By This Chicken Shawarma is packed with bright, delicious flavors and contrasting textures, and it takes just 30 minutes or less to make! Serve them in pita wraps, tortilla wraps, or lettuce cups for a low-carb option.
Chicken Shawarma Recipe (Better Than Takeout)
Chicken shawarma is one of those meals that has quietly become a favorite in many homes, and for good reason. It’s quick, satisfying, and easy to customize.
The first time I made this at home, I was honestly surprised at how close it came to the real thing. No rotisserie, no complicated setup, just simple ingredients and the right method.
Once you get this right, it becomes one of those meals you keep coming back to. It’s easy, flexible, and perfect for both quick dinners and casual gatherings.
The best part about it is that this chicken shawarma recipe comes together quickly and easily, so you can enjoy it whenever the mood strikes!
Just follow the steps below to make delicious shawarma at home.
What is Shawarma?
Shawarma is a Middle Eastern Recipe. It is made with thinly sliced, marinated roasted Meat (Lamb, Chicken, Turkey, or veal), typically cooked on a vertical rotisserie and wrapped in flatbread. It looks a lot like Gyro, but still differs in so many ways.
At home, we recreate that same flavor by marinating the chicken well and cooking it in a hot pan or oven. The goal is juicy, well-seasoned chicken with slightly charred edges.
It’s usually served wrapped in flatbread with vegetables and sauces such as garlic or yogurt sauce.
Beyond Mediterranean
Shawarma is popular in African countries like South Africa, Nigeria, and Ghana. However, our version adds a bit of flair to the traditional Middle Eastern Shawarma. We’ve adapted it in a way that feels both familiar and bold.
It is made with easy-to-find sweet, savory, and tangy spices that come together to create a highly seasoned, marinated slice of meat.
It’s not just about the wrap. It’s the flavor. The heat. The slight sweetness from the sauce. That balance of spice and comfort that keeps you going back for just one more bite. This version does exactly that.
If you want more wrap recipes, I have compiled a list here – Delicious Chicken Wrap Recipes.
What Makes This Shawarma Different?
Traditional shawarma is all about warm spices like cumin, coriander, and cardamom.
This version leans into something a little different:
- Scotch bonnet for heat
- Thyme and bouillon for depth
- A creamy ketchup-mayo sauce (very Nigerian-style)
- Fresh vegetables for crunch and balance
It’s still shawarma, but with a personality you’ll recognize immediately.
Why You Will Love This Recipe
- Easy to customize
- Bold, spicy, and deeply flavorful
- Juicy chicken that stays tender
- Simple ingredients with a familiar twist
- Perfect for quick meals or weekend treats
Ingredients for Chicken Shawarma
For the Chicken Marinade
- Chicken thighs – juicy and flavorful, they stay tender even after cooking. Chicken breast will also work, but be careful not to overcook it.
- Red onion – blended into the marinade for flavor and moisture
- Garlic and ginger – adds depth and aroma
- Black pepper & paprika – warmth and depth
- Nutmeg – subtle but important
- Turmeric or curry powder – adds color and mild earthiness
- Thyme – for that subtle ”earthy taste”
- Bouillon – adds extra depth and that rich, umami flavor. It’s optional, but it makes a noticeable difference.
- Scotch bonnet – adds heat and a distinct flavor. You can reduce the quantity or remove it entirely if you prefer a milder taste.
- Oil – helps carry the marinade
- Salt – enhances all the flavors
For the Shawarma Sauce
- Ketchup
- Mayonnaise
- A hint of cayenne
Simple, creamy, slightly sweet, and just a little spicy.
How to Make Nigerian Chicken Shawarma
1. Prepare the Marinade: Mix the onion, garlic, ginger, scotch bonnet, lemon juice, oil, and all the spices until well combined.
2. Marinate the Chicken: Add the chicken thighs and mix thoroughly. Make sure every piece is well coated. Cover and refrigerate for at least 1 hour. Overnight is even better.
3. Cook the Chicken: Lay the Chicken pieces on a parchment-lined baking pan, transfer to a 425°F oven, and bake for 25 to 30 minutes.
4. Slice the Chicken: Let the chicken rest for a few minutes, then slice into thin strips.
5. Prepare the Sauce: In a small bowl, mix ketchup, mayonnaise, and a pinch of cayenne pepper.
6. Assemble the Shawarma: Warm your flatbread slightly. Layer with: sliced chicken, lettuce, tomatoes, cucumbers, onions. Drizzle the sauce generously, wrap tightly, and serve.
