If you're a fan of Middle Eastern cuisine, you know that there is nothing quite like sinking your teeth into a juicy, flavorful Shawarma. This chicken shawarma with its delicious blend of spices and tender meat is enough to make anyone's mouth water. But, what if we told you that you don't have to head to your local Mediterranean restaurant to enjoy this dish?
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Whether you call it shawarma or shwarma, the dish is the same. A classic Middle Eastern food that has gained international popularity over the years. Different parts of the Middle East prepare it differently, and each
Having traveled so much, and now living in the Middle East, I have had the pleasure of eating quite a few variations of the shawarma, as well as falafel and hummus.
What is shawarma?
To fully appreciate the culinary masterpiece that is chicken shawarma, it's important to understand what it is. Shawarma is a Middle Eastern dish that consists of marinated meat that is stacked on a vertical spit and slowly roasted. As the meat cooks, thin slices are shaved off and served in pita bread or on a plate with a variety of toppings and sauces.
But, shawarma isn't just limited to chicken. It can also be made with lamb, beef, or a combination of meats. The marinade typically consists of a blend of spices, including cumin, paprika, cinnamon, and coriander.
What is the origin of shawarma
Shawarma has a rich history that dates back centuries. Its exact origin is disputed, but it is widely thought to originate from Turkey or Lebanon. The dish was traditionally prepared by cooking marinated lamb on a rotating spit, which was then sliced and served in a pita or wrap with vegetables and sauces.
From there, shawarma quickly spread throughout the Middle East, with variations popping up in countries like Syria, Iraq, and Egypt. Over time, the dish evolved to include chicken and beef options, and it eventually made its way to other parts of the world, including Europe and North America.
Understanding the history of shawarma can give you a better appreciation for this classic Middle Eastern dish. Now that you know where it comes from, it's time to get started on making your own authentic chicken shawarma at home.
Why make this shawarma?
- Whether you know it as shawarma, Shwarma, kebab, gyro, or donair, do yourself a favor and try this healthy take on the popular Middle Eastern classic.
- This is the quick and easy version. The traditional recipe takes hours and needs a large quantity of meat on the spite.
- Also, the traditional shawarma needs to be marinated for hours but this one can be made in just 20 minutes.
- And, the traditional shawarma on the spite required a lot fat to keep the meat moist but this one is healthier so you can make it often.
- This recipe still uses shawarma spice for that authentic flavor.
- It's very versatile. Once you marinate the chicken, you can cook it on the stovetop in the skillet, over the open grill, or broil it in the oven.
- And most of the ingredients are pantry staples for middle eastern cooking and these can be easily found in most supermarkets or middle eastern grocery stores.
- Shawarma is typically served with salad as a wrap in a laffa flatbread or in a pita pocket drizzled with tahina sauce. These are also easily available in most supermarkets.
Ingredients and substitutes
To make authentic shawarma at home, it's important to have the right ingredients.
- Meat - Shawarma is traditionally made with a combination of chicken and turkey meat. Today, I am using boneless thigh because it stays moist and has so much more flavor. But, feel free to use chicken breast and adjust cooking time as breast cooks a few minutes quicker than thighs.
- Garlic/ginger - I love to use fresh minced garlic cloves and freshly grated ginger for the best flavor. But you can certainly add ½ teaspoon garlic powder and ½ teaspoon ginger powder to the spices.
- Spices - Shawarma is such a popular dish that the spices are now blended and sold as a spice mix. You can purchase pre-made shawarma spice mix from Middle Eastern grocery stores or make your own with a blend of spices such as cumin, paprika, coriander, and turmeric. But, as you can see below you can easily make your own shawarma spice with simple ingredients like ground cumin, ground coriander, cayenne, paprika, cardamom powder, nutmeg, cinnamon powder, etc. And, if you like your shawarma spicy, sprinkle more red pepper flakes when serving.
- Lemon juice - Freshly squeezed lemon juice adds a tangy flavor to the marinade.
