Chicken Shawarma Recipe

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Warm & Familiar Chicken Shawarma Recipe

There’s something deeply satisfying about the layers of warm, fragrant spices mingling with tender chicken in a classic shawarma. I love when a simple recipe like this one turns my kitchen into a cozy aroma-filled haven, inviting everyone to gather ’round and dig in. The magic of a perfectly balanced Chicken Shawarma Recipe lies in its marinade — velvety yogurt, fresh garlic, and a blend of earthy spices that soak deep into every bite.

You’ll notice as the chicken grills, it develops a lightly crisped edge while staying juicy inside, making each bite bursting with flavor and texture. Whether you’re making this for a casual weeknight or feeding a small crowd, it’s a dish that feels as if it took hours, even though the prep is straightforward and forgiving.

Before you know it, you’ll be wrapping tender slices of chicken in warm pita bread, drizzled with creamy tahini, and maybe even adding your favorite crunchy veggies for a homemade street-food feel. I can’t wait for you to taste how effortlessly delicious this Chicken Shawarma Recipe becomes a new favorite in your rotation.

Ingredient Breakdown

• 1 lb boneless, skinless chicken thighs: Juicier and more flavorful than breasts; juicy center with crisp edges when grilled.
• 1 cup plain yogurt: Tenderizes chicken and adds tang; swap for Greek yogurt for thicker marinade.
• 4 garlic cloves, minced: Brings savory punch and depth; fresh always wins here.
• 2 tbsp lemon juice (freshly squeezed): Brightens flavors and helps tenderize; bottled lemon juice works in a pinch.
• 2 tsp ground cumin: Earthy warmth, signature to shawarma’s comforting spice blend.
• 2 tsp ground coriander: Adds subtle citrus undertone and complexity.
• 1 tsp paprika: Mild sweetness and a hint of smoky color; smoked paprika is a nice twist.
• Salt and pepper to taste: Essential seasoning to balance flavor layers.
• 2 tbsp tahini sauce: Creamy drizzle with a nutty bite; can substitute with garlic yogurt sauce.
• Pita bread: Soft, warm wrap that holds shawarma together; try whole wheat or gluten-free pitas if preferred.

Before You Start

Prep is all about getting your mise en place sorted—mince that garlic, squeeze fresh lemon, and measure spices so you’re not scrambling later. A smooth marinade makes a huge difference, so mix all ingredients well before adding the chicken. Also, chill your chicken in the fridge for at least two hours; this slow flavor soak works wonders. Meanwhile, if you’re grilling, preheat your grill or pan to medium-high, around 400°F, so it’s ready to sear that chicken beautifully.

How to Make Chicken Shawarma Recipe

1. Marinate the chicken: In a mixing bowl, whisk together yogurt, minced garlic, fresh lemon juice, cumin, coriander, paprika, salt, and pepper. Add the chicken thighs and ensure each piece is well coated. Cover and refrigerate for at least 2 hours, ideally overnight—this slow marinating allows the flavors to deeply infuse and tenderizes the chicken beautifully.
2. Prepare your grill: Whether you’re using an outdoor grill or stovetop grill pan, preheat it to medium-high, aiming for about 400°F. You want a hot surface to quickly sear the chicken, locking in those juicy flavors while creating a lightly caramelized exterior.
3. Grill the chicken: Remove the chicken from the marinade, letting excess drip off gently. Place the thighs on the grill; listen for that satisfying sizzle. Grill each side for around 6 minutes until the surface is a crisp golden brown and the internal temperature reaches 165°F. You’ll notice fragrant steam reaching your senses as the spices toast on the hot grill.
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Cook Like a Pro

Smart technique, timing cues, and flavor balance notes so your Chicken Shawarma Recipe turns out just right, every time.

4. Slice the chicken: Once grilled, allow the chicken to rest for at least 5 minutes—this helps the juices redistribute and keeps every slice tender and juicy. Then slice thinly against the grain to get those melt-in-your-mouth bites packed with flavor.
5. Assemble your shawarma: Warm your pita bread briefly on the grill until soft and pliable. Fill each pita with a generous portion of the sliced chicken, and add any veggies you like—crisp cucumbers, juicy tomatoes, or shredded lettuce all work beautifully. Finish with a drizzle of tahini sauce for a creamy, nutty contrast that ties everything together.
6. Serve & enjoy! Shawarma is best enjoyed hot, straight off the grill wrapped in warm pita—simple yet irresistibly satisfying.

