Chicken Shawarma Recipe

If you’re craving something that’s equal parts savory, spicy, and flat-out irresistible, this Chicken Shawarma is the dish for you. It’s got tender marinated chicken, fragrant with warm spices and a hint of citrus, that bakes up golden and juicy. You’ll want to tuck these slices into a soft pita or pile high on a vibrant salad—either way, every bite packs a punch. Whether it’s a weeknight dinner or a centerpiece for a gathering, Chicken Shawarma brings bold Middle Eastern flavors right into your kitchen without any fuss.

Ingredients You’ll Need

Ready to make Chicken Shawarma at home? The ingredient list is simple but each element plays a starring role—from the smoky richness of paprika to creamy Greek yogurt for a dreamy garlic sauce. Let’s walk through what you’ll need and why it matters.

• Boneless skinless chicken thighs: Tender, flavorful, and perfect for soaking up all those shawarma spices.
• Lemon juice: Adds a fantastic tang and helps tenderize the chicken as it marinates.
• Extra virgin olive oil: Lends richness and keeps the chicken moist while baking.
• Garlic (minced): Essential for that kick of aromatic flavor that shawarma is famous for.
• Ground cumin: Delivers signature earthy depth and warmth.
• Paprika: Gives beautiful color and a gently smoky note to the marinade.
• Turmeric: Adds golden color and a subtle, earthy fragrance.
• Ground cinnamon: Just a hint brings a whisper of sweetness that makes shawarma unique.
• Salt and pepper: Don’t skip the basics—these amplify all the other flavors.
• Chopped fresh parsley (optional): A bright, fresh finish when serving.
• Mayonnaise: Forms the creamy base for a luscious garlic sauce.
• Full-fat Greek yogurt: Rich, thick, and tangy—perfect for that classic shawarma topping.

How to Make Chicken Shawarma

Step 1: Marinate the Chicken

The secret to mouthwatering Chicken Shawarma is all in the marinade. Combine the chicken thighs, lemon juice, olive oil, minced garlic, cumin, paprika, turmeric, cinnamon, salt, and pepper in a large ziplock bag or bowl. Toss everything together until each piece is evenly coated, then cover and let it sit in the refrigerator for at least one hour. If you have the time, leave it overnight for truly bold, developed flavors that soak deep into every bite.

Step 2: Bake the Chicken

Ready to transform that marinated chicken into something magical? Preheat your oven to 425°F. Arrange the chicken pieces in a greased baking dish, giving each some room to brown nicely. Bake for about 15 minutes, until the chicken is cooked through and beginning to turn golden at the edges. For an extra layer of crispiness, switch your oven to broil for the last 1-2 minutes—just keep a close eye so it doesn’t go too far!

Step 3: Rest and Slice

When the chicken emerges, let it rest for a couple of minutes. This helps all those lovely juices redistribute, keeping things succulent. Once it’s rested, slice the chicken thinly against the grain—that’s what gives Chicken Shawarma its signature tender, bite-sized pieces that are perfect for piling high on your favorite base.

Step 4: Make the Garlic Sauce

While the chicken is cooling, whip up the irresistible garlic sauce. In a small bowl, combine minced garlic, mayonnaise, full-fat Greek yogurt, and a tablespoon of lemon juice. Whisk until smooth and creamy. This sauce will be slightly on the thinner side, but absolutely bursting with flavor—perfect for drizzling and dipping.

Step 5: Serve and Enjoy!

Top the sliced chicken with a sprinkle of chopped fresh parsley if you like. Now comes the fun part: load up a pita, toss the chicken atop a salad, or spoon it over fluffy rice. Drizzle generously with your homemade garlic sauce, then dig in!

How to Serve Chicken Shawarma

Garnishes

A finishing flourish does wonders! Freshly chopped parsley adds vibrant color and herbal brightness. If you’re feeling adventurous, a sprinkle of sumac or a few pomegranate seeds are beautiful additions that play up the dish’s Middle Eastern flair.

Side Dishes

Chicken Shawarma is a chameleon—it pairs beautifully with all sorts of sides. Classic choices include crisp cucumber and tomato salad, creamy hummus, or herbed rice. For something heartier, serve it with roasted potatoes or warm pita bread, ready to soak up every last bit of flavor.

Creative Ways to Present

Take your Chicken Shawarma beyond the pita! Try making loaded shawarma bowls with pickled veggies and couscous, or serve the chicken over tabbouleh for a fresh, lemony twist. Leftovers also make a fantastic wrap for lunch the next day—or even shawarma-inspired tacos when you’re in the mood to mix things up.

Make Ahead and Storage

Storing Leftovers

Any leftover Chicken Shawarma stores brilliantly in an airtight container in the refrigerator for up to four days. Let the chicken cool before sealing it up to keep everything fresh and flavorful.

Freezing

For longer storage, freeze the leftover chicken (without the sauce) in a well-sealed container or zip-top bag for up to three months. Thaw it overnight in the fridge when you’re ready to revive those bold shawarma flavors.

Reheating

To reheat, gently warm the chicken in a skillet over medium heat to restore its juiciness and crisp up the edges, or microwave in short bursts for a quick lunch fix. For best texture, avoid overheating—just until warmed through will do the trick.

FAQs

Can I use chicken breast instead of thighs?

Definitely! Chicken breast works well, though it tends to be a bit leaner and can dry out if overcooked. Be sure not to overbake, and consider marinating for the full overnight time to help keep it moist.

Is Chicken Shawarma spicy?

This version is flavorful but not spicy-hot. If you love a little extra heat, feel free to add a pinch of cayenne or serve it with a spicy chili sauce alongside the classic garlic sauce.

What if I don’t have an oven—can I pan-cook the chicken?

Absolutely! Simply sear the marinated chicken in a hot, lightly-oiled skillet, cooking until golden and cooked through. Aim for a nice char on the outside to really bring out the shawarma flavor.

Can I make the marinade ahead of time?

Yes—you can mix the marinade a day or two in advance and keep it refrigerated. When you’re ready, just add the chicken and continue as normal. This makes meal prep a breeze!

How do I make the garlic sauce thicker?

For a thicker, creamier sauce, use only full-fat Greek yogurt and decrease the amount of lemon juice slightly. You can also chill the sauce for 10-15 minutes; it tends to thicken up as it sits.

Final Thoughts

If you’ve never made Chicken Shawarma at home, now is your moment! With just a handful of spices and simple steps, you can enjoy this delicious classic anytime. Give it a try—your kitchen will smell incredible, and your tastebuds will thank you.

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