Authentic Chicken Shawarma
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Authentic Chicken Shawarma
This Chicken Shawarma brings authentic Middle Eastern street food flavors right to your kitchen with tender spiced chicken and aromatic marinade. Ready in under an hour, it’s perfect for weeknight dinners or weekend gatherings when served warm in pita bread with fresh toppings.
I first fell in love with shawarma during my travels through Jerusalem’s bustling markets, where the scent of spiced meat grilling over open flames filled the air. Now I make this homemade version for family gatherings, often pairing it with my hibachi veggies for a complete Mediterranean feast. The warm cinnamon and cloves remind me of those vibrant street food stalls, while the juicy chicken thighs create that perfect texture we all crave. It’s become our go-to for casual dinners with friends who appreciate global flavors.
Why This Chicken Shawarma Wins Hearts
- Authentic Street Food Flavor: The spice blend delivers that genuine Middle Eastern taste you find in specialty restaurants.
- Quick Weeknight Solution: From marinade to table in 45 minutes, perfect for busy evenings.
- Meal Prep Friendly: Make ahead and reheat beautifully for lunches throughout the week.
- Family Approved: Even picky eaters love the mildly spiced, tender chicken in pita wraps.
What You’ll Need for Authentic Chicken Shawarma
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Chicken thighs: Boneless and skinless for maximum flavor absorption and tender results.
- Olive oil Extra virgin quality helps create that characteristic Mediterranean richness.
- Fresh lemon juice: Brightens the marinade and tenderizes the chicken naturally.
- Garlic: Freshly minced cloves provide that essential aromatic foundation.
- Cumin and coriander: The classic Middle Eastern spice base for authentic flavor.
- Smoked paprika: Adds depth and that subtle smokiness traditional to shawarma.
- Turmeric and cayenne: Provides warm color and just a hint of gentle heat.
- Cinnamon and cloves: The secret weapons that make this taste truly special.
Chicken Shawarma
Make authentic Chicken Shawarma at home with this easy recipe featuring perfectly spiced chicken thighs, fresh lemon marinade, and traditional Middle Eastern flavors.
Equipment
- paper towels
- knife
- cutting board
- large bowl
- whisk
- measuring cups
- measuring spoons
- plastic wrap
- skillet
- spatula
Ingredients
Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic minced
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground cayenne pepper
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1 tbsp olive oil for cooking
Instructions
- Pat the 2 pounds of boneless, skinless chicken thighs dry with paper towels. Slice the chicken thighs into 1/2-inch thick strips or bite-sized pieces. In a large bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh lemon juice, 4 cloves minced garlic, 1 1/2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground cayenne pepper, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground cloves until well combined.
- Add the sliced chicken to the bowl with the marinade, tossing to ensure all pieces are thoroughly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or ideally for 4 to 24 hours, to allow the flavors to fully develop.
- Add the marinated chicken to the hot skillet in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in two batches to ensure proper searing. Cook for 5 to 7 minutes per side, stirring occasionally, until the chicken is deeply browned and caramelized on all sides, and cooked through with an internal temperature of 165°F (74°C).
- Once cooked, remove the chicken from the skillet and transfer it to a cutting board. Let the chicken rest for 5 minutes. This allows the juices to redistribute, keeping the chicken tender. After resting, chop or thinly slice the chicken into smaller, bite-sized pieces.
- Serve the warm chicken shawarma immediately in warmed pita bread with your favorite toppings such as diced tomatoes, sliced cucumbers, thinly sliced red onion, fresh chopped parsley, and a drizzle of tahini or yogurt sauce.
Notes
Marinate chicken for at least 30 minutes, or ideally 4 to 24 hours for deeper flavor. Serve with pita bread and your favorite toppings.
Ways to Make This Shawarma Your Own
- Spicy Version: Double the cayenne pepper or add a teaspoon of harissa paste to the marinade.
- Lemon Herb Twist: Add two tablespoons of chopped fresh parsley and mint to the marinade.
- Sheet Pan Method: Bake at 400°F for 20 minutes for easier cleanup and equally delicious results.
My Best Tips for Shawarma Success
- Marinating Time: Let the chicken marinate at least 4 hours for deepest flavor penetration.
- Proper Searing: Cook in batches to avoid steaming and achieve that characteristic caramelization.
- Resting Period: Always let the chicken rest before slicing to retain those precious juices.
- Temperature Check: Use a meat thermometer to ensure perfect doneness at 165°F exactly.
How to Keep Your Shawarma Fresh
- Store: Refrigerate in airtight containers for up to 4 days, keeping chicken separate from toppings.
- Freeze: Place cooled chicken in freezer bags for up to 3 months, thaw overnight in refrigerator.
- Reheat: Warm in skillet over medium heat with a teaspoon of oil until heated through, about 5-7 minutes.
- Make-Ahead Tip: Marinate the chicken up to 24 hours ahead for even more developed flavors.
Frequently Asked Questions
Can I use chicken breast instead of thighs for shawarma?
Yes, you can use chicken breast, but thighs remain juicier during high-heat cooking. If using breast, reduce cooking time by 2-3 minutes per side and monitor internal temperature carefully to prevent dryness. I prefer thighs for their fat content which better mimics traditional shawarma texture.
What is the best way to serve chicken shawarma?
Traditional serving involves warm pita bread with fresh vegetables like tomatoes, cucumbers, and red onion. Add a drizzle of tahini sauce or garlic yogurt sauce, similar to what I use in my garlic mashed potatoes. For a low-carb option, serve over lettuce wraps or cauliflower rice.
How long should I marinate chicken for shawarma?
Minimum 30 minutes works, but 4-8 hours delivers optimal flavor. Overnight marinating creates the most authentic taste. The acid in lemon juice tenderizes the chicken beautifully, so longer marinating yields more tender results. Never exceed 24 hours as the texture can become mushy.
Can I bake chicken shawarma instead of pan-frying?
Absolutely. Bake at 400°F on a parchment-lined sheet pan for 18-22 minutes, flipping halfway. You won’t get the same sear as pan-frying, but the flavors remain excellent. For better browning, broil for the last 2-3 minutes watching carefully to prevent burning.
Other Mediterranean Inspired Dishes
Why This Chicken Shawarma Steals the Show
With its perfectly spiced marinade and tender, juicy texture, this homemade shawarma rivals any restaurant version I’ve tried. It’s become my favorite solution for busy weeknights when we crave global flavors without complicated techniques. The aroma alone will transport your kitchen to those vibrant Middle Eastern markets, making every dinner feel special.
