If you love dishes that burst with aroma and taste, chicken shawarma is a must-try recipe for your kitchen. This recipe features tender chicken thighs infused with a rich blend of spices, garlic, and lemon, creating an irresistible flavor profile that has been cherished for generations. Whether you’re cooking for a family dinner or a casual gathering, this shawarma delivers a satisfying and wholesome experience.
Why You’ll Love This Chicken Shawarma Recipe
This chicken shawarma stands out because of its simplicity and authentic flavor. The marinade is a perfect balance of warm spices and tangy lemon that deeply penetrates the chicken, making each bite juicy and flavorful. Using chicken thighs ensures tenderness, and the quick pan-searing locks in all those amazing juices. You can enjoy it in pita bread, over rice, or with fresh vegetables, making it a versatile meal. Plus, it’s an easy recipe that doesn’t require hours in the kitchen, yet it tastes like you’ve spent all day preparing it.
Ingredients You Need for Chicken Shawarma
Here’s what you will gather to prepare this delicious chicken shawarma:
- 1½ pounds boneless skinless chicken thighs, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon ground cardamom
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon crushed red pepper flakes
For serving:
- Toum (a garlic sauce) or your preferred garlic dip
- Fresh vegetables such as sliced tomatoes, cucumbers, and lettuce
- Arabic-style pita bread or flatbreads
How to Make Chicken Shawarma: Step-by-Step Directions
Start by patting the chicken thighs dry with paper towels. This helps the marinade stick better and allows the chicken to sear nicely. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, salt, cardamom, cumin, cinnamon, and crushed red pepper flakes until fully blended. Add your sliced chicken to the bowl and gently toss to coat every piece evenly in the marinade.
For best results, cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least one hour. If you have more time, marinate for up to 24 hours for even deeper flavor.
When ready to cook, heat a large heavy-bottomed skillet over medium-high heat. Arrange the chicken in a single layer in the pan. Let it cook without stirring for about 8 minutes. This helps develop a nice sear and those signature slightly crispy edges. After 8 minutes, flip the chicken pieces and continue cooking for another 4 to 7 minutes. Stir occasionally now, making sure the chicken cooks through and develops a beautiful golden brown color.
Once cooked, transfer the chicken to a serving plate. The aroma of the spices and garlic will be inviting, and the tender texture will be a delight.
How to Serve Your Chicken Shawarma
Chicken shawarma is incredibly versatile when it comes to serving. The most classic way is to tuck the warm chicken into soft Arabic pita bread, adding your favorite fresh vegetables like crisp lettuce, ripe tomato slices, and crunchy cucumbers. A generous dollop of toum, a creamy garlic sauce, complements the spices beautifully and adds a cooling effect.
You can also serve the chicken shawarma over a bed of fluffy rice, paired with a fresh salad or pickled vegetables on the side. For a lighter option, serve it alongside grilled veggies or a simple yogurt dip. No matter how you choose to enjoy it, chicken shawarma makes a hearty, satisfying meal that’s full of vibrant flavors and textures.
Expert Tips for Perfect Chicken Shawarma Every Time
To get the best results, always use chicken thighs for this recipe rather than breasts. Thighs stay juicy and tender during cooking. If you want to speed up the marinade process, make sure the chicken is sliced thinly, which helps the spices penetrate faster.
Use a heavy skillet, like cast iron, to get a great sear on the chicken. Resist the temptation to stir too often while cooking; letting the chicken sit undisturbed helps it develop those delicious browned edges that define shawarma.
If you prefer, you can prepare the marinade in advance and keep it refrigerated for up to a week. The chicken can also be marinated a day ahead to save time on cooking day.
When serving, warm your pita bread or flatbreads to enhance the overall experience. Freshly toasted bread adds a nice contrast to the juicy chicken.
How to Store Chicken Shawarma
If you have leftovers, store the chicken shawarma in an airtight container in the refrigerator. It will keep well for about 2 to 3 days. When reheating, use a skillet over medium heat to warm the chicken gently and bring back some of its crispiness. Avoid microwaving if possible, as it can dry out the meat.
You can also freeze the cooked chicken in a sealed container or freezer bag for up to 2 months. When ready to eat, thaw it overnight in the fridge and reheat on the stovetop.
Variations to Try With Your Chicken Shawarma
Feel free to experiment with this recipe by adjusting the spice levels to your preference. If you like it spicier, increase the crushed red pepper flakes or add a pinch of cayenne powder. For a milder version, reduce the chili flakes and emphasize the garlic and lemon flavors.
You can swap chicken thighs for chicken breasts, but keep in mind breasts tend to be less juicy, so watch cooking times carefully to avoid dryness. Another option is to try grilling the marinated chicken instead of pan-searing, which adds a lovely smoky flavor.
For different serving styles, try rolling the chicken in a flatbread wrap with hummus, pickled turnips, and fresh herbs like parsley or mint. Adding a drizzle of tahini sauce can also elevate the flavor and make it more authentic.
Frequently Asked Questions About Chicken Shawarma
What kind of chicken is best for shawarma?
Chicken thighs are best because they remain tender and juicy, absorbing the marinade well.
How long should I marinate the chicken?
You can marinate for as little as one hour, but for richer flavor, marinate for up to 24 hours.
Can I cook chicken shawarma in the oven?
Yes, roasting the marinated chicken on a baking sheet at 400°F for about 15 minutes works well, then you can sear it briefly in a skillet for crispiness.
What sauces go well with chicken shawarma?
Toum (garlic sauce), tahini, and yogurt-based sauces pair beautifully.
Can I freeze cooked chicken shawarma?
Absolutely, freeze it in an airtight container for up to 2 months.
Is shawarma healthy?
This recipe uses lean chicken and healthy olive oil, making it a balanced and flavorful meal option.
Chicken Shawarma
Ingredients
- 1½ pounds boneless skinless chicken thighs (thinly sliced)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic (minced)
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon ground cardamom
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon crushed red pepper flakes
- Toum (garlic sauce) or your preferred garlic dip for serving
- Fresh vegetables (sliced tomatoes, cucumbers, lettuce)
- Arabic-style pita bread or flatbreads for serving
Instructions
- Pat the chicken thighs dry with paper towels. In a large bowl, whisk together olive oil, lemon juice, minced garlic, paprika, salt, cardamom, cumin, cinnamon, and crushed red pepper flakes.
- Add the sliced chicken to the marinade and toss to coat evenly. For best results, cover and marinate in the fridge for at least 1 hour, or up to 24 hours.
- Heat a large heavy-bottomed skillet over medium-high heat. Arrange the marinated chicken in a single layer and cook without stirring for about 8 minutes.
- Flip the chicken and continue cooking for an additional 4 to 7 minutes, stirring occasionally, until fully cooked and golden brown.
- Transfer the cooked chicken to a serving plate and serve warm.
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