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| Chicken Shawarma |
Chicken Shawarma
An Easy, Flavor-Packed Middle Eastern Delight
Introduction
This Chicken Shawarma recipe will absolutely knock your socks off! With just a handful of everyday spices and a dash of lemon, this chicken is marinated in an aromatic mix that infuses the meat with rich, exotic flavors. The smell while it cooks? Truly intoxicating! Whether you’re making it for a family dinner or a special gathering, this recipe is sure to be a crowd-pleaser.What is Chicken Shawarma?
Originating from the Middle East, Chicken Shawarma is a popular street food made by layering spiced meats on a vertical rotisserie, then shaving off the thin slices as it cooks. Traditionally made with lamb, mutton, or chicken, Shawarma can also be made with beef. It’s usually served in wraps with fresh veggies or plated with rice, fries, and salads. In this recipe, you get the best of both worlds with easy-to-make wraps or plates!Key Ingredients for Homemade Chicken Shawarma
Here’s what you’ll need to make delicious homemade chicken shawarma:Chicken – Boneless, skinless thighs are ideal for juicy, flavorful Shawarma, but chicken breasts or tenderloins work great too.
Lemon juice – Freshly squeezed for the best taste.Olive oil – Adds a subtle flavor and helps balance the lemon juice.
Spices – This is where the magic happens. You’ll need a mix of common spices like cumin, coriander, paprika, and cardamom. Cardamom is key, adding a piney, citrusy flavor that distinguishes Shawarma from other spice blends.
Cayenne pepper – For a bit of heat. Feel free to adjust this based on your spice preference!
The Perfect Shawarma Marinade
Making a chicken shawarma marinade is a breeze. Mix your spices, garlic, lemon juice, and olive oil to create a flavorful marinade. To get the most out of the marinade, aim for at least 3 hours of marinating time, but overnight is even better for deeper flavor. If you’re in a pinch, a minimum of 3 hours will still produce fantastic results!
Sauce Options for Chicken Shawarma
Shawarma is often served with two types of sauces:
Lemon Yogurt Sauce – A tangy, refreshing sauce that pairs wonderfully with the spiced chicken.
For a lemon yogurt sauce, simply mix yogurt, lemon juice, garlic, and a touch of olive oil. Let it sit for at least 20 minutes for the flavors to meld.
How to Cook Chicken Shawarma
There are two ways to cook your Chicken Shawarma:Stovetop – Sear the marinated chicken in a hot pan until it’s golden brown and cooked through.
BBQ – For an extra smoky flavor, cook the marinated chicken on a grill.
Rest the Chicken
Once cooked, let the chicken rest for about 3 minutes to allow the juices to redistribute, ensuring tender, juicy slices.
Serving Ideas for Chicken Shawarma
Chicken Shawarma is incredibly versatile. Here are two main ways to serve it:Shawarma Wraps – Serve in warm flatbreads with lettuce, tomato, onion, and a drizzle of your favorite sauce. Add hummus, red onion, or cheese for extra flavor!
Shawarma Plate – Serve with seasoned rice (like Mejadra, a Middle Eastern lentil rice) and a side salad. Don't forget the Tahini or Yogurt Sauce to complete the dish.
Side Dishes to Pair with Chicken Shawarma
Here are some side dishes that go beautifully with Chicken Shawarma:
Greek Salad
Middle Eastern Roasted Vegetables with Tahini Drizzle
Chickpea Rice Pilaf
Shredded Cabbage, Carrot, and Mint Salad
Storage Tips for Leftovers
Store any leftover Chicken Shawarma in an airtight container in the fridge for up to 3 days. To reheat, gently warm the chicken on the stove or in the microwave, adding a splash of water or broth if needed to maintain moisture.Chicken Shawarma (Middle Eastern)
The smell when Chicken Shawarma is cooking is outrageous! The marinade is quick to prepare and you can freeze the chicken in it, allowing you to defrost it when you're ready to cook. Best cooked on the outdoor grill/BBQ, but it can also be made on the stove.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 - 5 servings
Calories: 275 kcal per serving
Ingredients
- 1 kg / 2 lb chicken thigh fillets, skinless and boneless
- Marinade:
- 1 large garlic clove, minced
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp ground cayenne pepper (reduce to 1/2 tsp for less spice)
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper, to taste
- 2 tbsp lemon juice
- 3 tbsp olive oil
- Yogurt Sauce:
- 1 cup Greek yogurt
- 1 clove garlic, crushed
- 1 tsp cumin
- Squeeze of lemon juice
- Salt and pepper, to taste
- To Serve:
- 4 - 5 flatbreads (Lebanese or pita bread)
- Sliced lettuce (cos or iceberg)
- Tomato slices
- Red onion, finely sliced
- Shredded cheese (optional)
- Hot sauce of choice (optional)
Instructions
- Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, and massage the bag to coat the chicken. Marinate for a minimum of 3 hours, ideally 24 hours.
- For the yogurt sauce, combine all the ingredients in a bowl, mix, cover, and refrigerate until needed (up to 3 days).
- Preheat a large non-stick skillet with 1 tablespoon of oil over medium-high heat, or lightly brush a BBQ hotplate/grill with oil and heat to medium-high.
- Cook the chicken in the skillet or on the grill. Cook the first side for 4-5 minutes until nicely charred, then turn and cook the other side for 3-4 minutes. The second side will cook faster.
- Remove the chicken from the grill and cover loosely with foil. Let rest for 5 minutes.
- Slice the chicken and serve on a platter with flatbreads, salad, and yogurt sauce (or tahini sauce).
- To make a wrap, smear flatbread with yogurt sauce, top with lettuce, tomato, and chicken shawarma. Roll up and enjoy!
Notes
- Make Ahead: Freeze the chicken and marinade together, then defrost and cook when ready!
- Chicken Per Serving: Use 200-250g (7-8oz) of chicken per person for average-sized flatbreads. Larger flatbreads may require 300g (10oz) per person.
- Chicken Cut: Thighs work best for their fat content and caramelization, but breasts can be used as well. If using breasts, slice them thinly for even cooking.
- Baking Option: Bake the chicken at 425°F (220°C) for 20-25 minutes until browned. It's not quite the same as grilling but still delicious!
Nutrition
Calories: 275 kcal | Carbs: 1.1g | Protein: 32.9g | Fat: 16.2g | Saturated Fat: 3.2g | Cholesterol: 140mg | Sodium: 918mg