?
Thanks, again 🙂
Hi Nicole! Yep, you sure can sub with breast. It is just that breast is not as juicy. This is so much nicer made with thigh fillets! I always trim the thigh of excess fat. 🙂 Just follow the same directions, you’ll just need to cook it for 2 minutes longer because breast is thicker than thigh. 🙂 Being a new cook, I suggest cutting into the middle to double check it is cooked. Ideally it will have the tiniest hint of blush. Take it off the grill and it will continue cooking while it rests so when you serve it, the inside is JUST perfectly cooked which = max juiciness!
Hi! I’ve just discovered your blog and all the delicious recipes! I can’t wait to try out the whole Arabian Feast series of recipes for a night soon with friends. Silly question I’m sure, but I’m a new cook 😉 but…can I substitute a real grill for the meats and vegetables and use an indoor electric grill and/or those cast iron grill pans?
Thank you!
Hi Nicole! You sure can use an electric grill and cast iron pans! I use them all the time 🙂 You can even use an ordinary fry pan!
I made it otherday and came gr8 with chiken tender. Today i cooked with chiken breast and some of the pieces were so hard. I am not sure what went wrong. Also i put 3 tbsp of chobani greek yogurt in that. I love the recipe otherwise.
Hi Tim! I can only guess that the 2nd time you made it, it was overcook 🙁 Especially chicken breast which is so dry, if you don’t cook it until it is JUST cooked, then it tends to be very dry. 🙂
I have made this recipe 3 times and I love it! This was my first time trying Middle Eastern spices and now I want to try more recipes. Thank you for this wonderful and easy recipe!
Hi Terri! I’m so glad you enjoyed this! The flavour is incredible isn’t it? And it’s just fabulous how most of them are pantry essentials! Thanks for your lovely message! 🙂
Thank you. This was absolutely delicious. Looking forward to trying more of you recipes. Made the slaw, too.
Hi Manda! Thank you so much for coming back to let me know you enjoyed it!! This is a huge personal favourite. I make it all the time for grilling outdoors!! N x
My favorite I can’t wait to try this.
You definitely should!! The flavour is incredible. Absolutely incredible!! 🙂
Thank you for sharing!
On my to do list!
Have a wonderful day!
Hi Margaret! I’m honoured to have made your “to do” list! If you do try it, I’d love to know what you think!! 🙂
Thank you for responding!
Definitely let you know how it turned out!
Maybe a picture — but, no comparison to your photo!
Warm regards,
Margaret
I just finished putting away the tons of leftovers that this recipe gave me- only one word for it- DEVINE!
Very flavorful, and juicy. My new favorite chicken recipe. I paired it with chicken curry rice, garlicy hummus, and warm naan. And the yogurt sauce pairs beautifully with the chicken!
I can’t wait to make the full feast for my friends!
Thank you!
Oooh, what a feast you put on Tiffany!! I am so glad you enjoyed it and I hope your friends love it too! My friends love this – though they might be a tad sick of me making it so many times for them!! 🙂
I just ran into the picture of this recipe on Pinterest. This great blog is now in my Favorites bookmarks, and I’ll be grilling the Chicken Shawarma tomorrow evening after it has marinated overnight tonight.
Thanks Alan! I hope you enjoy it, Chicken Sharwama is a personal favourite of mine. I am pretty sure my friends are sick of me making it for them!! Great outdoor BBQ food 🙂
I made the chicken sharwarma with the yoghurt sauce. OMG divine.
I’m so glad!! It’s a personal favourite 🙂 My friends are probably sick of me making it!! 🙂
Confused! Your blog states “The chicken takes 5 minutes to marinate whether you are making it for 4 or 40.” The recipe calls for marinating overnight or up to 24 hours. Can you clarify for me?
Thanks for the question Cindy! I’ve corrected it to clarify that it takes 5 minutes to prepare the marinade :).