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Maureen Abood
5 from 5 votes
May 23, 2019, Updated May 26, 2023
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Make this easy chicken shawarma recipe and enjoy this popular authentic Middle Eastern dish at home. Get all of the flavors with my spice blend, marinade, cooking and serving tips. Plus: garlic sauce and lots of serving ideas!
One of the worlds’ most popular street foods is shawarma, a dish made from layers of meat on a vertical spit. Once you taste the flavors of tender, juicy chicken shawarma, there is no going back: you have to have it a next time, and then again (and again!).
The path to a homemade version of traditional chicken shawarma is easy, using simple cooking methods for the very best results without the need for the vertical rotisserie pretty much no one has at home!
It is not an overstatement to say that this is one of the most delicious recipes I make; it’s just a perfect recipe to change it up with all of the chicken we like to eat. We make this traditional shawarma dish equally well for an easy weeknight dinner or a special weekend gathering. Want to get the entire family around your table? Make a big batch of flavorful chicken shawarma and watch what happens….
Table of Contents
- What is Chicken Shawarma?
- What is Shawarma made of?
- What spices are in Chicken Shawarma?
- How to make shawarma at home
- How to serve chicken shawarma
- What sauce for shawarma?
- Frequently Asked Questions
- More Favorite Chicken Recipes
- Easy Chicken Shawarma Recipe Recipe
What is Chicken Shawarma?
Shawarma is the Middle Eastern dish of shaved pieces of spit roasted chicken, beef, or lamb. The thin slices of meat (and fat) are layered in a cone-like shape on a vertical spit. The thin strips of golden brown meat are served in lots of different ways: in warm pita pockets, as a bowl, or atop salad or rice pilaf.
Sauces are key to shawarma-joy. Street food classics like this often include tahini sauce, Toum (Lebanese Garlic Sauce), garlic yogurt sauce, tzatziki sauce, or a simple dash of hot sauce will do, too. Sauce ensures more flavor and moisture in every bite.
Achieve authentic Shawarma flavor from spice-marinated meats with a blend of aromatic spices, extra virgin olive oil, lemon juice, and garlic.
What is Shawarma made of?
Boneless skinless chicken thighs make great shawarma. They have a higher fat content than chicken breasts, so they yield tender, juicy results.
Red Onion. For color and flavor! Or choose any fresh vegetables you like.
Marinade Ingredients:
Shawarma spices of turmeric, cumin, sumac, coriander, salt, black pepper, allspice, garlic powder
Fresh lemon juice
Garlic, minced or grated
Extra virgin olive oil
What spices are in Chicken Shawarma?
There are several spices that make up the all-important shawarma seasoning. You can make your own or purchase shawarma spice (there are different versions for chicken shawarma or beef shawarma).
If making your own blend at home, consider making a big batch of the spice blend and then it is ready to go on a busy night or anytime you want your shawarma fix.
Turmeric
Cumin
Coriander
Kosher salt
Black pepper
Allspice
Garlic powder
Onion powder
Cayenne pepper
How to make shawarma at home
Step 1.In a small bowl, whisk all of the spices. Add the lemon juice and olive oil and whisk to combine completely.
Step 2.In a large bowl, place about half of the chicken thighs and half of the marinade. Rub the chicken, coating each piece well all over with the marinade. Add the rest of the chicken and marinade and again rub each piece all over with the marinade. Cover and chill for a marinating time of one hour or up to one day.
Step 3.Make the tahini sauce by whisking the tahini, garlic, and salt. Set aside until the chicken is grilled. The sauce can be made a day or two ahead, covered and chilled. Bring the sauce to room temperature before serving. If making toum garlic sauce, make that well in advance as it takes more time to prepare.
Step 4.Cook the chicken and onion (choose your cooking method for oven, grill, or stovetop below).
Step 5.Slice the chicken into 1/2-inch thick slices. Drizzle everything with olive oil and serve with sauce.
How to cook chicken shawarma on the grill
Make shawarma into kebabs by threading them on skewers. Include pieces of red onion on each skewer. I like stainless steel skewers. If using bamboo skewers, be sure to soak them in water first.
Or, grill the marinated boneless chicken thighs in whole pieces on the grill.
Step 1: Heat the grill on medium-high heat. While the grill heats up, thread the chicken and onion on skewers, disposing of any remaining marinade. Thread the chicken fairly loosely on the skewers so that more of it will char on the edges.
Step 2: Using a paper or other towel on grill tongs, coat the hot grill grates with oil. Grill the pieces or skewers with the top down on the grill for 8-10 minutes, or until charred on the edges and browned. Before turning the chicken, coat another area of the grill grates with oil and turn the pieces or skewers, placing them on the oiled surface. Coat the top of the grilled skewer with olive oil, close the grill top and cook for another 8-10 minutes, or until charred on the edges and browned.
Step 3: Remove the skewers from the grill, and push the chicken and onions off onto a cutting board. Slice the chicken into 1/2-inch thick slices. Drizzle everything with more olive oil.
