Chicken Shawarma (Middle Eastern)

This Chicken Shawarma is unbelievably flavorful and incredibly easy to make! With just a handful of everyday spices, garlic, lemon, and olive oil, you get a marinade that infuses the chicken with bold, authentic Middle Eastern aromas. The smell while it cooks? Next-level.

What Is Chicken Shawarma?

Shawarma is a beloved Middle Eastern street food traditionally made by stacking marinated meat on a vertical rotisserie and shaving off thin slices as it cooks. While the original method is iconic, you can easily recreate the same flavors at home using a skillet, oven, or BBQ.

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Originally made with lamb, mutton, or chicken (and now often beef), Shawarma is served either wrapped in flatbread or plated with rice, fries, salads, and sauces.

Ingredients You Need

Chicken: Boneless, skinless thighs are ideal for juiciness, but breasts or tenderloins work too.
Lemon juice: Freshly squeezed.
Olive oil: Adds flavor and prevents the lemon from “cooking” the chicken.
Spices: Common pantry spices—plus cardamom, which adds that signature Shawarma note. Don’t skip it!
Heat level: Cayenne controls the spiciness; reduce or omit if you prefer mild.

Sauce Options

Shawarma is traditionally paired with:

• Tahini Sauce – nutty, creamy, and classic.
• Lemon Yogurt Sauce – refreshing and easy to make.

How to Make Chicken Shawarma

1. Mix the marinade directly in a zip-top bag for easy coating.
2. Add chicken and massage the bag to cover completely.
3. Marinate overnight for best results, or at least 3 hours if you’re short on time.
4. Prepare the yogurt sauce and let it sit for 20 minutes to develop flavor.
5. Cook the chicken on the stove or BBQ until beautifully charred and aromatic.
6. Rest for 3 minutes before slicing to keep it juicy.

How to Serve It

1. Shawarma Wraps
Fill warm flatbread with chicken, lettuce, tomatoes, onions, and yogurt sauce. Add extras like hummus, cheese, or hot sauce if you like.

2. Shawarma Plate
Serve with rice, salads, pita bread, hummus, and yogurt sauce. Perfect for a hearty meal.

Watch How to Make Chicken Shawarma

Perfect for Gatherings

This recipe is ideal for parties, family dinners, and meal prep. It’s easy to make in large batches, travels well, and works great as a “build-your-own” station. I’ve taken it to picnics, camping trips, and big feasts—always a crowd-pleaser.

Isla Marie

Chicken Shawarma (Middle Eastern Style)

Juicy, tender, and packed with bold Middle Eastern flavors—this Chicken Shawarma is marinated in warm spices, garlic, lemon, and olive oil, then cooked to perfection on the stovetop or grill. Perfect for wraps, bowls, or platters!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Marination 3 hours hrs

Total Time 3 hours hrs 25 minutes mins

Servings: 6

Course: Dinner, Main Course

Cuisine: Arabic, Mediterranean, Middle Eastern

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken Marinade

• 1 kg boneless skinless chicken thighs (or breast)
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 4 garlic cloves minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp ground cardamom
• 1/4 –1/2 tsp cayenne pepper adjust to taste
• 1 tsp salt
• 1/2 tsp black pepper

For the Yogurt Sauce

• 1 cup plain yogurt
• 1 tbsp lemon juice
• 1 garlic clove minced
• Salt & pepper to taste

Equipment

• Mixing bowl or zip-top bag
• Knife & cutting board
• Skillet or grill/BBQ
• Tongs
• Measuring spoons
• Small bowl (for yogurt sauce)

Method

 

1. Prepare the Marinade
2. In a bowl or zip-top bag, mix olive oil, lemon juice, garlic, and all the spices.
3. Marinate the Chicken
4. Add chicken pieces, coat well, seal the bag, and refrigerate for 3 hours or up to overnight for best flavor.
5. Make the Yogurt Sauce
6. Mix yogurt, lemon juice, garlic, salt, and pepper in a small bowl.
7. Rest for 20 minutes to develop flavor.
8. Cook the Chicken
9. Heat a skillet or grill over medium-high heat.
10. Cook chicken 5–6 minutes per side until charred and fully cooked.
11. Internal temperature should reach 75°C / 165°F.
12. Rest the Chicken
13. Let it rest for 3 minutes, then slice into strips.
14. Serve
15. Enjoy in wraps with vegetables and sauce or serve as a platter with rice, salad, and pita bread.

Notes

Marinate overnight for the best flavor, but 3 hours also works.

Chicken thighs stay juicier than breast.

Reduce cayenne if you prefer mild Shawarma.

Can be cooked on stove, oven, or BBQ.

Great for meal prep and gatherings.