Amazing Chicken Shawarma: 1 Flavorful Recipe

You know that feeling? That craving for that amazing, perfectly seasoned chicken wrap you get from your favorite spot? Yeah, me too! For the longest time, I’d rely on takeout for my chicken shawarma fix, but honestly, trying to recreate those fragrant, tender Middle Eastern spiced chicken flavors right in my own kitchen has been a total game-changer. It’s so much easier than you think, and trust me, the payoff is HUGE. It reminds me a bit of how I felt when I started cooking more at home – realizing that those restaurant-quality meals are totally achievable, even on a busy weeknight. This chicken shawarma recipe is all about bringing that delicious, savory magic from the takeout stand straight to your table. Get ready to impress yourself! You can read more about my journey back into the kitchen here.

Why You’ll Love This Chicken Shawarma Recipe

Honestly, this chicken shawarma recipe is a winner for so many reasons. It’s become my go-to when that craving hits, and I think you’ll love it just as much!

• Super Easy to Make: Seriously, the most hands-on part is just mixing the marinade. After that, it’s mostly hands-off marinating and then cooking. Perfect for a weeknight!
• Bursting with Flavor: That incredible blend of Middle Eastern spices? Oh my goodness, it’s so aromatic and delicious. You get that authentic taste you’re looking for.
• So Versatile: While it’s amazing in a pita wrap, this chicken is also fantastic over rice or tossed into a big salad. It’s a real kitchen workhorse!
• Satisfies Takeout Cravings: Who needs to order in when you can make chicken shawarma this good at home? It’s that whole “takeout at home” feeling, but way more satisfying.
• Healthy-ish & Delicious: It’s packed with protein and uses simple, wholesome ingredients. Plus, yogurt marinades make the chicken incredibly tender!

Ingredients for Authentic Chicken Shawarma

Getting that amazing chicken shawarma flavor at home is all about a few key players. Don’t worry, you probably have most of this stuff in your pantry already! Here’s what you’ll need to whip up a batch:

For the Chicken:

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper (if you like a little heat!)
• Salt and black pepper to taste

For Serving:

• Pita bread, warmed up
• Optional toppings: tahini sauce, garlic sauce, chopped tomatoes, diced cucumbers, sliced red onions, fresh parsley

SAVE IT

How to Make Chicken Shawarma at Home

Okay, let’s get down to business! Making incredible chicken shawarma at home is totally doable, and honestly, it’s how we started eating way better dinners on busy nights. Forget those complicated steps you see online – this is about getting that amazing flavor with straightforward techniques. We’re going to marinate this chicken beautifully and then cook it up so it’s perfect for stuffing into warm pitas. This recipe is a lifesaver for those speedy weeknight dinners you know I love!

Prepare the Yogurt Marinade for Chicken Shawarma

First things first, we need that yummy marinade. Grab a big bowl and toss in the yogurt, olive oil, minced garlic, lemon juice, and all those lovely spices: cumin, paprika, turmeric, coriander, cinnamon, and a pinch of cayenne if you’re feeling brave! Give it a really good stir until it’s all combined. You want a smooth, fragrant paste ready to hug that chicken.

SAVE IT

Marinate the Chicken for Flavorful Chicken Shawarma

Now, add your bite-sized chicken pieces to that glorious marinade. Make sure every single piece is coated – really dig your hands in there if you need to (that’s my favorite part!). Cover the bowl and pop it in the fridge. I like to let it hang out for at least an hour, but overnight is even better. The longer it marinates, the more tender and flavorful your chicken shawarma will be. If you’re using chicken breasts instead of thighs, just don’t marinate them for quite as long, maybe only an hour or two, so they don’t get tough.

Cook Your Chicken Shawarma to Perfection

Time to cook! You’ve got options here, and both are fantastic. For baking, preheat your oven to 400°F (200°C) and spread the chicken in a single layer on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, until it’s cooked through and has those lovely browned edges. If you’re grilling, get your grill nice and hot. You can thread the chicken onto skewers or just lay it right on the grates. Grill for 8-10 minutes, flipping halfway, until it’s perfectly charred and cooked through.

SAVE IT

Assemble Your Delicious Chicken Shawarma Wraps

Okay, the grand finale! Warm up your pita bread so it’s soft and pliable. Then, pile on that delicious, spiced chicken. Now for the fun part – toppings! Load it up with tahini sauce, garlic sauce, fresh tomatoes, crisp cucumbers, some thinly sliced red onions (or try my quick pickled red onions – SO good!), and a sprinkle of fresh parsley. Get creative and make it your own!