How to Serve It
You can keep it simple or build it up:
- As a wrap (classic)
- With fries on the side
- With a light salad
Tips for the Best Shawarma
- Use chicken thighs: They stay juicy and flavorful.
- Don’t skip the marinade: This is where everything comes together.
- Cook on medium-high heat: You want browning, not steaming.
- Don’t overcrowd the pan: Cook in batches if needed.
- Balance your filling: Too much sauce or vegetables can overpower the chicken.
If you enjoy crispy, satisfying meals like crispy fried chicken drumsticks, this will easily become a favorite.
Storage and Reheating
Refrigerate: up to 4 days
Freeze: up to 2 months
Reheat:
Use a pan or microwave. Add a small splash of water to keep it moist.
Frequently Asked Questions
Can I reduce the spice?
Yes, reduce or remove the scotch bonnet.
Can I use chicken breast?
Yes, but cook carefully to avoid dryness.
Can I make this ahead?
Yes, it’s great for meal prep.
Sauces for Shawarma
While Tahini sauce and Yogurt sauce are the most common sauces for the Mediterranean Shawarma recipe, I would like to introduce you to an easy-to-make sauce we use.
We use a mixture of Ketchup and Mayonnaise. A hint of pepper is kind of a must when making this Shawarma sauce, so I used a little Cayenne pepper. Red pepper flakes will work just as well. If you don’t want that extra little heat, then you can skip it.
You can also go for Tahini or yogurt sauce if that’s your preference!
How do you eat Chicken Shawarma?
While wraps are the most common way to serve shawarma, it can also be used in Chicken salad, sandwiches, and served over rice, and you can snack on it!
Serving Shawarma in Crunchy Lettuce cups is also a change of pace from the regular. It’s a good alternative for low-carb eaters without compromise on taste.
You can see how I made my pita wraps here.
NOTES
- You can replace Chicken with either turkey, beef, veal, Lamb, or a mixture of two or more of these meats.
- I used Pita bread for this recipe, but other flatbreads such as Chapati or Roti will work well.
- Make sure to pat the chicken dry before adding the spices, as excess water will dilute the spices.
- I used boneless, skinless chicken thighs because they yield a nice taste and texture after cooking (my own opinion).
- You can skip the seasoning powder if you want to, just add salt to taste.
If you liked this Easy Homemade Chicken Shawarma recipe, you may also like some of my other oven-grilled recipes:
Easy Homemade Chicken Shawarma
Ingredients
- 2 lb chicken thigh boneless
- 1 large red onion diced
- 2 tbsp lemon juice
- 4 cloves garlic minced
- 1 tsp ginger minced
- 2 tsp black pepper
- 2 tsp paprika
- ½ tsp nutmeg
- 1 tsp curry powder or turmeric
- ½ tsp thyme
- ½ tsp bouillon cube optional
- 1 scotch bonnet pepper minced
- 2 tbsp olive oil or any cooking oil of your choice
- 1 tsp salt or to taste
For the Shawarma Sauce
- 3 tbsp ketchup
- 3 tbsp mayonnaise
- Cayenne pepper optional, a pinch
For the Filling
- 1 tomato ripe but firm, sliced
- 1 small red onion sliced into strips
- ¼ lb cucumber sliced into strips
- 4 to 6 lettuce leaves
- 4 to 6 pita bread
Instructions
INSTRUCTIONS
Marinate the Chicken
- Clean and pat dry the chicken with paper towels
- In a medium bowl, add the finely diced red onion, lemon juice, garlic, ginger, black pepper, paprika, nutmeg, turmeric (or curry powder), thyme, bouillon (if using), scotch bonnet, oil, and salt. Mix well.
- Add all the mixture to the chicken in a large bowl and mix until the chicken is well coated.
- Cover with a plastic wrap or a tight lid and leave in the fridge for at least 20 minutes. For best results, marinate longer if time allows.
Cook The Shawarma
- Lay the Chicken pieces on a parchment-lined baking pan, transfer to a 425°F oven and bake for 25 to 30 minutes.
- For a slightly charred finish, broil for 1 to 2 minutes, watching closely to avoid burning.
Shawarma Sauce
- In a small bowl, combine the ketchup and mayonnaise. Add a small pinch of cayenne pepper if desired, then mix until smooth. Set aside.
Assemble
- Lay a pita bread flat and spread a thin layer of the sauce over it.
- Add the sliced chicken, followed by the lettuce, tomatoes, onions, and cucumbers.
- Drizzle a little more sauce on top, then roll the wrap tightly, folding in the sides as you go.
- Optional: Place the rolled shawarma on a hot skillet or grill pan over medium heat. Toast for 1 to 2 minutes on each side until lightly browned and slightly crisp.Serve warm and enjoy.
