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Home / Main Dishes / Chicken

Easy Chicken Shawarma

4.86
/5
22 minutes minutes
93 Comments
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By: The Chunky Chefpublished: 03/24/2021

This post may contain affiliate links. Please read my disclosure policy.

This Easy Chicken Shawarma is perfect for grilling season! The chicken is bathed in an aromatic Middle Eastern inspired marinade, then grilled/cooked to charred perfection. It's perfect in wraps and drizzled with either a tangy yogurt or tahini sauce! #shawarma #chickenshawarma #chickenrecipe
This Easy Chicken Shawarma is perfect for grilling season! The chicken is bathed in an aromatic Middle Eastern inspired marinade, then grilled/cooked to charred perfection. It's perfect in wraps and drizzled with either a tangy yogurt or tahini sauce! #shawarma #chickenshawarma #chickenrecipe
This Easy Chicken Shawarma is perfect for grilling season! The chicken is bathed in an aromatic Middle Eastern inspired marinade, then grilled/cooked to charred perfection. It's perfect in wraps and drizzled with either a tangy yogurt or tahini sauce! #shawarma #chickenshawarma #chickenrecipe

This Easy Chicken Shawarma is perfect for grilling season! The chicken is bathed in an aromatic Middle Eastern inspired marinade, then grilled/cooked to charred perfection. It’s perfect in wraps and drizzled with either a tangy yogurt or tahini sauce!

This is one of my Chicken recipes I know you’ll want to keep on hand!

close up of a chicken shawarma wrap
Pin this recipe for later!

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.

step by step how to make chicken shawarma - image collage
  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!
step by step how to make yogurt and tahini sauce - image collage
  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.

Helpful Tip!

We like to use boneless skinless chicken thighs for this recipe, as I found the chicken breasts were very easy to dry out during the cooking process. However, you can absolutely make this using boneless skinless chicken breasts! Just make sure to cook them until they reach an internal temperature of 165°F.

sliced chicken shawarma in cast iron skillet with lemon wedges

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!
marinated chicken thighs on flatbread with vegetables

FAQ’s

Is this an authentic recipe?

I don’t claim this as an authentic recipe, as it didn’t come from anyone of Middle-Eastern descent, and to date, I’ve not visited that part of the world to experience the flavors first-hand. This is just my spin on it, based on what’s available here in the US and the flavors we enjoy.

Can I grill this chicken shawarma?

Absolutely! I’m a huge fan of grilling this recipe, since you get that beautifully smoky, charred flavor.

Where does chicken shawarma come from?

From what I can gather from doing some research, it technically comes from the Levant area, which encompasses Cyprus, Jordan, Lebanon, Israel, Palestine, Syria, and parts of southern Turkey.

What is chicken shawarma served with?

We like to serve it with hummus (homemade or store bought), basmati rice, naan bread (or a pita), fresh cilantro, and a fresh salad (like the cucumber tomato salad in my tahini marinated chicken bowls).

Is chicken shawarma dairy free?

In this recipe, the chicken itself is dairy free. However, if you want to use the yogurt sauce, you’d have to source dairy free greek yogurt.

cooked chicken thighs in skillet

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.

chicken shawarma wrap on cutting board

Storage

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

Related Recipes:

roasted garlic hummus
Roasted Garlic Hummus
tahini marinated chicken
Tahini Marinated Chicken
flour tortillas
Homemade Flour Tortillas
harissa chicken
Slow Cooker Harissa Chicken

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.

My Favorite Cast Iron Skillet!

Cast iron skillets give you a great sear, and are perfect for one pan recipes! Not to mention they’ll last a lifetime.

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table spread with chicken shawarma wraps

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

close up of a chicken shawarma wrap

Easy Chicken Shawarma

4.86 from 21 votes
Author: The Chunky Chef
Prep Time: 10 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 22 minutes minutes
Calories: 354
Servings: 6 servings
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The chicken is bathed in an aromatic Middle Eastern inspired marinade, then grilled/cooked to charred perfection. It's perfect in wraps and drizzled with either a tangy yogurt or tahini sauce!

Ingredients

  • 2 lbs boneless skinless chicken thighs

Marinade

  • 3 Tbsp olive oil
  • 2 Tbsp lemon juice
  • zest of 1 lemon
  • 2 cloves garlic minced
  • 1 Tbsp ground coriander
  • 1 Tbsp ground cumin
  • 1/2 Tbsp ground cardamon
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp Black pepper
  • 1/2 tsp cayenne pepper or to taste

Yogurt Sauce

  • 1 cup plain Greek yogurt or sour cream if you prefer
  • 1 clove garlic finely minced or grated
  • 1 1/2 Tbsp grated peeled cucumber
  • 1 tsp cumin
  • 1 Tbsp lemon juice
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper

Tahini Sauce

  • 2 Tbsp tahini paste stirred well before measuring
  • 1 1/2 Tbsp olive oil
  • 1 1/2 Tbsp water
  • 1/2 small shallot finely minced
  • 1 clove garlic finely minced or grated
  • 1 Tbsp lemon juice
  • 1 Tbsp minced fresh parsley
  • 1 tsp lemon zest
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • pinch of crushed red pepper flakes

