Delicious Homemade Chicken Shawarma Recipe

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Shawarma is a widely popular Middle Eastern dish consisting of seasoned meat, typically lamb, chicken, or beef, that is slow-cooked on a vertical rotisserie. However, when making it at home, we don’t need a rotisserie. Instead, we can achieve a deliciously tender, juicy, and flavorful chicken shawarma using a few simple ingredients, a cast iron skillet, or an oven.

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This homemade version of Chicken Shawarma is marinated in a blend of spices and yogurt to ensure maximum flavor and tenderness. The chicken is then cooked until perfectly charred and juicy. Served in a warm pita or flatbread, topped with vegetables, and paired with tahini sauce, garlic sauce, or a cucumber yogurt dip, this dish makes for an incredibly satisfying meal.

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Step-by-Step Instructions

Step 1: Prepare the Chicken Shawarma Marinade

1. Combine the marinade ingredients:

   • In a large bowl, combine yogurt, olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, cardamom, cloves, allspice, chili powder, salt, and black pepper.

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   • Add the lemon juice, apple cider vinegar, and honey to the mix. These ingredients not only tenderize the chicken but also balance the spices with a hint of sweetness and acidity.

2. Coat the chicken:

   • Place the chicken thighs (or chicken breasts) in the bowl with the marinade. Rub the mixture into the chicken, ensuring that it’s fully coated on all sides. This helps the chicken absorb all the spices and flavor.

3. Marinate the chicken:

Step 2: Prepare the Garlic Sauce (Toum) or Tahini Sauce

While the chicken is marinating, you can prepare the sauce that will accompany your shawarma. You have the option to make either Garlic Sauce (Toum) or Tahini Sauce. Both are delicious, but the garlic sauce is the more traditional option, known for its bold and creamy flavor.

Option 1: Garlic Sauce (Toum)

1. Blend the garlic:

   • In a food processor, combine the garlic cloves, lemon juice, salt, and a small amount of vegetable oil (about 1 tablespoon).

   • Process the mixture until the garlic becomes a smooth paste. Add in the remaining oil slowly, in a thin stream, while the processor is running. This will emulsify the mixture and create a thick, creamy texture.

2. Optional egg white:

   • For a creamier texture, you can add the egg white and process again until smooth. If you prefer an egg-free option, you can skip this step and still get a perfectly smooth garlic sauce.

3. Adjust consistency:

4. Store:

Option 2: Tahini Sauce

1. Combine tahini and lemon juice:

2. Add olive oil and garlic:

   • Add olive oil, minced garlic, and salt to the tahini mixture and continue whisking until it’s smooth and well combined.

3. Adjust the consistency:

4. Store:

Step 3: Cook the Chicken Shawarma

1. Preheat your cooking surface:

   • If you’re using a cast-iron skillet, heat it over medium-high heat. Alternatively, you can also use an outdoor grill or grill pan. If you prefer the oven method, you can bake the chicken on a sheet pan.

2. Cook the chicken:

   • Once the skillet is hot, place the marinated chicken thighs in the pan. You should hear a satisfying sizzle as the chicken hits the hot surface. Sear the chicken for about 5-7 minutes per side, or until it’s nicely browned on the outside and cooked through on the inside.

   • Note: If using chicken breasts, be sure not to overcook them, as they can dry out. You’ll want the internal temperature to reach 165°F (75°C).

3. Optional oven method:

   • If you prefer to bake the chicken, preheat the oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with parchment paper and bake for about 20-25 minutes until the chicken is cooked through and has a golden color on the outside.

4. Rest the chicken:

5. Slice the chicken:

Step 4: Assemble the Chicken Shawarma Wraps

1. Prepare the wraps:

2. Add the chicken:

3. Add toppings:

   • Top the chicken with fresh tomatoes, cucumbers, red onions, and lettuce. You can also add pickled vegetables for an authentic touch.

4. Drizzle with sauce:

5. Wrap it up:

Step 5: Serve and Enjoy

Your delicious homemade Chicken Shawarma is ready to serve! Pair it with a side of crispy fries, a fresh salad, or even some hummus and pita for a full meal. The combination of tender chicken, fresh veggies, and creamy sauce is irresistible.

