There are some dinners that instantly pull everyone toward the kitchen, and this Chicken Shawarma recipe is one of them. The mix of warm spices, garlicky marinade, and juicy chicken makes the whole house smell like a tiny Mediterranean street stall, but without any special equipment or complicated steps. It is simple home cooking: chicken thighs, pantry spices, a bit of lemon and olive oil, all coming together into something that tastes like far more effort than it really takes.
What makes this Chicken Shawarma recipe so satisfying is the contrast in every bite: charred edges, tender chicken, cool lettuce, crunchy veggies, and a creamy garlic sauce wrapped up in soft pita bread. Once the chicken has marinated, it cooks quickly in a hot oven or on the grill, which makes it ideal for busy weeknights or easy entertaining. And because the leftovers reheat beautifully, this is also a great make-ahead option for lunches or meal prep.
Why this Chicken Shawarma recipe works
This Chicken Shawarma recipe leans on boneless skinless chicken thighs, which stay tender and juicy even at high heat and soak up spices like cumin, paprika, turmeric, cinnamon, and plenty of garlic.
The marinade is quick to whisk together yet deep in flavor thanks to lemon juice for brightness, olive oil for richness, and a balanced blend of spices that gives the chicken its signature shawarma taste without being overly spicy.
Ingredients for Chicken Shawarma
To keep this Chicken Shawarma recipe approachable, the ingredient list uses mostly pantry staples. The one non‑negotiable is fresh garlic; it makes a huge difference in flavor compared to garlic powder.
- Boneless skinless chicken thighs (or breasts if you prefer leaner meat)
- Fresh lemon juice
- Extra virgin olive oil
- Fresh garlic, finely minced
- Ground cumin, paprika, turmeric, ground cinnamon
- Salt and black pepper
- Fresh parsley for garnish
- Pita or flatbread, lettuce, tomatoes, onion, and your favorite toppings for serving
How to make this Chicken Shawarma recipe
- Whisk the marinade: In a bowl, combine lemon juice, olive oil, minced garlic, cumin, paprika, turmeric, cinnamon, salt, and pepper until the mixture looks smooth and slightly thickened.
- Marinate the chicken: Add the chicken thighs to a zip‑top bag or shallow dish, pour the marinade over, and coat well. Press out excess air if using a bag and seal. Refrigerate for at least 1 hour, or up to overnight for deeper flavor.
- Preheat the oven: When ready to cook, heat the oven to 425°F (220°C) and lightly grease a baking dish large enough to hold the chicken in a single layer.
- Bake the chicken: Arrange the marinated chicken in the dish and bake until cooked through and golden around the edges, about 15–20 minutes depending on thickness.
- Broil for char: For shawarma‑style charred bits, switch the oven to broil for 1–2 minutes per side, watching closely so the spices do not burn.
- Rest and slice: Let the chicken rest for a few minutes, then slice into strips against the grain so it stays tender.
Easy garlic sauce for Chicken Shawarma
A quick garlic sauce turns this Chicken Shawarma recipe into a full takeout‑style experience. Stir together minced garlic, mayonnaise, thick Greek yogurt, lemon juice, a pinch of salt, and just enough water to loosen if needed.
The result is a tangy, creamy drizzle that soaks into the pita and clings to the chicken, adding a cool contrast to the warm spices. For a thicker, more spreadable sauce, use full‑fat Greek yogurt and chill it for at least 30 minutes before serving
Serving ideas and variations
How to serve this Chicken Shawarma recipe
- Shawarma wraps: Tuck sliced chicken into warm pita with garlic sauce, shredded lettuce, tomatoes, onions, and herbs.
- Rice or salad bowls: Serve over rice or leafy greens with pickled onions, fries or roasted potatoes, and a spoonful of hummus or tzatziki.
- Flatbread “pizza”: Use naan or pita as a base, top with chicken, onions, tomatoes, feta, and a drizzle of garlic sauce after baking
Flavor twists and variations
- Spicier version: Add crushed red pepper flakes or a bit of cayenne to the marinade.
- Citrusy version: Increase the lemon juice slightly and add grated lemon zest.
- Grilled Chicken Shawarma: Thread marinated chicken onto skewers or grill whole thighs over medium‑high heat, turning until fully cooked and lightly charred, about 10–15 minutes.
Substitutions for this Chicken Shawarma recipe
- Chicken: Swap thighs for breasts, adjusting cook time so the chicken stays juicy.
