Name: Chicken Shawarma
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 ½ teaspoons za'atar; ½ teaspoon ground cinnamon; ⅛ teaspoon ground nutmeg; ¾ teaspoon ground cardamon; 1 teaspoon smoked paprika or ½ teaspoon chili powder; 1 teaspoon dried oregano; ¼ teaspoon flakey salt; 1 ½ teaspoons cracked black pepper; 1 teaspoon ground ginger; ½ teaspoon ground turmeric; 1 teaspoon ground coriander; 1 ½ teaspoon ground cumin; 3 boneless skinless chicken breasts or 6 boneless skinless chicken thighs; 1 ½ tablespoons olive oil plus 1 tablespoon if cooking in a skillet; 1 to 2 teaspoons lemon juice; 2 tablespoons shawarma blend; ½ cup plain yogurt; 1 small garlic clove minced; ⅓ teaspoon ground cumin; good pinch of salt and pepper; ½ to 1 teaspoon lemon juice to taste; 4 flatbreads; 1 cup shredded lettuce; 2 large tomatoes diced; ⅓ small red onion thinly sliced; ⅓ cup feta crumbled; 1 tablespoon fresh cilantro finely chopped

Jump to Recipe · Leave a Review

A fragrant blend of spices wafts through the air, each note weaving a story of warmth and heart. As the sizzling chicken hits the hot skillet, the shadows flicker, golden browning dances across the tenders, promising a meal unlike any other. The aroma is rich and enticing, a gorgeous medley of earthy spices and juicy chicken that beckons those around the table. It truly feels like a mini-celebration every time I prepare Chicken Shawarma.

Pin this for later!

I often reminisce about the bustling street vendors in the heart of Middle Eastern cities, where endless aromas mingle and laughter fills the air. Sharing meals with loved ones, served on flaky flatbreads and topped with fresh toppings, created memories I treasure. This Chicken Shawarma recipe is a delightful homage to those vibrant meals and those dear moments, perfect for any occasion—from quick weeknight dinners to festive gatherings. I’m genuinely excited for you to bring this delicious dish to your table!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Shawarma
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Shawarma

Why You’ll Love This Recipe

Simple & Quick: This Chicken Shawarma comes together in about 30 minutes, making it perfect for busy evenings.
Irresistible Flavor: The spice blend creates a depth of flavor that’s both warming and invigorating, making your taste buds dance.
Eye-Catching Appeal: With vibrant greens and juicy tomatoes, this dish looks as good as it tastes.
Flexible Serving: Perfect for lunch, dinner, or even a late-night snack when you crave something hearty.
Diet-Friendly Options: Swap the chicken for tofu or chickpeas for a plant-based twist.

Ingredients You’ll Need

1 ½ teaspoons za’atar: This Middle Eastern spice mix adds a unique touch. If unavailable, try a blend of oregano and thyme.
½ teaspoon ground cinnamon: Provides warmth and sweetness. Ideal for balancing spices!
⅛ teaspoon ground nutmeg: Just a pinch elevates the flavor profile.
¾ teaspoon ground cardamom: Earthy and fragrant, it’s essential for that shawarma taste.
1 teaspoon smoked paprika or ½ teaspoon chili powder: Choose paprika for a gentle smokiness or chili for heat.
1 teaspoon dried oregano: Offers a fresh herbal undertone. Italian seasoning works in a pinch too!
¼ teaspoon flaky salt: Enhances the chicken’s natural flavor.
1 ½ teaspoons cracked black pepper: Freshly cracked works best to keep the flavor bright.
1 teaspoon ground ginger: Adds a zesty warmth that brightens the dish.
½ teaspoon ground turmeric: For color and subtle earthiness.
1 teaspoon ground coriander: A key ingredient that rounds out the spice blend.
1 ½ teaspoon ground cumin: Deep, warm, and essential for authentic flavor.
3 boneless skinless chicken breasts or 6 boneless skinless chicken thighs: Juicy options—choose your favorite based on preference.
1 ½ tablespoons olive oil: Necessary for marinating and cooking the chicken.
1 to 2 teaspoons lemon juice: Freshly squeezed gives a zesty brightness.
2 tablespoons shawarma blend: This is your homemade magic mix that packs in tons of flavor.
½ cup plain yogurt: Creamy base for the sauce! Greek yogurt can also work well.
1 small garlic clove, minced: Fresh garlic brings a robust flavor.
⅓ teaspoon ground cumin: A little extra for the yogurt sauce.
A good pinch of salt and pepper: Essential for seasoning.
½ to 1 teaspoon lemon juice to taste: Adjust based on your tartness preference.
4 flatbreads: Choose pita or naan for wrapping up this delicious chicken.
1 cup shredded lettuce: Fresh crunch to balance the warm flavors.
2 large tomatoes, diced: Juicy bursts of freshness!
⅓ small red onion, thinly sliced: Adds a sharp bite.
⅓ cup feta, crumbled: A tangy finish to your shawarma.
1 tablespoon fresh cilantro, finely chopped: Brightens the dish and adds a splash of color.

