The Best Homemade Chicken Shawarma Recipe for Flavor Lovers

Succulent spices dance through this authentic chicken shawarma recipe, turning ordinary dinner into an extraordinary culinary adventure.

Tender marinated chicken absorbs rich Mediterranean flavors that transport you straight to bustling street markets.

Every bite promises a burst of zesty goodness that makes taste buds celebrate.

The aromatic blend of garlic, cumin, and paprika creates a marinade so irresistible you’ll want to make this dish weekly.

Weeknight meals become something special with these perfectly seasoned strips of juicy chicken.

Warm pita, crisp vegetables, and creamy sauce complete this mouthwatering Middle Eastern classic.

Prepare to fall in love with a shawarma that rivals any restaurant version.

Storing Homemade Chicken Shawarma for Later Meals

• Store leftover chicken shawarma in an airtight container for up to 3-4 days. Separate chicken, sauce, and vegetables to maintain freshness and prevent sogginess.
• Wrap cooled chicken tightly in plastic wrap, then place in a freezer-safe bag. Freeze for maximum 2 months. Thaw overnight in refrigerator before reheating.
• Place chicken slices on microwave-safe plate, cover with damp paper towel. Heat in 30-second intervals, stirring between each, until temperature reaches 165°F. Add sauce after reheating to prevent separation.

FAQs

• Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs. However, chicken thighs are more flavorful and tender. If using breasts, be careful not to overcook them to prevent dryness.

• How spicy is the Sriracha sauce in the recipe?

The amount of Sriracha can be adjusted based on your heat preference. Start with a small amount and add more gradually. If you don’t like spice, you can reduce or omit the Sriracha completely.

• Do I need a grill to make this recipe?

No, you can use a grill pan, cast-iron skillet, or even bake the chicken in the oven at 425F (218C). The key is to achieve a nice char and cook the chicken to the correct internal temperature.

Reasons to Crave Homemade Chicken Shawarma

• Chicken shawarma brings restaurant-quality taste right to your kitchen with minimal effort.
• Grilling and marinating techniques help you develop impressive cooking abilities without requiring professional training.
• This recipe transforms simple ingredients into a delicious meal that comes together faster than ordering takeout, perfect for busy families.
• Easily adjust spice levels, swap protein, or modify toppings to suit individual preferences, making it adaptable for different dietary needs and taste buds.

What Goes Into the Best Homemade Chicken Shawarma

• Chicken Thigh Fillets: Tender meat that absorbs the rich marinade and provides the primary protein for the shawarma.

• Garlic, Lemon Juice, Olive Oil: Combination of ingredients that tenderizes and adds deep flavor to the chicken.
• Ground Coriander, Ground Cumin, Paprika, Allspice, Black Pepper, Salt: Spice blend that creates the classic shawarma seasoning profile.

• Plain Yogurt, Mayonnaise: Creamy base that provides a smooth texture for the sauce.
• Sriracha Sauce: Adds a spicy kick to the sauce.
• Garlic Powder, Onion Powder: Enhances the overall flavor of the sauce.
• Salt, Black Pepper: Seasonings that balance and elevate the sauce's taste.

• Pita Bread: Soft bread that serves as the wrap for the shawarma.
• Lettuce, Tomatoes, Red Onion: Fresh vegetables that add crunch and freshness to the dish.

Kitchen Tools for Flavorful Chicken Shawarma

• Large Bowl: Essential for mixing marinade and coating chicken thoroughly.
• Small Bowl: Perfect for preparing the creamy yogurt sauce.
• Cutting Board: Needed for slicing chicken and vegetables after cooking.
• Grill or Grill Pan: Critical for achieving those delicious charred chicken marks.
• Tongs: Great for flipping and handling chicken during grilling.
• Knife: Sharp tool for slicing chicken and chopping vegetables neatly.
• Measuring Spoons: Helpful for accurately portioning spices and seasonings.
• Brush: Used to oil grill grates and prevent chicken from sticking.

Preparing Chicken Shawarma in Your Own Kitchen

Step 1: Whip Up Magical Chicken Marinade

• Minced garlic
• Fresh lemon juice
• Olive oil
• Ground coriander
• Ground cumin
• Paprika
• Salt
• Allspice
• Black pepper

Toss all ingredients into a large bowl and blend thoroughly.

Coat chicken thigh fillets completely in this zesty mixture.

Cover and let the chicken chill in the refrigerator for minimum one hour or overnight for maximum flavor explosion.

Step 2: Create Creamy Shawarma Sauce

• Plain yogurt
• Mayonnaise
• Sriracha sauce
• Garlic powder
• Onion powder
• Salt
• Black pepper

Whisk everything together until smooth.

Stash the sauce in the refrigerator until you’re ready to rock your meal.

Step 3: Grill Chicken To Perfection

Fire up your grill or grill pan to medium-high heat.

Lightly oil the grates to prevent sticking.

Pull out the marinated chicken and let it hang out at room temperature for about 15 minutes.

Grill each chicken thigh for 6-8 minutes per side until beautifully charred and cooked through.

Check that internal temperature hits 165F.

Let the chicken rest briefly, then slice into delectable strips.

Step 4: Build Your Shawarma Masterpiece

Warm pita bread on the grill or in the oven.

Spread a generous layer of creamy sauce on each bread.

• Shredded lettuce
• Sliced tomatoes
• Thinly sliced red onion
• Grilled chicken strips

Drizzle extra sauce for an extra flavor punch.

