Homemade Chicken Shawarma in 20 mins (video recipe)
You are going to love this quick and easy chicken shawarma recipe in just 20 mins. Packed with Middle-Eastern flavors, the shawarma spice is made with ingredients you probably already have on hand. A salad, pita bread, and tahini sauce are all you need to make this a complete meal.
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. It's been made differently in different parts of the Middle East, 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. I have never been to Armenia or Lebanon, and yet I have tried both Armenian shawarmas as well as Lebanese shawarma. And, while different in their own way, I can honestly say I would not be able to pick my favorite. They are absolutely exquisite and bursting with rich spices.
What is shawarma?
For those of you who are new to Middle Eastern food, here is a little about this dish. It's amazing how different cultures have similar food with different names for example - in Greece, it's called gyros, In Armenia, it's known as "Tarna", and in Turkey, as Doner kabab. All these words which translate to "turn' (meat, kebabs, etc).
The real shawarma is heavily spiced meat stacked on a vertical rotating (turning) spit surrounded by a grill. The meats can be beef, veal, chicken, lamb, turkey or a mix of them. This stack of meat is kept moist with animal fat, in between the layers, that melts keeping the meat moist and succulent. Thin slices of meat are shaved off from the outside as the stack continues to cooks until you make it to the center of the spit.
How is shawarma served?
Shawarma can be served on a plate accompanied by salads and sauces or served as sandwiches and wraps. Here in Israel, shawarma is served rolled in a flatbread called laffa. It's a yeast dough that has been rolled into a disc and then cooked in an oven.
Shawarma can also be served in a pita, which is a middle-eastern bread, a much smaller disc that bakes with a pocket in the center. This pocket is then stuffed with shawarma, pickles and even salad, often called pocket shawarma. To finish, it is topped with a generous drizzle of Tahini sauce.
What is tahini sauce?
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. 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. Most supermarkets have Tahina. Just look under Asian, Middle Eastern or the international food section isles.
Shawarma spice mix ingredients
Below, I have given you the recipe with the spices necessary. While I pride myself at making my own spice blends, I don't frown at the use of store-bought spice mixes. I don't expect everyone to stock their pantry with spices, especially if you don't cook with them as often. So yes, you can use store-bought shawarma spice. However, do you know that you probably already have the spices in your pantry? All you need is the right measurements. You can use my shawarma seasoning mix aka shawarma spice blend.
Ingredients and substitutes
- Chicken - I love using boneless thigh meat for this because it's so much more flavorful than breast meat. And yet, if you only use breast meat go right ahead. Just make sure you don't overcook the chicken. Breast will usually cook faster.
- Spices - The spices used can easily be found in most supermarkets these days. When blended together they create some classic Middle Eastern spices mixes. You can also use 2 tbsp of readymade the shawarma spice mix.
- Tahini sauce - If you make homemade shawarma, falafel or even hummus this is a must-have in your pantry. You can even make a delicious healthy salad dressing with this paste. It's very creamy and delicious made into a sauce. In paste form, it looks rather unappetizing and plain, but the transformation to a sauce is absolute heaven.
- Bread - Flatbread can be easily found in local bread bakeries or supermarkets these days. You can also use pita bread. I have shown you how to make homemade pita bread.
Useful tips and tools
- Always use a separate cutting board for meat and make sure to clean it thoroughly between each use to prevent contamination.
- And, a sharp kitchen knife works best to cut meat, avoid using blunt blades to prevent tearing the meat.
- You will also need a mixing bowl to marinate the chicken. I like to use a glass or stainless bowl rather than plastic or aluminum especially when there is a lemon in the marinade.
- I like using my indoor grill pan because I like some grill marks on my meat but a cast-iron skillet pan works wonderfully too.
How to make chicken shawarma in 20 Minutes (Save/Pin)
For the chicken shawarma
- Cut the chicken thighs and legs into two pieces. If using chicken breast, leave them as they are.
- Season with salt, pepper, and lemon juice.
- Add the ginger and garlic - and combine well.
- Then, add all the other spices and combine well.
- Lastly, add the olive oil and combine well.
- Set aside to marinate - this can be left to marinate in the fridge overnight.
- Heat a cast-iron skillet or grill pan on high heat.
- Then, reduce heat to medium-high.
- Cook the chicken for about 4 to 5 minutes on each side.
