Introduction
This Chicken Shawarma is bold, juicy, and packed with warm Middle Eastern spices, just like your favorite street food. Marinated chicken thighs are pan-seared until beautifully charred, then sliced thin and served in soft flatbreads with creamy white kebab sauce and spicy red sauce for the ultimate homemade shawarma experience.
Why You’ll Love This Recipe
- Deep, authentic shawarma flavor at home
- Juicy chicken thighs with a spiced yogurt marinade
- Simple stovetop method, no rotisserie needed
- Perfect for wraps, pitta pockets, or bowls
- Halal-friendly and great for family meals
Ingredients
Chicken Shawarma
- 4 soft flatbreads or pitta
- 1 lb (500 g) boneless chicken thighs
- 1 tablespoon Greek yogurt
- 1 tablespoon garlic paste
- 1 tablespoon hot pepper paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon allspice
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 tablespoon lemon juice
- Pinch of salt and black pepper
- 1 tablespoon olive oil
- Vegetable oil, for cooking
Sauces
- 5 tablespoons white kebab sauce
- 3 tablespoons red kebab sauce
Instructions
- Prepare the white and red kebab sauces by mixing their ingredients in separate bowls. Set aside.
- In a large bowl, mix yogurt, garlic paste, hot pepper paste, cumin, coriander, allspice, smoked paprika, turmeric, salt, pepper, lemon juice, and olive oil.
- Add chicken thighs to the marinade and coat well. Marinate for up to 3 hours. If marinating longer, add the lemon juice just before cooking.
- Heat a pan over medium heat with a little vegetable oil.
- Cook the chicken for about 5 minutes per side, until well-charred and cooked through.
- Transfer chicken to a cutting board and slice thinly using a sharp knife.
- Fill flatbreads or pitta with sliced chicken, crunchy vegetables of choice, white kebab sauce, then finish with red kebab sauce.
Tips & Tricks
- Chicken thighs stay juicier than breasts
- Don’t overcrowd the pan for better charring
- Slice chicken thinly for authentic shawarma texture
- Warm flatbreads before serving
Details
- Prep Time: 15 minutes
- Marinate Time: 3 hours
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Middle Eastern
- Difficulty: Easy
- Dietary Notes: Halal-friendly
Notes
Serve Chicken Shawarma with lettuce, tomato, cucumber, pickles, or fries inside the wrap. It also works beautifully over rice or salad bowls.
Nutrition (Approximate per serving)
- Calories: 480
- Protein: 34g
- Carbohydrates: 32g
- Fat: 24g
FAQ
Can I bake the chicken instead?
Yes, bake at 425°F for 20–25 minutes, flipping halfway.
Can I grill the chicken?
Absolutely, grilling adds even more smoky flavor.
Is this very spicy?
Moderate heat; adjust hot pepper paste to taste.
Can I use chicken breast?
Yes, but reduce cooking time to avoid drying out.
How do I store leftovers?
Store chicken separately from bread and sauces.
Storage
- Fridge: Store cooked chicken up to 3 days
- Freezer: Freeze cooked chicken up to 2 months
- Reheat: Reheat in a hot skillet or oven
Similar Recipes
Chicken Shawarma
Ingredients
Chicken Shawarma
- 4 soft flatbreads or pitta
- 1 lb 500 g boneless chicken thighs
- 1 tablespoon Greek yogurt
- 1 tablespoon garlic paste
- 1 tablespoon hot pepper paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon allspice
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 tablespoon lemon juice
- Pinch of salt and black pepper
- 1 tablespoon olive oil
- Vegetable oil for cooking
Sauces
- 5 tablespoons white kebab sauce
- 3 tablespoons red kebab sauce
Instructions
- Prepare the white and red kebab sauces by mixing their ingredients in separate bowls. Set aside.
- In a large bowl, mix yogurt, garlic paste, hot pepper paste, cumin, coriander, allspice, smoked paprika, turmeric, salt, pepper, lemon juice, and olive oil.
- Add chicken thighs to the marinade and coat well. Marinate for up to 3 hours. If marinating longer, add the lemon juice just before cooking.
- Heat a pan over medium heat with a little vegetable oil.
- Cook the chicken for about 5 minutes per side, until well-charred and cooked through.
- Transfer chicken to a cutting board and slice thinly using a sharp knife.
- Fill flatbreads or pitta with sliced chicken, crunchy vegetables of choice, white kebab sauce, then finish with red kebab sauce.
Notes
Conclusion
This Chicken Shawarma brings bold spices, juicy chicken, and creamy sauces together in one irresistible wrap. Easy to make and incredibly satisfying, it’s a homemade version that rivals any takeout spot.