Name: Chicken Shawarma Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Middle Eastern
Ingredients: 1 + 1/2 lb. chicken thighs or breasts, skinless and boneless, sliced into 1/2-inch thick strips; 2 tablespoons olive oil, divided; 2 teaspoons ground cumin; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon cayenne pepper (or to taste); 1 teaspoon ground coriander; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 6 small pita bread; 2 cups romaine lettuce, chopped; 1 medium tomato, diced; 2 Persian or mini cucumbers, diced; 1/4 cup fresh parsley, finely chopped; 1 cup plain Greek yogurt; 1 tablespoon fresh lemon juice; 1/2 tablespoon Dijon mustard (optional); 1/2 teaspoon garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper

Jump to Recipe

If you’ve ever craved a meal that just begs to be shared, Chicken Shawarma is it: tender, boldly spiced chicken wrapped in warm pita, topped with a rainbow of crisp veggies and a cool, tangy garlic yogurt sauce. Every bite is bursting with Middle Eastern flair, combining the warmth of cumin, the brightness of lemon, and all the savory notes that make shawarma so irresistible. This homemade version is undeniably easy, wildly flavorful, and destined to be the dish your family asks for again and again.

Ingredients You’ll Need

One of the best things about Chicken Shawarma is how it creates something extraordinary from simple ingredients. Every element layers on flavor, texture, or color, so don’t skip a thing—each part plays its role in building shawarma’s magic.

Chicken: 1 + 1/2 lb. chicken thighs or breasts, sliced into strips; thighs offer juiciness, while breast lends a leaner bite.
Olive oil: 2 tablespoons, divided, for marinating and roasting; it helps distribute spices, keeps the chicken tender, and adds a little richness.
Ground cumin: 2 teaspoons for a warm, earthy backbone that’s essential to shawarma’s flavor.
Paprika: 1 teaspoon brings subtle smokiness and gorgeous color.
Garlic powder: 1 teaspoon infuses the chicken with unmistakable garlic goodness.
Cayenne pepper: 1 teaspoon (or to taste) for just the right amount of gentle heat.
Ground coriander: 1 teaspoon adds a citrusy note that brightens every bite.
Salt: 1 teaspoon to make all the spices pop.
Ground black pepper: 1/2 teaspoon for a mild kick and aroma.
Pita bread: 6 small pieces, soft and chewy—your shawarma’s perfect vessel.
Romaine lettuce: 2 cups, chopped, for crisp freshness and texture contrast.
Tomato: 1 medium, diced, which adds sweet-tart juiciness to every wrap.
Persian or mini cucumbers: 2, diced, for cool crunch and garden-fresh vibes.
Fresh parsley: 1/4 cup, finely chopped, for color and a grassy herbal lift.
Greek yogurt: 1 cup, thick and creamy—this forms the base of your shawarma sauce.
Lemon juice: 1 tablespoon, freshly squeezed to brighten the sauce.
Dijon mustard (optional): 1/2 tablespoon for a zippy punch in the yogurt sauce.
Garlic: 1/2 teaspoon, minced, because more garlic is just more flavor!
Salt (for sauce): 1/4 teaspoon, to balance the tanginess of the yogurt.
Black pepper (for sauce): 1/4 teaspoon for a last touch of spice.

How to Make Chicken Shawarma

Step 1: Marinate the Chicken

This is where the magic begins! In a large Ziploc bag or a mixing bowl, toss your sliced chicken with a tablespoon of olive oil and all those wonderful spices—cumin, paprika, garlic powder, cayenne, coriander, salt, and black pepper. Seal it up tight (or cover with wrap), and massage everything together until the chicken is evenly coated. Let it marinate in the fridge for at least an hour—overnight is even better for flavor that really sings.

Step 2: Cook the Chicken

Time to transform those marinated strips into the star of your Chicken Shawarma. Preheat your oven to 400 F. Spread the chicken evenly on a parchment-lined baking pan in a single layer—this ensures every piece gets a little crispy around the edges. Bake for 15 to 20 minutes, until cooked through and golden. If you’re craving extra crispiness or want to speed things up, use the air fryer: 375 F for about 10 to 12 minutes, shaking halfway. Either way, let the chicken rest and cool for about 10 minutes so the juices settle in.

Step 3: Assemble the Wraps

This part is all about building color and flavor. Layer the juicy chicken inside soft pita bread, then pile high with chopped romaine, diced tomato, cucumber, and a sprinkle of fresh parsley. Don’t hold back—Chicken Shawarma is at its best when it’s overflowing with goodness!

