Eloise Moon There are few dishes that have achieved global recognition quite like Chicken Shawarma. What once began as a street food staple in the Middle East has now become a global sensation—and for good reason. The combination of spice-marinated chicken, slow-cooked to perfection, paired with creamy garlic sauce (toum), fresh vegetables, and warm flatbread creates a flavor experience unlike any other.
Whether you’re hosting a family dinner, meal-prepping for the week, or simply craving something bold and satisfying, this homemade chicken shawarma recipe is here to transform your kitchen into a Mediterranean haven.
Why This Recipe Works (And Why You’ll Love It)
This Chicken Shawarma recipe is the result of balancing authentic Middle Eastern techniques with modern kitchen convenience. Here’s what makes this dish stand out:
- ✅ Authentic Flavors – Inspired by traditional Levantine spice blends.
- ✅ Versatility – Serve it in wraps, bowls, salads, or with grains.
- ✅ Meal Prep Friendly – Marinate in advance and cook when ready.
- ✅ Family Approved – Mild yet customizable to spice lovers.
- ✅ Healthier at Home – No preservatives, no mystery sauces—just real ingredients.
From the tangy marinade to the rich garlic emulsion, every element of this recipe brings depth and complexity without being difficult to master.
Shawarma?
Chicken Shawarma is a Middle Eastern dish consisting of thinly sliced marinated chicken that’s grilled or roasted on a spit. Traditionally, it’s shaved off in layers and served with garlic sauce, pickles, and vegetables in a wrap or platter. In this homemade version, we replicate the rich flavors using your kitchen oven, grill, or skillet—no vertical rotisserie required.
2. The History Behind the Dish
Shawarma traces its roots to the Ottoman Empire, where meat cooked on vertical spits was popularized as doner kebab. Over time, this evolved into different variations like Greek gyros, Turkish döner, and the Levantine shawarma. Unlike its cousins, chicken shawarma relies on a deeply flavorful spice blend and is traditionally paired with a pungent, creamy garlic sauce.
3. Ingredients Breakdown
🔸 For the Chicken Marinade
- 2 lbs boneless, skinless chicken thighs
- 1 cup full-fat Greek yogurt
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 1 tsp turmeric
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cinnamon
- ½ tsp allspice
- ½ tsp ground coriander
- 1 tsp salt
- ½ tsp black pepper
🔸 For the Garlic Sauce (Toum)
- 1 cup garlic cloves (peeled)
- 1½ tsp sea salt
- 1 cup neutral oil (sunflower or canola)
- 1 tbsp lemon juice
- 1–2 tbsp ice water (optional for texture)
4. Essential Shawarma Spice Blend
A good shawarma lives and dies by its spice mix. Here’s what brings it all together:
| Spice | Purpose |
|---|---|
| Cumin | Earthy warmth |
| Paprika | Smoky sweetness |
| Turmeric | Depth and color |
| Cinnamon | Subtle sweetness |
| Allspice | Peppery complexity |
| Garlic/Onion Powder | Aroma and sharpness |
| Coriander | Citrusy notes |
| Salt & Pepper | Balancing flavor |
5. Garlic Sauce (Toum): The Creamy Companion
What is Toum?
Toum is a classic Lebanese garlic sauce that’s smooth, strong, and silky. It’s a staple condiment for shawarma, falafel, grilled meat, and roasted vegetables.
How to Make Toum (Without It Breaking!)
- Add garlic cloves and salt to a food processor. Pulse until minced.
- Slowly drizzle in oil while pulsing, alternating with lemon juice.
- Keep blending until the mixture emulsifies and becomes white and fluffy.
- Add ice water a tablespoon at a time if it’s too thick or begins to separate.
Pro Tip: Use fresh garlic only. Old cloves can turn bitter or cause separation.
6. Step-by-Step Instructions
🔪 Step 1: Marinate the Chicken
In a mixing bowl, combine all marinade ingredients. Coat the chicken evenly. Cover and refrigerate for at least 4 hours (overnight is best for maximum flavor).
🔥 Step 2: Cook the Chicken
Option 1: Grill
Preheat your grill. Place chicken directly on grates. Cook for 5–7 minutes per side until charred and fully cooked.
