Easy Chicken Shawarma Recipe
This easy Chicken Shawarma recipe uses a simple lemon and spice marinade to create juicy, flavorful chicken that bakes in the oven or cooks on the grill. Serve it stuffed into warm pitas with garlic sauce, or over rice and salads for a cozy Mediterranean-inspired meal at home.
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.
Notes
For extra flavor, marinate the chicken overnight and keep some of the garlic sauce aside as a dip for fries or vegetables. Leftovers make excellent rice bowls or flatbread pizzas topped with chopped vegetables and a drizzle of sauce.