Easy Chicken Shawarma Recipe
If you’ve ever craved the bold aromatic flavors of Middle Eastern street food but thought it was too complicated to make at home think again! This Easy Chicken Shawarma Recipe is your ticket to a restaurant-quality meal without the fuss. Whether you’re a seasoned cook or a kitchen newbie this dish is foolproof flavorful and perfect for weeknight dinners or meal prep. Let’s dive in!
What is Chicken Shawarma?
Chicken Shawarma is a beloved Middle Eastern dish that originated in the Levant region (modern-day Lebanon Syria and Palestine). Traditionally it’s made by stacking marinated chicken on a vertical rotisserie where it slowly cooks and develops a crispy charred exterior. The meat is then shaved off in thin slices and served in wraps bowls or plates with fresh veggies and creamy sauces like tahini or toum (garlic sauce).
While the vertical spit might be hard to replicate at home this recipe captures the same juicy spiced flavors using your oven stovetop or even an air fryer.
Ingredients You’ll Need
Here’s what you’ll need to make this Easy Chicken Shawarma Recipe:
- Chicken: Boneless skinless thighs are my go-to for their juiciness and flavor. Chicken breasts work too but be careful not to overcook them.
- Spices: A warm blend of cumin coriander paprika turmeric cinnamon and a pinch of cayenne for heat. Don’t skip the cardamom—it adds a unique citrusy aroma.
- Marinade: Lemon juice olive oil and minced garlic. The acid in the lemon tenderizes the chicken while the oil helps the spices stick.
- Toppings: Fresh veggies like lettuce tomatoes and pickled turnips plus sauces like tahini or yogurt-based garlic sauce.
How to Make Chicken Shawarma
Step 1: Marinate the Chicken
Combine the spices lemon juice olive oil and garlic in a bowl. Add the chicken thighs and toss until they’re fully coated. Let it marinate for at least 1 hour but overnight is ideal for maximum flavor.
Pro Tip: Use a ziplock bag for marinating—it’s mess-free and ensures every piece is evenly coated.
Step 2: Cook the Chicken
You have three options here:
- Oven: Preheat to 425°F (220°C). Spread the chicken on a baking sheet and bake for 25-30 minutes. For a crispy finish broil for 2-3 minutes.
- Stovetop: Heat a cast-iron skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until golden and cooked through.
- Air Fryer: Cook at 400°F for 8-10 minutes flipping halfway through.
Pro Tip: Let the chicken rest for 5 minutes before slicing. This keeps it juicy and tender.
Step 3: Assemble Your Shawarma
Warm up some pita bread and layer it with sliced chicken fresh veggies and a generous drizzle of tahini or garlic sauce. Roll it up tightly and you’re ready to dig in!
Serving Suggestions
- As a Wrap: The classic way! Stuff pita bread with chicken veggies and sauce.
- As a Bowl: Serve over rice or quinoa with a side of hummus and pickled veggies.
- With Sides: Pair with tabbouleh fattoush salad or crispy fries for a complete meal.
Pro Tips for Perfect Shawarma
- Use Chicken Thighs: They’re more forgiving and stay juicy even if slightly overcooked.
- Don’t Overcrowd the Pan: Whether baking or frying give the chicken space to crisp up.
- Make Ahead: Marinate the chicken overnight for deeper flavor or cook it in advance and reheat when needed.
Final Thoughts
This Easy Chicken Shawarma Recipe is a game-changer for anyone who loves bold flavorful meals without the hassle. It’s versatile customizable and perfect for feeding a crowd or meal prepping for the week. So grab your spices fire up the oven and get ready to impress your taste buds—and maybe even your neighbors!
