After a long day of juggling responsibilities, there’s something incredibly comforting about a homemade meal that transports you far away from the usual fast food options. This easy Chicken Shawarma recipe is your ticket to savoring a hearty, flavor-packed dish right in your own kitchen. The aromatic blend of spices fills the air as the chicken marinates, creating an inviting atmosphere that makes everything feel a little warmer.
Imagine sinking your teeth into juicy, tender chicken that’s been infused with zesty lemon and earthy cumin, all nestled in a warm pita and topped with fresh, crunchy veggies. With this recipe, you have the freedom to customize every bite to suit your taste buds, making it perfect for any gathering or simple weeknight dinner. Plus, it’s as easy as pie—meaning you can whip it up without breaking a sweat. Let’s dive into the straightforward steps that will make your own delicious Chicken Shawarma a reality!
Why is this chicken shawarma recipe a must-try?
Quick to make: This Chicken Shawarma recipe is all about simplicity, perfect for busy nights!
Flavor explosion: The combination of spices creates a vibrant, mouthwatering taste that’ll leave everyone asking for seconds.
Customizable: Add your favorite vegetables or tweak the seasoning to suit your palate, making it a versatile choice for any meal.
Perfect for gatherings: Impress your friends and family with this crowd-pleaser that brings the flavors of Middle Eastern cuisine right to your table.
Healthy option: Packed with protein and fresh ingredients, it’s a guilt-free alternative to fast food. For more exciting recipes, check out my quick weeknight dinners.
Chicken Shawarma Recipe Ingredients
For the Marinade
- Extra-Virgin Olive Oil – Adds moisture and depth of flavor; substitute with avocado oil for a different twist.
- Lemon Juice – Offers a bright acidity; lime juice works wonderfully as an alternative.
- Garlic – Infuses aromatic richness; if fresh is unavailable, garlic powder is a good substitute.
- Kosher Salt – Enhances all flavors; feel free to swap in sea salt if preferred.
- Ground Cumin – Delivers warm, earthy flavors to the dish; ground coriander can provide a unique profile if needed.
- Ground Coriander – Adds citrusy undertones; it’s optional if you don’t have it on hand.
- Black Pepper – Introduces a mild, peppery kick; white pepper can be substituted if desired.
- Ground Turmeric – Adds a vibrant color and subtle bitterness; you can omit this if not available.
- Ground Cinnamon – Imparts warmth and sweetness; consider using nutmeg sparingly instead.
- Cayenne Pepper – Offers a spicy kick; adjust to your heat preference or substitute with paprika for a milder touch.
For the Chicken
- Boneless Skinless Chicken Thighs – Juicy and tender; chicken breasts can be used, but may lack flavor.
- Onion – Adds sweetness when roasted; shallots can be used for a milder flavor.
For the Yogurt Sauce
- Greek Yogurt – Serves as the creamy base; sour cream or a non-dairy yogurt can be used as alternatives.
- Red Pepper Flakes – Enhances the heat in the yogurt sauce; you can omit if you prefer a milder blend.
For Serving
- Pitas – Perfect for wrapping your fillings; naan can be a delightful alternative.
- Chopped Romaine, Cherry Tomatoes, Cucumber – Provides freshness and crunch; feel free to mix in any fresh salad vegetables you enjoy.
How to Make Chicken Shawarma
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Marinate Chicken: In a mixing bowl, combine olive oil, lemon juice, minced garlic, and spices. Add the chicken, ensuring it’s well-coated, and refrigerate for at least 2 hours, or overnight for the best flavor experience.
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Preheat Oven: Preheat your oven to 425°F (220°C) and lightly spray a baking sheet with cooking spray to prevent sticking.
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Prepare Vegetables: Toss sliced onion in the marinade, then arrange the marinated chicken and onion on the prepared baking sheet, spreading them out evenly for even roasting.
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Bake: Roast everything in the oven for about 30 minutes, or until the chicken reaches an internal temperature of 165°F and is beautifully golden brown. Let it rest for a few minutes to lock in those juicy flavors before slicing.
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Make Yogurt Sauce: In a bowl, mix together Greek yogurt, lemon juice, minced garlic, salt, and red pepper flakes. Taste and adjust seasoning as desired for a creamy and zesty sauce.
