The Best Homemade Chicken Shawarma Recipe Ever Made

Crafting a delectable chicken shawarma at home brings Middle Eastern street food magic right into your kitchen.

Aromatic spices dance together, creating layers of flavor that transport you to bustling markets.

Marinating transforms ordinary chicken into a spectacular culinary experience.

Tender meat gets infused with zesty herbs and warm spices that promise an authentic taste.

Forget complicated restaurant versions – this recipe simplifies the process without compromising on incredible taste.

Minimal ingredients and straightforward techniques mean you can whip up restaurant-quality shawarma in your own space.

Let’s unlock the secrets to making this irresistible dish that will surely become a weekend favorite.

Why Homemade Chicken Shawarma Is A Flavor Bomb

• Savor Hassle-Free Cooking: Minimal prep steps make this chicken shawarma recipe perfect for busy home cooks who want delicious meals without complicated techniques.
• Customize Your Flavor Adventure: Easily adjust spices and toppings to match personal taste preferences, creating a versatile dish that suits everyone's palate.
• Transform Weeknight Dinners: Elevate ordinary meals with restaurant-quality flavors that impress family and friends without requiring professional chef skills.
• Master Quick Meal Prep: Marinate chicken in advance, allowing for simple and speedy assembly when hunger strikes, making meal planning a breeze.

Everything You’ll Need For Homemade Chicken Shawarma

• Chicken Thighs: Tender and flavorful cut that absorbs marinade well and provides juicy meat for shawarma.

• Olive Oil, Yogurt: Creates a rich and creamy base that helps tenderize and flavor the chicken.
• Garlic: Adds a robust and aromatic flavor to the marinade.
• Lemon Juice: Provides bright acidity that helps balance and enhance the overall taste.

• Salt, Black Pepper, Cumin, Paprika, Turmeric: Blend of warm and earthy spices that give authentic shawarma flavor profile.

• Pita Bread: Soft and flexible wrap that serves as the base for the shawarma.
• Tahini Sauce: Creamy sesame-based sauce that adds richness and traditional Middle Eastern flavor.
• Cucumber, Tomato, Red Onion: Fresh vegetables that provide crunch and additional flavor layers.

• Fresh Parsley, Cilantro: Adds a bright, herbal finish to the shawarma.

Simple Steps For Homemade Chicken Shawarma

Step 1: Craft Flavor-Packed Marinade

Whisk together a blend of olive oil, yogurt, crushed garlic, fresh lemon juice, and a collection of aromatic spices. This magical mixture will transform ordinary chicken into a mouthwatering delicacy.

The marinade should look smooth and well-combined, with spices evenly distributed throughout.

Step 2: Soak Chicken in Deliciousness

Submerge chicken thighs completely in the marinade, ensuring every inch gets coated.

Cover the bowl and park it in the refrigerator for a minimum of 2 hours. Overnight marinating works even better, allowing flavors to dance and mingle deeply into the meat.

Step 3: Prepare Oven for Roasting

Crank up the oven to 425°F. Line a baking sheet with parchment paper or aluminum foil to make cleanup a breeze.

This step prevents sticking and makes post-cooking cleanup super easy.

Step 4: Arrange Chicken for Perfect Roasting

Spread marinated chicken pieces onto the prepared baking sheet.

Make sure each piece has breathing room and isn’t touching its neighbors. This ensures even cooking and crispy edges.

Step 5: Roast to Golden Perfection

Slide the baking sheet into the oven and roast for 25-30 minutes. Flip the chicken halfway through cooking to guarantee even browning.

The chicken is ready when it reaches an internal temperature of 165°F and develops gorgeous caramelized edges.

Step 6: Rest and Slice Chicken

Remove chicken from the oven and let it rest for 5-7 minutes.

This allows juices to redistribute, keeping the meat tender. Slice the chicken into thin, elegant strips against the grain.

Step 7: Warm Bread

Quickly warm pita breads in the oven or on a skillet to make them soft and pliable.

Step 8: Build Shawarma Masterpiece

Spread a generous layer of tahini sauce on the warm pita.

• Diced cucumber
• Chopped tomatoes
• Thinly sliced red onion

Step 9: Add Fresh Finishing Touches

Sprinkle fresh herbs over the shawarma for a burst of color and additional flavor. Choose between finely chopped parsley or cilantro.

Step 10: Fold and Enjoy

Roll or fold the pita into a compact, portable feast. Your homemade chicken shawarma is now ready to devour!

Tips For Juicy Homemade Chicken Shawarma

• Marinate chicken overnight for maximum flavor infusion and tenderness, allowing spices to fully penetrate the meat.
• Use boneless, skinless chicken thighs for juicier results compared to chicken breasts, which can dry out quickly during roasting.
• Check internal temperature with a meat thermometer to ensure chicken is perfectly cooked without becoming tough or dry.
• Prep extra marinade separately for drizzling over finished shawarma, enhancing the overall taste and moisture of the dish.
• Store leftover marinated chicken in an airtight container for up to 24 hours before cooking to maintain optimal texture and flavor.

Tasty Takes On Homemade Chicken Shawarma

• Mediterranean Veggie Shawarma: Replace chicken with grilled portobello mushrooms, zucchini, and eggplant marinated in same spice blend for a hearty vegetarian version.
• Spicy Turkish Shawarma: Increase cayenne pepper and add red pepper flakes to marinade, creating a fiery kick that intensifies traditional flavors.
• Greek-Inspired Chicken Shawarma: Incorporate crumbled feta cheese, kalamata olives, and tzatziki sauce instead of tahini for a Mediterranean flavor profile.
• Lebanese Street Style: Serve with toum (garlic sauce), pickled turnips, and wrap in thin lavash bread for an authentic street food experience.