- Tahini - It is common to serve dishes like shawarma, falafel, kebabs, or hummus with a bowl of tahini sauce on the side or drizzles all over. Tahini is made with ground sesame paste which again can be easily found in most supermarkets.
- Pita bread - A traditional Middle Eastern flatbread that's perfect for wrapping the chicken in.
Chicken shawarma
Shawarma
- Prep chicken - Keep chicken thighs whole or cut into two. Split chicken breast horizontally into two.
- Marinate chicken - In a large bowl, season the chicken with salt, pepper, and lemon juice. Add the ginger and garlic, then add the spices and combine well. Finally, add the olive oil and combine well.
Pro tip - This chicken can be marinated for an hour on the counter or up to overnight in the refrigerator. - Grill - Heat a griddle or cast-iron skillet on high heat. Brush the pan with olive oil. Place the chicken on the grill or skillet and cook. Chicken thighs will take 4 to 5 mins on the first side and 3 to 4 minutes on the next. The chicken breast will cook for 3 to 4 minutes on the first, then 3 minutes on the second side.
Pro tip - The meat usually cooks for a lesser time on the second side. Make sure to cook for at least 3 minutes on the first without touching. This will ensure some nice chard marks on the chicken. - Cool - Remove from heat and let rest for minutes. Then, cut and serve on flatbread or pita with tahini or yogurt sauce.
Tahini sauce
- In a mason jar, combine tahini paste, garlic, salt, pepper, and lemon juice. Then, add ¾ cup of water. Close the jar and give it a good shake. Open the jar and adjust the seasoning and consistency. Set aside.
Pro tip - You want to keep it to a thick pouring consistency. Otherwise, it will drip from the wrap or pocket.
Garlic yogurt sauce
- Combine all the ingredients in a bowl including the chopped fresh parsley. Taste and adjust seasoning. Set aside.
Assemble
- Chicken shawarma wraps - Place the flatbread on a plate. Smear some thick tahini sauce. Add some chopped salad. Layer some sliced shawarma chicken. Drizzle more tahini and fold the bread to make a wrap.
- Chicken shawarma pita - Split the pita in half. Smear the inside of the pita with some tahini sauce. Add a few pieces of sliced shawarma chicken and top with some chopped salad. Drizzle more tahini or yogurt drip.
How do you serve chicken shawarma?
- Shawarma wrap - In the Middle East, shawarma is typically served wrapped in a large flatbread called laffa with tahini and chopped salad made with cucumber, tomatoes, and onion.
- Shawarma pita - But, you can also serve it in pita bread again with tahini or chopped salad.
- Main course - At restaurants, you will often have shawarma served along with fragrant rice, some grilled onions, and chopped salad with tahini or yogurt sauce. Sometimes, it can also be served with tzatziki sauce which is made with Greek yogurt and cucumber.
- Mediterranean salad - For a light lunch, serve the grilled shawarma over a light salad made with some fresh lettuce and chopped veggies.
Tips for Success
To truly make authentic chicken shawarma at home, it's not just about following the recipe step-by-step. Here are a few tips that will make your dish truly standout:
- Marinate the chicken overnight: The longer the chicken marinates, the better the flavor will be. Consider marinating the chicken for at least 12 hours in yogurt and spices to ensure it's packed with flavor.
- Slice the chicken thin: When it's time to assemble the shawarma, slice the grilled chicken as thinly as possible. This will make it easier to wrap and ensure that every bite is packed with tender chicken.
- Toast the pita bread: Don't neglect the pita bread! Toast it on a dry pan or grill it for a few seconds to give it a crispy texture.
- Experiment with toppings: While traditional shawarma toppings like tomatoes, onions, and tahini sauce are always a hit, don't be afraid to experiment with your own favorite toppings and sauces.
Ideas for serving shawarma
Now that you've mastered the art of making authentic shawarma at home, it's time to think about how you can serve it up. Whether you're planning a casual gathering with friends, a family dinner, or even a potluck event, there are a number of ways you can present your homemade shawarma.
