Chicken Shawarma (Middle Eastern)

11/06/2024, 18:59 Chicken Shawarma (Middle Eastern) | RecipeTin Eats
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Chicken Shawarma (Middle Eastern)

BY: Nagi PUBLISHED: 6 Feb '22 UPDATED: 11 Oct '22
1,165 Comments
RECIPE V VIDEO V DOZER V
This Chicken Shawarma recipe is going to knock your socks off! Just a handful of
every day spices makes an incredible Chicken Shawarma marinade that infuses the
chicken with exotic Middle Eastern flavours. The smell when this is cooking is insane!
This is a reader-favourite recipe included by popular demand in my debut cookbook

“Dinner”!
× Khoj Resorts
Celebrate Pakistan with adventure in Skardu at Khoj. Luxurious Comfort. Riverside. B
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https://www.recipetineats.com/chicken-sharwama-middle-eastern/ 1/33
Chicken Shawarma
This is one of my signature recipes that will be very familiar to all my friends because I
make this so often. It’s off the charts for effort vs output: just a handful of everyday
spices, garlic, a splash of lemon and olive oil transforms into the most incredible
flavour.
When this chicken is cooking, the smell is incredible. In fact, it’s how I met most of
my neighbours when I lived in a townhouse complex, random people I had never met
before popping their head over the fence wanting to know what on earth I was
making. They were elated when I handed out samples!
What is Chicken Shawarma, actually??

Shawarma is a popular dish originating from the Middle East. It’s a popular street food
that is traditionally made in the form of spiced meats that are stacked on a vertical
rotisserie with thin slices shaved off as it rotates. But don’t worry! We can cook our
horizontally in a good old pan or on the BBQ!
Shawarma was traditionally made with lamb, mutton and chicken though these days
you see it with beef too. It’s commonly served in the form of a wrap, though in some
countries you see it served on plates with sides such as seasoned rice or fries, and
salads. In this recipe, I’m giving you both options!
Ingredients in Chicken Shawarma

Here’s what you need to make Chicken Shawarma. I’m betting you have most if not all
of the spices in your pantry already!
Chicken – I like to make Shawarma with boneless, skinless thighs as its juicier than
breast. But chicken breast and tenderloin both work great.
Lemon juice – Fresh!
Olive oil – For a touch of flavour but also to dilute the lemon juice so it doesn’t
“cook” the chicken (like we intentionally do with ceviche!).
Spices – Nothing out of the ordinary here! The only one you might not have in
× stock is cardamom, though these days its easily found at any grocery store. It has
a piney, sort of citrusy flavour and it is a key ingredient that distinguishes the
Shawarma marinade from other cuisines, such as Mexican, that regularly uses the
other spices used in this recipe. In short, don’t skip it!
Spice control – The spiciness in the Shawarma marinade comes from the cayenne
pepper. It’s not a key element of the flavour so if you don’t want it spicy, either
reduce or eliminate it altogether. I promise you won’t feel robbed. Lots of other
flavours going on in this dish!
SAUCE OPTIONS FOR SHAWARMA

Shawarma is traditionally served with either a tahini sauce (common in Israel) or a
Yogurt Sauce. If you’d like to use a tahini sauce, use the one in this Roasted Broccolini
recipe.
For a Lemon Yogurt Sauce, here’s what you need:
How to make Chicken Shawarma

For the best results, it’s best to marinate the chicken overnight. But to be honest, the
volume and flavour of the marinade is intense enough that you can get away with a
minimum of 3 hours of marinating. Been there, done that plenty of times, and nobody
has complained!
1 Mix marinade – For convenience, just mix the marinade directly in a ziplock bag. A
bag works best because the chicken remains nicely coated in the marinade. If you
prefer to use a container, either turn the chicken a few times or increase the
marinade by 50%.
×
2 Add chicken into the marinade. Seal the bag, removing excess air, then massage
to coat from the outside. Leave to marinade for 12 to 24 hours in the fridge. If
you’re pressed for time, even 3 hours will do!
3 Yogurt sauce – Make the yogurt sauce simply by mixing the ingredients then set
aside for at least 20 minutes to let the flavours meld. This will keep for 3 days in
the fridge.
4 Cook chicken either on the stove or on the BBQ. It will get a great crust on it from
the spices, and you will adore the smell. It’s intoxicating!
5 Rest chicken for at least 3 minutes before serving to allow the juices to
redistribute throughout the flesh, else they will just run out everywhere when you
slice the meat.
6 To serve, just pile everything on a platter and let everybody make their own
wraps! The chicken, lettuce, tomato slices, onion, yogurt sauce and warmed
flatbreads – homemade or store bought. If the chicken is on the larger side, I
sometimes slice it. But if they are smaller, I tend to just leave them whole.
How to Serve Chicken Shawarma

