Chicken shawarma is a flavorful dish made with spiced, marinated chicken cooked until tender and slightly charred. The seasoning blend gives it a warm, earthy taste with hints of garlic and tangy notes. This recipe brings that classic street-style flavor into a simple home version using a pan or oven.
The chicken turns juicy inside with a lightly crisp exterior. It can be served in wraps, bowls, or alongside fresh salads and sauces.
What You’ll Need
Ingredients
For the chicken marinade
- 500g chicken thighs or breast, thinly sliced
- 3 tablespoons plain yogurt
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon lemon juice
- 2 teaspoons cumin powder
- 2 teaspoons paprika
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon black pepper
- Salt to taste
For serving
- 4 pita breads or flatbreads
- 1 cup lettuce, shredded
- 1 tomato, sliced
- 1 cucumber, sliced
- ½ red onion, thinly sliced
- ½ cup garlic sauce or yogurt sauce
Tools
- Mixing bowl
- Large pan or baking tray
- Tongs or spatula
- Knife
- Cutting board
- Measuring spoons and cups
Step-by-Step Instructions
1. Marinate the chicken
In a large bowl, combine yogurt, olive oil, garlic, lemon juice, cumin, paprika, turmeric, coriander, black pepper, and salt. Mix well to form a thick marinade.
Add the sliced chicken and coat evenly. Cover and refrigerate for at least 1 hour. For deeper flavor, leave it for a few hours.
2. Cook the chicken
Heat a large pan over medium-high heat. Add the marinated chicken and cook in batches if needed. Cook for 8 to 10 minutes, turning occasionally, until the chicken is fully cooked and slightly charred at the edges.
You can also cook it in the oven at 200°C until done, then broil briefly for a light char.
3. Prepare the fillings
While the chicken cooks, prepare the vegetables. Slice tomato, cucumber, and onion. Keep lettuce ready. Warm the pita bread slightly so it becomes soft and easy to fold.
4. Assemble the shawarma
Place cooked chicken on the pita bread. Add lettuce, tomato, cucumber, and onion. Drizzle garlic sauce or yogurt sauce over the top.
5. Wrap and serve
Fold the bread tightly into a wrap. Slice in half if desired and serve immediately.
Serving Suggestions
Chicken shawarma can be served as:
- Wraps with pita or flatbread
- A bowl with rice and salad
- A platter with dips like hummus or garlic sauce
It pairs well with simple sides that balance the spices.
Tips for Best Results
Marinate the chicken longer for better flavor.
Use chicken thighs for a juicier result.
Cook on high heat to get slight charring.
Do not overcrowd the pan to ensure even cooking.
Storage and Reheating
Store cooked chicken separately in an airtight container for up to 3 days in the refrigerator. Reheat in a pan over medium heat.
Assemble wraps fresh for the best texture.
Variations
Add pickles for extra tang.
Use whole wheat wraps for a lighter option.
Serve with rice instead of bread for a different style.
