This tasty Chicken Shawarma recipe is really delicious. It's gluten-free, low-carb, and perfect for a keto diet. Originating from the Middle East, it's a flavorful dish that you'll want to make over and over again! Plus, you can cook up a big batch and freeze it for later, making it a convenient meal option for busy nights!
Today, you'll discover how to prepare a beloved Middle Eastern favorite in the comfort of your own kitchen!
This homemade chicken shawarma boasts incredible flavors. Seasoned with a homemade Shawarma spice blend, the chicken thigh marinates in a perfect mix of everyday spices crafted from scratch.
Believe me, it rivals, if not surpasses, the shawarma served at many local Lebanese eateries! So, why not bypass take-out and whip up your own delicious chicken shawarma?
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What is Chicken Shawarma
Shawarma is a dish in Middle Eastern cuisine. It consists of a combination of spice-marinated meat that is cut into thin slices, stacked, and then slowly roasted on a vertical rotisserie or spits.
Shawarma is one of the world's most popular street foods, especially in Egypt and other Middle Eastern countries.
Making your own chicken shawarma at home isn't as difficult as you might think. This chicken shawarma recipe is absolutely an easy dish to make!
Ingredients:
The magic of this incredible chicken shawarma lies in its spice blend! This mix of spices infuses the chicken with the authentic flavors of the Middle East. Its aromatic essence fills the house with an irresistible fragrance while cooking, truly enhancing the shawarma experience!
Below are the ingredients needed to make shawarma at home:
- Chicken: In this recipe, I've opted for chicken thighs due to their higher fat content. They bring a richer and more intense flavor compared to chicken breast.
- Homemade Shawarma Spice Mix: I've crafted a blend using fresh garlic, ground coriander, ground cumin, ground paprika, fresh lemon juice, ground cinnamon, ground allspice, ground turmeric, ground cayenne pepper, olive oil, salt, and black pepper. You can find ground spices in the spice bulk section of any grocery market. To manage your cooking expenses, buy only the amount of spices you need for this recipe.
How to Make Chicken Shawarma at Home
This recipe is accessible to anyone, even those with basic cooking skills.
You don't require a vertical rotisserie spit to create incredibly tasty chicken shawarma at home. Instead, you'll need a large sheet pan for roasting in the oven or a grill pan/outdoor grill for grilling.
Here are some important steps to follow:
Step 1. Make the Shawarma Seasoning
- In a medium bowl, mix all shawarma spice seasoning mix until combined.
Step 2. Marinate the Chicken Thighs
A marinade prevents the meat from drying out. It also adds flavor to the meat and makes them more tender and juicier.
In this recipe, I personally marinated the chicken for 24 hours.
- Place the chicken thighs and spice into a large zip-lock bag. Massage the spice onto the chicken thoroughly.
- Marinate the chicken thighs for at least 2 hours and up to 24 hours in the refrigerator.
Step 3. Cook the Meat
- Preheat the oven to 425°F and remove the marinated meat from the fridge.
- Put the marinated chicken thighs and chopped onions on a large sheet pan, and mix well. Spread everything across it evenly.
- Roast for about 30 minutes, or until the meat has a nice crisp on the edge and is fully cooked.
Step 4. Crisp the Meat
- Option 1. Set the oven to broil then crisp the chicken for 2-3 minutes. Be sure to watch it carefully, do not burn. Or,
- Option 2. Slice the chicken, add 2 tablespoons of oil to the pan, then sauté until crisp.
How to Serve Chicken Shawarma
Chicken shawarma pairs wonderfully with a variety of sides and sauces. Consider serving it alongside options like tomato-cucumber salad, garlic turmeric rice, hummus, tzatziki sauce, garlic sauce, saffron rice, or tahini sauce. Garnish your plate with tomatoes, pickles, onions, and chopped lettuce for added freshness and flavor.
Check Out More Middle-Eastern Recipes
- Red Lentil Soup
- Lamb Kofta Kebabs
- Easy Za'atar Roasted Chicken Breast
- Moroccan Couscous
- Carrot and Lentil Soup
- Instant Pot Lamb Stew and Apricots
I hope you'll enjoy this recipe and share it with friends! If you try it and don't mind, please leave me a comment and give this recipe a rating.
📖 Recipe
Chicken Shawarma
Ingredients
- 3 pounds boneless and skinless chicken thighs
- ¼ cup olive oil (for Instant Pot users only, use ½ cup of olive oil)
- 5 tablespoons fresh lemon juice
- 1½ tablespoons minced garlic
- 1½ tablespoons ground cumin
- 1½ tablespoons ground coriander
- 1 tablespoon ground paprika (regular or smoked)
- 1½ teaspoons ground turmeric
- 1½ teaspoons ground allspice (or use ground cardamom)
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (or use less of it for a milder taste)
- 2 teaspoons kosher salt (or use less of it if you are salt-sensitive)
- 1 teaspoon black pepper
- 1-2 large red onion
- ½ cup Greek whole milk yogurt
- 1 teaspoon minced garlic
- 1 small cucumber (seeded, finely grated and drained)
- ½ tablespoon fresh lemon juice
- 1 teaspoon freshly chopped dill (or use a small pinch of dried dill)
- salt (to taste)
- black pepper (to taste)
- Optional: ½ tablespoon extra virgin olive oil
Method
- In a bowl, mix all shawarma spice seasoning mix until combined. Place the chicken thighs and spice into a large zip-lock bag. Massage the spice onto the chicken thoroughly.Transfer the chicken and spice mixture into a fridge. Marinate for at least 2 hours and up to 24 hours.