- Remove from heat and let rest for 5 to 8 minutes.
- Serve with side salad and tahini over flatbread or pita.
For the tahini sauce
- In a bowl, add the tahini paste, garlic, salt, pepper, and lemon juice.
- Add ¾ cup water and stir to a smooth paste.
- Adjust seasoning – adding more salt, pepper or lemon juice to taste.
- Check consistency – adding more water if necessary.
- Pour into a bowl or mason jar.
- To serve as a sauce – drizzle with some olive oil and sprinkle with paprika.
How do you serve Chicken Shawarma
- Place the flatbread on a plate.
- Smear some thick tahini sauce.
- Add some chopped salad.
- Layer the shawarma chicken.
- Drizzle some more tahini sauce.
- Fold the bread over the filling - to make a wrap.
- Alternatively, you can split a pita bread in half, fill it with salad, and chicken shawarma pieces. Drizzle with tahini sauce and serve.
Description
Ingredients
Chicken
- 1 lb (450 g) Chicken boneless
- 1 tbsp Garlic minced
- ½ tsp Ginger grated
- 1 tsp Salt
- ½ tsp Pepper
- 1 tbsp Lemon juice
Shawarma Spice
- 1 tbsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Sweet Paprika
- ½ tsp Cayenne
- 1 tsp Cardamom powder
- ½ tsp Cinnamon powder
- ½ tsp Nutmeg fresh grated
- 3 tbsp Canola oil
Tahini sauce
- ½ cup (120 g) Tahini paste
- ¼ cup (60 ml) Water
- 1 tbsp Galic minced
- 4 tbsp (60 ml) Lemon juice
- ½ tsp Salt
Instructions
Chicken shawarma
- Cut the chicken thighs and legs into two pieces. If using chicken breast leave them as they are.
- Season with salt, pepper, and lemon juice.
- Add the ginger and garlic – combine well.
- Then, add all the other spices and combine well.
- Lastly, add the olive oil and combine well.
- Set aside to marinate – this can be left to marinate in the fridge overnight.
- Heat a cast-iron skillet or grill pan on high heat.
- Then, reduce heat to medium-high.
- Cook chicken for about 4 to 5 minutes on each side.
- Remove from heat and let rest for minutes.
- Serve with side salad and tahini over flatbread or pita.
Tahini sauce
- In a bowl, add the tahini paste, garlic, salt, pepper, and lemon juice.
- Add ¾ cup water and stir to a smooth paste.
- Adjust seasoning – adding more salt, pepper or lemon juice to taste.
- Check consistency – adding more water if necessary.
- Pour into a bowl or mason jar.
- To serve as a sauce – drizzle with some olive oil and sprinkle with paprika.
Serving chicken shawarma
- Place the flatbread on a plate.
- Smear some thick tahini sauce.
- Add some chopped salad.
- Layer shawarma chicken.
- Drizzle some more tahini sauce.
- Fold the bread over the filling – to make a wrap.
- Alternatively, you can split a pita bread in half, fill it with salad, and chicken shawarma pieces. Drizzle with tahini sauce and serve.
Recipe Notes
Yogurt sauce instead of tahini sauce
Shawarma Chicken is also very often served with a yogurt sauce around the world. And it's a wonderful light and creamy way to serve these middle eastern flavors. It is very easy to make. Just combine together- 1 cup Greek yogurt
- 1 tbsp Lemon juice
- 1 tsp Sugar
- ½ tsp Salt
- ½ tsp Pepper
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
Frequently asked questions
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, turkey goes wonderfully with shawarma spice as well. Also, lamb and beef kababs with shawarma spice are an absolute treat.
Yes, if you prefer you can bake it on a sheet pan at 200 C / 400 F for about 10 to 12 minutes turning once or twice as necessary.
You can use chicken with bones but boneless cook more evenly on the grill or skillet. I do have a sheet pan shawarma chicken that uses chicken with bones. A must-try if you like sheet pan cooking.
Yes. absolutely you can use 2 tbsp shawarma spice instead of the above seasoning.
Shawarma chicken is also very often served with a yogurt sauce around the world. And it's a wonderful light and creamy way to serve these Middle Eastern flavors.
It is also very easy to make. Just combine together 1 cup Greek yogurt, 1 tbsp lemon juice, 1 tsp sugar, ½ tsp salt, ½ tsp pepper.
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