Step 5: Dive Into Deliciousness

Serve your shawarma immediately.

Wrap it up or enjoy as an open-faced sandwich.

Get ready for a taste bud celebration!

Pro Advice for Juicy Chicken Shawarma Every Time

• Select chicken thigh fillets for juicier, more flavorful shawarma that stays tender and moist during grilling.
• Let chicken marinate overnight to deeply infuse spices and create more intense, authentic Middle Eastern flavor profile.
• Preheat grill to medium-high heat and oil grates to prevent sticking, ensuring beautiful char marks and sealed-in moisture.
• Adjust Sriracha in yogurt sauce to control heat level, making it mild or spicy according to personal preference.
• Use meat thermometer to confirm chicken reaches safe internal temperature of 165F (74C) without overcooking, guaranteeing succulent results.

Homemade Chicken Shawarma: Try These Flavor Variations

• Vegetarian Shawarma: Replace chicken with marinated jackfruit or seitan, using the same spice blend for a plant-based protein alternative that mimics the texture and flavor of traditional shawarma.
• Spicy Mediterranean Shawarma: Add extra Sriracha or harissa paste to the marinade and sauce for a fiery kick that intensifies the dish's bold Mediterranean flavors.
• Gluten-Free Option: Swap pita bread with large lettuce leaves or gluten-free flatbread, ensuring those with wheat sensitivities can still enjoy this delicious meal.
• Low-Carb Version: Skip the bread entirely and serve the marinated, grilled chicken over a fresh mixed salad with cucumber, tomatoes, and the creamy sauce as a dressing.

Serving Homemade Chicken Shawarma: Best Ways

• Flavor Explosion Platter: Create a vibrant spread with colorful side dishes like crisp cucumber salad, tangy pickled vegetables, and fluffy hummus to complement the shawarma's rich taste.
• Mediterranean Feast Setup: Arrange shawarma with warm pita, extra sauce, fresh herbs, and grilled vegetables for a family-style dining experience that encourages sharing and interaction.
• Refreshing Drink Pairing: Serve alongside cool mint lemonade or traditional yogurt-based ayran to balance the spicy and savory chicken, enhancing the overall meal enjoyment.
• Quick Lunch Box Transformation: Pack sliced shawarma, sauce, and pita separately for an easy-to-assemble work or school lunch that stays fresh and delicious.

Delicious Homemade Chicken Shawarma Recipe

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4.6 from 37 reviews

• Total Time: 1 hour 35 minutes
• Yield: 6 1x

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Description

Succulent chicken shawarma brings Middle Eastern street fare directly to home kitchens. Marinated spices and tender meat create an authentic dining experience you can savor with family and friends.

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Ingredients

Scale 1x2x3x

Proteins:

• 2 lbs (907 grams) Chicken thigh fillets, boneless and skinless

Spices and Seasonings:

• 2 cloves Garlic, minced
• 2 teaspoons Ground coriander
• 2 teaspoons Ground cumin
• 2 teaspoons Paprika
• 2 teaspoons Salt
• 1 teaspoon Ground allspice
• 1/4 teaspoon Ground black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder

Liquids and Additional Ingredients:

• 3 tablespoons Lemon juice
• 3 tablespoons Olive oil
• 8 pieces Pita bread
• 3 cups Lettuce, shredded
• 1 Red onion, thinly sliced
• 4 Tomatoes, sliced
• 1 1/2 cups Plain yogurt
• 2 tablespoons Mayonnaise
• 1 tablespoon Sriracha sauce (adjust to taste)
• Salt and pepper to taste

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Instructions

1. Craft a vibrant marinade by whisking together minced garlic, lemon juice, olive oil, ground coriander, cumin, paprika, salt, allspice, and black pepper in a large mixing bowl.
2. Immerse chicken thigh fillets into the marinade, ensuring complete coverage. Seal the bowl and refrigerate for a minimum of 1 hour, ideally overnight, allowing flavors to penetrate deeply.
3. Prepare the sauce by blending plain yogurt, mayonnaise, Sriracha sauce, garlic powder, onion powder, salt, and pepper until smooth. Refrigerate until needed.
4. Remove chicken from refrigerator 15 minutes before cooking to reach room temperature. Preheat grill or grill pan to medium-high heat, lightly oiling the surface.
5. Grill marinated chicken for 6-8 minutes per side, targeting an internal temperature of 165°F (74°C). Chicken should develop a robust char and cook completely through.
6. Transfer grilled chicken to a cutting board and allow to rest briefly. Slice into thin, uniform strips.
7. Warm pita bread on the grill or in a foil-wrapped oven package for a few seconds on each side.
8. Construct the shawarma by spreading sauce generously on warm pita, layering with shredded lettuce, sliced tomatoes, thinly sliced red onion, and grilled chicken strips.
9. Optionally drizzle additional sauce over the assembled shawarma. Serve immediately as a wrapped or open-faced sandwich.

Notes

• Maximize flavor by marinating chicken overnight, allowing spices to deeply penetrate and tenderize the meat.
• Adjust spice levels easily by increasing or decreasing paprika and Sriracha for personal heat preference.
• For gluten-free option, swap pita bread with large lettuce wraps or serve over cauliflower rice for a low-carb alternative.
• Enhance meal prep by preparing extra marinated chicken, which can be stored in refrigerator for 2-3 days and quickly reheated for quick meals.

• Prep Time: 1 hour 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Grilling
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 90 mg