Join us in making this easy Chicken Shawarma recipe. Made with the best seasoning, turn ordinary chicken thighs into a dinner night your family will love.
We had something similar to this recipe from Trader Joe's and knew that we wanted to recreate it. This recipe does not disappoint. It is a perfect meal prep protein that pairs great in bowls, pitas, and wraps.
What is Chicken Shawarma? Chicken shawarma is a Middle Eastern dish made from marinated chicken seasoned with warm spices, cooked to juicy, flavorful perfection. We love serving it in wraps or bowls with fresh vegetables.
We love flavor-packed chicken! Try our famous chicken marinade, blackened chicken, or our bacon wrapped chicken.
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What Goes in Chicken Shawarma?
With pantry staples, you can make this Chicken Shawarma in no time. Make it right away or let it marinate overnight for extra flavor.
- Chicken- For a tender and delicious meal, use thawed chicken thighs.
- Lemon Juice- Give the marinade a pinch of zest with lemon juice.
- Olive Oil- Olive oil is great for both marinating and cooking the chicken while adding to the flavor.
- Red Onion- Place the red onion in the bag with the marinating chicken for great additional flavor.
- Seasonings- Cinnamon, turmeric, coriander, cumin, paprika, salt and pepper make a great combination of spices to get that sweet and savory Middle Eastern flavor.
- Garlic- We use minced garlic for a stronger flavor but you can also use garlic powder.
- Red Pepper Flakes- Make this spicy by adding some optional red pepper flakes.
See recipe card for quantities.
How to make Chicken Shawarma
Learn how to cook Chicken Shawarma with these easy-to-follow instructions and step-by-step process photos.
- Add the thawed chicken thighs with the red onions, spices, lemon juice, and garlic into a ziplock bag.
- Once all the ingredients are combined, massage the marinade around until the chicken is completely coated. Refrigerator for 2-24 hours for the best flavor.
- Heat the oil on the pan and cook the chicken for 4 minutes. Flip the chicken over and cook for an additional 4 minutes.
- Once the chicken is cooked all the way through, cut the chicken into small slices to prep for your meal.
Hint: This marinade is very flavorful and if you need to, you can cook the chicken right away. But we suggest marinating it for 2-24 hours for more flavor!
Cooking Methods
The best part about this chicken is the various cooking methods you can use. We love air frying chicken. Follow your air fryer instructions for chicken cook times and temperatures.
You can even oven-roast this on a sheet pan. Simply add the chicken to a sheet pan and bake for 20-25 minutes at 450° F.
Grill the chicken by heating up the grill to medium heat. Grill for 8-10 minutes per side, until the internal temperature reaches 165˚F.
What to Serve with Chicken Shawarma
Chicken shawarma is delicious wrapped in warm pitas or as part of a platter with fresh veggies, rice, and olives. We've also tried it in a sandwich, it's so good!
Make this a full meal by serving it on top of a tasty Shawarma bowl. It goes with our Tzatziki Sauce, Tahini Sauce, Tahini Dressing, and our Classic Hummus recipe.
Storage
Store cooked chicken in an air tight container in the refrigerator for 3-4 days. Be sure to reheat all the way through in the microwave, air fryer, or oven.
Make a big batch and freeze the leftovers for meal prep later in the month. Slice it before you put it in the freezer. Thaw in the refrigerator and then heat all the way through in the microwave, oven, or air fryer.
Fun Variation
Make it a creamy marinade by mixing in ½ cup greek yogurt with the chicken. It adds a tangy twist to the chicken.
Related
Looking for other recipes like this? Try these:
Recipe
Chicken Shawarma
Ingredients
- 2 lbs chicken thighs or breasts, see Note 1
- ½ red onion sliced thinly
- 3 Tablespoons lemon juice fresh squeezed
- 2 teaspoons garlic minced
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- 1 teaspoon red pepper flakes optional
- 3 Tablespoons olive oil
Instructions
- Place chicken, sliced onion, lemon juice and garlic in a large zip top bag. In a bowl mix together cumin, paprika, coriander, salt, turmeric, pepper and pepper flakes (if using) with a spoon until well combined. Add to the zip top bag, seal, then massage to combine. Set aside for 2-24 hours as a meal prep or use immediately.
- Heat oil in a large skillet over medium high heat. Once the oil is hot, add the chicken and cook for 4 minutes, undisturbed. Flip the chicken and cook an additional 3-4 minutes per side, until internal temperature reaches 165° F. See photos above for a visual, if desired. Serve and enjoy!
Notes
- Chicken thighs are more traditional, but breasts work fine in a pinch. If using chicken breasts instead of chicken thighs, make sure to slice them thin.
- Do not over cook the chicken or it will be tough and chewy instead of soft and tender.
- The marinade is so flavorful that letting the chicken soak in it is not necessary for this recipe! However, if you do decide to marinade it, the flavors will be even stronger.
- You can make this as meal prep too! Make the marinade up to days in advance, or just throw it in the freezer. I like to make a double batch in 2 bags and place one in the freezer to use later.
Andrea says
Chicken shawarma at home is the best, and it's quick and easy to make!