How to Make Chicken Shawarma

Mix and Marinate: Begin by mixing all the spices for your shawarma blend in a bowl. It’s such a colorful mix! Set aside 2 tablespoons of this blend for later use. Now, in a large bowl or a zip-top storage bag, combine the chicken with olive oil, lemon juice, and the reserved shawarma blend. Make sure to coat the chicken evenly. Cover and let it marinate in the refrigerator for at least 3 hours; if time allows, marinating overnight enhances flavor.

Prepare the Yogurt Sauce: While your chicken gets cozy with the spices, let’s whip up a quick yogurt sauce. In a small bowl, blend together the yogurt, minced garlic, ground cumin, and a pinch of salt and pepper. Add a squeeze of lemon juice to brighten it up! Taste and adjust seasoning as necessary, then cover and refrigerate until ready to serve.

Heat Up: When you’re ready to cook, fire up a large non-stick griddle pan or skillet over medium heat. Add 1 tablespoon of olive oil and wait for it to shimmer. This will ensure a lovely sear on the chicken, bringing out all those beautiful spices.

Cook the Chicken: Arrange the marinated chicken in the hot pan without overcrowding. Let it cook undisturbed for 4 to 5 minutes until the first side is beautifully charred. Flip the chicken and cook for another 3 to 4 minutes, or until the internal temperature reads 165°F. Trust me, that sizzle you hear means you’re in for a treat!

Air Fryer Option: If you’re a fan of the air fryer, preheat it to 390°F. Lightly spray the basket with olive oil, position the chicken inside, and give the top a spritz. Cook for about 8 to 10 minutes, until it reaches 165°F. Your air fryer will make the chicken tender and juicy while giving it a fantastic outer crisp!

Storing & Reheating

To store any leftover chicken, allow it to cool to room temperature before placing it in an airtight container—you want to keep that flavor sealed in! Refrigerate for up to 3 days. For long-term storage, you can freeze the cooked chicken in a freezer-safe bag for up to 3 months. When you’re ready to dig in, just thaw overnight in the fridge, then reheat in a hot skillet or microwave until heated through. Just note that refrigeration can alter the texture slightly, so if it seems a tad dry, drizzle with a bit of olive oil before serving.

Chef’s Helpful Tips

Make sure your chicken is at room temperature before cooking for even cooking—no one wants dry edges!
Double-check your spices for freshness, as old spices can lose their punch. A little goes a long way!
If the chicken isn’t browning well, try not to overcrowd the pan; this allows for better caramelization.
If you’re unsure about your seasoning, trust your taste buds! Adjust spices and seasoning in small increments.
Consider marinating the chicken overnight for texture and flavor enhancement—nothing beats a flavorful bite!

Embracing the vibrant flavors of Chicken Shawarma and inviting friends and family to savor it together brings joy that feels second to none. Each layer of spice, texture, and freshness tells a delightful story that’s sure to leave everyone smiling. Enjoy experimenting, whether wrapped in a warm flatbread or served in a bowl with all your favorite toppings!

Recipe FAQs

How can I make Chicken Shawarma in advance?

Preparing Chicken Shawarma in advance is a breeze! You can marinate the chicken the night before and store it in the refrigerator. When you’re ready to cook, simply follow the instructions. For best results, keep the yogurt sauce made separately until serving, allowing its fresh flavor to shine through.

Can I use vegetables instead of chicken?

Absolutely! If you prefer a vegetarian take, you can replace chicken with hearty veggies like bell peppers, zucchini, or mushrooms, which can be seasoned in the same shawarma spice mix and grilled or roasted until tender and flavorful.

What do I serve with Chicken Shawarma?

Chicken Shawarma is wonderfully versatile! Serve it in warm flatbreads with any combination of your favorite toppings like tomatoes, lettuce, onions, feta, and your yogurt sauce. You can also enjoy it as a salad, complementing it with fresh cucumber, olives, or roasted chickpeas for added protein and crunch.

Can I make Chicken Shawarma gluten-free?

Definitely! To make a gluten-free version, simply swap traditional flatbreads for gluten-free alternatives such as corn tortillas or large lettuce leaves for a fresh wrap. There are also gluten-free pita options available, making it easy to enjoy this delicious recipe without concern.

More Dinner Recipes

👉 If you make my Chicken Shawarma recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.