- One easy option is to serve it as a traditional wrap. Simply warm up your pita bread in the oven or on the stovetop, fill it with your shawarma and toppings of choice, and wrap it up in foil or parchment paper. This makes for a neat and tidy way to eat your meal, and it's perfect for serving a crowd.
- Another option is to serve the chicken shawarma deconstructed as a bowl. Start with a base of rice or quinoa, and then top it with your shawarma chicken and vegetables like cucumber, tomatoes, and red onion. Add a dollop of hummus or tahini sauce, and sprinkle some fresh herbs like parsley or cilantro on top for a burst of flavor.
- You can also get creative with your presentation by serving the chicken shawarma on a platter with all of the toppings and sauces arranged separately. This allows your guests to assemble their own wrap or bowl according to their preferences.
- We love to have shawarma over hummus with a side of chopped salad and pita bread.
No matter how you choose to serve your homemade chicken shawarma, your guests are sure to be impressed with your culinary skills
More Middle eastern dishes
Like any other chicken recipe, this shawarma chicken will keep in the fridge for 3 to 4 days. You can freeze it for up to a month as well.
Absolutely, the turkey, beef, and lamb all go wonderfully with shawarma spice as well.
Yes, you can use boneless, skinless chicken thighs instead of chicken breast. Thighs tend to have more flavor and stay moist during cooking.
It's best not to marinate the chicken for longer than the recommended time as the acidity in the marinade can break down the proteins in the meat, resulting in a mushy texture.
Yes, you can marinate the chicken and prepare the toppings ahead of time. When you're ready to serve, simply cook the marinated chicken, warm up the pita bread, and assemble your wraps or bowls.
Yes, you can cook chicken shawarma by slicing the marinated chicken and cooking it in a skillet or on a grill. It may not have the same charred and crispy exterior as the spit-roasted version, but it will still be delicious.
Yes, you can cook chicken shawarma on a grill over medium-high heat for 5-7 minutes per side until cooked through. Make sure to soak wooden skewers in water before threading the chicken to prevent them from burning. You can also bake it on a sheet pan at 200°C / 400°F for about 10 to 12 minutes, turning once or twice as necessary. Try making my sheet pan chicken shawarma with veggies
Tahina is a great addition to this dish and is found in almost all Middle Eastern food, within the food itself or as a side dish. We use it to dip pita just like you would dip your focaccia with olive oil and balsamic. And this sauce is healthy too! It's made from sesame seeds that have been ground to a smooth paste with olive oil. You can find it in small jars in the supermarket and it has a really long shelf life. In fact, most supermarkets carry Tahina. Just look under Asian, Middle Eastern, or the international food section isles.
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Chicken Shawarma Recipe
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Chicken Shawarma Marinade
- 3 tablespoon Canola oil (for cooking )
- 1 lb (450 g) Chicken ( boneless skinless chicken thighs or breast)
- 1 tablespoon Garlic (minced)
- ½ teaspoon Ginger (grated)
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 tablespoon Lemon juice
- 1 tablespoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Sweet Paprika
- ½ teaspoon Cayenne pepper
- 1 teaspoon Cardamom powder
- ½ teaspoon Cinnamon powder
- ½ teaspoon Nutmeg (fresh grated)
- 2 tablespoon Fresh Parsley (for garnish)
Tahini sauce
- ½ cup (120 g) Tahini paste
- ¼ cup (60 ml) Water
- 1 tablespoon Galic (minced)
- 4 tablespoon (60 ml) Lemon juice
- ½ teaspoon Salt
Yogurt dip
- 1 cup (240 ml) Greek yogurt
- ½ teaspoon Cumin powder
- ¼ teaspoon Black pepper
- ¼ teaspoon Kosher salt
- 1 teaspoon Lemon juice
- 2 tablespoon Fresh parsley (choppeed (optional) )
Instructions
Shawarma
- Prep chicken - Keep chicken thighs whole or cut into two. Split chicken breast horizontally into two.