How to make oven-roasted chicken shawarma
Step 1. Heat the oven to 500°F with a rack positioned in the upper third of the oven. Line a sheet pan with parchment or non-stick foil.
Step 2. Place the marinated chicken thighs and red onion slices evenly in a single layer on the sheet pan, discarding the marinade. Roast for about 30 minutes, flipping the chicken halfway through cooking, until the chicken is crisped around the edges and golden brown. Turn on the broiler for a few minutes if needed.
Step 3.Slice the chicken into 1/2-inch thick slices. Drizzle everything with more olive oil.
How to make chicken shawarma on the stove
Step 1. Heat a tablespoon of extra virgin olive oil in a large skillet or grill pan on the stove over medium high heat.
Step 2. Remove the chicken thighs from the marinade and pat dry. Work in batches so the pan is not crowded with chicken (crowded chicken will steam rather than turn golden). Sauté the thighs, turning them over after about 6 minutes and cooking for another 4 minutes or so. The chicken may release its own juices; pour these off if too wet in the pan.
Step 3. Once all of the chicken is cooked, wipe out the pan and heat again over medium high heat with a couple of tablespoons of extra virgin olive oil. Add sliced onions, sauté for just a couple of minutes to char and soften them. Remove the onions from the pan and set them aside.
Step 4. Cut the chicken into ½ inch slices. Wipe out the pan and heat again over medium high heat with a couple of tablespoons of extra virgin olive oil. Work in batches so the pan is not crowded with chicken (crowded chicken will steam rather than turn golden). Sauté the chicken pieces until the edges are golden and crisp in spots. Serve immediately.
How to serve chicken shawarma
Make shawarma wraps, bowls, or plated. In all versions of shawarma, top with tahini sauce, garlic sauce, hot sauce, or garlic yogurt sauce, all great options.
Chicken shawarma wraps: Fill pita bread pockets or flat pita bread with chicken shawarma pieces and onion. Then add sauce or homemade hummus and other trimmings such as shredded lettuce, tomato slices, and pink pickled turnips (lifft). Homemade Pita Bread is terrific here.
Shawarma bowls: Layer shawarma with Lebanese Vermicelli Rice or Bulgur Pilaf. Add sauce and other trimmings such as chickpeas, roasted vegetables, shredded lettuce, tomato slices, and pink pickled turnips (lifft). You can also make a salad bowl by topping tabbouleh with shawarma.
Plated Shawarma: Serve shawarma on plates with side dishes such as Lebanese vermicelli rice, Lebanese Fattoush salad, and roasted vegetables.
What sauce for shawarma?
Sauce for shawarma is key to delicious chicken shawarma flavor! Make easy tahini sauce, Lebanese garlic sauce (toum), or a quick garlic yogurt sauce by mixing fresh garlic or garlic powder and salt with plain yogurt.
Frequently Asked Questions
What does chicken shawarma taste like?
Shawarma has a unique yet traditional Middle Eastern flavor from warm spices, garlic, lemon juice and the golden char from cooking.
Can you make this shawarma recipe in advance?
Make great shawarma in advance. Refrigerate the cooked sliced chicken ahead of time in an airtight container or zip top bag, then when ready to serve simply sauté them in a hot pan with a drizzle of good olive oil.
Is chicken shawarma healthy?
Shawarma is high in protein. Chicken thighs contain more fat than other cuts of chicken such as breast meat, but this is what makes the shawarma so tender and juicy.
Can I freeze shawarma?
Freeze the marinated chicken pieces then thaw before proceeding with the recipe. You can also freeze cooked shawarma though the texture may not be as good or juicy as freshly cooked shawarma.
Can I use frozen chicken?
Use frozen chicken by thawing the chicken in the refrigerator, then proceed with the recipe.
What do you eat chicken shawarma with?
Eat chicken shawarma with rice, or as a wrap with pita bread or layered in a bowl. Sauces are also great with shawarma.
Where does shawarma come from?
Shawarma is traditional Middle Eastern dish.
What is the difference between gyro and shawarma?
Gyro is a Greek dish of lamb and spices blended together. Shawarma is typically marinated chicken or beef. Both Greek gyros and shawarma are traditionally cooked on a vertical rotisserie, with pieces of meat shaved off for serving.
What is the difference between shawarma and doner kebab?
Doner kebab and shawarma are essentially the same dish, but donor kabob is Turkish and shawarma is an Arabic Middle Eastern dish.
What cut of chicken is best?
Use tender chicken thighs for a more moist shawarma with very flavorful meat.
Can I use chicken breasts for shawarma?
Yes, you can use chicken breasts for shawarma; your shawarma may not be quite as juicy but will still have delicious flavor. Follow the recipe the same as for chicken thighs. Be sure not to overcook the meat. Use a thermometer and remove from the heat when it reaches an internal temperature of 165°F.
How do you pronounce the word “shawarma”?
Shuh-WAHRM-muh
What makes shawarma taste like shawarma?
The marinade for shawarma with many warm spices, lemon juice, olive oil and garlic give shawarma its flavor, along with the char from cooking.