Instructions

  • Add marinade ingredients to a large mixing bowl and whisk until combined well.  Add chicken and turn to coat.
  • Cover and refrigerate overnight, or up to 48 hours.
  • If making yogurt sauce – In a separate smaller mixing bowl, add all yogurt sauce ingredients and whisk/stir until combined.  Cover and refrigerate until ready to serve chicken.
  • If making tahini sauce – In a separate smaller mixing bowl, add all tahini sauce ingredients and whisk/stir until combined.  Cover and refrigerate until ready to serve chicken.
  • Heat a large heavy bottomed skillet (like cast iron) over MED HIGH heat.  Add a small drizzle of olive oil and when hot, add chicken in an even layer, cooking in batches if needed.  
  • Cook chicken for 4-5 minutes on one side, then turn over and cook another 4 minutes on the second side.
  • Remove chicken to a plate and cover loosely with foil and let rest 5-7 minutes. Slice and enjoy!

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

  1. Changes were made from the original recipe based on reader feedback, as well as our own tastes.  To make the original marinade recipe, double the cardamom, double the cayenne, double the salt, and omit lemon zest from the marinade. 
  2. Both the yogurt and the tahini sauce recipes are included, but are not necessary to make chicken shawarma.
  3. Prep time does not include marinating time as this will vary from individual to individual.
  4. Prep and cook times do not include the process of making wraps or chopping any vegetables, as this is a serving preference, and not necessary to the recipe itself.
  5. Wrap and/or flatbread toppings we recommend are lettuce, red onion, cucumber, tomato and crumbled feta cheese.  Either sauce is great with the chicken.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.86 from 21 votes (2 ratings without comment)

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Recipe Rating




  1. Donovin says

    Posted on 10/8 at 6:58 pm

    I would cut 1 tsp of salt out other than that it was amazing. 

    Reply
  2. Laura says

    Posted on 1/20 at 8:15 pm

    This is my husband’s favorite meal. He almost never has requests for dinners when I’m doing my meal planning, but if he does, this is it. My only changes are to halve the cayenne and to add lemon zest to the marinade. I always at least double the recipe so there are leftovers, which makes him really happy.

    Reply
  3. Beatrix says

    Posted on 8/2 at 1:13 pm

    I made this recipe so many times and it was always huge success. I’m wondering if I could use chicken tights instead of chicken breast?

    Reply
    • The Chunky Chef says

      Posted on 8/7 at 9:22 am

      Yes that will work just as well 🙂

      Reply
  4. Linda Taylor says

    Posted on 1/6 at 8:49 pm

    I had most of the ingredients in my kitchen for this recipe so I thought, why not, since I was in the mood for something with Mediterranean flavors and my husband and I are glad we made it. Might be little hot for some (not for us) so you may want to cut back on the cayenne pepper. We are already talking about making it again! We served it with the Chunky Chef’s GREEK-INSPIRED TOMATO AND AVOCADO SALAD but we left out the avocados because they weren’t ripe; nevertheless, the salad was delish and a nice crunchy accompaniment to the AMAZING CHICKEN SHAWARMA. Both recipes were so good, I’m looking through the website for another winning recipe!

    Reply
  5. Jay W. Jameson says

    Posted on 1/11 at 8:23 pm

    I absolutely loved this recipe. I love chicken schwarma, but am very picky about the flavors. I made this and cut it very thin, I cut each breast in half, then sliced them thin and put each half in an individual pack. We put all packs in a freezer bag and just pull out a pack when we want it. It froze beautifully. We love heating up a pack and either adding it to salad or putting in a pita for a sandwich. I cooked mine on the George Forman grill ( about 7 min. each side). We loved it so much that we just bought more chicken breast to double the recipe for the weekend.

    Reply
  6. Carmen says

    Posted on 6/6 at 7:38 am

    THis is so good. Did make some adjustments for my own pallet. Your dish has become a favorite of husband’s and five children.

    Reply
  7. Kelsey says

    Posted on 7/25 at 7:36 pm

    What would you suggest for baking this?

    Reply
    • The Chunky Chef says

      Posted on 7/25 at 9:15 pm

      Hi Kelsey 🙂 I would bake the chicken at 425 degrees F for about 30-40 minutes, until chicken is charred and cooked through. Times will vary depending upon the thickness of your chicken.

      Reply
  8. Markie says

    Posted on 3/1 at 11:14 pm

    This was amazing I couldnt have had it turn out any better! Thank you for the recipe!

    Reply
    • The Chunky Chef says

      Posted on 3/4 at 9:29 am

      Hi Markie 🙂 I’m SO glad you loved the chicken shawarma!!

