Easy Chicken Shawarma Recipe
Bring the flavors of the Middle East to your kitchen with this Easy Chicken Shawarma recipe. Boneless chicken thighs marinated in shawarma seasoning are cooked to perfection and served in warm pita pockets or flatbread. This foolproof recipe makes it simple for anyone to create a delicious feast.
Ingredients
For The Shawarma Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon ground turmeric
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
For The Marinade
- 2 lbs. Boneless skinless chicken thighs about 8 chicken thighs or chicken breasts
- 1 ½ teaspoons kosher salt
- ¼ cup lemon juice
- ¼ cup olive oil
- 2 cloves garlic minced (optional)
Instructions
- Add ground cumin, coriander, paprika, garlic powder, black pepper, turmeric, cloves, cinnamon, nutmeg, and cardamom in a large bowl. Mix until thoroughly combined. Set it aside.
- Pat dry chicken thighs with paper towels and sprinkle them with salt on both sides.
- Transfer them into the bowl with the spices.
- Add lemon juice, olive oil, and garlic if using. Stir to combine.
- Cover it with stretch film and marinate it for 1 hour or overnight.
To bake in the oven
- Preheat your oven to 425 degrees F. (218 degrees F.). Arrange the marinated chicken on the sheet pan and place it in the middle rack. Bake for 18-20 minutes or until a meat thermometer inserted into the thickest part of a chicken registers 165 degrees F. If you prefer your chicken shawarma to be on the browned side, move the sheet pan to the top rack and broil for 2-3 minutes (while watching it closely).
To cook on the stovetop
- Heat a large skillet (cast iron, stainless steel, or non-stick would all work) over medium-high heat until hot. Place chicken thighs on the skillet. Cook the first side for 4-5 minutes or until lightly charred. Turn and cook the other side for another 3 minutes or until the chicken is fully cooked (until it reaches 165 degrees F.) Depending on the size of your skillet, it is best to do this in two batches instead of overcrowding the pan.
To grill
- Preheat your grill to 450 degrees Fahrenheit. Clean grill grates and brush them generously with vegetable oil. Place the chicken on the grill, close it with the cover, and cook for 5 minutes on the first side. Turn the chicken and cook for another 3-4 minutes or until the internal temperature reaches 165 degrees F. when an instant-read thermometer is inserted in the thickest part of the meat.
To serve
- Transfer the cooked chicken shawarma onto a plate. Cover with foil and let it rest for 5 minutes.
- Slice chicken into ½-inch strips, reserving the juices.
- To make a shawarma wrap, spread your bread with a generous amount of tahini sauce and top it off with shawarma chicken, tomatoes, and lettuce. Alternatively, use pita bread: slice it in half to use the pocket, filling it with the sauce, meat, and vegetables. Drizzle the wrap with the leftover juices and more tahini sauce over the top and serve.
Notes
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- Yields: This recipe serves 6 people generously with about 1 ¼ chicken thighs per person. The nutritional values below include the toppings, and they are per serving.
- Shawarma Seasoning: If you prefer not to make your own shawarma seasoning, you can buy it from the store.
- Marinating time: While it requires some advance prep, I highly recommend marinating your meat in shawarma chicken spices before cooking. This is the secret to making the best chicken shawarma recipe. The marination process allows the seasoning to fully infuse the meat with smoky, savory flavors, ensuring each bite has the same depth and complexity. For best results, marinate your chicken for at least one hour or overnight before cooking.
- High-heat cooking: High heat is a must in this recipe, whether baking, grilling, or cooking your chicken on the stovetop. Properly heating your cooking vessel helps sear the outside of the meat, create a crispy edge, and lock in the juices—a similar taste to what a traditional roasting spit would make.
- Let the meat rest: Another great way to get the most flavorful chicken shawarma is to rest 10-15 minutes after cooking. Doing so allows the meat to reabsorb and evenly distribute its juices, giving each slice a succulent, bold flavor.
- Storage: You can store your cooked shawarma chicken in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 492kcalCarbohydrates: 38gProtein: 36gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 150mgSodium: 1316mgPotassium: 579mgFiber: 3gSugar: 2gVitamin A: 1420IUVitamin C: 9mgCalcium: 142mgIron: 3mg
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