Option 2: Skillet
Heat a cast-iron pan over medium-high heat. Add marinated chicken and cook 5–6 minutes per side.
Option 3: Oven
Preheat to 425°F (220°C). Arrange chicken on a lined baking sheet. Roast for 25–30 minutes, turning halfway. Broil for 2–3 minutes to crisp edges.
🍴 Step 3: Slice and Rest
Let cooked chicken rest for 5 minutes. Then slice thinly against the grain for shawarma-style strips.
7. Cooking Methods Explained
| Method | Pros | Cons |
|---|---|---|
| Grill | Smoky flavor, crisp edges | Needs outdoor space |
| Skillet | Fast and easy | Can get smoky indoors |
| Oven | Set-it-and-forget-it | Slightly less crispy |
Choose based on your time and equipment. All yield juicy, flavorful chicken.
8. Pro Tips for Perfect Shawarma
- ✅ Marinate overnight for deeper flavor.
- ✅ Use chicken thighs—they’re juicier than breast.
- ✅ Let chicken rest before slicing.
- ✅ Slice thinly to mimic traditional shawarma texture.
- ✅ Don’t crowd the pan—cook in batches for even browning.
9. How to Serve Shawarma
🥙 Shawarma Wrap
- Warm pita or flatbread
- Sliced chicken
- Garlic sauce
- Sliced cucumbers, tomatoes, onions
- Fresh parsley or mint
🍛 Shawarma Plate
- Basmati or yellow rice
- Grilled vegetables
- Side of hummus or baba ganoush
- Pickled turnips
- Cucumber yogurt salad
10. Mistakes to Avoid
| Mistake | Solution |
|---|---|
| Skipping marinade time | Always allow 4+ hours |
| Using dry chicken breast | Use thighs for moisture |
| Adding oil too quickly to garlic sauce | Drizzle slowly |
| Cooking on low heat | Use medium-high for browning |
| Microwaving leftovers | Use skillet or oven for best texture |
11. Delicious Variations to Try
- 🌶 Spicy Shawarma: Add cayenne or harissa to the marinade.
- 🧆 Vegetarian Option: Use portobello mushrooms or tofu.
- 🍋 Herbed Yogurt Sauce: Replace toum with lemon-dill yogurt.
- 🥗 Low Carb: Serve over salad greens instead of bread.
- 🍚 Grain Bowl: Add quinoa, grilled veggies, and tahini.
12. Nutritional Benefits
Chicken shawarma offers a balanced profile of protein, healthy fats, and moderate carbs:
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~420 kcal |
| Protein | ~33g |
| Fat | ~26g |
| Carbs | ~10g |
| Fiber | ~2g |
| Sugar | ~3g |
Values vary depending on serving size and toppings.
13. Storage and Reheating Guidelines
Refrigeration:
- Store chicken and garlic sauce separately.
- Keep in airtight containers up to 4 days.
Reheating:
- Use a skillet or oven (350°F for 10 minutes).
- Avoid microwave to prevent rubbery texture.
Freezing:
- Marinated raw chicken freezes well (up to 2 months).
- Do not freeze garlic sauce—it will separate.
14. Common Questions (FAQ)
Can I use chicken breast?
Yes, but thighs remain more tender and flavorful.
Can I make it dairy-free?
Use coconut yogurt or plant-based yogurt in the marinade.
Is it spicy?
The base recipe is mild. Add chili for heat if desired.
Can I make it in advance?
Absolutely. Marinate ahead and store in fridge up to 24 hours before cooking.
What if I don’t have a food processor?
Use a mortar and pestle to crush garlic and whisk manually for sauce.
15. Final Thoughts: Bring the Mediterranean to Your Table
This Chicken Shawarma recipe offers everything you love about Mediterranean cuisine—bold spices, juicy meat, creamy sauces, and a feast of textures. Whether you’re a beginner cook or seasoned chef, this guide equips you to create restaurant-quality shawarma at home. No shortcuts. No mystery ingredients. Just authentic, balanced, and nourishing food for any day of the week.
