Chicken Shawarma Recipe
This Chicken Shawarma Recipe brings the vibrant flavors of Mediterranean cuisine right into your kitchen with tender, marinated chicken grilled alongside warm pita and drizzled with garlic yogurt sauce.
Full Recipe Introduction
If you’ve ever wandered through a bustling Middle Eastern market or tasted street-food shawarma in a city corner, you know the magic of perfectly seasoned, juicy chicken wrapped in soft pita. My homemade Chicken Shawarma Recipe is all about that same crave-worthy experience—without needing exotic equipment or hours of prep. What makes it special? A yogurt-and-spice marinade that tenderizes the chicken while packing in a symphony of cumin, paprika, and garlic. I first fell in love with shawarma on a Mediterranean cruise, and since then I’ve tweaked this as a healthier, family-friendly weeknight go-to. It’s naturally high in protein, customizable to your spice tolerance, and—bonus—ready in under an hour.
Why You’ll Love This Recipe
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- Authentic Middle Eastern flavor with common pantry spices
- Marinated chicken that stays juicy and tender every time
- Quick grill or stovetop method—no fancy rotisserie
- Perfect for weeknight dinners, lunch boxes, or casual gatherings
- Easy to customize: extra garlic, more heat, or milder for kids
- Served in warm pita or salad bowls—versatile for any craving
- Zesty garlic yogurt sauce adds freshness and creaminess
- Ideal for batch cooking: make extra and freeze or meal-prep
- A crowd-pleaser that feels festive but is simple to prepare
Ingredients
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• 2 pounds boneless, skinless chicken thighs or breasts (thighs stay juicier)
• 1 cup plain whole-milk Greek yogurt (for best creaminess)
• 3 tablespoons extra-virgin olive oil (plus more for brushing)
• 4 garlic cloves, minced (rough-chopped if you like bigger garlic bursts)
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 1 teaspoon smoked paprika (optional but adds depth)
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon ground cinnamon
• 1 teaspoon sea salt (adjust to taste)
• ½ teaspoon black pepper
• Juice of one lemon (about 2 tablespoons)
• 4–6 large pita breads or flatbreads (whole wheat works too)
• Fresh parsley or cilantro, roughly chopped, for garnish
(Tip: If you’re out of Greek yogurt, use plain yogurt strained through cheesecloth for 15–20 minutes.)
Directions
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- Mix the Marinade
In a large bowl, whisk together yogurt, olive oil, garlic, lemon juice, and spices until smooth. The color should be a warm sunset orange. This combo helps tenderize the chicken and infuses all those Middle Eastern spices. - Marinate the Chicken
Trim excess fat, then slice chicken into 1-inch strips. Toss pieces in the yogurt-spice mix, ensuring each strip is well coated. Cover and chill for at least 30 minutes—or up to overnight for maximum flavor (you know what? Overnight really amps up the taste). - Preheat the Grill or Pan
Heat a grill pan or outdoor grill to medium-high. If using a skillet, add a drizzle of olive oil and let it shimmer. You want a hot surface to get those signature charred edges. - Grill the Chicken
Shake off excess marinade and place strips on the grill or skillet in a single layer. Cook 4–5 minutes per side, until browned and cooked through (internal temperature should reach 165°F). Watch for flare-ups and move pieces around to avoid burning. - Rest and Slice
Transfer chicken to a plate, tent loosely with foil, and let rest 5 minutes—this keeps juices locked inside. Slice against the grain into bite-sized strips. - Warm the Pita
Briefly grill or toast pitas for 30 seconds each side. They should puff slightly and develop light brown spots. This step makes them more pliable for wrapping. - Assemble Your Shawarma
Lay pita flat, add a handful of chicken strips, drizzle with garlic yogurt sauce (or tahini), sprinkle with parsley, and fold. Serve immediately with lemon wedges and pickles on the side.
Servings & Timing
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Yield: 4–6 servings (about 6 pita wraps)
Prep Time: 15 minutes (plus 30 minutes marinating)
Chill/Rest Time: 30 minutes–12 hours (overnight recommended)
Cook Time: 12–15 minutes
Total Time: ~1 hour (if marinating less) or up to 12 hours including overnight soak
Variations
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• Spicy Harissa Kick: Stir 1 tablespoon harissa paste into the marinade for extra heat.
• Chicken Shawarma Salad Bowl: Skip pita; serve chicken over mixed greens, cucumbers, tomatoes, and olives.
• Mediterranean Veggie Wrap: Add roasted peppers, eggplant, or zucchini slices alongside the chicken.
• Dairy-Free Twist: Replace yogurt with canned coconut milk plus 1 tablespoon vinegar.
• Grill-Smoked Fusion: Add a few soaked wood chips to the grill for a smoky flair.
• Low-Carb Option: Use lettuce leaves instead of pita for a lighter wrap.