There are two main ways to serve Chicken Shawarma.
1 Wraps – As Chicken Shawarma wraps (like Gyros and Doner kebabs), with tomato,
lettuce, and a simple yoghurt sauce on the side. Other optional extras include: red
onion, cheese (query authenticity? But that’s ok!!), hummus, hot sauce / chilli
sauce.
2 Shawarma plate – With rice and salads on the side. Thought I usually do serve
pita bread or another type of flatbread as well, with a big dollop of either Hummus
or the Yogurt Sauce in this recipe, just because it’s very on theme. ☺️
Below, the Chicken Shawarma is pictured with Mejadra which is a Middle Eastern
lentil rice (seriously so good you can / will want to eat it just by itself!) and a
Middle Eastern Chickpea Salad (I skip the spicing of chickpeas otherwise there’s
just too much kapow spices going on).
A few other things that would be very much at home alongside Chicken Shawarma:
Lemon Rice Pilaf
Rice Pilaf with Nuts and Dried Fruit
Chickpea Rice Pilaf
Juicy Greek Salad – the flavours in Greek salad pair really well with Middle Eastern
food
Middle Eastern Shredded Cabbage, Carrot, Mint Salad
Middle Eastern Roasted Vegetables with Tahini Drizzle
Roasted Pumpkin with Yogurt Sauce and Pine Nuts
Roasted Broccolini with Tahini Sauce
The spread below features the Chickpea Salad referred to above and Mejadra, the
× spiced rice.
lentil
Great food for gatherings

This Chicken Shawarma, along with the Vietnamese Noodles with Lemongrass
Chicken, are two of my most frequently made foods when I’m cooking for a crowd
because it’s easy to make loads, they are both great “lay it all out and let everyone
serve themselves” type foods (I’m a big fan of food like that), and it travels well. I’ve
made this multiple times on camping trips (along with the Vietnamese Noodles and
Greek Gyros!).
It was also part of a 7 course Arabian Feast menu that I shared way back when I first
published this recipe in 2015. I still haven’t gotten around to perking up all the recipes
with fresh new photos, but I will one day! I love that menu because so much of it can
be prepared ahead, and there’s lots of common ingredients.
Be prepared for the amazing smells when you’re cooking this Chicken Shawarma! –
Nagi xx
Watch How To Make It

This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but
this is a reader favourite included by popular demand!
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Chicken Shawarma (Middle Eastern)

