Chicken Shawarma Recipe

I’ve always been obsessed with Middle Eastern food, and this chicken shawarma recipe hit the spot perfectly. After trying it a few times, I finally nailed the flavors, and let me tell you—it’s better than takeout. The spices blend beautifully, the chicken stays juicy, and when you wrap it all in a warm flatbread? Pure magic.

I made it on a Sunday and enjoyed leftovers throughout the week. If you’ve ever looked for a flavorful Chicken Wings Recipe, you might love this just as much—it’s packed with smoky heat, tangy sauce, and a crunchy-fresh salad. Let’s dive into the full experience of making this at home!

Additional Tips for Making This Recipe Even Better

After cooking this a few times, I picked up a few small tricks that made a big difference. Here’s what I suggest for even better results:

• Marinate longer – I left the chicken overnight in the fridge. It makes the flavors richer and the meat more tender.
• Use boneless chicken thighs – They’re juicier than breast meat and perfect for high-heat grilling.
• Grill instead of pan-frying – A hot grill adds that nice char and smoky depth, just like street shawarma stalls.
• Warm your flatbreads – Soft, warm flatbreads hold the fillings better and feel more like restaurant-quality wraps.
• Don’t skip the garlic sauce – The mix of garlic, yogurt, and mayo adds creamy richness that balances the spice.

Try These Shawarma Variations to Make It Your Own

The great thing about shawarma is how customizable it is. Whether you’re cutting out dairy, going low-carb, or exploring other chicken recipes, there’s a version for you.

• Dairy-Free – Use coconut yogurt or a dairy-free mayo for the garlic sauce.
• Low-Carb Option – Swap the flatbread with lettuce wraps or low-carb tortillas.
• Extra Flavor Boost – Add pickled red onions or crumbled feta to the wrap.
• Vegan Version – Marinate tofu or chickpeas in the same spice mix and roast until golden.

You can also explore more spicy chicken recipes and pair them with this garlic yogurt dip—it works with everything!

What You’ll Need to Make Chicken Shawarma

Here’s the basic equipment I used when making this meal. Most of it is already in your kitchen!

• Mixing bowl – For marinating the chicken with spices and lemon juice.
• Grill or oven tray – To get that beautiful char and cook the meat evenly.
• Knife and chopping board – For slicing the tomatoes and shredding lettuce.
• Small bowl – Perfect for mixing the garlic yogurt sauce.
• Flat pan or microwave – To warm the flatbreads before serving.
• Tongs or spatula – Helps flip the chicken during grilling.

How to Serve Chicken Shawarma Like a Pro

Presentation matters! Here’s how I like to serve this dish for both flavor and visual appeal.

Start by warming your flatbread until it’s soft and steamy. Spread a spoonful of the garlic sauce in the center. Add sliced grilled chicken, shredded lettuce, sliced tomatoes, and a drizzle of hot sauce. Fold the wrap tight or leave it open style like a shawarma platter.

Add a lemon wedge on the side and some extra garlic sauce in a small bowl. Pair it with rice or crispy fries if you’re feeling indulgent. You can even serve it with a creamy Chicken Lasagna Recipe if making a Middle Eastern-Italian fusion dinner!

How to Store Chicken Shawarma

If you made a big batch like I did, here’s how to keep the leftovers fresh and tasty:

• Refrigerate: Store leftover chicken in an airtight container. It stays fresh in the fridge for up to 4 days. Keep salad and sauces separate.

• Freeze: Freeze the cooked chicken for up to 2 months. Wrap portions tightly or use freezer bags for easy defrosting.

• Reheat: Reheat in a pan or oven until warm. Avoid microwaving too long—it can dry out the meat. Add a little oil to keep it juicy.

Why You’ll Love This Chicken Shawarma

This recipe is more than just a tasty wrap—it’s flexible, easy, and delicious. Here’s why I keep coming back to it:

• Easy to Prepare: The marinade takes just minutes to mix. Most of the work is hands-off.
• Packed with Flavor: Every bite is spicy, smoky, and fresh—better than takeout.
• Meal Prep Friendly: You can marinate ahead and grill later. Great for busy weekdays.
• Versatile Fillings: Swap toppings or use the chicken in rice bowls, salads, or wraps.
• Customizable: Works for low-carb, dairy-free, or even vegan diets with small changes.