Storage & Reheating
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Refrigerator: Store leftover chicken in an airtight container for up to 4 days. Pita best kept separately in a zip-top bag.
Freezer: Freeze cooked chicken strips in freezer bags for up to 3 months—thaw overnight in the fridge.
Reheating: Gently rewarm chicken in a skillet over medium heat or microwave with a damp paper towel to retain moisture.
Make-Ahead: Marinate chicken the night before, then grill and assemble on the day—you’ll feel like a kitchen wizard with minimal morning prep.
Notes
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• Texture Tip: Using chicken thighs gives richer flavor and juiciness than breasts, but breasts work if trimmed well.
• Flavor Boost: Let marinade rest at room temperature for 10 minutes before using to bloom the spices.
• Sauce Swap: Try a tahini-garlic drizzle instead of yogurt for a nuttier taste.
• Grill Hack: If you don’t have a grill pan, use a cast-iron skillet hot enough that water droplets sizzle on contact.
• Leftover Idea: Chop any extra chicken into bite-size bits and toss into scrambled eggs for a shawarma-inspired breakfast.
FAQs
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Q: Can I use chicken breasts instead of thighs?
A: Absolutely—just be mindful to not overcook breasts, as they can dry out faster. A brief 4-minute-per-side sear usually does the trick.
Q: How long can I marinate the chicken?
A: Between 30 minutes and 12 hours is ideal; overnight enhances flavor, but avoid over-marinating more than 24 hours to prevent texture breakdown.
Q: Is this recipe kid-friendly?
A: Definitely—tone down the paprika or skip the smoked variety for milder seasoning that little ones will enjoy.
Q: What if I don’t have a grill?
A: A heavy-bottomed skillet or griddle pan works great; just sear chicken in batches so pieces aren’t crowded.
Q: Can I make the garlic yogurt sauce ahead?
A: Yes—mix yogurt, minced garlic, lemon juice, and a pinch of salt, then refrigerate up to 3 days; flavors marry and deepen over time.
Q: What sides go best with shawarma?
A: Classic choices include tabbouleh, fattoush salad, hummus, or simply roasted vegetables and pickled turnips.
Q: How do I know when chicken is done?
A: Use a digital thermometer—165°F at the thickest part means it’s safe and juicy. Or slice one piece to check there’s no pink.
Q: Any gluten-free options?
A: Serve chicken over rice or quinoa bowls instead of pita, and ensure your yogurt sauce uses gluten-free ingredients.
Conclusion
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This Chicken Shawarma Recipe is your ticket to a flavorful, easy-to-make Mediterranean feast that’s perfect for weeknights or weekend gatherings. With a simple yogurt-spice marinade, quick grill, and fresh garlic yogurt sauce, you’ll serve up tender, juicy chicken that transports your taste buds to the Middle East. Give it a whirl—then come back and let me know how your family and friends reacted. Happy cooking!
Chicken Shawarma Recipe
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts thighs stay juicier
- 1 cup plain whole-milk Greek yogurt for best creaminess
- 3 tablespoons extra-virgin olive oil plus more for brushing
- 4 garlic cloves minced (rough-chopped if you like bigger garlic bursts)
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon smoked paprika optional but adds depth
- 1 teaspoon ground coriander
- 1 teaspoon sea salt adjust to taste
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 1 lemon Juice of one lemon (about 2 tablespoons)
- 4-6 large pita breads or flatbreads whole wheat works too
- Fresh parsley or cilantro roughly chopped, for garnish
Instructions
- In a large bowl, whisk together yogurt, olive oil, garlic, lemon juice, and spices until smooth. The color should be a warm sunset orange. This combo helps tenderize the chicken and infuses all those Middle Eastern spices.
- Trim excess fat, then slice chicken into 1-inch strips. Toss pieces in the yogurt-spice mix, ensuring each strip is well coated. Cover and chill for at least 30 minutes—or up to overnight for maximum flavor (you know what? Overnight really amps up the taste).
- Heat a grill pan or outdoor grill to medium-high. If using a skillet, add a drizzle of olive oil and let it shimmer. You want a hot surface to get those signature charred edges.
- Shake off excess marinade and place strips on the grill or skillet in a single layer. Cook 4–5 minutes per side, until browned and cooked through (internal temperature should reach 165°F). Watch for flare-ups and move pieces around to avoid burning.
- Transfer chicken to a plate, tent loosely with foil, and let rest 5 minutes—this keeps juices locked inside. Slice against the grain into bite-sized strips.
- Briefly grill or toast pitas for 30 seconds each side. They should puff slightly and develop light brown spots. This step makes them more pliable for wrapping.
- Lay pita flat, add a handful of chicken strips, drizzle with garlic yogurt sauce (or tahini), sprinkle with parsley, and fold. Serve immediately with lemon wedges and pickles on the side.
