Authentic Chicken Shawarma
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?
If you’ve ever been to Israel, you know: shawarma is everywhere. It’s basically the go-to street food lunch — juicy meat, hot off the spit, stuffed into fresh laffa or pita, piled high with salad, tahini, maybe some pickles, maybe fries (yes, in the pita — don’t knock it till you try it). It’s messy, filling, and absolutely delicious.
But here’s the thing: it’s not exactly cheap. Especially when the whole family is craving shawarma. So more often than not, I just make it at home.
This stovetop chicken shawarma is my go-to fix. Quick to prep, full of flavor, and honestly? It gets pretty darn close to the real deal — minus the giant vertical rotisserie in my kitchen (if only!). I marinate the chicken with all the usual suspects — warm spices, garlic, lemon — then cook it up in a hot pan until it’s golden and juicy. Then cut into thin slices of meat!
We usually serve it with laffa or pita pockets, a simple cucumber-tomato salad, and either tahini or tzatziki sauce, depending on the mood (or let’s be real… whatever’s in the fridge). It’s fast, satisfying, and everyone’s happy — without leaving the house or emptying my wallet.
It’s not street food, exactly… but it’s street-food energy, homemade style.
Why make this shawarma?
- This is the quick and easy version. The traditional recipe takes hours and needs a large quantity of meat on the spit.
- And, the traditional shawarma on the spit requires a lot of 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.
- In addition, 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.
Ingredients and substitutes
- Meat – Shawarma is traditionally made with a combination of chicken and turkey meat. I am using boneless thighs today because they stay moist and have so much more flavor. But feel free to use chicken breast and adjust the 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 1/2 tsp garlic powder and 1/2 tsp 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 can be easily found in most supermarkets.
- Pita bread – A traditional Middle Eastern flatbread perfect for wrapping the chicken.
Step-by-step: Chicken shawarma recipe
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 minutes 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 shorter 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 3/4 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. Of course, you an also serve it over some fragrant rice.
Tips for Success
- 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.
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, 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 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
Video
Ingredients
- 3 tbsp Canola oil for cooking
- 1 lb (450 g) Chicken boneless skinless chicken thighs or breast
- 1 tbsp Garlic minced
- ½ tsp Ginger grated
- 1 tsp Salt
- ½ tsp Pepper
- 1 tbsp Lemon juice
- 1 tbsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Sweet Paprika
- ½ tsp Cayenne pepper
- 1 tsp Cardamom powder
- ½ tsp Cinnamon powder
- ½ tsp Nutmeg fresh grated
- 2 tbsp Fresh Parsley for garnish
- ½ cup (120 g) Tahini paste
- ¼ cup (60 ml) Water
- 1 tbsp Galic minced
- 4 tbsp (60 ml) Lemon juice
- ½ tsp Salt
- 1 cup (240 ml) Greek yogurt
- ½ tsp Cumin powder
- ¼ tsp Black pepper
- ¼ tsp Kosher salt
- 1 tsp Lemon juice
- 2 tbsp Fresh parsley choppeed (optional)
Method
- 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.1 lb Chicken, 1 tbsp Garlic, ½ tsp Ginger, 1 tsp Salt, 1/2 tsp Pepper, 1 tbsp Lemon juice, 1 tbsp Coriander Powder, 1 tsp Cumin Powder, 1 tsp Sweet Paprika, ½ tsp Cayenne pepper, 1 tsp Cardamom powder, ½ tsp Cinnamon powder, ½ tsp Nutmeg
- 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.3 tbsp Canola oil
- Cool – Remove from heat and let rest for minutes. Then, cut and serve on flatbread or pita with tahini or yogurt sauce.
- In a mason jar, combine tahini paste, garlic, salt, pepper, and lemon juice. Then, add 3/4 cup of water. Close the jar and give it a good shake. Open the jar and adjust the seasoning and consistency. Set aside.½ cup Tahini paste, ¼ cup Water, 1 tbsp Galic, 4 tbsp Lemon juice, ½ tsp Salt
- Combine all the ingredients in a bowl including the chopped fresh parsley. Taste and adjust seasoning. Set aside.1 cup Greek yogurt, ½ tsp Cumin powder, ¼ tsp Black pepper, ¼ tsp Kosher salt, 1 tsp Lemon juice, 2 tbsp Fresh parsley
- 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.2 tbsp Fresh Parsley
- 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.
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.
Equipment you will need
Nutrition
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Seriously, so delicious and easy!! The family loved it! Served with fresh sliced garden tomatoes, tahini sauce and couscous. Yum!
Thank you so much for the lovely feedback.
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 🙂
Thank you so much Nick for the lovely feedback.
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.
Thank you, Silvia. So happy to hear you enjoyed it.
This is such a healthier version of a recipe I really enjoy and I’m really looking forward to trying it. Thanks for sharing