- Marinate chicken - In a large bowl, add the chicken and season with salt, pepper, and lemon juice. Add the ginger and garlic, then add the spices and combine well. Finally, add the olive oil and combine well. Pro tip - This chicken can be marinated for an hour on the counter or up to overnight in the refrigerator.
- Grill - Heat a griddle or cast-iron skillet on high heat. Brush the pan with olive oil. Place the chicken on the grill or skillet and cook. - Chicken thighs will take 4 to 5 mins on the first side and 3 to 4 minutes on the next. - The chicken breast will cook for 3 to 4 minutes on the first, then 3 minutes on the second side. Pro tip - The meat usually cooks for a lesser time on the second side. Make sure to cook for at least 3 minutes on the first without touching. This will ensure some nice chard marks on the chicken.
- Cool - Remove from heat and let rest for minutes. Then, cut and serve on flatbread or pita with tahini or yogurt sauce.
Tahini sauce
- In a mason jar, combine tahini paste, garlic, salt, pepper, and lemon juice. Then, add ¾ cup of water. Close the jar and give it a good shake. Open the jar and adjust the seasoning and consistency. Set aside. Pro tip - You want to keep it to a thick pouring consistency. Otherwise, it will drip from the wrap or pocket.
Yogurt sauce
- Combine all the ingredients in a bowl including the chopped fresh parsley. Taste and adjust seasoning. Set aside.
Assemble
- Chicken shawarma wrap - Place the flatbread on a plate. Smear some thick tahini sauce. Add some chopped salad. Layer some sliced shawarma chicken. Drizzle more tahini and fold the bread to make a wrap.
- Chicken shawarma pita - Split the pita in half. Smear the inside of the pita with some tahini sauce. Add a few pieces of sliced shawarma chicken and top with some chopped salad. Drizzle more tahini or yogurt drip.
Recipe Notes & Tips
- Marinade - The marinated chicken can be made a few hours ahead or up to a day ahead in the refrigerator. You can also freeze the marinated chicken for up to a month in a freezer-safe bag.
- Freezing - the cooked chicken leftovers can be kept in the fridge for up to 4 days and can also be frozen for up to a month. Reheat in the microwave before serving.
- Skillet shawarma - Use a cast-iron skillet on medium-high heat to cook on the stove. That way it will evaporate the pan juices instead of stewing in it.
- Grilled shawarma - this is perfect for a BBQ party to cook on the outdoor grill.
- Baked shawarma - Preheat the oven to 200C/400F. Place the chicken in a single layer on a baking sheet. Generously spray with oil and bake for 10 to 12 minutes on each side for 6 thighs and 6 to 8 minutes for chicken breast.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Making authentic shawarma at home is not as daunting as it may seem. With a little bit of knowledge about the origins and ingredients of this delicious Middle Eastern dish, along with some prep work and patience, you can create a meal that is sure to impress your family and friends. Remember to marinate the meat, prepare it properly, and grill it to perfection to achieve the authentic taste and texture of Chicken Shawarma. As you serve your dish, consider incorporating unique toppings and sauces to add your own personal touch. So what are you waiting for? Get in the kitchen and start cooking!
K. DeRosett
Seriously, so delicious and easy!! The family loved it! Served with fresh sliced garden tomatoes, tahini sauce and couscous. Yum!
Veena Azmanov
Thank you so much for the lovely feedback.
Nick S.
This was delicious. After making this tonight, my wife decided I can stick around a little longer ;). All the flavors in the meat are incredible! I made my own tzatziki sauce with mint from my garden and that gave the dish a hole extra flavor. Thank you for sharing! This was amazing 🙂
Veena Azmanov
Thank you so much Nick for the lovely feedback.
Silvia
We love chicken shawarma and with your recipe, we made it at home for the first time. It turned out absolutely delicious. I like you give us the option on the chicken cut, I chose the thighs and I think it was a good idea.
Veena Azmanov
Thank you, Silvia. So happy to hear you enjoyed it.
Moop Brown
This is such a healthier version of a recipe I really enjoy and I'm really looking forward to trying it. Thanks for sharing