How to Make Mouthwatering Chicken Shawarma at Home

Are you tired of dry, flavorless chicken dishes that leave you disappointed? I know that feeling all too well. That’s why I’m excited to share my recipe for homemade chicken shawarma that’s juicy, aromatic, and bursting with authentic Middle Eastern flavors.

Hi, I’m Michael, the heart behind Foodydish! My journey with chicken shawarma began during my travels through the Mediterranean, where I was captivated by the spinning towers of marinated meat, slowly roasting to perfection. After countless attempts to recreate that magic at home, I’ve finally mastered a technique that delivers restaurant-quality shawarma right in your kitchen.

In this guide, I’ll walk you through selecting the perfect chicken cuts, creating an authentic marinade, and achieving that characteristic charred exterior while maintaining a tender, succulent interior. Whether you’re preparing a quick weeknight dinner or impressing guests at your next gathering, this shawarma recipe is guaranteed to become a family favorite.

Why This Chicken Shawarma Recipe Works

• Uses affordable, easy-to-find chicken cuts that transform beautifully
• Simple marinade with powerful flavor that works in as little as 2 hours
• No special equipment needed just your oven or stovetop
• Versatile serving options from wraps to salads to rice bowls
• Authentic taste that rivals your favorite Middle Eastern restaurant

Choosing the Right Chicken for Shawarma

Best Cuts for Chicken Shawarma

Traditional shawarma uses a combination of chicken thighs and breasts, but I strongly recommend boneless, skinless chicken thighs for homemade versions. They contain more fat, which means they’ll stay juicy and tender throughout the cooking process. The natural richness of thighs also pairs perfectly with the bold shawarma spices.

Buying Tips for Chicken Shawarma

Look for fresh, plump chicken thighs with a pinkish color. If possible, choose organic or free-range chicken for the best flavor. Most grocery stores sell boneless, skinless thighs, but you can also ask your butcher to prepare them for you if needed.

Substitutions for Chicken Shawarma

If you prefer white meat, you can use chicken breasts, but be careful not to overcook them. Slice them thinner than thighs and reduce cooking time accordingly. For a plant-based alternative, extra-firm tofu or seitan can work with the same marinade, though the texture will differ.

Ingredients & Prep for Chicken Shawarma

Chicken Shawarma Prep Essentials

Before marinating, trim any excess fat from the chicken thighs. While some fat adds flavor and juiciness, large fatty pieces can make the final dish greasy. Pat the chicken dry with paper towels before applying the marinade this helps the spices adhere better and creates a more flavorful crust.

Chicken Shawarma Marinade

• 2 lbs boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cardamom
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For best results, marinate your chicken for at least 2 hours, but overnight is ideal for maximum flavor infusion.

Pantry Staples for Chicken Shawarma

Keep your pantry stocked with olive oil, lemon juice, and the essential spice blend components. Most of these spices are versatile and can be used in many other Mediterranean and Middle Eastern dishes. If you cook shawarma regularly, consider mixing a larger batch of the spice blend to have on hand.

Step-by-Step Cooking Instructions for Chicken Shawarma

Pre-Cooking Prep for Chicken Shawarma

1. Remove marinated chicken from the refrigerator 30 minutes before cooking to bring it closer to room temperature for more even cooking.
2. Preheat your oven to 425°F (220°C) or prepare a grill to medium-high heat.
3. Line a baking sheet with parchment paper or aluminum foil for easier cleanup.

Cooking Method for Chicken Shawarma

Oven Method:

1. Arrange the marinated chicken pieces in a single layer on the prepared baking sheet.
2. Bake for 25-30 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and develops a slightly charred exterior.

Stovetop Method:

1. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat.
2. Add 1 tablespoon of olive oil to the pan.
3. Cook chicken in batches (don’t overcrowd!) for 5-7 minutes per side until cooked through and slightly charred.

Doneness Check for Chicken Shawarma

The chicken should reach an internal temperature of 165°F (74°C) when tested with a meat thermometer. The exterior should have a beautiful caramelized, slightly charred appearance, while the inside remains juicy. If cooking chicken breasts instead of thighs, they may cook faster, so begin checking temperature earlier.

Resting Your Chicken Shawarma

Let the cooked chicken rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender, flavorful final dish. Cover loosely with foil to keep warm while resting.

Pro Tips for Perfect Chicken Shawarma

Avoiding Dry Chicken Shawarma

• Don’t skimp on marinating time the longer, the better for flavor infusion
• Use chicken thighs instead of breasts for naturally juicier meat
• Don’t overcook use a meat thermometer for precise doneness
• Slice against the grain for maximum tenderness
• If reheating leftovers, add a splash of chicken broth or water to maintain moisture

Tool Recommendations for Chicken Shawarma

• Instant-read meat thermometer for perfect doneness
• Cast iron skillet for stovetop cooking (creates beautiful char)
• Sharp chef’s knife for clean slicing
• Glass or non-reactive container for marinating

Storage & Reheating Chicken Shawarma

Store leftover shawarma in an airtight container in the refrigerator for up to 3 days. For best results when reheating, warm gently in a skillet with a splash of water or broth covered with a lid. Alternatively, wrap in foil and heat in a 300°F (150°C) oven until just warmed through to prevent drying out.