Author: Nagi | RecipeTin Eats Prep: 10 mins Cook: 10 mins Total: 20 mins Chicken Arabic, Middle
Eastern, Moroccan
4.99 from 456 votes
Servings 4 – 5
Tap or hover to scale
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Recipe video above. The smell when this is cooking is outrageous! The marinade is very quick to
prepare and the chicken can be frozen in the marinade, then defrosted prior to cooking. Best cooked
on the outdoor grill / BBQ, but I usually make it on the stove.
Serve with Yogurt Sauce (provided) or the Tahini sauce in this recipe. Add a simple salad and
flatbread laid out on a large platter, then let everyone make their own wraps!
Ingredients
Cups Metric
1 kg / 2 lb chicken thigh fillets , skinless and boneless (Note 3)
MARINADE
1 large garlic clove , minced (or 2 small cloves)
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamon
1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
2 tsp smoked paprika
2 tsp salt
Black pepper
×
2 tbsp lemon juice
3 tbsp olive oil
YOGHURT SAUCE
1 cup Greek yoghurt
1 clove garlic , crushed
1 tsp cumin
Squeeze of lemon juice
Salt and pepper
TO SERVE
4 – 5 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
Sliced lettuce (cos or iceberg)
Tomato slices
Red onion , finely sliced
Cheese , shredded (optional)
Hot sauce of choice (optional)
Instructions
1 Marinade chicken – Combine the marinade
ingredients in a large ziplock bag. Add the
chicken, seal, the massage from the outside
with your hands to make sure each piece is
coated. Marinate 24 hours (minimum 3 hours).
2 Yogurt Sauce – Combine the Yogurt Sauce
ingredients in a bowl and mix. Cover and put
in the fridge until required (it will last for 3
days in the fridge).
3 Preheat stove or BBQ – Heat a large non-
stick skillet with 1 tablespoon over medium
high heat, or lightly brush a BBQ
hotplate/grills with oil and heat to medium
high. (See notes for baking)
4 Cook chicken – Place chicken in the skillet or on the grill and cook the first side for 4 to 5
minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side
takes less time).
5 Rest – Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5
minutes.
×
TO SERVE
1 Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce (or
dairy free Tahini sauce from this recipe).
2 To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of
lettuce and tomato and Chicken Shawarma. Roll up and enjoy!
Recipe Notes:
1. MAKE AHEAD: Pop the marinade and chicken in a ziplock bag and freeze straight away. Then as
it defrosts, it will marinate!
This also works well made ahead, which I recently did when I made this for 50 people as part of a
multi-course meal. I grilled it in the morning and cut it up. Then prior to serving it was just heated
up in the microwave. Toss it with the juices pooled at the bottom of the dish and no one will
guess it was cooked earlier in the day!
2. Chicken per serving – If using large lebanese bread as pictured (diameter is almost 30cm/1
foot), you need around 300g/10oz of chicken per person (raw) to fully fill them out without
tucking the ends in. 200 – 250g/7 – 8oz per person seems to be enough on average, but I always
end up providing more!
3. Chicken – I use 6 pieces approx 5oz/150g each.
Chicken breast: I feel strongly that this is best made with thigh because it’s got more fat so you
get beautiful caramelisation. But it’s still super tasty made with chicken breast. The best way is to
cut them in half horizontally to make 2 thin steaks no thicker than 1 cm/ 2/5″ each. If needed,
pound lightly. Marinate per recipe. Then cook on a high heat (not medium high per recipe) for just
2 minutes on each side until golden. They will be juicy and beautiful inside!
4. Suggestions for things to make on the side:
* Mejadra (pictured in post) – Middle Eastern lentil rice

* Chickpea Rice Pilaf– slightly less spiced than Mejadra
* Middle Eastern Chickpea Salad (a Yotam Ottolenghi recipe, skip the spicing of chickpeas to
keep it fresher)
Also see 7 Course Arabian Feast (summary below recipe) and above recipe card in post for
lengthier list of side options.
5. BAKING: Cooking on a BBQ or stove is best to get the caramelisation. Baking doesn’t yield
quite the same flavour – but still very good! Bake at 425F/220C for 20 – 25 minutes until a
browned.
6. Nutrition for chicken only because flatbreads vary so much in size and calories.Assuming 6
servings.
×
NUTRITION INFORMATION:
Serving: 183g Calories: 275cal (14%) Carbohydrates: 1.1g Protein: 32.9g (66%)
Fat: 16.2g (25%) Saturated Fat: 3.2g (20%) Polyunsaturated Fat: 13g
Cholesterol: 140mg (47%) Sodium: 918mg (40%)
Keywords: Chicken Shawarma, shawarma
DID YOU MAKE T HIS RECIPE?

