Easy Homemade Chicken Shawarma

Chicken shawarma is one of those dishes that’s comfort food and street-food thrill all at once. I first learned to make it at home when I wanted the same bright, spiced flavor of a shawarma wrap without ordering in. Tender, spiced chicken tucked into pita with crisp veg and a tangy sauce—it’s an addictive combination. If you enjoy bold marinades and quick weeknight wins, this homemade version delivers the char, the aromatics, and the easy assembly. For a different crowd-pleasing chicken idea, try my take on a creamy buffalo chicken dip with cottage cheese as a party starter.

Why you’ll love this dish

• Authentic taste with simple pantry spices: cumin, paprika, turmeric, coriander and a hint of cinnamon create that classic shawarma warmth without exotic shopping trips.
• Fast but flavor-forward: a short marinate time still packs punch; overnight amplify the depth.
• Flexible for families: serve mild for kids, add chiles or smoked paprika for spice lovers.
• Perfect for weeknights, casual gatherings, or meal-prep — cooks quickly and slices for wraps, salads, or bowls.

“Juicy, slightly charred chicken wrapped with crunchy veggies and creamy tahini — every bite hits different.” — a regular fan of my weeknight menus

How this recipe comes together

Start by making a yogurt-based spice marinade so the chicken tenderizes and soaks up aromatic flavors. Coat boneless, skinless thighs well and chill to let the spices work. When you cook, use a hot skillet or grill to get fast caramelization and little charred edges — that contrast between tender interior and seared outside is what makes shawarma memorable. Rest the meat, slice thin across the grain, then pile into warmed pitas with crisp vegetables and a drizzle of tahini or garlicky sauce.

What you’ll need

• 2 lbs chicken thighs, boneless and skinless
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp ground paprika (smoked paprika works well for depth)
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1/4 cup plain yogurt (use Greek for thicker marinade; dairy-free yogurt works if needed)
• 1/4 cup olive oil
• Juice of 1 lemon
• Pita bread, for serving
• Fresh vegetables (lettuce, tomatoes, cucumbers), for serving
• Tahini sauce or garlic sauce, for serving

Notes: If you prefer chicken breast, expect slightly drier results — marinate longer and don’t overcook. For a creamier finish, swap half the yogurt for sour cream or labneh.

Step-by-step instructions

1. In a bowl, whisk together the minced garlic, cumin, paprika, turmeric, coriander, cinnamon, salt and pepper. Add the plain yogurt, olive oil and lemon juice and stir until smooth.
2. Add the chicken thighs to the bowl. Toss and press the marinade into the meat so every piece is well coated. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
3. Preheat a grill or a heavy skillet (cast iron is ideal) over medium-high heat until hot. Brush or spray a little oil to prevent sticking.
4. Place the marinated chicken on the hot surface. Cook about 6–7 minutes per side, letting a crust form. The edges should be slightly charred and the internal temperature should reach 165°F (74°C).
5. Remove chicken from heat and let it rest 5 minutes. Slice the thighs thinly across the grain into bite-sized strips.
6. Warm pita bread, pile in sliced chicken, add fresh lettuce, tomatoes and cucumbers, and drizzle with tahini or garlic sauce. Fold and serve immediately.
8. 

Best ways to enjoy it

• Classic pita wrap: fill pita halves with chicken, tomatoes, cucumber, and tahini. Add pickles or sumac for an extra tang.
• Bowl style: serve sliced shawarma over rice or a grain mix with roasted vegetables and a lemony tahini drizzle.
• Salad topping: warm slices over a bed of greens, add chopped herbs and a yogurt dressing for a lighter meal.
• Party platter: arrange sliced chicken, warm pitas, pickled veggies and sauces for guests to assemble their own wraps. For a contrasting dip, a creamy buffalo chicken dip with cottage cheese works well on a separate platter.

Keeping leftovers fresh

Store cooled, sliced chicken in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium heat with a splash of water or olive oil to keep meat moist; a hot oven at 350°F for 8–10 minutes also works. To freeze, portion into airtight freezer bags and freeze up to 3 months. Thaw overnight in the fridge before reheating. Always reheat until steaming hot and check the center temperature.

