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How to Make Chicken Shawarma!| 60-sec video
What is Shawarma?
Shawarma originates from the Middle East and in essence, is deeply seasoned, marinated meat (typically lamb, beef or chicken) that has been stacked on a vertical spit, to roast low and slow for hours on end while slowly turning, nestled up to the gas-burning grill. Shawarma translates to “turning” in Turkish. Once roasted, the meat is tender, juicy, and full of incredible flavor from the spices, and is often thinly sliced and folded into pita, or wraps, or made into a shawarma plate.
Ways to Grill Chicken Shawarma:
- Grill whole chicken thighs, then slice.
- Make Kabobs or skewers!
Ways to serve Chicken Shawarma:
- Serve as a Sandwich: Wrap the chicken shawarma in a pita or wrap with tzatziki sauce or tahini sauce with tomatoes, cucumbers, red onions or pickled onions and serve as a flavorful sandwich or wrap.
- Serve as a Salad: Serve Chicken Shawarma over a bed of a chilled Israeli Salad – a salad made of very finely diced summer vegetables and fresh herbs. The combination of hot grilled juicy chicken, together with the chilled Israeli Salad is refreshing and delicious.
- Create a Shawarma “Plate” with Lebanese Slaw (or Israeli Salad), Basmati Rice, Tzaziki, or Baba Ganoush, or Hummus, or Labneh!
Chicken Shawarma Marinade Spices:
Toasting whole spices gives the shawarma marinade a more intense flavor, but using ground spices is quicker and easier and works well too! Use toasted whole seeds or ground spices, or a combo!
- cumin
- coriander
- garlic cloves
- kosher salt
- cayenne pepper
- turmeric
- ground ginger
- black pepper
- allspice
Step 4: Once the chicken gets a nice char, either turn the heat down and cover, to cook through, or place into a 350 F oven until chicken thighs are cooked all the way through ( to 170F).
Step 6: Thinly slice!
What is shawarma sauce made of?
Shawarma is often served with a “White Sauce” that can be whipped up in a food processor or blender. It is typically made with garlic, lemon, salt and olive oil , similar to a creamy aioli (but without the egg). More often than not, I prefer serving shawarma with yogurt-based Tzatziki, but I’ll include this white sauce in the recipe below.
What to Serve with Chicken Shawarma:
Pick any of the following!
- Israeli Salad
- Lemony Tabouli Salad
- Lebanese Slaw
- Tzatziki
- Baba Ganoush
- Hummus
- Tahini Sauce
- Green Tahini Sauce
- Homemade Pita Bread
- Basmati Rice (Middle Eastern version)
More recipes you may enjoy!
Grilled Chicken Shawarma Recipe
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Chicken, Grilled
- Method: grilled
- Cuisine: Middle Eastern
- Diet: Gluten Free
Description
A simple delicious recipe for chicken shawarma that can be grilled or baked – full of Middle Eastern flavor. Serve with homemade pita bread and tzatziki or over Israeli Salad.
Ingredients
- 2 lbs to 2 1/4 lb chicken thighs (boneless and skinless, or skin on- see notes)
Shawarma Marinade:
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 8 garlic cloves, minced
- 2 teaspoons kosher salt
- 6 tablespoons olive oil
- 1/4 teaspoon cayenne pepper
- 2 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground black pepper
- 2 teaspoon allspice
White Sauce:
Instructions
- Soak skewers in water if using.
- Place all marinade ingredients in a bowl and mix, or pulse in a food processor to make a paste.
- Rub chicken on all sides with the marinade and let sit at minimum 20 minutes (or up to 24-48 hours refrigerated). You can also cut the chicken into 1-inch cubes and marinate for skewers.
- Grill chicken on a pre-heated Grill, on medium-high heat, closing the lid to the BBQ, until all sides have nice grill marks, about 8 minutes each side. Move to a cooler part of the grill or finish cooking chicken in a 350 F oven until cooked all the way through ( 170F) , about 10 minutes. (Alternatively, you can bake the chicken thighs in a 375 F oven for 30-40 minutes)
- Enjoy the chicken shawarma over Israeli salad, tabouli, Lebanese Slaw, or with rice and veggies, or as a sandwich with tzatziki, pita bread, tomatoes, cucumber and red onion.
- To make the White Sauce, place garlic, lemon and salt in a blender or food processor and pulse until relatively smooth, scraping down the sides. Whilst the motor is going, very gradually drizzle in the olive oil to create an emuslion. Pour into a bowl or jar and refrigerate until serving. (This will keep 4 days, refrigerated.)
Notes
Feel free to use chicken breasts, understanding grilling time will shorten. I prefer thighs because they are pretty hard to overcook/dry out.
If using skewers: Make sure to soak wood skewers in water, at least 30 minutes so they don’t burn. Marinate the cubes of chicken in a bowl for at least 20 minutes, before skewering.
Nutrition
- Serving Size:
- Calories: 314
- Sugar: 0.2 g
- Sodium: 1088.3 mg
- Fat: 18.5 g
- Saturated Fat: 3.4 g
- Carbohydrates: 4.8 g
- Fiber: 1 g
- Protein: 32.3 g
- Cholesterol: 149.1 mg
Keywords: chicken shawarma, grilled chicken shawarma, chicken shawarma recipe, chicken shawarma calories, chicken shawarma calories, chicken shawarma marinade, grilled chicken shawarma
I used the marinade recipe but cooked the chicken on a rotisserie in a charcoal grill and it was out of this world! This might become my go-to meal when entertaining larger groups.
★★★★★
That sounds amazing Allen!
