Easy Chicken Shawarma

If you’ve never had chicken shawarma before; let me just say, you’re in for a treat! Completely perfect if you’ve been in a dinner rut and are tired of making the same chicken dishes over and over again (I’ve so been there!).

It’s a popular Middle-Eastern food, traditionally made by roasting big cones of meat on a rotating vertical spit (like a gyro or tacos al pastor) but you can get very close to those delicious flavors right at home, with no special equipment needed.

This is simply my take on chicken shawarma, and I make zero claims of authenticity when it comes to this recipe. If you’re interested in the history of chicken shawarma and possibly more authentic recipes, be sure to check out this Wikipedia article, as well as Mama’s Lebanese Kitchen, Richa, and Swasthi’s shawarma recipes.

We love chicken shawarma because it’s so easy to make, and the flavors are just incredible. Plus, it’s really versatile!

The chicken is fabulous on it’s own, on a flatbread, in a pita, in a naan bread wrap, in a salad, and more!

How to make chicken shawarma?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Combine marinade ingredients. Mix well, then add chicken and turn to coat.
2. Cover and refrigerate. Try to marinate for at least 2 hours, but up to 48 hours.
3. Heat large heavy bottomed skillet. Heavy bottomed skillets are best since they retain heat well and don’t tend to have hot spots.
4. Cook chicken. Add the chicken in an even layer, cooking in batches if you need to, to avoid over crowding the pan.
5. Let chicken rest. This is crucial to keep the meat juicy!

1. Combine all yogurt sauce ingredients. No need for a special order, just add them and whisk.
2. Combine all tahini sauce ingredients. No need for a special order, just add them and whisk.
3. Keep sauces covered and refrigerated until you’re ready to serve the chicken.

Variations of this recipe

• Grilled – grilling this recipe gives the meat a wonderful charred and smoky flavor. Preheat your grill over med high heat (roughly between 400-450°F). Grill for about 6-7 minutes per side, until chicken reaches an internal temperature of at least 165°F.
• Baked – if you’d rather bake your chicken, preheat an oven to 425°F and add marinated chicken thighs to a large rimmed baking sheet, in an even single layer. Bake for 30-40 minutes. For a crispier chicken, broil for a few minutes until chicken is crispy and slightly charred.
• Bowls – feel free to serve your chicken shawarma in a bowl with rice, couscous, quinoa, etc. Add some crisp veggies, like cucumbers and tomatoes, a dollop of hummus and a generous drizzle of sauce.
• Wraps – we normally serve this recipe in wraps, because it’s like a fabulous burrito-style meal! Flatbread, naan, or a Lebanese style bread like a pita all make good vessels for a wrap.
• Naan – most larger grocery stores carry naan bread and they’re delicious! We use them as flatbread to serve with chicken shawarma, as well as amazing dippers for hummus!
• Salad – a nice green salad, complete with a marinated tomato cucumber mixture, sliced chicken shawarma and either the yogurt or tahini sauce as the dressing is a great summer meal!

Making chicken shawarma ahead of time

I find that this chicken tastes best when it’s cooked fresh, but the good news is that you can absolutely marinate the chicken ahead of time.

Marinated chicken will last up to 48 hours in the refrigerator, so make up the marinade when you have a few extra minutes.

The tahini and yogurt sauces can also be made up to 1 day in advance.

Storage

Chicken shawarma should be refrigerated in an airtight container and eaten within 4-5 days.

I know flour tortillas aren’t traditional here, but in case you can’t source naan bread, tortillas will work in a pinch if you want to make a wrap.