Middle Eastern Chicken Shawarma Recipe

Sliced chicken shawarma served with pita bread, fresh vegetables, and creamy sauce.

Middle Eastern Chicken Shawarma Recipe

This homemade chicken shawarma is made with juicy chicken thighs marinated in Greek yogurt, lemon, garlic, olive oil, and warm spices. Cook it on the stovetop or in the oven, then serve in pita bread with fresh vegetables and your favorite sauce.

Course dinner

Cuisine middle eastern

Keyword chicken, shawarma

Prep Time 10

Cook Time 15

Marinating time 2

Servings people

Calories 358.9kcal

Ingredients

Chicken

2 lbs boneless boneless skinless chicken thighs

Marinade

¼ cup plain Greek yogurt
¼ cup olive oil
¼ cup lemon juice about 2 lemons
6 cloves garlic minced
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
salt and pepper to taste

Assembling:

Topping Ideas: sliced tomatoes cucumber, lettuce, pickles, tahini sauce, or garlic sauce

Instructions

Marinate The Chicken:

Add the Greek yogurt, olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper to a large bowl. Mix until well combined.
Add the chicken thighs and turn them until every piece is fully coated.
Cover the bowl and refrigerate for at least 2 hours. For the deepest flavor, marinate overnight.

Stovetop Method:

Remove the chicken from the marinade, allowing any excess to drip off.
Heat a large nonstick skillet or cast iron pan over medium high heat. Add 2 tablespoons of olive oil.
Arrange the chicken in a single layer. Cook for 6 to 8 minutes on each side, or until golden and fully cooked. Work in batches when necessary.

Oven Method:

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Arrange the chicken thighs on the baking sheet in a single layer.
Bake for 25-30 minutes, or until the chicken is cooked through and the edges are slightly charred.

Rest and Slice

Transfer the cooked chicken to a plate and allow it to rest for 5 minutes.
Cut the chicken into thin strips or small bite sized pieces.

Assemble:

Warm the pita bread or flatbread.
Spread tahini or garlic sauce over the bread.
Add the sliced chicken and your choice of tomatoes, cucumber, lettuce, pickles, and onion.
Fold the bread around the filling and serve immediately.

Notes

Marinate the chicken overnight when possible for a fuller flavor.
Avoid overcrowding the skillet because the chicken needs room to brown.
Chicken thighs give the juiciest result, but chicken breast can also be used.
Prepare the vegetables and sauce while the chicken cooks.
Store the chicken and toppings separately to prevent soggy wraps.
Reheat leftover chicken in a skillet with a small amount of oil.

Nutrition