Pro chef tips

• Marinate longer for deeper flavor: while 1 hour will work, overnight yields the best aromatic depth and tenderness.
• High heat for char: the quick sear locks juices and creates those desirable browned edges. Don’t overcrowd the pan.
• Slice against the grain: this makes each bite tender rather than chewy.
• Sauce smart: thin tahini with lemon juice and water until pourable; add a pinch of garlic for bite.
• Make it ahead: cook a double batch and freeze portions for fast lunches all week.

Creative twists

• Smoky shawarma: add 1/2 tsp smoked paprika and finish with a dash of sumac for citrusy tang.
• Vegetarian swap: use thickly sliced eggplant or portobello mushrooms marinated the same way and grilled until soft.
• Heat level: fold in a teaspoon of harissa paste or crushed red pepper to the marinade for a spicy version.
• Mediterranean bowl: swap pita for warm couscous, add olives, roasted peppers and a sprinkle of feta.

FAQ

Q: How long should I marinate the chicken?

A: A minimum of 1 hour works. For best flavor and tenderness, marinate overnight (8–12 hours). Acid in the lemon and yogurt helps tenderize, but too long (over 24 hours) can change texture.

Q: Can I use chicken breasts instead of thighs?

A: Yes. Breasts are leaner and can dry out more quickly. Reduce cooking time slightly and avoid overcooking; consider brining briefly or marinating longer to help retain moisture.

Q: Is this recipe spicy?

A: The base recipe is mildly spiced. Increase paprika, add cayenne, or stir in harissa for more heat. You can also serve sauces on the side so guests adjust spice levels.

Q: How do I reheat leftovers without drying them out?

A: Warm slices in a skillet with a splash of water or broth and cover for a few minutes. An oven set to 350°F also reheats evenly. Microwaving works in a pinch but may make the texture less appealing.

Q: Can I make this ahead for a party?

A: Yes — cook and slice the chicken, then keep warm in an oven at low heat (around 200°F) covered lightly with foil. Alternatively, reheat just before serving for best texture.

Conclusion

If you want a reliable, home-friendly shawarma that tastes like the street wraps you love, this recipe gives you juicy, well-spiced chicken and simple assembly. For another crowd-pleasing chicken option that pairs well on a party menu, check this creamy Chicken Shawarma (Middle Eastern) – RecipeTin Eats for additional ideas and regional variations.

Chicken Shawarma

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• Author: amir_hassan
• Total Time: 75 minutes
• Yield: 4 servings
• Diet: Paleo

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Description

Juicy, spiced chicken served in warm pita with fresh vegetables and a creamy sauce, perfect for weeknight dinners or casual gatherings.

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Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp ground paprika (smoked paprika works well)
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1/4 cup plain yogurt (Greek preferred)
• 1/4 cup olive oil
• Juice of 1 lemon
• Pita bread, for serving
• Fresh vegetables (lettuce, tomatoes, cucumbers), for serving
• Tahini sauce or garlic sauce, for serving

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Instructions

1. In a bowl, whisk together the minced garlic, cumin, paprika, turmeric, coriander, cinnamon, salt and pepper. Add yogurt, olive oil, and lemon juice and stir until smooth.
2. Add chicken thighs to the bowl. Toss to coat well. Cover and refrigerate for at least 1 hour, preferably overnight.
3. Preheat a grill or heavy skillet over medium-high heat. Brush with a little oil to prevent sticking.
4. Cook marinated chicken about 6–7 minutes per side until edges are charred and internal temperature reaches 165°F (74°C).
5. Let chicken rest for 5 minutes, then slice thinly across the grain.
6. Warm pita bread, fill with sliced chicken and fresh vegetables, then drizzle with tahini or garlic sauce. Serve immediately.

Notes

For a creamier finish, swap half the yogurt for sour cream or labneh. Chicken breasts can be used but expect slightly drier results. Store leftovers in the refrigerator for up to 3–4 days.

• Prep Time: 60 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Middle Eastern