Name: Chicken Shawarma Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 1.5 pounds chicken breasts; 4 Tablespoons Greek Yogurt; 2 Tablespoons lemon or lime juice; 2 Tablespoons olive oil; 3-4 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon all spice or 7 spice; 1/2 teaspoon turmeric; 1/2 teaspoon ground cinnamon; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/2 cup sour cream or Greek yogurt; 1/2 cup mayonnaise; 2 Tablespoons tahini paste; 2 Tablespoons lemon juice; 2 cloves garlic (minced); Pinch of salt & pepper; 6-8 medium tortillas, thin pitas*, or saj bread; Pickled turnips or pickles (thinly sliced); Thinly sliced onion; Thinly sliced tomato* (optional); Chopped parsley

Jump to Recipe·5.2 from 9 reviews

Chicken Shawarma is a glorious adventure in flavor that’s always a hit at my table—tender spiced chicken, tangy yogurt sauce, and crisp veggies, all bundled into pillowy bread. It’s a Middle Eastern street food hero that comes together easily at home. The fragrant marinade turns ordinary chicken into something bold and unforgettable, and the toppings add layers of color and freshness. This recipe is perfect whether you’re feeding a crowd or just want to treat yourself to something special.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of this Chicken Shawarma lies in its array of vibrant, straightforward ingredients. Each one has a starring role in making the finished dish truly spectacular, from the warmly spiced chicken to the dreamy white sauce.

Chicken breasts: Use boneless, skinless chicken breasts for easy slicing and rapid, even cooking.
Greek Yogurt: Acts as a marinade base, making the chicken tender and subtly tangy.
Lemon or lime juice: Adds brightness and enhances the flavors of the spices while helping tenderize the chicken.
Olive oil: Keeps the chicken juicy and adds a lush finish to the marinade.
Fresh garlic: Minced garlic brings bold aromatic depth—don’t skimp on it!
Ground cumin, ground coriander, smoked paprika, salt: This spice blend provides a smoky, earthy, and savory backbone to the marinade.
All spice or 7 spice, turmeric, cinnamon, garlic powder, black pepper: For an extra layer of warmth and complexity—these are the spices that make Chicken Shawarma irresistible.
Sour cream or more Greek yogurt: Forms the creamy base of the irresistible white sauce.
Mayonnaise: Lends richness and helps the sauce cling to every bite.
Tahini paste: This sesame seed paste adds a nutty undertone and authentic flair to the sauce.
Lemon juice: More citrus for zippy, fresh-tasting sauce.
Garlic: Pureed into the sauce for that punchy, savory kick.
Salt & pepper: Just a pinch brings all the flavors into balance.
Tortillas, pita, or saj bread: Your cozy, hand-held wraps; use your favorite!
Pickled turnips or pickles: A crunchy, tangy counterpoint to the warm spices of the chicken.
Onion: Thinly sliced raw for bite and freshness.
Tomato: Optional, but adds a hit of color and juiciness.
Chopped parsley: Sprinkled on top for a burst of green and herbal lift.

How to Make Chicken Shawarma

Step 1: Marinate the Chicken

Begin by slicing your chicken breasts into thin strips or small, even pieces. In a large bowl (or a zip-top bag for easy cleanup), combine the chicken, Greek yogurt, lemon juice, olive oil, minced garlic, and all the spices. Give it a thorough mix until every bit of chicken is coated in this golden, aromatic marinade. Let it rest for at least 30 minutes, or up to 24 hours in the fridge if you’ve got the time—the longer it marinates, the deeper the flavor.

Step 2: Sear and Cook

Heat a large, heavy pan over high heat. Once it’s nice and hot, add the marinated chicken to the pan. Spread it out in an even layer, and leave it undisturbed for a minute to get some good color. Stir occasionally and let the pieces brown and cook through, about 8 to 10 minutes. You’re looking for deeply fragrant, slightly charred edges that signal Middle Eastern street food perfection!

Step 3: Make the Shawarma White Sauce

While the chicken cooks, add the sour cream (or more Greek yogurt), mayonnaise, tahini, lemon juice, garlic, salt, and pepper to a blender. Blend until smooth and creamy, making sure the sauce is completely lump-free. This sauce will become the crowning glory of your Chicken Shawarma, adding lemony, nutty creaminess to every bite.