What is the name of the sauce for shawarma?
Tahini sauce or toum garlic sauce.
What kind of food is shawarma?
Shawarma is a Middle Eastern dish.
More Favorite Chicken Recipes
Simple 7 Spice Chicken
Apricot Chicken Recipe
Shish Tawook, Grilled Chicken Skewers
Oven Fried Chicken Wings with Spicy Zaatar
Lemony Chicken Rice Soup Avgoemono Recipe
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5 from 5 votes
Easy Chicken Shawarma Recipe
By Maureen Abood
Your simple, succulent grill favorite is here! Many spices are called for to get the classic shawarma flavor. To make it even easier, get my favorite Shawarma Spice. f using this spice blend, just mix 2 tablespoons with 1/3 cup of olive oil and the juice of two lemons, subbing the blend out for all of the spice ingredients in the recipe.
Prep: 1 hour hr
Cook: 18 minutes mins
Servings: 6
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Ingredients
For the marinade:
- 2 teaspoons turmeric
- 1/2 teaspoon cumin
- 1 tablespoon sumac
- 1 tablespoon coriander
- 1 1/2 tablespoons kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon allspice
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- 2 teaspoons mint salt or crushed dried mint
- 1/8 teaspoon cayenne pepper (or more, to taste, or none at all)
- Juice of 2 lemons
- 1/3 cup Extra virgin olive oil
For the chicken:
- 2.5 pounds skinless, boneless chicken thighs
- 1 large red onion, cut in 8 wedges
- 1/2 cup extra virgin olive oil, to coat the grill and baste and finish the chicken
For the tahini sauce:
- 1/3 cup tahini
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
Instructions
In a small bowl, whisk all of the spices. Add the lemon juice and olive oil and whisk to combine completely.
In a medium bowl, place about half of the chicken thighs and half of the marinade. Rub the chicken, coating each piece well all over with the marinade. Add the rest of the chicken and marinade and again rub each piece all over with the marinade. Cover and chill for one hour or up to one day.
Make the tahini sauce by whisking the tahini, garlic, and salt. Set aside until the chicken is grilled. The sauce can be made a day or two ahead, covered and chilled. Bring to room temperature before serving.
Heat the grill on medium high heat. While the grill heats up, thread the chicken and onion on skewers, disposing of any remaining marinade. Take care keep the chicken fairly loosely threaded so that more of it will char on the edges. I like stainless steel skewers. If using bamboo skewers, be sure to soak them in water first.
For Grilled Shawarma:
Using a paper or other towel on grill tongs, coat the hot grill grates with oil. Grill the skewers with the top down on the grill for 8-10 minutes, or until charred on the edges and browned. Again coat another area of the grill grates with oil and turn the skewers, placing them on the oiled surface. Coat the top of the grilled skewer with olive oil, close the grill top and cook for another 8-10 minutes, or until charred on the edges and browned.
Remove the skewers from the grill, and push the chicken and onions off onto a cutting board. Slice the chicken into 1/2-inch thick slices. Drizzle everything with more olive oil.
Serve the chicken drizzled with tahini sauce, with extra sauce in a bowl on the side.
For Oven Roasted Shawarma:
Heat the oven to 500°F with a rack positioned in the upper third of the oven. Line a sheet pan with parchment or non-stick foil.
Placethe marinated chicken thighs and red onion slices evenly in a single layer onthe sheet pan, discarding the marinade. Roast for about 30 minutes, flipping the chicken halfway through cooking, until the chicken is crisped around the edges and golden brown. Turn on the broiler for a few minutes if needed.
Slice the chicken into 1/2-inch thick slices. Drizzle everything with more olive oil.
For Stovetop Shawarma:
Heat a tablespoon of extra virgin olive oil in a large skillet or grill pan on the stove over medium high heat.
Remove the chicken thighs from the marinade and pat dry. Working in batches so the pan is not crowded with chicken (crowded chicken will steam rather than turn golden), Working in batches, sauté the thighs, turning them over after about 6minutes and cooking for another 4 minutes or so. The chicken may release its own juices; pour these off if too wet in the pan
Once all of the chicken is cooked, wipe out the pan and heat again over medium high heat with a couple of tablespoons of extra virgin olive oil. Remove the onions from the pan and set them aside.
Cut the chicken into ½ inch slices. Wipe out the pan and heat again over medium high heat with a couple of tablespoons of extra virgin olive oil. Working in batches so the pan is not crowded with chicken (crowded chicken will steam rather than turn golden), sauté the chicken pieces until the edges are golden and crisp in spots. Serve immediately.
Video
Notes
Note that nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions.
Be sure to watch my video tutorial above for how to make chicken shawarma!
This recipe is big batch friendly; it expands easily for a crowd.
Nutrition
Calories: 422kcal | Carbohydrates: 5g | Protein: 39g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 2016mg | Potassium: 576mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Author: Maureen Abood
Prep Time: 1 hour hour
Cook Time: 18 minutes minutes
Servings: 6
Calories: 422
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