This Easy Shawarma-Spiced Chicken is full of flavor and tantalizes your taste buds with the flavors of the Middle East. It is an easy stovetop version of the traditional dish, so you can enjoy it anytime.

Growing up in Greece, one of our most popular street foods is the gyro, typically made with pork or Chicken and wrapped in pita bread with veggies.

I first had chicken shawarma when I traveled to the Middle East. The complex flavor of the chicken and the warm aroma of the spices made me fall in love with this dish. Since then, I have tried to recreate it at home, and this is the version closest to the ones I had during my trip.

This homemade shawarma-spiced chicken is made with boneless skinless chicken thighs marinated with olive oil, garlic, lemon, coriander, cumin, allspice, turmeric, cardamom, paprika, and cayenne pepper. The marinade gives the chicken an extraordinary depth of flavor while helping it stay juicy and tender after it’s cooked. Then, drizzle it with the Greek yogurt sauce for one of the most seductive Middle Eastern dishes.

Read on to learn more about this classic Middle Eastern dish and how to make it at home — it’ll become one of your go-to dinner favorites!

What is Chicken Shawarma?

Shawarma is one of the most popular street foods throughout the Middle East. It is traditionally made with thin pieces of spice-marinated meats (lamb, chicken, beef). The pieces of meat are layered on a vertical rotisserie machine or spit and slow-roasted for hours – even days – in their own juices and fat. This makes them uniquely flavorful and extra tender. The joint owner typically shaves a thin layer of shawarma off the spit. Then he would serve it in pita pockets with heaps of chopped veggies and tahini or yogurt sauce.

As a result, it can be challenging to prepare an authentic version of this dish at home. Fortunately, with this recipe, you can easily make chicken shawarma on the stovetop using tools already in your kitchen. In addition, it has all the flavors you might expect from your local Middle Eastern restaurant, using tools you already have in your kitchen. 

Why this recipe works

This shawarma-spiced chicken is an incredibly versatile dish. It can be served in wraps or pita pockets with heaps of vegetables or over rice or couscous as part of a dinner spread. 

You can prepare this recipe ahead of time for quick weeknight meals. Double or triple this recipe and prepare several freezer bags with chicken and marinade. Then, place each bag in the freezer straight away. Then, pull out a bag the night before cooking; the chicken will marinate while it defrosts. 

Ingredients to use for this recipe

• Chicken thighs – boneless and skinless
• Extra virgin olive oil
• Garlic
• Ground coriander
• Ground cumin
• Allspice
• Turmeric
• Ground cinnamon
• Smoked paprika
• Cayenne pepper – you can control the spiciness of the chicken by adding more or less cayenne pepper to your taste
• Lemon
• Sea salt and freshly ground black pepper
• Greek Yogurt
• Dill
• Vegetables for serving – Bib or Romaine lettuce leaves, tomato, and cucumber slices.

How to make the Shawarma-Spiced Chicken

Prepare the marinade

Mix the garlic, spices, lemon juice, and extra virgin olive oil in a medium bowl. Season with salt and black pepper to taste, and whisk to combine. 

Add the chicken to the marinade

Place chicken thighs in a large, sealable plastic bag and pour the marinade mixture on top. Seal the bag and gently turn it to coat the chicken thoroughly. Place in the refrigerator for at least 3 hours or overnight. 

Prepare the Greek yogurt sauce

Combine all ingredients in a glass or a non-reactive bowl and stir to combine. Cover and place in the refrigerator until ready to use. 

Cook the chicken

Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the bag and discard the remaining marinade. 

Add the chicken to the hot skillet and brown on each side, approximately 2 minutes per side. Season with additional salt and black pepper, if desired.

Reduce heat to medium and continue cooking until chicken is cooked through, approximately 6-7 minutes per side. Remove from heat and let cool for several minutes. 

Rest the chicken 

Let the cooked chicken rest for at least 3 minutes before serving. This will allow the juices to redistribute and the chicken to remain juicy after you slice it.

Serve the chicken

Slice the chicken, arrange it on lettuce leaves, and top it with tomatoes and cucumbers. Drizzle with the yogurt sauce and serve immediately. Enjoy! 

What to serve with this Easy Shawarma-Spiced Chicken

The Middle Eastern way to serve chicken shawarma is in pita pockets loaded with chopped veggies and a good drizzle of tahini sauce or yogurt sauce. This can easily be replicated at home for a quick dinner or lunch.

For a more sit-down dinner with family or friends, you can serve it with a side of rice or couscous and a salad on the side.

You can also serve the shawarma spiced chicken over a salad to boost protein.

You can replace the tahini or yogurt sauce with tzatziki if this is what you prefer or have at hand.

Notes and Cooking Tips

This recipe is best made with skinless, boneless chicken thighs. You can replace some chicken with chicken breasts if desired, but not all. This dish gets a lot of flavor from dark meat.

You can also cook the chicken on the BBQ.

For best results, plan to marinade the chicken for at least 3 hours or overnight. 

Let the cooked chicken rest for at least 3 minutes before serving. This will allow the juices to redistribute and the chicken to remain juicy after you slice it.

Make-ahead tips and Storing leftovers

This recipe stores well in the refrigerator. You can make a large batch and enjoy it for several days afterward. Just reheat the chicken before serving in a skillet over medium heat, add a little bit of liquid, and toss the chicken pieces until warm.

You can prepare this recipe ahead of time for quick weeknight meals. Double or triple this recipe and prepare several freezer bags with chicken and marinade. Then, place each bag in the freezer straight away. Then, pull out a bag the night before cooking; the chicken will defrost and marinate at the same time. 

More Chicken Recipes

• Roasted Rosemary Lemon Chicken
• One-Skillet Chicken And Spinach Orzotto
• One-Skillet Lemon Chicken With Summer Squash
• Greek Chicken Souvlaki
• Sheet-Pan Roasted Chicken Thighs And Vegetables 
• Chicken Provençal
• Chicken With Green Olives And Capers 

If you don’t recognize a tool or skill I mention, look it up in the Cooking Terms Glossary for more information.

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