Step 4: Assemble Your Chicken Shawarma

Lay out your tortillas or bread on a flat surface (a sheet of parchment paper makes wrapping easier). Pile generous spoonfuls of sizzling chicken down the center of each. Top with sliced pickles or pickled turnips, onion, chopped parsley, and tomatoes if you like. Drizzle each wrap with plenty of shawarma sauce, then roll everything up tightly—just like your favorite shawarma spot.

Step 5: Toast for Extra Crunch (Optional)

For those who crave a crispy shawarma, here’s a little trick: brush each assembled wrap with a bit of oil and place it back in the same skillet (don’t clean the pan, those extra spices are gold!). Cook for a minute or two on each side until golden and crisp. This step gives your Chicken Shawarma an irresistible toasted finish.

How to Serve Chicken Shawarma

Garnishes

Nothing sets off Chicken Shawarma quite like a pop of fresh, vibrant garnish. Sprinkle loads of chopped parsley over the top for color and freshness. If you’re feeling extra, a pinch of sumac or a little squeeze of fresh lemon adds a citrusy zing that’s positively addictive. Serve with extra white sauce on the side for dunking—trust me, people always want more.

Side Dishes

If you’re turning Chicken Shawarma into a feast, pair it with fragrant yellow rice, crispy fries, or a simple cucumber-tomato salad. Don’t forget the classics: tabbouleh, fattoush, or even just a plate of hummus and warm pita. Each option brings something to complement those bold shawarma flavors.

Creative Ways to Present

Want to wow at your next gathering? Serve Chicken Shawarma deconstructed, letting guests build their own wraps with an inviting toppings bar. Or try turning your shawarma into a vibrant salad: layer the chicken, sauce, and all the fixings over crisp greens. For game day, cut rolls into bite-sized pinwheels and secure with toothpicks—a guaranteed hit!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Chicken Shawarma, keep the cooked chicken and sauce in separate airtight containers in the fridge. The chicken will stay fresh and tasty for up to four days. Store any bread or wraps at room temperature in a sealed bag to keep them from drying out.

Freezing

Chicken Shawarma is freezer-friendly! Cool the cooked chicken, then transfer it to a zip-top freezer bag or tightly sealed container. You can freeze it for up to three months. While the sauce is best fresh, you can whip it up in minutes when you’re ready to serve.

Reheating

For best results, reheat the chicken in a skillet over medium heat until warmed through and slightly crisped at the edges. You can also microwave it in short bursts, but a pan keeps the texture perfect. Freshly warmed bread and a fresh batch of sauce will make your leftover shawarma taste just like new.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a bit more forgiving and bring an extra juicy, flavorful bite to your Chicken Shawarma. Just follow the same marinade and cooking instructions—some even prefer thighs for their extra tenderness.

What if I don’t have a grill or heavy pan?

No worries—an oven broiler works wonderfully. Spread the marinated chicken on a lined baking sheet and broil on high for a few minutes per side until browned and cooked through. You’ll still achieve that “street food” feel at home.

Is Chicken Shawarma spicy?

This recipe is full of warm, aromatic spices but isn’t inherently hot. If you crave heat, feel free to add a pinch of cayenne or some chopped fresh chili to the marinade. The beauty is, you completely control the level of spice.

Can I prepare Chicken Shawarma ahead for parties?

Definitely. You can marinate the chicken overnight, cook it ahead, and just reheat before assembling and serving. Keep the sauce chilled and all the toppings prepped so you’re ready to assemble wraps right as guests arrive.

How do I make this Chicken Shawarma gluten-free?

It’s simple—just use your favorite certified gluten-free wraps or tortillas. Everything else in the recipe is naturally gluten-free, so everyone at your table can dig in worry-free.

Final Thoughts

There’s a special kind of joy that comes from sharing homemade Chicken Shawarma with friends and family. Every bite brims with color, flavor, and texture, and it’s so much easier than you might think. Give it a try—you just might start a delicious new tradition in your own kitchen.