Let’s be honest: you’ve probably had shawarma from a street cart or a late-night shop and thought, “How does something this good exist?” I felt the same way for years until I started making chicken shawarma at home, and now I can’t stop. This recipe gives you juicy, spiced chicken, a silky garlic sauce, and the kind of flavors that make you close your eyes and nod like you’re in a dramatic food commercial. Sound dramatic? Yes. Accurate? Also yes.
I developed this version after messing around with spices, burning one too many pans, and learning that patience in the fridge actually pays off. In this article, I’ll walk you through why this recipe rocks, the exact ingredients, a clear step-by-step method, pro tips, fun variations, storage hacks, and FAQs. By the end, you’ll be ready to host a shawarma night that gets serious compliments.
Why You’ll Love This Recipe
- Quick weeknight dinner: It cooks fast and uses minimal hands-on time.
- Flavor-packed: The marinade mixes citrus, garlic, and warm spices for layered taste.
- Versatile: Serve in pitas, over rice, or on salads—your call.
- Kid-friendly: Even picky eaters usually come back for seconds.
- Make-ahead friendly: Marinate overnight for deeper flavor and easier weeknight prep.
Ingredients You’ll Need
- 1 1/2 pounds boneless skinless chicken thighs
- 4 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic (minced)
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon pepper
- Chopped fresh parsley for serving (if desired)
Garlic Sauce:
- 4 cloves garlic, minced
- 1/4 cup mayonnaise
- 1/4 cup full fat Greek yogurt
- 1 tbsp lemon juice
Ingredient and Method (Didacted)
- Ingredient: See the full ingredient list above — use boneless skinless chicken thighs for the juiciest results.
- Method: Follow the step-by-step instructions in the next section for marinating, baking, broiling, and slicing.
How to Make (Step-by-Step)
Step 1 — Marinate the Chicken
Add chicken to a large ziplock bag along with all of the ingredients except the chopped fresh parsley. I always squeeze out excess air, seal, and massage the bag so the spices coat every piece. Cover and store in the refrigerator for at least 1 hour or overnight. Ever wondered why overnight works better? The acid and oil let the spices sink in and tenderize the meat.
Step 2 — Preheat and Prep
When you are ready to cook preheat oven to 425°F. Grease a baking dish so nothing sticks. I line mine with foil for easy cleanup because I like being lazy sometimes and still eating like a boss.
Step 3 — Bake the Chicken
Place chicken in the greased baking dish and bake until golden brown and cooked through. (Mine took about 15 minutes because the chicken was on the thinner side.) Keep an eye on it; ovens lie sometimes.
Step 4 — Broil for Crispiness
In the last minute or two of cooking switch the oven to Broil. Cook chicken for 1–2 minutes until golden brown and crispy. Don’t walk away—broiling moves fast and you don’t want carbon-flavored shawarma unless you’re into that.
Step 5 — Rest and Slice
Remove from the oven and allow the chicken to rest for a couple of minutes before slicing. I slice thin so each bite has crispy edges and tender centers. Top with chopped fresh parsley if desired.
Step 6 — Make the Garlic Sauce
Combine minced garlic, mayonnaise, Greek yogurt, and lemon juice in a small bowl. Whisk until smooth. Taste and adjust salt or lemon if needed. This sauce does magic; don’t skip it.
Step 7 — Assemble
Serve the chicken in a pita or on top of a salad or over rice! Add the garlic sauce and any toppings you like. Simple, fast, and dangerously delicious.
Garlic Sauce: Keep it chilled until serving and give it a good stir before drizzling.
Pro Tips for the Best Results
- Use thighs, not breasts. Thighs stay juicy and tolerate high heat better.
- Marinate longer for deeper flavor. Overnight is ideal but 1 hour still works.
- Pat chicken dry before baking. That helps browning.
- Broil last-minute for crisp edges. That tiny char is key to authentic texture.
- Slice against the grain. You’ll notice more tenderness in every bite.
- Make extra garlic sauce. It disappears faster than you think.
- Warm your pitas briefly in the oven or on a skillet for the best wrap experience.
Fun Variations & Topping Ideas
Variations:
- Spicy shawarma: Add 1 tsp cayenne or some chili paste to the marinade.