I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
Originally published December 2014, updated with fresh photos and an improved recipe
video!
Arabian Feast Menu

Here is a summary of the Arabian Feast Menu that I shared back in 2015. I haven’t
updated all the recipes yet – I’ll get to them eventually!
To Nibble: Hummus, Herb Chili Feta, Chargrilled Vegetable Platter
For the Men to Grill: Lamb Koftas, Chicken Shawarma (this recipe)
Because we must have Greens: Shredded Red Cabbage Carrot Salad, Spiced
Chickpea Salad
Arabian Feast – 7 dishes prepared in 1 hour. Clockwise from top left: Hummus, Herb Chili Feta, Red Cabbage
Carrot Salad, Lamb Koftas, Spiced Chickpea Salad, Chicken Sharwarma, Chargrilled Vegetable Platter
Life Of Dozer
Throwback to Life of Dozer in 2015 when I first published this recipe – nothing has
changed in the years that has passed!
This shot pretty much encompasses how utterly predictable Dozer is:
✅ Skulking near a big pile of meat

✅ Squeezing himself under a tiny table laden with said food
✅ Eyes sparkling at the possibilities
✅
× Licking his lips in anticipation
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1,165 COMMENTS
CV
JUNE 5, 2024 AT 10:37 PM
Outstanding. Have made this along with the easy flatbread many times!!!
REPLY
Cas
MAY 13, 2024 AT 7:23 PM
Thank you for this recipe.. I made this for the first and will definitely be making it
again! I couldn’t find ground cardamon though and don’t have pestle and mortar and
just had pods, so only had the energy to grind a tiny bit but even without it was so
nice! Cooked over the fire. Used skewers. Made with tzatziki sauce and also cumin
sauce provided. Both worked really well. Thanks again ❤️ (sorry forgot to put star
rating)
REPLY
×
Cas
MAY 13, 2024 AT 7:22 PM
Thank you for this recipe.. I made this for the first and will definitely be making it
again! I couldn’t find ground cardamon though and don’t have pestle and mortar and
just had pods, so only had the energy to grind a tiny bit but even without it was so
nice! Cooked over the fire. Used skewers. Made with tzatziki sauce and also cumin
sauce provided. Both worked really well. Thanks again ❤️
REPLY
Ella
MAY 10, 2024 AT 5:45 PM
This Chicken Shawarma recipe knocked our socks off! Absolutely fantastic. The
marinated chicken is excellent on the bbq too.
REPLY
Ranna
APRIL 7, 2024 AT 2:40 PM
I made this and it was great thank you!

I added Greek yoghurt and turmeric to the chicken marinade too!
My family is Jordanian and this connected me to its wonderful cuisine!
This recipie is a keeper!
REPLY
Sarah
APRIL 7, 2024 AT 2:00 PM
Made this exactly as written. The chicken and yogurt dip were perfection!
Also made some saffron rice to go with it, and added some additional toppings and
ate it as a bowl instead of a wrap.
We will never have to order from our local restaurants again because this is better
and easy to prepare and make. 5 stars are not enough.
REPLY
×
Sandra
APRIL 1, 2024 AT 6:30 AM
I did make the recipe with a couple of modifications. I used 2 tbls of a spice blend that
had everything except cumin (added cumin). I will add more next time. Also, used
chicken breast because I don’t like dark meat. SUPER YUM!
REPLY
Kat
MARCH 23, 2024 AT 9:27 AM
This was a BIG hit at our Bible study potluck. I adjusted the spices down (except
cumin) a bit and added 1/4 tsp cinnamon. I had many requests for the recipe. So I
sent them the original recipe and my modifications. Then they can use what works for
them. Thank you very much for posting this excellent/authentic recipe.
REPLY
Benjamin Ogbole
MARCH 17, 2024 AT 4:02 PM
Nice work
REPLY
Saba
MARCH 14, 2024 AT 7:13 PM
It was looking good until you saud “common in bl**dy israeal” IT IS NOT THEIR DISH
JUST LIKE PALESTINE IS NOT THEIR LAND
REPLY
Nick
MARCH 11, 2024 AT 5:04 PM
Picture 5 didn’t generate correctly. You should replace it 💕

REPLY
Divya
MARCH 1, 2024 AT 8:39 AM
Are you using ground green cardamom or black cardamom in this recipe?
×REPLY
Marguerite
FEBRUARY 24, 2024 AT 12:40 AM
Thank you for this wonderful recipe

I did it on stovetop so no grill marks but very tasty!
REPLY
MO
MARCH 18, 2024 AT 4:26 AM
I didn’t love it, I tried it twice as written on the stove and the spices made the
meat really gritty. I tried shawarma once again from another website and they
used vinegar with the spices to marinade and I think that helped
REPLY
Lynn
Such a simple and delicious meal! Didn’t have pita so used soft flour tortillas. Also
forgot red onions so used spring onions. Added some sriracha chili sauce for extra
zing. But the chicken itself and yoghurt sauce were both fantastic! Looking forward to
using the leftover yoghurt sauce with some slow roasted lamb later in the week 😎
REPLY
Ranna
APRIL 7, 2024 AT 2:35 PM
This was a great recipe thank you!