I make this often for entertaining, it is as much a hit as it is for a week night dinner. I usually refer to the lamb version as well and add a few things, I love sumac and cardamom. We put two lemon halves on the grill to carmelize and pour it over the chicken when cooked. It is tented in foil for a few minutes and brings it to another level—I think that idea came from Sylvia too?
★★★★★
Thanks Daphne! Glad you are enjoying!
Excellent recipe! I made this for my immediate family and extended family and everybody loves it.
Great to hear!
I have made this recipe so many times, but as we are heading into Summer in the southern hemisphere, I made it tonight for the first time in ages.. My husband said “What did you do to make the chicken sooo good??” It’s relatively simple but so much flavour and easy to put together. Always one of our favourites. Thank you.
Thanks Claire- really appreciate you sharing!
Made this a couple of times this summer. Everyone loved it! So fresh
★★★★★
Great to hear!
I’m not kidding when I say this is my go to dish, whether entertaining or weeknight. Gorgeous flavours and the meat is always really tender and juicy. I normally always use chicken thighs, pack them on a skewer and marinate overnight and oven cook and thinly slice on the day- works every time and fully recommend 👌 I love this with the Lebanese slaw, tzatziki and Israeli salad.
★★★★★
Thanks so much!
Delicious, and enjoyed by all. Did use whole coriander and cumin seed, since I had them, and otherwise rushed the project a bit – used all breast meat, marinated about 4 hours. Not dry, and very flavorful! Bonus – the basmati rice technique was GENIUS – had heard of that method but never tried – did not rinse before cooking (forgot) and still had fluffy, individual grains of rice from a brand that regularly gives me glue-y rice in my rice cooker. Extra bonus – the tempering oil (ghee). Perfect with the meat. Winner recipe overall, with the salad!
Great to hear!
Really easy and delicious. All the family loved it & I had all the spices in the cupboard! Made the Lebanese slaw and Israeli salad to go with it 😀
★★★★★
Perfect and great to hear Vanessa!
Absolutely beautiful and failproof- cooked it a few times now and it’s been perfect every time.
★★★★★
Great to hear!
LOOKS GOOD!
Since you mention ISRAELI SALAD… Most Israelis don’t eat DAIRY with MEA, so no CACIK – Turkish yogurt w cucumbers..(TSATSIKI is the Greek, but the origin is Turkish..) and besides, SHWARMA is served with thin mixture of THINA – the sesame paste dip.. [TAHINI is the Greek word, but THINA is Arabic/Hebrew in its origin… means GROUND (the sesame seeds are ground)]
I made this with half chicken breasts and half chicken thighs. Everyone loved it and went back for more! This includes 4 teens, my mother and her friend! I served it with basmati rice and your Israeli salad. Yum!
★★★★★
Great to hear Marji!
Another 5 Star, amazingly delicious recipe from FAH! Love the fresh veggies and perfectly spiced grilled chicken. Since I discovered FAH, I prefer making FAH recipes to eating out.
★★★★★
Awwww…. thanks Jeff! Appreciate this so much!
This looks delish! There is a lot of sodium listed though, where is it coming from? A family member has high blood pressure and needs to cut down on sodium. I’d really like to make this.
It is coming from the salt. You can cut it back.
My first visit to your site and I will be back! This recipe is so good and easy to make. The combination of spices on the chicken was perfect- all of my favorites plus allspice! Oh, my! We made the Israeli Salad and the Tzadiki to go with the chicken. I never made Tzatziki before but my husband, who loves his sauces and dressings, said it was exceptional! Had a nice healthy glass of cucumber juice while preparing dinner, too! The salad is so fresh and the combination of herbs and lemon was sublime. Thank-you for posting this recipe!
★★★★★
My husband grilled the thighs after they had been marinated about 24 hours. I had some concerns the chicken would be over-seasoned for my 88 year old mother in law, but she loved it as much as we did! My 20 year old daughter just asked me for a suggestion for chicken thighs….guess what she will be making tonight? Another wonderful recipe. Thank you!
★★★★★
Awesome Cheryl!
I love this recipe. I have made it several times for company and everyOne always loves it 🙂 I am notorious to adding my own flair or doctoring to make things better but this simply doesn’t need it. LOVE THIS
★★★★★
This recipe is a keeper! I have made it MANY times. I always double the recipe to be sure to have leftovers. We love it for lunches or just as a yummy snack in the upcoming few days!
★★★★★
Made this for dinner and it was a HUGE hit! The only thing I will change for next time is less coriander and cumin. I also made the israeli salad, pickled onions and zhoug. Wrapped it all in a tortilla with hummus (didn’t have tahini) and WOW, DELICIOUS! Your recipes are by far my favorite for the the whole family!! Thank you so much for sharing these!
★★★★★
Love it Cathi! Thanks for share!
This recipe is absolutely fantabulous. I made it along with the Israeli Salad – (perfect), tzadiki (perfect) and Basmati rice – the combination was sublime. Every recipe of yours I have tried has been absolutely amazing – thank you for sharing.
★★★★★
thanks so much! Glad you enjoyed them!
I made this today with the grilles zaatar zucchini and labenah. Everything was delicious!
★★★★★
Awesome Jeannine! Great to hear!
Sylvia, this is a good recipe. The whole family loved it and I love when I can say that.
We had it with Lebanese bread, lettuce, grated carrot, sliced tomatoes and radishes, tabbouleh and garlic sauce. I only made 500g but next time I will make more for planned leftovers. Soooo wonderful, thank you.
★★★★★
Awesome Claire! So glad you enjoyed! 🙌
Great recipe. Served it with Israeli salad.My family and I loved it.!Thank you.
★★★★★
Awesome, thanks Cheryl!
Usually I make shwarma as a kebob on sticks. This was new and so easy and delicious with the Israeli salad.
Thanks, glad you liked it!