Looking for more delicious chicken recipes and cooking inspiration? Check out my collection on Pinterest where I share my favorite dishes and kitchen hacks!

Flavor Variations for Chicken Shawarma

Spicy Chicken Shawarma

Increase the cayenne pepper to 1 teaspoon or add 1/2 teaspoon of red pepper flakes to the marinade. You can also serve with harissa paste or hot sauce on the side for those who enjoy extra heat.

Herb-Forward Chicken Shawarma

Add 1/4 cup of finely chopped fresh herbs to the marinade. A combination of parsley, mint, and cilantro works beautifully with the spices. Finish the cooked shawarma with additional fresh herbs before serving.

Regional Flavor Adaptations

Serving Suggestions for Chicken Shawarma

• Traditional wrap: Serve in warm pita bread with tahini sauce, chopped tomatoes, cucumber, and pickled vegetables
• Shawarma plate: Arrange over turmeric rice or bulgur wheat with a side of hummus and Israeli salad
• Shawarma bowl: Create a grain bowl with quinoa or couscous base, topped with shawarma, roasted vegetables, and tzatziki
• Shawarma salad: Add to a bed of crisp romaine with cherry tomatoes, cucumber, red onion, and lemon-tahini dressing

For beverages, serve with mint tea, ayran (yogurt drink), or sparkling water with lemon to complement the bold flavors.

FAQs About Chicken Shawarma

Can I make chicken shawarma without a vertical rotisserie?

Absolutely! While traditional shawarma is cooked on a vertical rotisserie, our home method using an oven or stovetop produces remarkably authentic results without specialized equipment. The key is the marinade and achieving some char on the outside of the chicken.

How do I prevent my chicken shawarma from drying out?

Use chicken thighs instead of breasts, don’t skip the oil in the marinade, and be careful not to overcook. Cooking to the exact internal temperature (165°F/74°C) rather than timing alone will ensure juicy results.

Can I prepare chicken shawarma in advance for a party?

Yes! You can marinate the chicken up to 24 hours in advance and even cook it a few hours ahead. To serve, slice the rested chicken and either serve at room temperature or gently reheat in a covered pan with a splash of chicken broth.

Conclusion

Now that you have my complete guide to making mouthwatering chicken shawarma at home, it’s time to bring these incredible Middle Eastern flavors to your kitchen! This recipe transforms simple chicken thighs into a spectacular meal that will transport your taste buds across the globe.

Remember, the magic is in the marinade and not rushing the process. Let those spices work their magic, and you’ll be rewarded with chicken shawarma that’s tender, juicy, and bursting with authentic flavor.

I’d love to see your shawarma creations! Share your results and join thousands of home cooks who’ve mastered this recipe. And if you enjoyed this, be sure to explore my other Mediterranean-inspired dishes that bring global flavors to your dinner table.

How to Make Mouthwatering Chicken Shawarma at Home

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• Author: Michael
• Total Time: 40 mins
• Yield: 4 servings 1x

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Description

Juicy, spiced, and perfectly caramelized  this homemade Chicken Shawarma brings Middle Eastern street food flavor straight to your kitchen. Marinated in aromatic spices and grilled or baked to perfection, it’s served with pita, fresh veggies, and creamy garlic sauce.

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Ingredients

Scale 1x2x3x

2 lbs boneless, skinless chicken thighs

3 tbsp olive oil

3 tbsp plain Greek yogurt

3 cloves garlic, minced

2 tsp ground cumin

2 tsp smoked paprika

1 1/2 tsp ground coriander

1 tsp turmeric

1 tsp ground cinnamon

1 tsp salt

1/2 tsp black pepper

Juice of 1 lemon

Warm pita bread, for serving

Sliced cucumbers, tomatoes, red onions, and lettuce, for serving

Garlic sauce or tahini sauce, for drizzling

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Instructions

1. In a large bowl, whisk together olive oil, yogurt, garlic, lemon juice, and all the spices to form a thick marinade.

2. Add chicken thighs to the bowl and toss until evenly coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

3. Preheat grill or oven to 425°F (220°C).

4. Grill chicken for 5–6 minutes per side, or bake for 25–30 minutes until fully cooked and slightly charred at the edges.

5. Let chicken rest for 5 minutes, then slice thinly.

6. Warm pita bread and layer with lettuce, tomatoes, cucumbers, and onions.

7. Top with sliced shawarma chicken and drizzle generously with garlic sauce or tahini.

8. Wrap and enjoy hot!

Notes

Marinate overnight for deeper flavor.

Use chicken breasts if preferred, but thighs stay juicier.

For an authentic touch, serve with pickled turnips and a squeeze of fresh lemon.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Dinner
• Method: Grilled or Oven-Baked
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 1 wrap
• Calories: 480
• Sugar: 5g
• Sodium: 720mg
• Fat: 25g
• Saturated Fat: 6g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 40g
• Cholesterol: 110mg

Keywords: chicken shawarma, shawarma wrap, grilled chicken, Mediterranean street food, homemade shawarma