Pin it
This homemade Chicken Shawarma recipe transforms your kitchen into a Middle Eastern street food haven with aromatic spices and tender grilled chicken. The perfect balance of savory and tangy flavors creates an unforgettable meal that's surprisingly simple to prepare at home.
I first made this shawarma during Ramadan for friends who were missing their homeland cuisine. The look of pure joy on their faces when they took their first bite convinced me this recipe was something special worth perfecting.
Ingredients
- Chicken thigh fillets: Provide the perfect juicy texture and won't dry out during cooking like breast meat might
- Fresh lemon juice: Adds brightness and helps tenderize the meat
- Ground coriander: Brings a warm citrusy note that's essential to authentic shawarma
- Ground cumin: Adds earthy depth that forms the backbone of Middle Eastern flavors
- Paprika: Contributes beautiful color and mild sweetness
- Ground allspice: Introduces subtle complexity that elevates the entire spice blend
- Plain yogurt: Creates a cooling sauce base that balances the warm spices perfectly
- Sriracha sauce: Allows you to customize the heat level exactly to your preference
Step-by-Step Instructions
- Marinate the Chicken:
- Combine minced garlic, lemon juice, olive oil, and all dry spices in a large bowl until they form a paste. This marinade is the heart of shawarma flavor, so take time to mix thoroughly. Add chicken thighs and massage the marinade into every crevice of the meat. Allow it to marinate for at least 1 hour but ideally overnight for maximum flavor penetration.
- Prepare the Sauce:
- Whisk together plain yogurt, mayonnaise, Sriracha, garlic powder and onion powder until completely smooth. The sauce should have a pourable consistency but still thick enough to cling to the meat. Taste and adjust seasonings, adding more Sriracha for heat or yogurt for tanginess. Refrigerate until serving to allow flavors to meld together.
- Cook the Chicken:
- Preheat your grill or heavy pan until quite hot. This high heat creates the signature charred exterior that defines great shawarma. Place marinated chicken on the cooking surface and resist the urge to move it frequently. Allow it to develop deep caramelization before flipping, about 6 minutes per side. The chicken is done when it reaches 165°F internally and has visible grill marks.
- Assemble the Shawarma:
- Warm pita bread until soft and pliable but not crisp. Spread a generous layer of sauce over each pita. Layer with fresh vegetables, providing contrasting textures to the tender meat. Arrange sliced chicken in a single layer to ensure each bite contains meat. Add a final drizzle of sauce before folding or rolling.
Pin it
Cumin is the spice I find absolutely essential in this recipe. My Lebanese neighbor once tasted my shawarma and immediately identified that I had toasted the cumin seeds before grinding them. She smiled knowingly and told me that was her grandmother's secret technique too, creating a deeper dimension of flavor that makes people wonder what makes this shawarma so special.
Make-Ahead Options
Chicken Shawarma components work beautifully for meal prep. Marinate chicken up to 48 hours before cooking. The sauce actually improves after resting overnight as the flavors meld. Cook chicken completely, then refrigerate for up to 3 days. Reheat chicken in a hot skillet with a touch of oil to revive the crispy exterior. Keep vegetables and pita separate until final assembly to maintain optimal textures.
Perfect Pairings
Complete your Middle Eastern feast by serving Chicken Shawarma alongside traditional accompaniments. Tabbouleh salad provides fresh herbs and acidity that cut through the rich chicken. Hummus offers creamy texture contrast and additional protein. Pickled vegetables like turnips or cucumbers add brightness and crunch. For beverages, try mint tea or a cucumber yogurt drink to complement the warm spices in the shawarma.
Pin it
Substitution Guide
The beauty of shawarma lies in its adaptability. Chicken breasts can replace thighs if preferred, though cooking time should be reduced to prevent dryness. For a vegetarian version, substitute firm tofu or portobello mushrooms, adding extra olive oil to the marinade. Greek yogurt works perfectly in place of plain yogurt for a thicker sauce. Lettuce can be swapped for arugula or spinach to add peppery notes. Gluten sensitive eaters can enjoy this wrapped in lettuce leaves or served over rice instead of pita.
Frequently Asked Questions
- → What type of chicken is best for shawarma?
Boneless, skinless chicken thighs work best for shawarma due to their tenderness and rich flavor, which complement the bold spices.
- → How long should I marinate the chicken?
Marinate the chicken for at least 1 hour, but for best results, leave it overnight to allow the flavors to fully develop.
- → Can I cook the chicken without a grill?
Yes, you can cook the chicken in a skillet or roast it in the oven. Use a hot skillet for a nice char or bake at 400°F (200°C) until cooked through.
- → What are some topping variations for shawarma?
In addition to lettuce, tomatoes, and onions, you can add pickled vegetables, cucumber slices, or a drizzle of tahini for extra flavors.
- → How should I store leftover shawarma?
Store grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat before assembling with fresh toppings.