Step 4: Mix the Garlic Yogurt Sauce

In a medium bowl, combine Greek yogurt with lemon juice, Dijon mustard (if you like a little zip), minced garlic, salt, and black pepper. Give it a stir until smooth and creamy. Drizzle it generously over your warm shawarma for a cool, tangy finish that ties everything together. If you’re feeling adventurous, try swapping in tzatziki or a swipe of hummus as a fun twist.

How to Serve Chicken Shawarma

Garnishes

Extra joy is only a garnish away! Scatter a handful of chopped parsley or fresh mint for green flair. Pickled red onions add a pop of tang and color. A sprinkle of sumac or a quick squeeze of fresh lemon right before serving will make the flavors truly shine. And if you want a little richness, a dusting of crumbled feta never hurts.

Side Dishes

Chicken Shawarma is fabulous on its own, but when you serve it with sides, it turns into a feast. Try a simple cucumber-tomato salad tossed in olive oil and lemon, crispy oven fries, or fluffy rice pilaf. Don’t forget a side of extra garlic yogurt sauce or hummus for dipping your pita ends—it’s part of the fun!

Creative Ways to Present

Turn dinner into an event by laying out all the fillings on a platter and letting everyone build their own shawarma. For a party, serve the chicken over a huge salad or grain bowl, with all the toppings arranged buffet-style. Mini-shawarma sliders are adorable as appetizers. Chicken Shawarma pizza? Spread your toppings and sauce on naan bread and bake—it’s a weeknight game changer!

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Chicken Shawarma in an airtight container in the fridge. The flavors deepen overnight, so tomorrow’s lunch might be even better! Keep the sauce and veggies separate so everything stays fresh and crisp.

Freezing

Chicken Shawarma freezes remarkably well. Simply portion the cooked chicken into freezer-safe bags, squeeze out extra air, and freeze for up to two months. When you’re ready for more shawarma, it’ll be just a quick thaw away.

Reheating

For the best results, reheat chicken gently in a skillet or in the oven to restore its crispy edges. A quick zap in the microwave also works for a speedy lunch, but add a splash of water to keep it juicy. Always add fresh veggies and sauce after reheating to maintain that satisfying crunch.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Thighs are extra juicy and forgiving, but chicken breasts work beautifully if sliced thinly and not overcooked. Watch them closely in the oven for maximum tenderness.

What if I don’t have an oven or air fryer?

No worries—you can cook Chicken Shawarma on the stovetop. Simply sauté the marinated chicken in a hot skillet with a little olive oil until golden and cooked through.

Is Chicken Shawarma spicy?

It has a gentle kick thanks to cayenne, but you can dial the heat up or down based on your taste. If you prefer it milder, just use less cayenne or omit it altogether.

How long should I marinate the chicken?

At least one hour is recommended, but overnight (up to 24 hours) is ideal for the deepest flavor. If you’re short on time, even 30 minutes will infuse plenty of spice.

Can I make Chicken Shawarma ahead for meal prep?

Definitely! The cooked chicken keeps well in the fridge all week, and you can chop the veggies and mix the sauce in advance. Assemble just before eating for a fresh and fast meal.

Final Thoughts

Chicken Shawarma has a way of turning any night into a special one—whether you’re sharing it with friends, feeding a crowd, or savoring leftovers on your own. It’s just so satisfying. Don’t be surprised if you find yourself craving it again and again; give it a try, and this recipe might just earn a regular spot in your kitchen.

Chicken Shawarma Recipe

★★★★★

4.9 from 14 reviews

Author: lina
Total Time: 1 hour 35 minutes
Yield: 6 servings 1x
Diet: Halal

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Description

A flavorful and aromatic Chicken Shawarma recipe featuring tender, seasoned chicken strips served in warm pita bread with a refreshing garlic yogurt sauce and fresh vegetables.

Instructions

Marinate the Chicken: In a large Ziploc bag, combine chicken strips with 1 tablespoon oil and all seasonings. Marinate in the fridge for 1 hour or overnight.
Bake the Chicken: Preheat oven to 400 F. Spread marinated chicken on a baking pan and bake for 15-20 minutes until cooked through and crispy. Alternatively, air fry at 375 F for 10-12 minutes.
Assemble Shawarma: Serve chicken in pita bread with lettuce, tomato, cucumber, and parsley.
Prepare Garlic Yogurt Sauce: Mix all sauce ingredients in a bowl until smooth. Drizzle over the chicken shawarma before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking, Air Frying
Cuisine: Middle Eastern