This chicken shawarma is a healthy take on the classic that is usually loaded with fat. Marinated with easy-to-find spices, then grilled and served with flatbread along with salad and tahini or yogurt sauce. This dish gets ready in just 20 minutes.
Table of Content
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?
Shawarma is heavily spiced meat stacked on a vertical rotisserie (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. Then, thin slices of meat are shaved off from the outside as the stack continues to cook until you make it to the center of the spit.
Why make this shawarma?
- Whether you know it as shawarma, 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
- 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. 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.
- 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.
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.
More Middle eastern dishes
Frequently asked questions
How long will this chicken shawarma keep?
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.
Can I use other meat instead of chicken?
Absolutely, the turkey, beef, and lamb all go wonderfully with shawarma spice as well.
Can I bake this chicken shawarma instead of grilling it?
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.
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. 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.
Printable Recipe
Chicken Shawarma Recipe
Print Pin Rate Share by Email Share on FB Save GrowCalories: 355kcal
Adjust Servings Here: 4 Servings
Description
This chicken shawarma is a healthy take on the classic that is usually loaded with fat. Marinated with easy-to-find spices, then grilled and served with flatbread along with salad and tahini or yogurt sauce. This dish gets ready in just 20 minutes.
Video
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
- 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
Calories: 355- kcalCarbohydrates: 4- gProtein: 22- gFat: 28- gSaturated Fat: 6- gCholesterol: 84- mgSodium: 956- mgPotassium: 271- mgFiber: 1- gSugar: 1- gVitamin A: 537- IUVitamin C: 13- mgCalcium: 31- mgIron: 2- mg
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
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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