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Assemble: To serve, warm the pitas and fill them with sliced chicken and onions, then top with your choice of chopped veggies and a generous dollop of the yogurt sauce.
Optional: Garnish with fresh cilantro or parsley for an added burst of flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Chicken Shawarma
Fridge: Store cooked chicken shawarma in an airtight container in the refrigerator for up to 4 days to maintain freshness and flavor.
Freezer: For longer storage, freeze your cooked chicken shawarma for up to 3 months. Wrap tightly in plastic wrap and then in aluminum foil or place in a freezer-safe bag.
Yogurt Sauce: Keep the yogurt sauce in a separate airtight container in the fridge for up to 5 days. For best texture, do not freeze the sauce as it may become watery.
Reheating: To reheat, thaw frozen chicken shawarma overnight in the fridge, then warm in the oven or microwave until heated through. Enjoy it wrapped in fresh pita or over a salad!
Chicken Shawarma Variations
Customize your Chicken Shawarma experience with exciting twists that tantalize your taste buds!
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Dairy-Free: Substitute Greek yogurt with almond or coconut yogurt for a creamy, pleasing non-dairy sauce.
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Vegetarian Option: Replace the chicken with roasted chickpeas or marinated tofu for a delicious plant-based twist.
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Spiced Sweetness: Add a dash of allspice or a sprinkle of cinnamon to the marinade for a warm, aromatic flavor boost.
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Heat Level: Adjust the cayenne pepper to your liking or swap it for sweet paprika for a milder dish that still packs flavor.
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Extra Crunch: Toss in sliced radishes or bell peppers with the veggies for an added layer of fresh, crunchy goodness.
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Herby Freshness: Mix in fresh herbs like mint or parsley into your yogurt sauce for an inviting, fresh finish.
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Greek Twist: Incorporate feta or olives into your pita wrap for an extra burst of salty and creamy flavor.
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Rice Bowl: Serve the chicken over a bed of fluffy rice instead of in pitas for a hearty, satisfying meal.
Expert Tips for Chicken Shawarma
• Marinate Overnight: A longer marination ensures the chicken absorbs all the rich spices, enhancing the flavor of your chicken shawarma recipe.
• Check Internal Temperature: Use a meat thermometer to ensure the chicken reaches 165°F for perfectly cooked, juicy meat—avoid guessing!
• Rest the Chicken: Let the chicken rest for a few minutes after baking. This allows the juices to redistribute, ensuring each bite is tender and flavorful.
• Customize Your Sauce: Feel free to adjust the yogurt sauce’s spice level by increasing or decreasing red pepper flakes; tailor it to your family’s taste preferences!
• Mix Up Your Veggies: Experiment with your favorite fresh vegetables for toppings. Items like bell peppers or shredded carrots can add delightful crunch and additional layers of flavor.
What to Serve with Chicken Shawarma?
Prepare to elevate your homemade Chicken Shawarma with deliciously complementary sides that create a well-rounded meal.
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Fattoush Salad: A refreshing blend of crisp veggies and tangy sumac dressing, this salad adds a bright contrast to the savory shawarma.
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Cilantro Lime Rice: This flavorful rice brings citrus and herbaceous notes that enhance the richness of the chicken, making every bite pop.
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Tahini Sauce: Creamy and nutty, this sauce adds depth and richness, perfectly draping over your shawarma for a delightful finish.
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Pita Chips: Crunchy and light, these chips make an excellent snack for dipping into your yogurt sauce or tahini, enhancing your meal experience.
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Grilled Vegetables: Roasted seasonal vegetables like zucchini and bell peppers add a smoky element, complementing the spices in the shawarma beautifully.
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Mint Lemonade: This refreshing drink combines mint and citrus to cleanse the palate and offers a cool balance to the dish’s warmth, enhancing the overall dining experience.