SAVE IT

Tips for the Best Chicken Shawarma

Alright, so you’ve got the recipe, but let me give you a few little tricks I’ve picked up that really make this chicken shawarma sing. It’s all about those small details, you know? First off, chicken thighs are your best friend here. They stay so much more tender and juicy than breasts, especially with that flavorful marinade. And speaking of marinating, don’t skimp on it! Letting it sit for at least a few hours, or even overnight, really lets those Middle Eastern spices do their magic. When you’re cooking, make sure your pan or grill is nice and hot – you want those nice browned, slightly crispy bits. And don’t forget some tasty sides; a nice simple salad or some fluffy rice makes it a complete meal!

Serving Suggestions for Your Homemade Chicken Shawarma

While I absolutely adore this chicken shawarma stuffed into warm pita bread, it’s honestly so versatile! You can totally switch it up. Try serving it over a bed of fluffy basmati rice, or toss it into a big, vibrant salad – maybe a Greek-inspired one with feta and olives? Check out some of my favorite salad recipes! It’s also fantastic as part of a bigger mezze platter with some hummus, baba ghanoush, and warm flatbread. It really shines no matter how you serve it!

Frequently Asked Questions about Chicken Shawarma

Got questions about making this amazing chicken shawarma recipe at home? I totally get it! It’s always good to know the little details. Here are a few things people often ask:

Can I make Chicken Shawarma with Chicken Breasts?

You sure can! Chicken breasts work, but they can dry out a bit faster. I’d cut them into similar-sized pieces and maybe marinate them for a little less time – just an hour or two is usually plenty to keep them tender.

How long should I marinate the Chicken Shawarma?

For the best flavor and super tender chicken, I really recommend marinating it overnight if you can! At least 4 hours is good, but the longer it sits in that yummy yogurt marinade, the more those spices really soak in and make it taste amazing.

What are the best toppings for Chicken Shawarma?

Oh, the toppings are where it’s at! Besides the chicken, I love a good smear of garlic sauce or tahini sauce, some chopped tomatoes, crisp cucumber, and thinly sliced red onion. A little bit of fresh parsley is great too, or you could even try some really tangy pickles!

Nutritional Information for Chicken Shawarma

Now, about the nitty-gritty stuff – the nutrition! Keep in mind that these numbers are just estimates, and they can totally change depending on exactly what you put in and how much you eat. It’s based on using chicken thighs and typical portions. This recipe is a great way to get a good amount of protein, and while it’s flavorful with those lovely spices, it’s also pretty balanced. Enjoy knowing you’re making something delicious and satisfying!

Share Your Chicken Shawarma Creations!

Alright, now it’s your turn! I’d absolutely LOVE to hear how your homemade chicken shawarma turned out. Did you try any super creative toppings? Did it disappear in two seconds? Let me know in the comments below! Seriously, I can’t wait to see your photos, so tag me on social media! If you loved this recipe, a quick rating helps others find it too. You can also reach out with any questions through my contact page – I’m always happy to chat food!

Chicken Shawarma Recipe

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Make authentic chicken shawarma at home with this easy recipe. Marinate chicken in Middle Eastern spices and serve in warm pita with your favorite toppings.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking or Grilling
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• Pita bread, for serving
• Optional toppings: tahini sauce, garlic sauce, chopped tomatoes, diced cucumbers, sliced red onions, fresh parsley

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Instructions

1. In a large bowl, combine yogurt, olive oil, minced garlic, lemon juice, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper (if using), salt, and pepper. Mix well to create the marinade.
2. Add the chicken pieces to the marinade and toss to ensure each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
3. Preheat your oven to 400°F (200°C) or prepare your grill.
4. If baking, spread the marinated chicken in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked through and slightly browned.
5. If grilling, thread the chicken onto skewers or place directly on the grill grates. Grill for 8-10 minutes, turning occasionally, until cooked through and nicely charred.
6. Warm the pita bread.
7. Serve the cooked chicken in warm pita bread, adding your desired toppings like tahini sauce, garlic sauce, chopped tomatoes, cucumbers, red onions, and fresh parsley.

Notes

• For a more intense flavor, let the chicken marinate for up to 24 hours.
• If you don’t have chicken thighs, boneless, skinless chicken breasts can be used, but reduce the marinating time to avoid them becoming tough.
• Adjust the cayenne pepper to your spice preference.
• This chicken is also delicious served over rice or in a salad.

Nutrition

• Serving Size: 1 serving (approx. 1/4 of recipe)
• Calories: 450
• Sugar: 5g
• Sodium: 300mg
• Fat: 25g
• Saturated Fat: 5g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 40g
• Cholesterol: 150mg