      Reply
  9. Celeste says

    Posted on 2/24 at 7:42 pm

    I made this tonight and it was fantastic! My husband is allergic to garlic so I had to omit it. I didn’t grill it, rather pan seared medium high for 3 minutes each side. (chicken breasts were thin). Then transferred them to a 200 degree oven to keep warm until served. I squeezed the juice of 1/2 a lemon over them just before serving. They were so moist and yummy! Thank you for this recipe.

    Reply
    • The Chunky Chef says

      Posted on 2/25 at 10:08 pm

      Hi Celeste 🙂 Your comment definitely made me smile… I’m SO glad to hear you guys loved the chicken shawarma!!

      Reply
  10. Louie Naranjo says

    Posted on 2/19 at 11:32 am

    Shouldn’t there be cucumber in the yogurt sauce? I don’t see it listed on the recipe. It sounds delicious though.

    Reply
    • The Chunky Chef says

      Posted on 2/23 at 9:50 pm

      Hi Louie 🙂 Eeeeek, you’re right, there definitely should be… thanks for catching that! I’ve updated the recipe to include the cucumber 🙂

      Reply
  11. The-FoodTrotter says

    Posted on 12/8 at 1:27 pm

    I love this simple yet delicious recipe. Plus this yogurt sauce looks terrific 🙂

    Reply
    • The Chunky Chef says

      Posted on 12/17 at 10:09 am

      Thank you!!

      Reply
  12. Sarah Cooke says

    Posted on 8/20 at 6:39 pm

    I made this for the first time tonight after finding it on Pinterest last week. This is my new favorite dinner EVER. I need to reduce the amount of cayenne (I used 1 tsp as per the recipe suggestion) and it was way too spicy for us. I sliced the chicken thinly and put it on pita with lettuce, tomato and tzatziki sauce. Amazing. Can’t thank you enough for this recipe!

    Reply
    • The Chunky Chef says

      Posted on 8/20 at 10:07 pm

      I’m SO SO glad you liked it Sarah!! My husband loves his spicy food lol. I love hearing from readers that have made a recipe, especially when they loved it as much as you did 🙂

      Reply
  13. Nagi@RecipeTinEats says

    Posted on 6/25 at 4:53 pm

    Shawarma is one of my all time FAVES!!! Thank you for the mention!!! 🙂 (And I promise my mind did not go to the gutter….. 🙂 )

    Reply
    • The Chunky Chef says

      Posted on 6/25 at 8:32 pm

      Thank you Nagi!! I think this was one of the first recipes I tried from your site 😀 We make this allllll the time now, even the kiddos love it 🙂

      Reply
  14. Cathy says

    Posted on 4/27 at 9:20 pm

    This looks AMAZING! I will be featuring your awesome recipe at this weeks Tickle My Tastebuds Link Party! Have a terrific week!

    Reply
    • The Chunky Chef says

      Posted on 4/28 at 5:20 pm

      Thank you SO much Cathy!!! 😀 Enjoy your week as well!

      Reply
  15. Jenna says

    Posted on 2/11 at 9:06 pm

    I have not ventured much into this kind of food, but you sure have sold me! Love marinated grilled chicken, and this is sure to bring new and exciting flavors! thanks!

    Reply
    • The Chunky Chef says

      Posted on 2/12 at 7:02 am

      Awesome, I’m so glad you’ll be trying new flavors 🙂 Thank you!

      Reply
  16. audrey says

    Posted on 2/5 at 3:08 pm

    I think I just found dinner tonight! I have never used cardamom in a savory dish before, only desserts, but I can’t wait to try.

    Reply
    • The Chunky Chef says

      Posted on 2/5 at 9:15 pm

      Awesome!! Oh I hope you absolutely LOVE it 😀

      Reply
  17. Cydnee says

    Posted on 2/4 at 5:18 pm

    Awesome recipe and beautiful photos! Thank you for joining us at #purebloglove. We enjoy having you every week on Thursday night at 8PM through Sunday night. ~Cydnee

    Reply
    • The Chunky Chef says

      Posted on 2/4 at 8:05 pm

      Thank you so much!! #purebloglove is such a fun party, I’ll definitely see you tomorrow 😀

      Reply
  18. Heather@ My Overflowing Cup says

    Posted on 2/4 at 1:55 am

    This not only sounds delicious, but it looks amazing!

    Thanks so much for sharing – Pinning!

    Reply
    • The Chunky Chef says

      Posted on 2/4 at 7:14 am

      Thank you so much!! Your wontons look fantastic as well 😀

      Reply
  19. Cheyanne says

    Posted on 2/3 at 8:20 am

    I LOVE chicken shawarma and yours look absolutely amazing! Drooling over here! Thanks for sharing and Cheers, chickie!

    Reply
    • The Chunky Chef says

      Posted on 2/3 at 8:33 am

      Thank you my dear! 🙂 Happy Tuesday 🙂

      Reply
  20. Maritza says

    Posted on 2/2 at 8:58 pm

    one word: YUM!

    Reply
    • The Chunky Chef says

      Posted on 2/3 at 8:14 am

      Thank you!!

      Reply
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