Chicken Shawarma Recipe

If you’re craving something bursting with flavor yet wonderfully simple to make at home, you’ve got to try this Chicken Shawarma Recipe. Trust me, it’s one of those dishes that hits all the right notes—spiced up, juicy, and perfectly paired with a cooling yogurt sauce. I absolutely love how this turns out every time, and once you try it, you’ll find yourself making it again and again!

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Ingredients You’ll Need

The magic of this Chicken Shawarma Recipe lies in its balanced ingredients. The marinade’s spices blend beautifully with yogurt to tenderize and infuse the chicken. Fresh veggies add crunch and brightness, while the yogurt sauce cools everything down. Here’s a breakdown of what you’ll want on hand.

• Plain yogurt: Using plain yogurt here helps tenderize the chicken while keeping it juicy and adds tangy flavor.
• Lemon juice: Brightens the marinade with a hint of citrus without overpowering the spices.
• Garlic: Minced garlic gives a fragrant punch—don’t skip it!
• Cinnamon: Just a pinch adds warmth and an authentic Middle Eastern flair.
• Dried oregano: Adds an herbal undertone that complements the other spices.
• Salt: Essential for bringing out the flavors.
• Ground nutmeg and cloves: These add subtle depth and complexity to the marinade.
• Chicken breasts: Boneless and skinless is perfect here for easy slicing and even cooking.
• Plain Greek yogurt (for sauce): Thick and creamy, this is the perfect base for the cooling sauce.
• Dried dill (for sauce): Adds a fresh, herby note to the sauce.
• Romaine lettuce, cucumber, roma tomatoes, red onion (optional): Fresh veggies that give the sandwich crunch and freshness.
• Homemade naan, pita, or flatbread: Any of these work wonderfully to hold your delicious fillings together.

Variations

I love making this Chicken Shawarma Recipe my own depending on what’s in the fridge or who I’m cooking for. Feel free to tweak it—this recipe is a great canvas to work with!

• Spicy Variation: Sprinkle in a little cayenne pepper or smoked paprika to the marinade if you like a bit of heat. My family goes crazy for the smoky, spicy kick.
• Grilled vs. Skillet: I’ve done this recipe on both grill and stovetop—each has its charm. Grilling adds charred flavor, but pan-searing works perfectly too.
• Vegetarian Option: Swap the chicken with marinated grilled mushrooms or roasted cauliflower for a veggie-packed shawarma wrap that’s just as satisfying.
• Alternative Breads: If you’re short on time, store-bought pita or even wraps work beautifully and save you extra prep.

How to Make Chicken Shawarma Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by whisking together the plain yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and cloves in a small bowl. I like slicing the chicken breasts into strips before marinating—they soak up the spices much better this way. Cover and refrigerate for at least 4 hours, but if you can let this sit overnight, you’ll reward yourself with incredible flavor and tenderness.

Step 2: Whip Up a Refreshing Yogurt Sauce

While your chicken marinates, mix the Greek yogurt with minced garlic, dried dill, and a pinch of salt. It’s so simple, but this sauce adds such a fresh, cooling contrast to the spiced chicken. Pop it in the fridge to let the flavors meld together.

Step 3: Grill or Pan-Sear the Chicken to Perfection

When it’s time to cook, heat up your grill or skillet and cook the chicken strips until they’re beautifully charred and cooked through—about 5-7 minutes depending on thickness. If you’re using a grill without a lid, be sure to flip often so it cooks evenly. Let the chicken rest a few minutes after cooking; this keeps it juicy and makes slicing easy if you didn’t before marinating.

Step 4: Freshen Up Your Veggies and Assemble

Chop your romaine lettuce, slice the cucumber, tomatoes, and red onion. Rinse everything well and drain to prevent soggy wraps. Now, lay down your flatbread, slather on that creamy yogurt sauce, pile on the juicy chicken strips, then add the fresh veggies. Roll it up tight and if needed, wrap in foil to keep it all cozy while you dig in.

How to Serve Chicken Shawarma Recipe

Garnishes

I personally love adding a few extra things on top for texture and zing: a sprinkle of fresh parsley or cilantro, a squeeze of lemon juice, and a dash of sumac if you have it. Pickled turnips or cucumbers are popular shawarma garnishes and add that perfect tangy crunch—I highly recommend trying them!

Side Dishes

This chicken shawarma pairs so well with a simple fattoush salad or a bowl of hummus and warm pita on the side. I also adore serving it with roasted potatoes tossed in za’atar for a cozy, hearty meal.

Creative Ways to Present

For a fun twist at parties, I’ve served this as shawarma bowls—layering the chicken, veggies, and sauce over fluffy rice or quinoa, then sprinkling with toasted pine nuts. It’s an instant crowd-pleaser and super easy to customize.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cooked chicken in an airtight container in the fridge for up to 3 days. This recipe holds up really well, so if you want to prep ahead for lunches or quick dinners, you’re in luck!

Freezing

Chicken shawarma freezes nicely too. I portion the cooked chicken into freezer bags and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge.

Reheating

Reheat gently in a skillet over medium heat or in the oven to keep the chicken juicy and avoid drying out. If microwaving, cover with a damp paper towel to retain moisture.

FAQs

Final Thoughts

This Chicken Shawarma Recipe is such a winner in my kitchen—flavorful, easy to prepare, and perfect for any meal. I love sharing it with friends because it’s approachable but still feels a bit special. Give it a try and let me know how you like to customize it; I promise it’ll become one of your go-to recipes you’ll reach for time and time again!

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