There’s something about the bold, smoky flavors of shawarma that just hits the spot every time. Whether you’ve had it wrapped in warm pita, served over fluffy rice, or piled high on a vibrant salad, you know this dish is nothing short of magical. The best part? You don’t need a giant rotating spit to make it at home! With a simple marinade and a hot pan (or oven), you can recreate that same juicy, spice-kissed goodness right in your kitchen. Trust me, this homemade shawarma is a total game-changer!
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Why You’ll Love Middle Eastern Chicken Shawarma
Big, Bold Flavors: A rich blend of Middle Eastern spices makes every bite unforgettable.
Easy to Make: No complicated techniques—just marinate, cook, and enjoy!
Customizable: Serve it in a wrap, on a salad, or with rice—it works every time.
Meal-Prep Friendly: Marinate ahead of time and cook when ready for a quick, delicious meal.
Crowd-Pleaser: Whether it’s for family dinner or a gathering, this dish is always a hit.
Ingredients in Middle Eastern Chicken Shawarma
Chicken Thighs: The go-to for juicy, flavorful shawarma, but chicken breasts work too!
Olive Oil: Helps the spices cling to the chicken while keeping it moist and tender.
Garlic: Freshly minced for that bold, aromatic kick.
Yogurt: Adds creaminess to the marinade while tenderizing the meat.
Lemon Juice: Brightens up the flavors with a refreshing tang.
Cumin: Warm and earthy, the backbone of classic shawarma flavor.
Paprika: Adds a subtle sweetness and deep color.
Coriander: A citrusy, slightly floral spice that enhances the marinade.
Turmeric: Brings warmth and a beautiful golden hue.
Cinnamon: A touch of warmth and sweetness that rounds out the spice blend.
Cayenne Pepper: For a little heat—adjust to your spice preference!
Salt & Black Pepper: Essential for balancing and enhancing the flavors.
How to Make Middle Eastern Chicken Shawarma
Marinate the Chicken: In a large bowl, mix the yogurt, olive oil, lemon juice, garlic, and all the spices. Add the chicken and coat evenly. Cover and let it marinate for at least 1 hour (or overnight for best results).
Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for about 5-6 minutes per side until golden brown and cooked through. You can also bake it at 400°F (200°C) for 20-25 minutes.
Rest and Slice: Let the chicken rest for a few minutes, then slice it thinly for that classic shawarma texture.
Serve & Enjoy: Pile the chicken into warm pita bread, serve it over rice, or add it to a salad. Don’t forget the toppings!
How to Serve Middle Eastern Chicken Shawarma
Shawarma Wrap: Stuff the chicken into pita bread with lettuce, tomatoes, and tahini sauce.
Shawarma Bowl: Serve over fluffy rice with hummus, pickled veggies, and a drizzle of garlic sauce.
Shawarma Salad: Toss with greens, cucumbers, and a lemony dressing for a lighter option.
With Garlic Sauce: A creamy yogurt or tahini-based sauce takes it to the next level!
Additional Tips
Marinate Longer: The longer the chicken sits in the marinade, the more flavorful it gets.
Use Chicken Thighs: They stay juicier and have a richer taste than chicken breasts.
Grill for Extra Flavor: If you have a grill, use it for that authentic smoky touch.
Make It Spicier: Add extra cayenne or chili flakes for more heat.
Store Leftovers: Keep cooked shawarma in an airtight container in the fridge for up to 4 days.
FAQ Section
Q1: Can I use chicken breasts instead of thighs?
A1: Yes! Just be sure not to overcook them to keep them juicy.
Q2: How do I store leftovers?
A2: Keep them in an airtight container in the fridge for up to 4 days.
Q3: Can I freeze marinated chicken?
A3: Absolutely! Freeze it in a sealed bag, then thaw overnight in the fridge before cooking.
Q4: What’s the best sauce for shawarma?
A4: Garlic sauce (toum), tahini sauce, or a yogurt-based dressing all work great.
Q5: Can I cook this in an air fryer?
A5: Yes! Air fry at 380°F (190°C) for about 15 minutes, flipping halfway.
Q6: Is this recipe gluten-free?
A6: Yes, just serve it without pita or use gluten-free wraps.
Q7: Can I cook it in the oven?
A7: Definitely! Bake at 400°F (200°C) for 20-25 minutes.
Q8: What sides go well with shawarma?
A8: Hummus, tabbouleh, pickled turnips, and warm pita are all perfect pairings.
Q9: How can I make it dairy-free?
A9: Use coconut yogurt or skip the yogurt and add extra olive oil.
Q10: What’s the best way to reheat shawarma?
A10: Heat it in a pan over medium heat until warmed through for the best texture.
Final Thoughts
Once you make this Middle Eastern Chicken Shawarma at home, you might never go back to takeout! It’s juicy, packed with flavor, and incredibly easy to customize. Whether you serve it in a wrap, a bowl, or a salad, it’s guaranteed to be a hit. So go ahead—marinate that chicken, fire up the skillet, and get ready for the best homemade shawarma of your life!
Print
Middle Eastern Chicken Shawarma
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Grilled or Stovetop
- Cuisine: Middle Eastern
Description
This authentic Middle Eastern Chicken Shawarma is marinated in a bold, zesty spice blend and grilled to perfection. Wrapped in pita or lavash and served with a cool yogurt mint sauce, it’s an irresistible homemade street food classic!
Ingredients
Chicken & Marinade:
- 3 lbs boneless chicken breast or thigh meat
- 2 tbsp olive oil
- 2 tbsp lemon juice
Shawarma Spice Blend:
- 2 tsp ground black pepper
- 2 tsp ground cardamom
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 2 tsp ground sumac
- 2 tsp ground turmeric
- 1 tsp garlic powder
- 1 tsp cinnamon
- 1/2 tsp cayenne
- 1/2 tsp ground clove
Yogurt Mint Sauce:
- 1 cup plain Greek yogurt
- 1 clove garlic, crushed
- 2 tbsp lemon juice
- 10 mint leaves, chopped
- Salt to taste
Serving Options:
- Pita or lavash
- Iceberg lettuce
- Sliced tomatoes
- Shirazi salad
Instructions
-
Marinate the Chicken:
- In a large bowl, whisk together olive oil, lemon juice, and all Shawarma Spice Blend ingredients.
- Add the chicken and toss to coat evenly. Cover and marinate for at least 3 hours (preferably overnight).
-
Prepare the Yogurt Mint Sauce:
- Mix all sauce ingredients in a bowl. Cover and refrigerate until serving (lasts up to 3 days).
-
Cook the Chicken (Stovetop or Grill):
- Heat a large skillet with 1 tbsp olive oil over medium-high heat, or preheat a grill to medium-high, lightly greasing the grates.
- Cook the chicken for 4-5 minutes on the first side until nicely charred, then flip and cook for another 3-4 minutes.
- Remove from heat, loosely cover with foil, and let rest for 5 minutes.
-
Serve:
- Slice the chicken and serve with flatbreads, salad, and yogurt mint sauce.
- To make a wrap, spread yogurt sauce on pita or lavash, add chicken, tomatoes, and salad, then roll up and enjoy!
Notes
- Serving Suggestion: Enjoy with hummus, tabbouleh, or pickled turnips.
- Cooking Tip: For extra juiciness, use boneless chicken thighs instead of breasts.
- Make Ahead: Marinate the chicken up to 24 hours in advance for deeper flavor.
Nutrition
- Serving Size: 1 wrap
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg