Name: Chicken Shawarma (Middle Eastern)
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 2 lbs (900g) boneless, skinless chicken thighs; 1/4 cup plain Greek yogurt; 3 tablespoons olive oil; 3 tablespoons lemon juice; 4 cloves garlic, minced; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 1 teaspoon ground black pepper; 1 teaspoon salt; 1/2 teaspoon cayenne pepper (optional)

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Tender, juicy chicken marinated in warm Middle Eastern spices and cooked to perfection—this Chicken Shawarma (Middle Eastern) is loaded with flavor and brings the bold taste of the street food scene right to my kitchen. Whether I wrap it in pita, toss it over rice, or pair it with a fresh salad, this dish always hits the spot.

Chicken Shawarma (Middle Eastern)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 lbs (900g) boneless, skinless chicken thighs

¼ cup plain Greek yogurt

3 tablespoons olive oil

3 tablespoons lemon juice

4 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

1 teaspoon ground black pepper

1 teaspoon salt

½ teaspoon cayenne pepper (optional, for heat)

Directions

I start by whisking together the yogurt, olive oil, lemon juice, garlic, and all the spices in a large mixing bowl.

I add the chicken thighs to the marinade, making sure each piece is well-coated. Then I cover the bowl and refrigerate it for at least 1 hour—though I prefer marinating it overnight for deeper flavor.

When ready to cook, I preheat a grill, skillet, or oven to medium-high heat. I cook the chicken for about 5–7 minutes per side, or until it’s fully cooked and has a nice char.

After cooking, I let the chicken rest for 5 minutes before slicing it thinly.

I serve it in warm pita bread with garlic sauce, tahini, pickles, or fresh veggies—or over rice for a hearty bowl.

Servings and timing

Servings: 6 servings

Prep Time: 15 minutes

Marinate Time: 1 hour (overnight preferred)

Cooking Time: 15 minutes

Total Time: 1 hour 30 minutes

Calories: Approximately 320 kcal per serving

Variations

I sometimes swap chicken thighs for chicken breasts if I want a leaner option.

For a low-carb meal, I skip the pita and serve it in a lettuce wrap or over cauliflower rice.

If I want extra crispiness, I broil the cooked chicken slices in the oven for a few minutes.

I’ve tried this recipe with lamb or beef using the same marinade—it works beautifully.

I like adding a touch of honey to the marinade for a sweet and spicy contrast.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use a skillet over medium heat to warm the chicken gently without drying it out. It also reheats well in the oven at 350°F (175°C) for about 10 minutes. I avoid the microwave if I want to keep the char and texture intact.

FAQs

How long should I marinate the chicken?

While 1 hour works in a pinch, I get the best flavor when I marinate the chicken overnight. The yogurt helps tenderize the meat, and the spices get more time to infuse.

Can I bake the chicken instead of grilling it?

Absolutely. I bake it at 425°F (220°C) for 25–30 minutes, flipping halfway through. Then I broil it for a couple of minutes at the end for a charred finish.

Is chicken shawarma spicy?

It’s not overly spicy, but I can adjust the heat to my liking. The cayenne pepper is optional—I leave it out if I want it milder or add more for a spicy kick.

What toppings go best with shawarma?

I love loading it with garlic sauce, tahini, pickled turnips, shredded lettuce, tomatoes, cucumbers, and onions. A drizzle of hot sauce takes it up a notch.

Can I freeze cooked chicken shawarma?

Yes, I freeze the cooked, sliced chicken in airtight containers or freezer bags for up to 2 months. I reheat it directly from frozen or thaw it overnight in the fridge before reheating.

Conclusion

This chicken shawarma recipe is a flavor-packed, fuss-free way to bring the magic of Middle Eastern street food into my own home. With just a few spices and some patience while marinating, I get juicy, charred chicken that’s perfect for wraps, bowls, or salads. It’s one of those go-to recipes I find myself coming back to again and again.

Recipe:

Chicken Shawarma (Middle Eastern)

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Author: Cheryl
Total Time: 1 hour 30 minutes
Yield: 6 servings
Diet: Halal

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Description

Tender, juicy chicken marinated in warm Middle Eastern spices and cooked to perfection—this homemade chicken shawarma brings the bold taste of the street food scene right to your kitchen.

Instructions

Whisk together the yogurt, olive oil, lemon juice, garlic, and all the spices in a large mixing bowl.
Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Preheat a grill, skillet, or oven to medium-high heat.
Cook the chicken for 5–7 minutes per side, or until fully cooked and nicely charred.
Let the chicken rest for 5 minutes, then slice it thinly.
Serve in warm pita bread with garlic sauce, tahini, pickles, or fresh veggies, or over rice for a bowl option.