Make Ahead Options
These Chicken Shawarma pieces are a lifesaver for busy weeknights and meal prep enthusiasts! You can marinate the chicken thighs up to 24 hours in advance, ensuring they soak up all those delicious spices for ultimate flavor. Simply mix the marinade, coat the chicken, and refrigerate it until you’re ready to cook. The yogurt sauce can also be prepared ahead of time and stored in the refrigerator for up to 3 days—just give it a good stir before serving to keep it creamy and fresh. When you’re ready to enjoy your chicken shawarma, bake the marinated chicken and onions, and pile them into warm pita with your favorite fresh veggies. This way, you’ll have a wholesome, restaurant-quality meal ready with minimal effort!
Chicken Shawarma Recipe FAQs
How do I select the right chicken for this Chicken Shawarma recipe?
Absolutely! For the best flavor and texture in your Chicken Shawarma, I recommend using boneless skinless chicken thighs. They are juicy and absorb the marinade beautifully. If you prefer chicken breasts, they can be used but might yield a less flavorful dish, so keep that in mind!
What’s the best way to store leftovers?
To keep your cooked chicken shawarma fresh, store it in an airtight container in the refrigerator for up to 4 days. Make sure to let it cool down before sealing it to avoid condensation. If you’ve made the yogurt sauce, keep that in a separate container, where it will last for about 5 days.
Can I freeze Chicken Shawarma?
Yes! You can freeze your cooked Chicken Shawarma for up to 3 months. Wrap the chicken tightly in plastic wrap first, followed by aluminum foil or place it in a freezer-safe bag. This double wrapping will help protect it from freezer burn. When you’re ready to enjoy it again, thaw it overnight in the fridge before reheating.
What if I have leftovers after making the yogurt sauce?
Great question! The yogurt sauce can be stored separately in the refrigerator for up to 5 days. I do not recommend freezing the sauce, as it may become watery upon thawing, affecting the creamy texture you’re looking for. Use it as a delightful dip for veggies or drizzle it on salads!
Are there any dietary considerations I should keep in mind?
Yes! If you’re serving this Chicken Shawarma as part of a dinner for guests with dietary restrictions, you might want to note that the dish is gluten-containing due to the pitas. For gluten-free options, consider serving the shawarma over rice or in a lettuce wrap instead. Additionally, for lactose-intolerant individuals, a dairy-free yogurt or sour cream can be substituted in the sauce.
Flavor-Packed Chicken Shawarma Recipe Everyone Will Love
Equipment
- Mixing bowl
- Baking sheet
- - Meat thermometer
Ingredients
For the Marinade
- 1/4 cup Extra-Virgin Olive Oil substitute with avocado oil for a different twist
- 1/4 cup Lemon Juice lime juice works wonderfully as an alternative
- 4 cloves Garlic minced; garlic powder is a good substitute
- 1 teaspoon Kosher Salt or sea salt if preferred
- 2 teaspoons Ground Cumin or ground coriander
- 1 teaspoon Ground Coriander optional
- 1 teaspoon Black Pepper or white pepper if desired
- 1 teaspoon Ground Turmeric omit if not available
- 1 teaspoon Ground Cinnamon consider using nutmeg sparingly instead
- 1/2 teaspoon Cayenne Pepper adjust to your heat preference
For the Chicken
- 2 pounds Boneless Skinless Chicken Thighs or chicken breasts
- 1 medium Onion sliced; shallots can be used
For the Yogurt Sauce
- 1 cup Greek Yogurt or sour cream
- 1/2 teaspoon Red Pepper Flakes omit for a milder blend
For Serving
- 4 pieces Pitas or naan as an alternative
- 2 cups Chopped Romaine or any fresh salad vegetables
- 1 cup Cherry Tomatoes halved
- 1 cup Cucumber diced
Instructions
Step by Step
- In a mixing bowl, combine olive oil, lemon juice, minced garlic, and spices. Add the chicken and refrigerate for at least 2 hours, or overnight.
- Preheat your oven to 425°F (220°C) and lightly spray a baking sheet.
- Toss sliced onion in the marinade, then arrange the marinated chicken and onion on the baking sheet.
- Roast in the oven for about 30 minutes or until the chicken reaches 165°F.
- In a bowl, mix together Greek yogurt, lemon juice, minced garlic, salt, and red pepper flakes.
- Warm the pitas and fill them with sliced chicken and onions, top with chopped veggies and yogurt sauce.