Flavor Variations for Chicken Shawarma Recipe



• Spicy kick: Add a pinch of cayenne or harissa paste to the marinade for a fiery twist that wakes up your palate.
• Sweet notes: Incorporate a teaspoon of honey or maple syrup for a subtle sweet and savory balance that pairs beautifully with the spices.
• Herb freshness: Mix in chopped fresh parsley, cilantro, or mint when assembling the shawarma for bright, herbaceous layers.
• Veggie power: Add pickled onions, roasted peppers, or thinly sliced radishes for additional crunch and tang.
• Wrap it differently: Use a whole wheat or gluten-free flatbread, or even lettuce leaves for a low-carb alternative.
• Fusion flair: Spread some hummus or garlic yogurt sauce inside the pita before adding the chicken for extra creamy goodness.

Storage, Freezer & Reheat Tips

• Refrigerate leftovers: Store sliced chicken in an airtight container for up to 3 days. Keep pita separate to avoid sogginess.
• Freeze for longer: Marinated raw chicken can be frozen for up to 2 months. Cooked chicken freezes well for about 1 month—thaw overnight in the fridge before reheating.
• Reheat gently: Use a stovetop skillet or oven at 350°F, warming chicken just until heated through to maintain juiciness and avoid drying out.
• Quick refresh: Warm pita separately and assemble fresh to keep textures crisp and flavors vibrant.

Chicken Shawarma Recipe FAQs

• Can I use chicken breasts instead of thighs? Yes, but thighs stay juicier and more forgiving when grilled, making them a better choice for authentic texture.
• How long should I marinate the chicken? A minimum of 2 hours works, but overnight is best for maximum flavor penetration and tenderness.
• What if I don’t have a grill? Use a grill pan or a hot skillet on the stove to get similar caramelization and flavor.
• Can I make this recipe dairy-free? Substitute the yogurt with a plant-based yogurt or coconut milk, adjusting spices to taste.
• What sides go well with Chicken Shawarma Recipe? Think tabbouleh, fattoush salad, roasted veggies, or simple pickles—they add brightness and balance.
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Chicken Shawarma Recipe



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This authentic Chicken Shawarma recipe features tender, marinated chicken thighs grilled to perfection with a flavorful blend of yogurt, garlic, lemon juice, cumin, coriander, and paprika. Served warm in pita bread with fresh veggies and a drizzle of tahini sauce, this Middle Eastern classic is perfect for a delicious and easy meal.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Middle Eastern

Ingredients

Chicken Marinade

• 1 lb boneless, skinless chicken thighs
• 1 cup plain yogurt
• 4 garlic cloves, minced
• 2 tbsp lemon juice (freshly squeezed)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp paprika
• Salt and pepper to taste

To Serve

• 2 tbsp tahini sauce (for drizzling)
• Pita bread (for serving)
• Assorted fresh veggies (optional, such as tomatoes, cucumbers, lettuce)

Instructions

1. Marinate the chicken: In a large bowl, combine plain yogurt, minced garlic, freshly squeezed lemon juice, ground cumin, ground coriander, paprika, salt, and pepper. Add the boneless, skinless chicken thighs and thoroughly coat them in the marinade. Cover and refrigerate for at least 2 hours, ideally overnight, to allow the flavors to deeply penetrate the meat.
2. Prepare your grill: Preheat your grill to medium-high heat, around 400°F (204°C), ensuring it is clean and lightly oiled to prevent sticking.
3. Grill the chicken: Remove the chicken thighs from the marinade, allowing excess marinade to drip off. Place them on the preheated grill and cook for about 6 minutes on each side, or until they reach an internal temperature of 165°F (74°C) and are nicely charred on the outside.
4. Slice the chicken: Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. This helps retain the juices. Then slice thinly against the grain to maintain tenderness.
5. Assemble your shawarma: Warm the pita bread on the grill for about 1 minute per side until soft and pliable. Fill each pita with the sliced chicken, optional fresh vegetables, and drizzle generously with tahini sauce.
6. Serve & enjoy: Serve the chicken shawarma pita wraps warm alongside your favorite sides or salads for a satisfying meal.

Notes

• Marinate the chicken overnight for the best flavor and tenderness.
• Use boneless, skinless chicken thighs for juicier and more flavorful meat than chicken breasts.
• If you don’t have a grill, you can use a grill pan or broiler as alternatives.
• Feel free to add pickled vegetables or fresh herbs like parsley for added authenticity.
• Tahini sauce can be replaced with garlic sauce or yogurt sauce according to preference.