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Chicken Shawarma

A flavorful, easy-to-make chicken shawarma that's marinated in warm spices for a delicious meal. Perfect for wraps, salads, or rice bowls.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the marinade
  • 3 tablespoons olive oil For marinating the chicken
  • 3 tablespoons plain yogurt Helps tenderize the chicken
  • 3 cloves garlic, minced
  • 1.5 teaspoons ground cumin For warm spices
  • 1.5 teaspoons smoked paprika or sweet paprika
  • 1 teaspoon ground coriander
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon ground cinnamon or allspice
  • 1 teaspoon kosher salt Plus more to taste
  • to taste black pepper
  • 1 juice lemon Juice of 1 lemon and optional zest
For the chicken
  • 2 pounds boneless, skinless chicken thighs Trimmed
For serving
  • Pita or flatbread To wrap the shawarma
  • Tomatoes
  • Cucumbers
  • Pickles
  • Red onion
  • Fresh parsley For garnish

Method
 

Marinate the chicken
  1. In a bowl, combine olive oil, yogurt, garlic, and all spices with lemon juice. Mix into a thick paste.
  2. Toss chicken in marinade until coated. Cover and refrigerate for at least 30 minutes, ideally 2 to 12 hours.
  3. Let chicken sit at room temperature for 15 minutes before cooking.
Cook the chicken
  1. For stovetop: Heat a large skillet over medium-high heat. Add a little oil and lay chicken flat, cooking for 4-6 minutes on each side to brown.
  2. For the oven: Bake chicken on a lined sheet pan at 425°F for 18-22 minutes, flipping once and broiling for 1-2 minutes for color.
  3. For the grill: Preheat to medium-high, oil the grates, and grill the chicken for 4-6 minutes per side.
  4. Slice cooked chicken into strips and toss back in the pan with juices for 1 minute with a squeeze of lemon.
Assemble the wrap
  1. Warm pita or flatbread until soft. Spread garlic sauce or tahini, add chicken, and top with tomatoes, cucumbers, onions, and pickles.
  2. Wrap and serve immediately.

Notes

For juicy results, use thighs over breasts, and allow the chicken to rest briefly after cooking. This recipe is meal prep friendly; marinate in advance and refrigerate for quick reheating.