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Chicken Shawarma (Middle Eastern Style)
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
Cook Time 15 minutes
Marination 3 hours
Total Time 3 hours 25 minutes
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.