Here’s my family recipe for Chicken Shawarma! Juicy and flavorful, bursting with Middle Eastern spices, this recipe turns out delicious every single time. Just read all our 5-star reviews!
My Egyptian father was an incredible cook, and growing up, the smells coming out of our kitchen wafting through the neighborhood were mouthwatering! I always knew when it was time to ride my bike home for dinner. 😉 His chicken shawarma was one of my favorite meals, and it always brought me right back to the streets of Cairo. He had a secret blend of spices that resulted in shawarma that was wildly flavorful and juicy.
As a chef and caterer, I’ve turned to his recipe heavily in our catering business and at home, always with rave reviews! My dad’s recipe is even featured in Men’s Journal; it’s that good!
Chicken Shawarma can be served as a wrap, or over Israeli Salad for a light meal, or skewered and served as a plate with Middle Eastern Rice (or Pita Bread) with a side of Tzatziki, Tahini Yogurt Sauce, Hummus, or Baba Ganoush! The perfect combination of flavors. No grill? Use a grill pan on the stove, or try our Baked Chicken Shawarma!
But, what is chicken shawarma?
Chicken shawarma is a Middle Eastern dish (often served as street food) made by slow-roasting stacked pieces of meat, such as chicken, lamb, or beef, on a vertical spit, and then thinly slicing it for use in wraps, gyros, and mains.
Why You’ll Love it
- Bursting with Flavor: Chicken shawarma is incredibly flavorful and aromatic. The combination of spices like cumin, coriander, and garlic, makes every bite a delight for your taste buds.
- Versatile Serving Options: Chicken shawarma can be served in various ways, giving you the freedom to enjoy it according to your preferences. Whether you prefer it in a sandwich or wrap with tzatziki sauce and fresh vegetables, or over a bed of refreshing Israeli salad, there are so many delicious ways to enjoy chicken shawarma.
- Juicy and Tender: Using boneless, skinless chicken thighs in the recipe ensures that the meat remains moist, tender, and full of flavor. Grilling or baking the chicken adds a beautiful char and smoky flavor, making every bite juicy and satisfying.
- Easy to Make: This grilled chicken shawarma recipe is simple and easy to make at home. With just a few steps and basic ingredients, you can recreate the flavors of the Middle East in your own kitchen. Marinate the chicken, grill or bake it, and then slice it up for a mouthwatering meal.
- Perfect for Gatherings: Chicken shawarma is a fantastic dish to serve when you have guests over or for special occasions. Its vibrant flavors and appealing presentation make it a crowd-pleaser, and you can easily scale up the recipe to accommodate a larger group.
Chicken Shawarma Ingredients
- Chicken thighs: For this recipe, I use boneless, skinless thighs, as thighs are extra tender and juicy. Keep the chicken thighs whole or cut into bite-sized pieces for skewers.
- Shawarma Spices: Cumin, coriander, garlic cloves, kosher salt, cayenne pepper, turmeric, ground ginger, ground black pepper, and allspice are the key spices used to season the chicken.
- Olive oil: Used for marinating the chicken and providing moisture and flavor.
- Optional White sauce: Commonly served with chicken shawarma can be whipped up using garlic, lemon juice, salt and olive oil.
*See the recipe card below for a full list of ingredients and measurements.
How to Make Chicken Shawarma
STEP 1: Make the Shawarma marinade, using whole or ground spices- and stir the spices with garlic and olive oil (or pulse in a food processor) to create a flavorful paste. Tip: if making a big batch, I often place it in a food processor.
Step 2: Coat the chicken thighs well with the shawarma marinade, keeping in mind that the longer you marinate, the better the flavor. Marinate at least 20 minutes or up to 48 hours in the fridge!
Shawarma Grilling Tips:
Since most of us don’t own a rotisserie or a vertical turning spit, the next best way to mimic this technique is to grill the shawarma. You can use a gas grill or charcoal grill. We can do this in three different ways:
- Make Kabobs or skewers!
- Grill whole chicken thighs, then slice.
- Use a grill pan on the stovetop- but be sure to turn on the hood fan.
Step 3: Grill the chicken either whole or on skewers over medium-high heat, until good grill marks appear.
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 5: Cover the chicken shawarma with foil and let it rest 10 minutes, and thinly slice!
Storage
Leftover chicken shawarma will keep up to 4 days in an airtight container in the refrigerator and can be frozen for up to 3 months. Reheat on the stovetop or in a 350F oven.
Shawarma Serving suggestions
Serve over a salad. Here, I’ve sliced up the whole Chicken Shawarma to place over a big bowl of Israeli Salad. My favorite meal, so light and refreshing! I love the warm grilled chicken over the cool and refreshing salad, so good!
Serve as a plated main. Grill skewers or whole thighs and serve over Middle Eastern Rice with a Lebanese salad , a veggie like our Zaater Zucchini and a sauce like our tahini yogurt sauce.
Serve as a wrap with pita bread, diced tomatoes and cucumbers, and tzatziki!
What to serve with Shawarma
Chicken Shawarma FAQs
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.
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, salt, cayenne pepper, turmeric, ginger, black pepper, and allspice.
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.
Though we prefer the flavor of a real grill here, a grill pan or skillet works in a pinch! We also have a recipe for Baked Chicken Shawarma on the blog.
More favorite Middle Eastern Recipes
I hope you give my Chicken Shawarma recipe a try- I know you will love it, just read all the reviews! xo
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
Watch How to Make Chicken Shawarma
Chicken Shawarma Recipe
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 6
- 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) leave whole or cut into bite-sized pieces for skewers.
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 teaspoons allspice
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 for the best flavor, 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 or use a grill pan on the stovetop.
- Enjoy the chicken shawarma over Israeli salad, tabouli, Lebanese Slaw, or with Middle Eastern rice and veggies, or as a sandwich with tahini yogurt, tzatziki, pita bread, tomatoes, cucumber, and red onion.
Notes
Feel free to use boneless skinless 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: 4 ounces
- Calories: 213
- Sugar: 0.1 g
- Sodium: 693.7 mg
- Fat: 12.1 g
- Saturated Fat: 2.3 g
- Carbohydrates: 3 g
- Fiber: 0.6 g
- Protein: 23 g
- Cholesterol: 106.5 mg
This is so delicious and full of flavor. I knew this would be in the regular meal rotation from the very first bite. Your recipes always make me look like a culinary genius.
Yay! Love it.
OMG! Yet another winner!!! This was amazing- the flavor, the tenderness… giving it 5++++
Made the cut for my big family reunion coming up as I am in charge of the first night dinner. Do you think I could do this with some salmon for those who are pescatarian? Thanks so much for ALL your recipes.. but this might be my favorite!
Thanks so much Cynthia! Salmon would taste great I think!
Hello, I just wanted to add that I make this recipe with chickpeas instead of chicken and my whole family (some non-vegetarians) absolutely loves it.
Nice Kimberley! That is great to hear.
This was the best dinner! Perfectly spiced, well balanced and so delicious! We served it with the Lebanese salad which was amazing as well. We will be having this on repeat all summer! Thank you!
Love it Elisa- one of my favorites!
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!