Juicy, perfectly seasoned, and bursting with bold Middle Eastern spices, chicken shawarma is the kind of dish that turns a simple meal into a feast. You don’t need a vertical spit or a fancy grill—just some good marinade, an oven or skillet, and this easy guide to bring the street-food favorite to your kitchen.
🔥 Prep Time: 15 minutes (plus marinating)
🍽️ Cook Time: 25 minutes
⏳ Total Time: 40 minutes (plus 1–12 hours marinating)
🍴 Servings: 4–6
Ingredients:
For the Marinade:
- 2 lbs (900g) boneless, skinless chicken thighs (or breasts)
- 3 tbsp plain Greek yogurt
- 3 tbsp olive oil
- Juice of 1 lemon
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
To Serve:
- Warm pita or flatbread
- Chopped lettuce, tomato, cucumber, onion
- Garlic sauce or tahini sauce
- Pickles or pickled turnips (optional)
Let’s Cook!
Step-by-Step Instructions
Marinate the Chicken:
In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, and all spices. Add chicken and coat thoroughly. Cover and refrigerate for at least 1 hour, or overnight for a deeper flavor.
Cook the Chicken:
🔥 Oven Method:
Preheat oven to 425°F (220°C). Arrange chicken on a lined baking sheet and bake for 20–25 minutes, flipping halfway, until golden and fully cooked. Broil for 2–3 minutes at the end for charred edges.
🔥 Skillet Method:
Heat 1–2 tbsp oil in a large pan over medium-high heat. Cook chicken for 6–8 minutes per side, until browned and cooked through.
Rest and Slice:
Let the chicken rest for 5 minutes. Slice thinly or chop for easy wrapping.
Build Your Shawarma:
Fill warm pita or flatbread with chicken, fresh veggies, and your favorite sauces. Roll it up and enjoy!
🧄 “Juicy chicken infused with aromatic spices, creamy garlic sauce, and crisp veggies—this homemade shawarma is better than takeout!”
Tips & Variations:
Make it spicy: Add chili flakes or extra cayenne.
Try it as a bowl: Serve over rice or couscous with hummus and veggies.
Sauce swap: Use toum (garlic whip), tahini, or a yogurt-cucumber sauce.
Meal prep: Cooked shawarma keeps well in the fridge for up to 4 days.
📸 Tried this recipe? Tag @Smoothly_Cooking and share your shawarma masterpiece! 🌯🔥