Chicken shawarma is a beloved Middle Eastern street food that transforms simple chicken thighs into an incredibly flavorful and aromatic dish bursting with warm spices and Mediterranean flavors. This marinated chicken is traditionally cooked on a rotating spit, but our home version captures all the same incredible tastes using your oven or grill. The secret lies in the complex spice blend featuring cumin, paprika, turmeric, and warming spices that create layers of flavor, while yogurt in the marinade ensures the meat stays tender and juicy. Served in warm pita bread with fresh vegetables and creamy tahini sauce, this dish brings the authentic taste of Middle Eastern cuisine to your dinner table.
Serves: 4-6 people
Prep Time: 20 minutes
Marinating Time: 2-24 hours
Cook Time: 30-35 minutes
Total Time: 2 hours 55 minutes to 25 hours
For the Chicken Marinade
- 3 pounds boneless, skinless chicken thighs, cut into large chunks
- 1/2 cup plain Greek yogurt
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Tahini Sauce
- 1/2 cup tahini
- 1/4 cup lemon juice
- 2 tablespoons water
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
For Serving
- 6-8 pita breads or flatbreads
- 1 large cucumber, diced
- 2 tomatoes, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Pickled turnips or pickles (optional)
- Hot sauce (optional)
Creating the Perfect Marinade
Start by cutting the chicken thighs into large, bite-sized pieces about 2 inches across. Chicken thighs are ideal for shawarma because they stay moist and flavorful during cooking, unlike chicken breasts which can dry out easily.
In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, and minced garlic until smooth. The yogurt acts as a tenderizer while adding richness to the marinade. Add all the spices – cumin, paprika, coriander, turmeric, cinnamon, cardamom, cayenne, salt, and black pepper. Mix until you have a fragrant, golden-colored marinade.
Marinating the Chicken
Add the chicken pieces to the marinade, making sure every piece is thoroughly coated. Use your hands to massage the marinade into the meat, ensuring it gets into all the crevices. The chicken should be completely covered in the thick, aromatic mixture.
Cover the bowl with plastic wrap or transfer everything to a zip-top bag. Refrigerate for at least 2 hours, but preferably overnight or up to 24 hours. The longer marination time allows the spices to penetrate deep into the meat and the yogurt to work its tenderizing magic.
Making the Tahini Sauce
While the chicken marinates, prepare the tahini sauce. In a medium bowl, whisk together the tahini and lemon juice. The mixture will initially look separated and thick, but keep whisking as you gradually add the water until it becomes smooth and creamy.
Add the minced garlic, salt, and cumin, whisking until well combined. The sauce should be pourable but not too thin – it should coat the back of a spoon. If it’s too thick, add a little more water. If it’s too thin, add a bit more tahini. Taste and adjust the seasoning as needed.
Preparing for Cooking
Remove the chicken from the refrigerator about 30 minutes before cooking to let it come to room temperature. This ensures even cooking throughout the meat.
Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper or lightly grease it. If you prefer to grill the chicken, preheat your grill to medium-high heat.
Oven Cooking Method
Arrange the marinated chicken pieces on the prepared baking sheet, spreading them out in a single layer. Don’t overcrowd the pan – use two baking sheets if necessary. The chicken should not be touching, which allows for proper browning.
Roast in the preheated oven for 25-30 minutes, flipping the pieces halfway through cooking. The chicken should be golden brown and slightly charred around the edges, with an internal temperature of 165 degrees Fahrenheit.
Grilling Method
If using a grill, thread the marinated chicken pieces onto metal skewers or soaked wooden skewers. Grill over medium-high heat for 12-15 minutes, turning every 3-4 minutes to ensure even cooking and charring.
The chicken should develop beautiful grill marks and be cooked through. The high heat will create those coveted crispy, caramelized edges that make shawarma so delicious.
Achieving the Perfect Texture
For the most authentic shawarma experience, you want some pieces to be slightly charred and crispy while others remain tender and juicy. Don’t worry if some edges look very brown – this adds to the complex flavor profile.
Let the cooked chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
Preparing the Fresh Accompaniments
While the chicken cooks, prepare your fresh toppings. Dice the cucumber and tomatoes into small, uniform pieces. Slice the red onion as thinly as possible – you can soak the slices in cold water for 10 minutes to mellow their sharpness if desired.
Chop the fresh parsley and mint finely. These herbs add brightness and freshness that perfectly complement the rich, spiced chicken.
Warming the Bread
Warm the pita breads or flatbreads in a dry skillet for about 30 seconds per side, or wrap them in damp paper towels and microwave for 30 seconds. The bread should be warm and pliable for easy wrapping.
Keep the warmed bread wrapped in a clean kitchen towel to maintain their temperature and prevent them from drying out.
Assembling Your Shawarma
To serve, place a warm pita bread on each plate. Add a generous portion of the cooked chicken down the center of the bread. Top with diced cucumber, tomatoes, red onion, fresh herbs, and any pickled vegetables you’re using.
Drizzle the tahini sauce generously over the filling. The sauce should soak into the bread slightly and coat all the ingredients. Add hot sauce if desired for extra heat.
Traditional Serving Style
Fold the bottom of the pita up and then fold in the sides to create a wrap that’s easy to eat by hand. Some people prefer to serve shawarma on a plate with the bread on the side, allowing diners to build their own wraps.
Serve immediately while the chicken is still warm and the bread is soft. Provide extra tahini sauce on the side for those who want more.
Tips for Authentic Flavor
Don’t skip any of the spices in the marinade – each one contributes to the complex flavor profile that makes shawarma so distinctive. The combination of warm spices like cinnamon and cardamom with earthier ones like cumin and coriander is what gives this dish its authentic taste.
For extra flavor, you can add a pinch of sumac to the fresh vegetables or sprinkle it over the finished dish. This Middle Eastern spice adds a lovely tart, lemony flavor that brightens the entire meal.
Make-Ahead Options
The chicken can be marinated up to 24 hours in advance, making this perfect for meal prep or entertaining. The tahini sauce can be made several days ahead and stored in the refrigerator – just whisk in a little water if it thickens too much.