Nutrition
You can find me on Facebook, and Instagram. I love keeping in touch with all of you!
If you make this Chicken Shawarma recipe, I’d love to see pictures of your creations on Instagram and Facebook. #cheflolaskitchen
This is not typical nigerian shawarma recipe so if that’s what you’re looking for, you won’t find it here. Nigerian shawarma uses Khobez bread. What Lola is using here is a Tortilla; and she has also suggested Pita, roti or chapati- we DO NOT use this for Shawarma in Nigeria and this alters the taste and texture. Also, we wrap the filling tightly and toast our shawarma bread so it’s somewhat crispy.
i really love your home made shawarma
I’m so glad to hear that Pearl! Thank you for sharing your feedback 🙂
I really love u and proud of u homemade
I really loved your homemade sharwama and I will love to see more about what you bake and cook and the recipes .I love your styles ❤️
Thank you, Iremide.
I want you to teach me how to make pizza
You can follow the homemade pizza recipe on the blog.
Fantastic love to see more
You are gud and fast at teaching.. thank you dear
Thank you for the kind compliment. 😊
Love your Recipe simple and easy
But if you don’t have oven which other way do you your chicken?
Please ma can you respond to this ma
Yes, I would respond. Please what’s your question?
Will the wrap not be toasted after adding all the vegetables to it? I thought it has to be heated
Yes, you can do that if you want.
Chef Lola hope I can skip the lettuce,pasrely leaf, cucumber I don’t like them in my sharwama
You can enjoy your shawarma with any veggie or condiment of your choice.
I love the recipie. Please get me one of that to have a bite. Thanks so much.
I will try it tomorrow thanks darling
Nice
Thanks for the recipe.
Shall make my shawarma and post you.
Wow superp
Thanks so much for this recipe it so helpful
You are welcome.
Weldon ma, the recipe was very helpful and easy to follow. I appreciate you. Thanks. God bless you.
I will try it today
I just tried ur recipe . It came out really nice. Well done.
Great! Thanks for letting me know! ❤️
Am trying this recipe
I’m sure you will love it!
Incredible, I love it
Glad you love it Suoyo!
Madam Lola you are the best. I want to be like you.
Thanks for the compliment Dorathy 🙂
Can one make the wrap
Yes, you can. Here is the recipe. I linked the recipe in the article already but here it is again: https://cheflolaskitchen.com/5-ingredient-homemade-flatbread/
Good recipe superb
My son went shopping and brought home shawarma bread, hotdog pack, and ketchup to make him shawarma. I’m a little confused because I knew the ingredients are not complete. Is there anyway one can reduce the filling content and still have a delicious treat?
Wow really impressing
Glad you like it Diane.
We loved this recipe. I used chicken breasts and low fat mayonnaise to reduce the fat, but turned out so yummy. I make your no-knead bread, and have save other recipes to try as well. Thanks.
Awesome Gwen, I’m so pleased you loved it! I truly enjoy hearing what people think of my recipes ❤️
WOW impressing
Thank you 🙂
Thanks for the recipe
You are welcome.
I will love to be ur friend ma,I want to know and learned more,
I love your chicken showarma
I will love to learn more, thank u ma
nice recipe!!!!
birthday enjoyment on the go.
The ingredients are very much accessible compared to other recipes..thanks a lot for this
you’re welcome, Jess 🙂
Thanks so much for this. All the recipes I found used ingredients that aren’t accessible where I am but this one is much easier to make
Wow
thanks
I hope it works out for me too…
Thanks this really helped a lot trying right away✌😸
Thank you for the shawarma recipe I’m trying it right away thank you very much
Hi Seyifunmi, I hope the recipe turned out well for you? ❤️
Hey,
Thank you for shawarma recipe, I really really like the way you explained it, Me and my family like shawarma when we ate it in asian restaurant so i’m going to try this one in upcoming weekend where we set together once in a week so this will be amazing can you please tell me if i use persian saffron in it ? Because i have purchased saffron that is why thinking to make a twist in it, this will be perfect or not give me some suggestion
Thanks
Debra
You are welcome Funke.
Hey,
Thank you for shawarma recipe, I really really like the way you explained it, Me and my family like shawarma when we ate it in asian restaurant so i’m going to try this one in upcoming weekend where we set together once in a week so this will be amazing.
Thanks
Debra
thanks, am trying this right away
You are welcome Uduak, I will be happy if you come back with feedback. Happy cooking! 🙂
Many thanks Chef Lola. I love it. I will try to make it for sure.^^
You are welcome Vanda. I will be glad to know the outcome.