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Chicken Shawarma

A crispy and savory Middle Eastern classic, Chicken Shawarma is bursting with bold flavors and succulent chicken, perfect for family gatherings.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 pounds chicken thighs Use halal-certified ingredients for best results
  • 4 cloves garlic, minced
  • 2 tablespoons ground cumin
  • 2 tablespoons ground paprika
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • Juice of 1 lemon
For Serving
  • Pita bread or wraps
  • Fresh vegetables (lettuce, tomatoes, cucumbers)
  • Tahini or garlic sauce (optional)

Method
 

Marinate the Chicken
  1. In a mixing bowl, combine the minced garlic, cumin, paprika, turmeric, coriander, cinnamon, salt, black pepper, olive oil, and lemon juice. Mix well, then add the chicken thighs. Ensure the chicken is well-coated with the marinade. Cover and refrigerate for at least 1 hour to allow the flavors to meld—overnight is even better!
Cook the Chicken
  1. Preheat your grill, stovetop grill pan, or oven to medium-high heat. If grilling, skewer the chicken for easy handling. Cook the chicken for about 15–20 minutes, flipping halfway, or until the internal temperature reaches 165°F (74°C). If using an oven, bake at 400°F (200°C) for 25-30 minutes, flipping halfway.
Rest before Slicing
  1. Once cooked, remove the chicken from the heat and let it rest for 5 minutes to allow the juices to redistribute.
Slice and Serve
  1. Slice the chicken against the grain into strips. Serve it in warm pita bread or wraps, topped with lettuce, tomatoes, cucumbers, and a drizzle of tahini or garlic sauce as desired.

Notes

Substitutions: If chicken thighs aren't available, boneless chicken breasts work great too! You can also try lamb or beef for a different experience. Timing: Don’t rush the marination; this is key to unlocking amazing flavors. Avoid overcooking the chicken; use a meat thermometer to check internal temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months, wrapping tightly.