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Delish Chicken Shawarma Recipe Made Easy

Delish Chicken Shawarma Recipe Made Easy

Juicy, spice-packed chicken shawarma made at home with simple pantry spices, a quick yogurt-lemon marinade, and a creamy garlic sauce. Grill, pan-sear, or roast, then tuck into warm pitas with crisp veggies for a weeknight-friendly feast.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 pound boneless skinless chicken thighs trimmed
  • 0.25 cup olive oil
  • 0.25 cup fresh lemon juice
  • 0.5 cup plain Greek yogurt for marinade
  • 4 clove garlic, minced
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 2 teaspoon paprika smoked if available
  • 1 teaspoon ground turmeric
  • 0.25 teaspoon ground cinnamon
  • 1 teaspoon ground black pepper
  • 1.5 teaspoon kosher salt
  • 0.5 teaspoon cayenne pepper adjust to heat preference
  • 1 cup plain Greek yogurt for garlic sauce
  • 2 tablespoon fresh lemon juice for garlic sauce
  • 2 clove garlic, grated for garlic sauce
  • 0.25 teaspoon kosher salt for garlic sauce
  • 1 tablespoon olive oil for garlic sauce
  • 2 tablespoon fresh parsley, chopped or dill
  • 6 piece pita bread or flatbread warmed
  • 2 cup tomatoes, sliced
  • 1 cup cucumber, sliced
  • 0.5 cup red onion, thinly sliced
  • 0.5 cup parsley leaves for garnish
  • 0.5 cup sliced dill pickles optional but classic

Instructions

Preparation Steps

  • In a large bowl, whisk olive oil, lemon juice, yogurt, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, and cayenne until smooth.
  • Add chicken thighs and toss to coat well. Cover and refrigerate at least 30 minutes, ideally 2 to 12 hours for best flavor.
  • Make the garlic yogurt sauce: In a small bowl, whisk yogurt, lemon juice, grated garlic, salt, olive oil, and chopped parsley until creamy. Chill until serving.
  • Heat a grill or large skillet over medium-high. Lightly oil grates or pan. Shake excess marinade from chicken and cook 5 to 6 minutes per side until deeply browned and an instant-read thermometer reads 165°F.
  • Transfer chicken to a cutting board, rest 5 minutes, then slice thinly against the grain.
  • Warm pitas on the grill or in a dry skillet until pliable.
  • Assemble: Spread garlic sauce on each pita, add sliced chicken, tomatoes, cucumber, red onion, parsley, and pickles. Drizzle more sauce if desired.
  • Fold and serve immediately while warm.

Notes

For an oven option, roast marinated chicken at 425°F on a sheet pan for 18 to 22 minutes, flipping once. For extra-crispy edges, broil for 1 to 2 minutes at the end. Shawarma is even tastier after an overnight marinade.