- Oil: Use another neutral oil if needed, though olive oil adds more flavor.
- Dairy: Make the garlic sauce dairy‑free by using all mayonnaise or a plant‑based yogurt.
- Bread: Serve over rice, quinoa, or salad if you want a gluten‑free option and skip the pita.
Pro tips for perfect Chicken Shawarma
- Marinate long enough: Aim for at least 1 hour; overnight gives the chicken deeper flavor and better tenderness.
- High heat is key: A hot oven or grill helps create caramelized edges without drying out the meat.
- Do not overcrowd the pan: Leave a bit of space between pieces so they roast instead of steam.
- Rest before slicing: A few minutes of resting keeps the juices from running out when you cut the chicken.
Storage, freezing, and reheating
This Chicken Shawarma recipe works beautifully for meal prep, since the chicken holds its texture and flavor after chilling. Store leftover chicken in an airtight container in the fridge for up to 4 days. [file:1]
For longer storage, freeze cooked and cooled chicken in a freezer‑safe container for about 1 month, or freeze raw chicken in its marinade for up to 3 months. Thaw in the fridge overnight, then reheat cooked chicken gently in the microwave or a covered skillet until warmed through.
Troubleshooting this Chicken Shawarma recipe
- Chicken turned out dry: Shorten the cook time slightly or switch to thighs instead of breasts; also avoid over‑broiling.
- Spices burned: Move the pan to a lower oven rack or reduce broil time and watch closely.
- Not enough flavor: Increase the marinating time and make sure the spice measurements are generous and well mixed into the marinade.
- Sauce too thin: Use thicker yogurt or chill the sauce; for a looser drizzle, whisk in a teaspoon of water at a time.
FAQs about this Chicken Shawarma recipe
- Can this Chicken Shawarma recipe be made ahead? Yes, you can marinate the chicken up to a day in advance and keep it in the fridge, or cook it fully and reheat portions during the week.
- Can I grill instead of bake? Absolutely; grill the marinated chicken over medium‑high heat until cooked through, then rest and slice as usual.
- Can I use chicken breast? Yes, but watch the cook time more closely and consider slightly thicker pieces so they stay juicy.
- Is this Chicken Shawarma recipe spicy? It is more warmly spiced than hot; if you enjoy heat, add chili flakes or cayenne to taste.
- What sides go well with it? Try simple salads, rice, fries, roasted veggies, hummus, or pita chips for a complete meal.
- Can I double the recipe? Yes, just use a larger pan or two pans so the chicken still cooks in a single layer.
- How do I know when the chicken is done? The juices should run clear, and the internal temperature should reach 165°F (74°C) in the thickest part.
Easy Chicken Shawarma Recipe
Ingredients
Chicken and Marinade
- 1.5 pounds boneless skinless chicken thighs
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika smoked if possible
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- chopped fresh parsley for serving
Quick Garlic Sauce
- 4 cloves garlic, minced
- 0.25 cup mayonnaise
- 0.25 cup Greek yogurt full-fat for thicker sauce
- 1 tablespoon fresh lemon juice
- salt to taste
To Serve
- warm pita or flatbread
- shredded lettuce, tomato, onion, and other toppings
Instructions
- Mix the marinade: In a medium bowl, whisk together lemon juice, olive oil, minced garlic, cumin, paprika, turmeric, cinnamon, salt, and black pepper until well combined and slightly thickened.
- Marinate the chicken: Place the chicken thighs in a zip-top bag or shallow dish, pour the marinade over, and turn to coat each piece thoroughly. Seal or cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
- Preheat the oven: When ready to cook, heat the oven to 425°F (220°C). Lightly grease a baking dish large enough to hold the chicken in a single layer.
- Bake the chicken: Arrange the marinated chicken in the baking dish and bake for about 15–20 minutes, or until the chicken is cooked through and the juices run clear. Adjust time slightly depending on the thickness of the pieces.
- Broil for char: For shawarma-style charred edges, switch the oven to broil and cook the chicken for 1–2 minutes per side, watching closely so the spices do not burn.
- Make the garlic sauce: While the chicken cooks, stir together minced garlic, mayonnaise, Greek yogurt, lemon juice, and a pinch of salt in a small bowl. Adjust seasoning to taste and chill until serving.
- Slice and serve: Let the chicken rest for a few minutes, then slice into strips. Serve in warm pita or over rice with lettuce, tomatoes, onions, parsley, and a generous drizzle of garlic sauce.