- Lemon-forward: Double the lemon juice for brighter, tangier chicken.
- Grilled option: Skewer and grill the marinated pieces if you want char and smokiness.
Toppings:
- Sliced cucumbers and tomatoes for freshness.
- Pickled turnips or red onions for that classic Middle Eastern tang.
- Sumac sprinkle for a lemony finish if you have it.
- Hot sauce or harissa if you like heat.
- Crispy fries inside the pita—yes, I said it. Some people call it sacrilege; I call it joy.
Storing and Reheating
- Cool the leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container. You can store cooked shawarma for 3–4 days in the fridge.
- Reheat in a skillet over medium heat with a splash of water or oil to revive juiciness—about 3–5 minutes, flipping once.
- You can also reheat in the oven at 350°F for 8–10 minutes. Avoid microwaving if you want texture; microwaves make everything limp and sad.
- Freeze cooked slices in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions (FAQ)
What cut of chicken works best for shawarma?
I recommend boneless skinless chicken thighs. They stay juicy and handle high heat without drying out. Use breasts only if you insist on lower fat, but expect drier results.
Can I make this without yogurt or mayo?
Yes, but the garlic sauce depends on a creamy base. Try sour cream or a vegan mayo substitute if needed. The chicken marinade doesn’t require dairy.
Do I need a rotisserie or special equipment?
Nope. I make this entirely in a home oven. Grilling adds smoke but the oven method delivers excellent flavor and texture.
How long should I marinate the chicken?
At least 1 hour, but overnight gives you the best flavor and tenderness. I honestly plan ahead now because results reward patience.
Can I use this recipe for other proteins?
Absolutely. Use it on turkey, lamb, or even tofu (press and marinate tofu longer). Adjust cooking time accordingly.
Conclusion
If you want quick, flavorful, and versatile dinner that impresses with minimal fuss, this chicken shawarma recipe delivers. I love how forgiving it is: it scales, it stores, and it plays well with all kinds of toppings. Try it once and you’ll understand why I keep a stash of lemon and garlic in the fridge at all times—because shawarma. IMO, it beats takeout most nights.
If you want a slightly different take or another chef’s version to compare techniques, check out this detailed recipe for inspiration: Chicken Shawarma (Middle Eastern) – RecipeTin Eats.
Drop a comment below telling me how you served yours, and don’t forget to leave a rating if you tried the recipe—food bragging rights are mandatory. Now go make some shawarma and don’t blame me if you suddenly get a request to cater your next gathering. 🙂
Chicken Shawarma
Ingredients
Chicken Marinade
- 1.5 pounds boneless skinless chicken thighs Thighs stay juicy and tolerate high heat better.
- 4 tablespoons lemon juice Freshly squeezed is recommended.
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic (minced) Use fresh garlic for the best flavor.
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon pepper
- to taste chopped fresh parsley for serving Add if desired.
Garlic Sauce
- 4 cloves garlic (minced)
- 0.25 cup mayonnaise
- 0.25 cup full fat Greek yogurt
- 1 tablespoon lemon juice Freshly squeezed is recommended.
Instructions
Marination
- Add chicken to a large ziplock bag along with all marinade ingredients except for the chopped fresh parsley. Seal the bag, removing excess air, and massage the chicken to ensure all pieces are coated in the marinade. Refrigerate for at least 1 hour or overnight for best results.
Cooking
- Preheat the oven to 425°F (220°C) and grease a baking dish.
- Place the marinated chicken in the greased baking dish and bake until golden brown and cooked through, approximately 15-20 minutes.
- In the last 1-2 minutes of cooking, switch the oven to broil to achieve crispiness on the chicken. Monitor closely to prevent burning.
- Remove the chicken from the oven and let it rest for a couple of minutes before slicing.
Garlic Sauce Preparation
- In a small bowl, combine minced garlic, mayonnaise, Greek yogurt, and lemon juice. Whisk until smooth and adjust seasoning with salt or lemon juice to taste.
Serving
- Serve the sliced chicken in pitas or over salad/rice, and top with garlic sauce and your choice of toppings (e.g., cucumbers, tomatoes, pickled vegetables).