I also added Greek yoghurt and turmeric to the chicken marinade.
My family is Jordanian and this connected me to its wonderful cuisine!
REPLY
Lizette
×
This was delicious! loved the spices! I marinated for 3 hours and cooked on the stove
and it turned out beautifully. Thanks!
REPLY
Felicity Ives
FEBRUARY 16, 2024 AT 4:16 PM
Our new absolute favorite go to marinade. So much so that when I ask someone to
take chicken out of the freezer they are sad if the bag doesn’t say Shawarma 😆
REPLY
Lisa
FEBRUARY 11, 2024 AT 8:34 PM
I made it with chicken stir fry strips. I served with warmed Greek pita and diced
tomato and cucumber. And yogurt sauce. Three boys ‘make it again mum, but make
more next time’.
REPLY
Tim Tretina
Fantastic! Everybody at my house loved it.

REPLY
Allister M.
WOW! I made this recipe and was blown away! The chicken was incredible! I did use
a touch more garlic than was called for because I had some that needed to be used.
My friends loved it all. My coworkers took some too and were impressed. Thank you
for this recipe!
REPLY
tanya stevenson
JANUARY 28, 2024 AT 6:25 PM
awesome!
×
REPLY
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11/06/2024, 18:59 Chicken Shawarma (Middle Eastern) | RecipeTin Eats

RECIPE V VIDEO V DOZER V

This is a reader-favourite recipe included by popular demand in my debut cookbook

What is Chicken Shawarma, actually??

Ingredients in Chicken Shawarma

Lemon juice – Fresh!

SAUCE OPTIONS FOR SHAWARMA

For a Lemon Yogurt Sauce, here’s what you need:

How to make Chicken Shawarma

you’re pressed for time, even 3 hours will do!

How to Serve Chicken Shawarma

Lemon Rice Pilaf

Rice Pilaf with Nuts and Dried Fruit

Chickpea Rice Pilaf

Middle Eastern Shredded Cabbage, Carrot, Mint Salad

Middle Eastern Roasted Vegetables with Tahini Drizzle

Roasted Pumpkin with Yogurt Sauce and Pine Nuts

Roasted Broccolini with Tahini Sauce

Great food for gatherings

Watch How To Make It

HUNG RY FO R MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest

Chicken Shawarma (Middle Eastern)

1 kg / 2 lb chicken thigh fillets , skinless and boneless (Note 3)

3. Chicken – I use 6 pieces approx 5oz/150g each.

4. Suggestions for things to make on the side:

* Mejadra (pictured in post) – Middle Eastern lentil rice

Keywords: Chicken Shawarma, shawarma

DID YOU MAKE T HIS RECIPE?

Arabian Feast Menu

To Nibble: Hummus, Herb Chili Feta, Chargrilled Vegetable Platter

✅ Skulking near a big pile of meat

NEXT POST PREVIOUS POST

4 month catch up!!! Cookbook Part 3 MARINATED Vegetarian Pasta Salad!

Hi, I'm Nagi!

FREE RECIPE EBOOKS

One pot chicken risoni with crispy salami

Thai Turmeric Chicken

One-pan Baked Butter Chicken

Cooked this? Rate this recipe!

Notify me via e-mail if anyone answers my comment.

I made this and it was great thank you!

Picture 5 didn’t generate correctly. You should replace it 💕

Thank you for this wonderful recipe

This was a great recipe thank you!

Fantastic! Everybody at my house loved it.

Never miss a recipe!

All Recipes About Nagi

By Category About Dozer

Collections RecipeTin Meals

RecipeTin Japan Contact

Food Bloggers Central Image Use Policy

© RecipeTin Eats 2024 Privacy Policy & Terms Site Credits

A RAPTIVE PARTNER SITE

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