Ultimate Chicken Shawarma Recipe

Tender, juicy chicken marinated in aromatic Middle Eastern spices and cooked to perfection. This easy homemade shawarma delivers authentic flavors with simple ingredients.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Middle Eastern

Servings 6

Calories 320 kcal

Ingredients

2 pounds boneless skinless chicken thighs
4 cloves garlic minced
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper adjust to taste
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
1/4 cup plain yogurt
2 tablespoons apple cider vinegar
Juice of 1 lemon
Fresh parsley chopped (for garnish)
Pita bread for serving
Fresh vegetables like cucumbers and tomatoes for serving
Optional toppings like feta cheese or pickled onions for serving

Instructions

In a large mixing bowl, combine all dry spices: cumin, paprika, turmeric, coriander, cinnamon, cayenne, salt, and black pepper. Whisk together thoroughly.
Add minced garlic to the spice mixture, stirring to create an aromatic paste.
Pour olive oil into the spice mixture and stir well. Add yogurt, mixing until completely smooth.
Drizzle in apple cider vinegar and fresh lemon juice. Mix everything until you have a thick, fragrant marinade.
Pat chicken thighs dry with paper towels and cut larger pieces into uniform sizes for even cooking.
Add chicken to the marinade bowl and massage the marinade into every piece until completely coated.
Let chicken marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
Heat a large skillet or grill pan over medium-high heat. Cook chicken in batches to avoid overcrowding.
Add marinated chicken to the hot pan and sear undisturbed for 4-5 minutes to create caramelized edges.
Flip chicken and cook for another 4-5 minutes until internal temperature reaches 165°F (74°C).
Remove from heat and let rest for 5 minutes to allow juices to redistribute.
Slice chicken into thin strips against the grain for tender pieces.
Serve with warm pita bread, fresh vegetables, and desired toppings.

Notes

Chicken thighs work best for this recipe as they stay juicy and absorb flavors better than breasts
For dairy-free option, replace yogurt with extra olive oil and a tablespoon of tahini
Store leftover cooked shawarma in refrigerator for up to 4 days or freeze for up to 3 months
Adjust cayenne pepper to control heat level - start with 1/2 teaspoon for mild heat
Recipe doubles easily for meal prep or larger gatherings
Grill option: Cook marinated chicken on medium-high grill for 6-8 minutes per side

Keyword chicken shawarma, homemade shawarma