What is Chicken Shawarma and how is it made?

Chicken Shawarma is a Middle Eastern dish featuring thinly sliced, marinated chicken cooked on a vertical rotisserie or grilled. The chicken is typically seasoned with a blend of spices including cumin, paprika, garlic, and cardamom, then marinated for several hours to develop flavor. Traditionally, it is shaved from the rotating spit and served as a wrap in flatbread with vegetables and sauces or plated with side dishes like rice and salad.

What type of chicken should I use for the best Chicken Shawarma?

Boneless, skinless chicken thighs are ideal for Chicken Shawarma because they remain juicy and develop a caramelized crust when cooked. Chicken breasts can be used but are leaner and require careful cooking to avoid drying out. Slicing the chicken thinly also helps it cook evenly and absorb the marinade flavor better.

How long should I marinate chicken for the best flavor in shawarma?

Marinating chicken for at least 3 hours will infuse noticeable flavor, but for the best taste and tenderness, marinating overnight in the refrigerator is recommended. This allows the spices and yogurt or lemon juice in the marinade to tenderize the meat and deepen the flavor profile.

What sauces go well with Chicken Shawarma?

Traditional sauces served with Chicken Shawarma include tahini sauce made from sesame paste and garlic, and yogurt-based sauces often mixed with cucumber, garlic, and herbs. Both add moisture and complement the spices in the shawarma. A simple garlic sauce or garlic mayo can also be delicious accompaniments.

Can I prepare Chicken Shawarma in advance, and how should I store it?

Yes, Chicken Shawarma can be marinated ahead of time and stored in the refrigerator for up to 24 hours. You can also freeze marinated chicken in an airtight bag; thaw it in the fridge before cooking. Cooked shawarma should be refrigerated promptly and eaten within 3-4 days for freshness and safety. Reheat gently to maintain moisture.

Chicken Shawarma Recipe 5 Steps For Authentic Taste

Name: Chicken Shawarma
Prep time: PT-493938H29M49S
Cook time: 10 min
Total time: 12 h 30 min
Cuisine: Middle Eastern
Ingredients: – 1 kg (2 lb) boneless, skinless chicken thigh fillets (chicken breast or tenderloin can also be used); – 1 large garlic clove, minced; – 1 tablespoon ground coriander; – 1 tablespoon ground cumin; – 1 tablespoon ground cardamom; – 1 teaspoon ground cayenne pepper (adjustable); – 2 teaspoons smoked paprika; – 2 teaspoons salt; – Black pepper to taste; – 2 tablespoons fresh lemon juice; – 3 tablespoons olive oil; – 1 tablespoon oil for cooking; – 1 cup Greek yogurt; – 1 garlic clove, crushed; – 1 teaspoon cumin; – A squeeze of lemon juice; – Salt and pepper to taste; – 4 to 5 Lebanese or pita breads (or soft flatbreads); – Sliced lettuce; – Tomato slices; – Finely sliced red onion; – Optional: shredded cheese; – Optional: hot sauce

Ingredients

– 1 kg (2 lb) boneless, skinless chicken thigh fillets (chicken breast or tenderloin can also be used)

– 1 large garlic clove, minced

– 1 tablespoon ground coriander

– 1 tablespoon ground cumin

– 1 tablespoon ground cardamom

– 1 teaspoon ground cayenne pepper (adjustable)

– 2 teaspoons smoked paprika

– 2 teaspoons salt

– Black pepper to taste

– 2 tablespoons fresh lemon juice

– 3 tablespoons olive oil

– 1 tablespoon oil for cooking

– 1 cup Greek yogurt

– 1 garlic clove, crushed

– 1 teaspoon cumin

– A squeeze of lemon juice

– Salt and pepper to taste

– 4 to 5 Lebanese or pita breads (or soft flatbreads)

– Sliced lettuce

– Tomato slices

– Finely sliced red onion

– Optional: shredded cheese

– Optional: hot sauce

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Instructions

1-Whisk together the marinade: minced garlic, ground coriander, cumin, cardamom, cayenne, smoked paprika, salt, black pepper, lemon juice, and olive oil in a bowl.

2-Slice the 1 kg chicken thigh fillets into strips or chunks, coat thoroughly in the marinade, cover, and refrigerate for 12 to 24 hours (minimum 3 hours) for the best flavor infusion.

3-Prepare the yogurt sauce by mixing Greek yogurt, crushed garlic, cumin, lemon juice squeeze, salt, and pepper. Refrigerate for at least 20 minutes to let flavors meld.

4-Preheat a skillet with 1 tablespoon oil over medium-high heat or fire up the barbecue grill. Add the marinated chicken in a single layer.

5-Cook for 4 to 5 minutes on one side until charred and golden, then flip and cook 3 to 4 more minutes until fully cooked through (internal temp 165°F).

6-Remove chicken, cover with foil, and rest for 3 to 5 minutes. Slice thinly against the grain for that classic shawarma texture.

7-Warm the pita or flatbreads. Assemble wraps with sliced chicken, lettuce, tomatoes, red onion, yogurt sauce, and optional cheese or hot sauce. Serve right away for gatherings or pack for picnics.

Last Step:

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Notes

🕐 Marinate the chicken for at least 12 hours to achieve the most authentic and flavorful results
🔥 Don’t overcrowd the pan when cooking – cook in batches if needed to ensure proper charring and caramelization
🌯 Warm the bread before serving and toast it lightly for added texture and authentic shawarma experience

Author: Brandi Oshea
Prep Time: 20 minutes
Marinating Time: 12-24 hours
Cook Time: 10 minutes
Category: Main Dish
Method: Grilling/Pan-frying
Cuisine: Middle Eastern
Diet: Non-vegetarian, Gluten-Free (with appropriate bread)

Nutrition

Serving Size: 183g
Calories: 275
Sugar: 1g
Sodium: 918mg
Fat: 16.2g
Saturated Fat: 3.2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 1.1g
Fiber: 0.2g
Protein: 32.9g
Cholesterol: 140mg