- Preheat the oven to 425°F and remove the marinated meat from the fridge.
- Mix onions into the chicken marinade. Remove the mixture, shaking off excess. Spread it evenly on a large sheet pan. Roast for about 30 minutes until the meat is crisp and fully cooked.For a crispier meat (optional), broil the cooked chicken for 2-3 minutes. Be sure to watch it carefully, do not burn. Or, slice the chicken, add 2 tablespoons of oil to the pan, then sauté until crisp.
- Tzatziki Sauce: In a medium bowl, whisk together all Tzatziki sauce ingredients until combined. Serve and enjoy!
Nutrition
Notes
To Cook on the Grill:
-
Preheat the grill pan over medium heat. Dip a paper towel in a little oil, using tongs, and wipe the oil evenly over the grate.Place the marinated chicken thighs, and onion onto the grill pan and cook for about 4 minutes, then turn and cook the other side for about 3-4 minutes or until the chicken thigh is fully cooked.
-
Remove from the heat and serve with pita bread or on a plate. Enjoy!
To Cook in an Instant Pot:
- Transfer the marinated chicken with marinade sauce, and onion into the Instant Pot. Give a quick stir. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook or manual on high for 8 minutes.
- After the cooking cycle is finished, wait and let pressure inside the pot come down on its own (natural release).
- Carefully open the lid and transfer the chicken onto a plate.
- You can broil the chicken in the oven for about 2-3 minutes. Be sure to watch it carefully, do not burn.
- Or you can crisp the chicken on a large pan over high heat. Simply slice the chicken, add 2 tablespoons of oil to the pan, then sauté until crisp.
Aji says
My dad is Middle Eastern and the recipe rocks!!!!! I have made it several times but want to try it on beef… thoughts? Thanks for this amazing recipe btw…
Rika says
Hi Aji,
Thanks for taking the time to share your feedback. I am glad that you liked this chicken shawarma recipe, especially as someone with middle eastern roots. You can use flank steak that you can cut into thin slices, then marinate for 1-2 hours (or up to overnight), then cook. After that, you can cook the beef strips in a skillet for about 8-10 minutes. Please note that I haven't personally tried this recipe using beef, so the number of spices that go into the beef may need to be adjusted. Please let me know how it goes.
Best,
Rika
Cathy Bingo says
This is so delicious! and the recipe plays out just as it says. Great left over the next day in a pita!!!
Rika says
Hi Cathy,
Thanks for trying and sharing your feedback. I am glad that you liked it.
Best,
Rika
Dee says
This was absolutely amazing. My Lebanese coworker and retired military husband have had LOTS of shawarma in their days - they LOVED it.
Rika says
Hi Dee,
I'm glad to hear that the shawarma was a hit, especially with your Lebanese coworker and her husband who have plenty of shawarma experience!
Best,
Rika
Ashley says
This was so yummy and so easy to make! My husband said I should make this all the time and my 8 year old enjoyed it as well. This will be added to the rotation, for sure!
Rika says
Hi Ashley,
Great to hear you enjoyed the shawarma chicken! Thanks for the feedback!
Best,
Rika
Ashley says
This recipe is AMAZING! I have made it 3 times since discovering it about a month ago. Every time I make it, my husband tells me he wants me to make it again. It is our favorite meal currently! This time I made it with tumeric rice and roasted zucchini and red onion that I sprinkled with some of the spices for the chicken. I cannot recommend this recipe enough!
Rika says
Hi Ashley,
Thank you for your great feedback! I'm really happy to hear that you and your husband enjoy the recipe so much. Your idea of adding turmeric rice and roasted zucchini and red onion sounds tasty! If you're a fan of turmeric rice, you might want to try out my saffron rice recipe as well. It's absolutely amazing!
Best,
Rika
Elyse says
I love this recipe and make it often! Im wondering why the title is missing on Pinterest, which makes it harder to find. Are you able to add it back? Thanks!
Rika says
Thank you so much, Elyse! I’m so happy to hear you love the recipe and make it often. That truly means a lot 💛
I really appreciate you pointing that out about the missing title on Pinterest. I’m not seeing the issue on my end, so would you mind sending me the exact link or screenshot of the pin you’re seeing without the title? That would be incredibly helpful so I can edit the correct one right away.
Thanks again for your support and for taking the time to let me know!
Debbie says
I made it and I enjoyed it.The ones thing I would do different is a little less of the Cayenne pepper. I'm not a lover of spicy food.
Rika says
Hi Debbie,
So glad you enjoyed it! And totally fair on the cayenne, you can definitely scale it back if you’re sensitive to spice. Thanks so much for making it!
Best,
Rika