More Helpful Details for Making It Just Right

Here are some extra things I learned while making this shawarma that might help you too:

• Use fresh spices: Old spices won’t give you the same kick. Try to use freshly ground cumin or sumac if possible.
• Let it rest: After grilling, let the chicken rest for 5 minutes before slicing. This keeps the juices in.
• Adjust heat: If you don’t like spice, reduce the cayenne or skip the hot sauce. You’re still left with amazing flavor.
• Pair it well: This dish tastes fantastic with a cucumber salad or a minty yogurt dip.

Nancy

Chicken Shawarma Recipe

This Chicken Shawarma is bursting with Middle Eastern flavors, tender and juicy from hours of marination. Wrapped in warm flatbreads with garlic yoghurt, crisp lettuce, and juicy tomatoes—it’s the kind of meal that feels like a feast, even if it's just a regular weeknight.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Snack

Calories: 580

Ingredients Method

Ingredients

  

• For the Chicken Marinade
• 500 g skinless boneless chicken thighs – chicken thighs stay juicy and flavorful when grilled
• Juice of 1 lemon – adds brightness and helps tenderize the chicken
• 1 tbsp extra virgin olive oil – coats the chicken and helps the spices stick
• 1 clove crushed garlic – gives the marinade a sharp savory punch
• 1 tsp cumin – warm earthy flavor essential for shawarma
• 1 tsp coriander – adds citrusy and floral undertones
• 1 tsp sumac – brings a tangy lemony flavor (try not to skip it!)
• 1 tsp paprika – for mild heat and color
• 1 tsp turmeric – earthy and adds a golden color
• 0.5 tsp cinnamon – balances the spices with sweet warmth
• 0.5 tsp cayenne pepper – adds a mild kick; adjust to taste
• Salt & pepper – essential for seasoning
• For the Garlic Sauce and Serving
• 2 heaped tbsp yoghurt use thick Greek yoghurt like @fage_uk – the base of the sauce, creamy and rich
• 2 cloves crushed garlic – makes the sauce bold and aromatic
• 2 tbsp mayonnaise – adds richness and smooth texture
• 1 tbsp extra virgin olive oil – brings it all together
• Tomatoes sliced – fresh and juicy, for layering
• Lettuce shredded – adds crunch
• Hot sauce like @sriracha_fg – for a spicy kick
• Flatbreads – warm and soft perfect for wrapping
• Couple of lemon wedges – a squeeze of lemon at the end lifts everything

Method

 

1. Start by placing the chicken thighs in a large bowl. Add lemon juice, olive oil, crushed garlic, and all the spices, along with salt and pepper. Mix thoroughly so every piece of chicken is well coated. Cover the bowl and refrigerate for at least 8 hours—overnight is even better to let the flavors sink in deeply.
2. Preheat your grill to its highest setting when you’re ready to cook. Take the marinated chicken and lay it out on a grill tray. Grill each side for about 5–10 minutes, depending on the thickness, until it’s charred and fully cooked through. You’ll know it’s done when it’s golden, juicy, and slightly crispy on the edges.
3. While the chicken is grilling, prepare your garlic yoghurt sauce. In a small bowl, combine the yoghurt, mayo, olive oil, crushed garlic, and a pinch of salt. Stir until creamy and smooth. Slice your tomatoes, shred your lettuce, and warm your flatbreads slightly in a pan or microwave.
4. Once the chicken is done, slice or shred it into bite-sized pieces. Lay your flatbreads on a plate and spread a generous amount of garlic sauce. Top with grilled chicken, shredded lettuce, sliced tomatoes, and a drizzle of hot sauce. Finish with a squeeze of lemon juice before folding or rolling.
5. Serve the wraps warm with extra garlic sauce and lemon wedges on the side. These shawarma wraps taste best fresh, but you can also pack them for lunch or a picnic. Enjoy every bite of that juicy, spiced chicken wrapped in fluffy bread!