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.
Amber Myers says
This looks so good! I've always heard how tasty shawarma was, but you know, I don't think I've ever had it!
Jen says
My husband introduced me to this and it’s tasty! We’ll have to try out this recipe. I’m trying to be a more adventurous eater!
Tasheena says
This recipe looks so yummy and savory. Looking forward to giving this recipe a try.
Catalina says
This is a great idea for my dinner tonight! My whole family will love it!
Tammy says
Oh my, this looks so good and I've been wanting more recipes made with turmeric. Thanks for sharing.
HilLesha O'Nan says
I haven't purchased an Instant Pot yet, but I certainly need to. While I don't eat meat, I must admit that this recipe looks pretty darn delicious!
Ruth I says
We like eating shawarma but never tried making it. It looks something I can do so I am excited to try the recipe.
Beth says
I don't think I've ever had this, but I think I will love it!
Marysa says
This sounds like a good recipe, and it is always nice to have something you can make in a big batch and freeze leftovers for later.
Rachael says
Can you please convert your measurements. I can’t find any conversion charts online for them that I can truly understand. 5.83, .29 and the others do not give me an exact measurement. thank you and I can’t wait to try this. I was wanting to make
It tonight!!
Rika says
Hi Rachael,
Thanks for reminding me about the conversion. Please click on the "METRIC" button, you should be able to see the measurement in grams.
If you have any additional questions or require further clarification, please, do not hesitate to leave me another message.
Rika