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close up of a chicken shawarma wrap
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4.85 from 19 votes

Easy Chicken Shawarma

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!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Main Course
Cuisine: Middle Eastern
Keyword: chicken shawarma recipe, chicken shawarma wrap
Servings: 6 servings
Calories: 354kcal

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!

Notes

  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

Calories: 354kcal | Carbohydrates: 7g | Protein: 35g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 739mg | Potassium: 509mg | Fiber: 2g | Sugar: 2g | Vitamin A: 682IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 3mg