Tips for Perfect Chicken Shawarma

1. Use chicken thighs for flavor: Chicken thighs are more flavorful and juicy than chicken breasts, making them the preferred choice for shawarma. If you use chicken breasts, be cautious not to overcook them.

2. Marinate overnight: For the best flavor and tenderness, marinate the chicken for at least 4-6 hours, but overnight is ideal.

3. Grill or bake: While pan-frying works well, grilling or baking the chicken will give it an even richer flavor. Consider cooking the chicken on a grill if you want a smokier, more authentic taste.

4. Adjust the spice level: If you like things spicy, feel free to add more chili powder or even some cayenne pepper to the marinade. Alternatively, reduce the chili powder for a milder version.

5. Make extra sauce: The garlic sauce or tahini sauce is not only great for shawarma wraps but also makes a wonderful dip for vegetables, pita chips, or even grilled meats.

Conclusion

Making homemade Chicken Shawarma from scratch is not only fun but incredibly rewarding. The tender, flavorful chicken, complemented by fresh vegetables and rich sauces, creates a deliciously satisfying meal that rivals anything you’d find at a restaurant. Whether served in a pita, flatbread, or on a platter, this dish is sure to impress friends and family with its bold flavors and aromatic spices.

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Ingredients

• For the Chicken Marinade:
• 1 ½ lbs (680g) boneless, skinless chicken thighs (or breasts, but thighs are juicier)
• 3 tbsp olive oil
• 3 tbsp plain yogurt (Greek or regular)
• 1 ½ tsp ground cumin
• 1 ½ tsp ground paprika
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• ½ tsp ground allspice (optional, but adds great flavor)
• 3 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tbsp white vinegar or apple cider vinegar
• Salt and pepper, to taste
• For the Garlic Sauce (Tahini Yogurt Sauce):
• ½ cup plain Greek yogurt
• 2 tbsp tahini (sesame paste)
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp water (to thin the sauce, if needed)
• Salt, to taste
• For Serving:
• Pita bread or flatbreads
• Chopped cucumbers
• Fresh tomatoes, sliced
• Red onions, thinly sliced
• Fresh parsley, chopped
• Pickled vegetables (optional, for extra tang)

Instructions

1. Marinate the chicken:
   In a large bowl, combine olive oil, yogurt, cumin, paprika, turmeric, coriander, cinnamon, allspice, minced garlic, lemon juice, vinegar, salt, and pepper. Add the chicken thighs and toss to coat well. Cover and refrigerate for at least 30 minutes, but preferably 2–4 hours (or overnight for the best flavor).
2. Prepare the garlic sauce:
   In a small bowl, combine Greek yogurt, tahini, lemon juice, minced garlic, olive oil, and a pinch of salt. Add water a tablespoon at a time until you reach your desired sauce consistency (it should be creamy but pourable). Set aside.
3. Cook the chicken:
   Option 1 – Grilling: Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken thighs for 5–7 minutes per side, until the chicken is cooked through and has nice grill marks.
   Option 2 – Stovetop: Heat a large skillet or cast-iron pan over medium-high heat with a little olive oil. Cook the chicken thighs for about 5–7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
4. Rest and slice:
   Let the chicken rest for a few minutes after cooking. Then, slice the chicken thinly against the grain for perfect shawarma-style pieces.
5. Assemble:
   Warm your pita or flatbreads. Place a generous amount of sliced chicken in the center of each, then drizzle with the garlic sauce. Add your choice of toppings like cucumbers, tomatoes, red onions, fresh parsley, and pickled vegetables.
6. Serve:
   Roll up the pita or flatbread and enjoy your homemade chicken shawarma! Serve with extra sauce on the side and a simple salad for a complete meal.

Notes

Chicken cuts: Using chicken thighs will give you the juiciest, most flavorful result, but you can use chicken breasts if preferred (though they can be a bit drier).

Make it spicy: Add a pinch of cayenne pepper or chili powder to the marinade if you like a little heat!

Vegan option: For a vegetarian version, replace the chicken with roasted or grilled vegetables like cauliflower, mushrooms, or even falafel.

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