What Goes Best With Homemade Chicken Shawarma

• Flavor Fusion Pairing: Match the shawarma's bold Middle Eastern spices with a crisp, citrusy white wine like Sauvignon Blanc, cutting through the rich marinade while complementing its zesty profile.
• Fresh Palate Cleanser: Serve alongside a cool, tangy cucumber and mint yogurt drink (ayran) that balances the warm, spiced chicken and refreshes the mouth between bites.
• Complementary Side Kick: Create a bright Israeli salad with diced tomatoes, cucumbers, and red onions dressed in lemon and olive oil, echoing the shawarma's fresh garnish ingredients and providing a light, crunchy contrast.
• Global Beer Match: Select a hoppy, slightly bitter craft IPA that stands up to the chicken's intense spice blend, with enough carbonation to cut through the dish's richness and enhance the overall flavor experience.

Keep Homemade Chicken Shawarma Fresh And Flavorful

• Refrigerate: Store leftover chicken in an airtight container for up to 3-4 days. Cool completely before sealing to prevent moisture buildup and maintain texture.
• Freeze: Pack chicken strips in freezer-safe containers or ziplock bags, removing excess air. Stays fresh for 2-3 months. Label with date for easy tracking.
• Microwave Reheating: Place chicken slices on microwave-safe plate, sprinkle few drops of water to prevent drying. Heat in 30-second intervals, stirring between cycles until warmed through.
• Skillet Reheating: Warm chicken in lightly oiled skillet over medium heat. Stir frequently to distribute heat evenly and prevent burning. Add splash of chicken broth to restore moisture if needed.

FAQs On Homemade Chicken Shawarma

• Why use chicken thighs instead of chicken breasts?

Chicken thighs have higher fat content, which keeps the meat more juicy and flavorful during roasting, preventing dryness that often happens with leaner chicken breasts.

• Can I make this recipe spicier?

Add extra cayenne pepper or red pepper flakes to the marinade for more heat. Start with 1/4 to 1/2 teaspoon and adjust according to your spice tolerance.

• Is marinating really necessary?

Yes, marinating allows spices to deeply penetrate the meat, tenderizing it and developing rich, complex flavors that make shawarma delicious.

• How do I know the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F, which ensures the chicken is safely cooked through without becoming dry.

Homemade Chicken Shawarma Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 27 reviews

• Total Time: 2 hours 30-32 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Succulent Chicken Shawarma brings Middle Eastern street flavors right to home kitchens with bold spices and tender marinated meat. Crisp edges, zesty marinades, and simple techniques make this dish a delightful journey you can easily create in your own kitchen.

---

Ingredients

Scale 1x2x3x

Proteins:

• 2 lbs (900 g) boneless, skinless chicken thighs
• 0.25 cup (60 ml) plain yogurt

Spices and Seasonings:

• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 1.5 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 0.5 teaspoon black pepper
• 0.5 teaspoon turmeric

Assembly and Accompaniments:

• 4 pita breads
• 1 cup (240 ml) tahini sauce
• 1 cucumber, sliced
• 1 tomato, sliced
• 0.5 red onion, thinly sliced
• Fresh parsley or cilantro for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft a zesty marinade by blending olive oil, yogurt, crushed garlic, lemon juice, and aromatic spices in a generous mixing vessel.
2. Submerge chicken thighs completely in the marinade, ensuring each piece is thoroughly coated. Seal and refrigerate for 2-8 hours to allow flavor infusion.
3. Heat oven to 425°F and prepare a baking sheet with parchment paper for streamlined cooking and effortless cleanup.
4. Position marinated chicken pieces across the baking sheet, maintaining slight separation to promote even roasting.
5. Roast chicken for 25-30 minutes, turning once midway to guarantee uniform caramelization and achieve an internal temperature of 165°F.
6. Allow chicken to rest 5-7 minutes post-roasting, then slice into delicate, diagonal strips against the meat’s natural grain.
7. Gently warm pita breads in the oven or on a skillet to enhance their texture and temperature.
8. Construct shawarma by spreading tahini sauce across pita, layering tender chicken strips, then crown with crisp cucumber, juicy tomatoes, and sharp red onion.
9. Sprinkle fresh parsley or cilantro as a final aromatic flourish before serving.
10. Expertly fold or roll the pita to create a compact, handheld culinary delight ready for immediate consumption.

Notes

• Marinate chicken overnight for maximum flavor absorption and tenderness, allowing spices to deeply infuse the meat.
• Use boneless, skinless chicken thighs for juicier results compared to chicken breasts, which can dry out more quickly during roasting.
• Adjust spice blend to personal preference or dietary needs, substituting salt-heavy seasonings with herbs like za’atar or sumac for lower sodium options.
• For gluten-free adaptation, replace traditional pita with lettuce wraps or grain-free flatbreads, maintaining the authentic shawarma experience without wheat products.

• Prep Time: 2 hours
• Cook Time: 25-30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 4
• Calories: 660
• Sugar: 4 g
• Sodium: 1020 mg
• Fat: 32 g
• Saturated Fat: 6 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 56 g
• Fiber: 5 g
• Protein: 40 g
• Cholesterol: 120 mg