Chicken Shawarma
Chicken shawarma is a Middle Eastern street food: spiced meat roasted on a vertical spit and shaved off in thin slices. At home, boneless chicken thighs take the same warm spices (cumin, coriander, paprika, turmeric and cinnamon) in a yogurt and lemon marinade, then roast at 220°C (425°F) and go under the broiler until the edges char. Sliced thin, the chicken is wrapped in warm flatbread with a garlic yogurt sauce, pickles and tomatoes.
By Priya Raman
Published
- Prep Time
- 20 mins
- Cook Time
- 40 mins
- Marinate
- 2 hrs
- Total Time
- 3 hrs
- Servings
- 4 servings
How do you make Chicken Shawarma?
Marinate 900 g boneless chicken thighs in yogurt, lemon juice, olive oil, garlic, cumin, paprika, coriander, turmeric and cinnamon in the fridge for 2-24 hours. Roast on a foil-lined sheet pan at 220°C (425°F) for 25-30 minutes, until 74°C (165°F) inside, then broil for 2-3 minutes to char. Rest, slice thinly and serve in flatbread with garlic yogurt sauce and pickles.
- Total time
- 3 hrs
- Calories
- 695 per serving
- Protein
- 59 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Roasting
Ingredients
Chicken and marinade
Garlic sauce
To serve
Equipment
Large bowl or zip-top bag · Small bowl · Rimmed baking sheet · Foil · Instant-read thermometer · Sharp knife and cutting board
Quick Directions
Make the marinade
In a large bowl, whisk together the yogurt, lemon juice, olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, allspice, cayenne (if using), salt and pepper until smooth.
Marinate the chicken
Coat the chicken and refrigerate it for 2-24 hours.
Make the garlic sauce
Stir the Greek yogurt, grated garlic, lemon juice, olive oil and salt together in a small bowl.
Roast the chicken
Roast at 220°C (425°F) for 25-30 minutes, until the chicken reaches 74°C (165°F).
Char under the broiler
Switch the oven to broil (grill) on high and broil the chicken for 2-3 minutes, watching closely, until the edges are charred in spots.
Rest and slice
Rest 5 minutes, warm the flatbreads and slice the chicken thinly.
Assemble
Spread garlic sauce over each warm flatbread, add the chicken and onion, tomatoes, cucumber, pickles, lettuce and parsley, and roll up tightly.
Step-by-Step Instructions
Every step for making chicken shawarma, written out in full.
Make the marinade
In a large bowl, whisk together the yogurt, lemon juice, olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, allspice, cayenne (if using), salt and pepper until smooth.
Marinate the chicken
Pat the chicken thighs dry, add them to the marinade and turn until every piece is coated. Cover and refrigerate for at least 2 hours and up to 24 hours. Keep the chicken in the fridge the whole time, never at room temperature.
Make the garlic sauce
Stir the Greek yogurt, grated garlic, lemon juice, olive oil and salt together in a small bowl. Cover and refrigerate until serving. The garlic gets stronger as the sauce sits.
Roast the chicken
Heat the oven to 220°C (425°F) with a rack in the upper third. Line a rimmed baking sheet with foil and scatter the onion wedges over it. Take the chicken out of the fridge only when the oven is hot. Lift each thigh out of the marinade, letting the excess drip off, and lay the thighs flat on the onions with a little space between them. Discard the leftover marinade. Roast for 25-30 minutes, until the edges are browned and the thickest thigh reads 74°C (165°F).
Char under the broiler
Switch the oven to broil (grill) on high and broil the chicken for 2-3 minutes, watching closely, until the edges are charred in spots. Turn the oven off.
Rest and slice
Rest the chicken on the pan for 5 minutes. Meanwhile, wrap the flatbreads in foil and warm them in the turned-off oven. Slice the chicken thinly across the grain and toss the slices with the roasted onion and pan juices.
Assemble
Spread garlic sauce over each warm flatbread, add the chicken and onion, tomatoes, cucumber, pickles, lettuce and parsley, and roll up tightly. Or set everything out on a platter so everyone can build their own.
Recipe Tips
- Thighs are the better cut for shawarma: they stay juicy at the high heat that chars the edges, and they are most tender at 80-85°C (175-185°F), so a few extra minutes won't dry them out.
- Let the excess marinade drip off before roasting. A thick coat of yogurt steams instead of browning.
- Slice the chicken across the grain and as thin as you can, then toss it in the pan juices. Thin slices are closer to the shaved texture of spit-roasted shawarma.
- Don't marinate the chicken for longer than 24 hours. The lemon juice and yogurt start to make the surface soft and mushy.
Variations
- Skillet: cook the marinated thighs in 2 batches in a large oiled skillet over medium-high heat for 5-6 minutes per side, until charred in spots and 74°C (165°F) in the thickest part. Rest for 5 minutes, then slice.
- Chicken breast: halve 900 g boneless chicken breasts horizontally into thinner cutlets, marinate for 2-8 hours and roast for 18-22 minutes, until 74°C (165°F). Take them out promptly, as breast meat dries out quickly.
- Tahini sauce: whisk 60 g (1/4 cup) tahini with 3 tbsp lemon juice, 1 small grated garlic clove, a pinch of salt and 3-4 tbsp cold water until smooth and pourable. Use it in place of, or alongside, the garlic sauce.
- Shawarma bowls: serve the sliced chicken over rice or a chopped salad with the garlic sauce, tomatoes, cucumber and pickles instead of flatbread.
Nutrition (per serving)
| Calories | 695 |
|---|---|
| Protein | 59 g |
| Carbs | 55 g |
| Fat | 26 g |
| Saturated fat | 6 g |
| Fibre | 3.5 g |
| Sugar | 8 g |
| Sodium | 1440 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the cooked chicken within 2 hours in an airtight container for up to 4 days. Keep the garlic sauce in a separate covered container in the fridge for up to 3 days.
- Freezer
- Freeze the cooked, sliced chicken for up to 3 months, or freeze the raw chicken in its marinade for up to 3 months and thaw it overnight in the fridge before roasting. The garlic sauce does not freeze well.
- Reheat
- Reheat the sliced chicken in a hot skillet with a splash of water for 3-4 minutes, stirring, until steaming hot, 74°C (165°F). Warm the flatbreads separately.
Chicken Shawarma FAQs
What cut of chicken is best for chicken shawarma?
Boneless, skinless chicken thighs. Their fat keeps them juicy at the high oven heat that chars the edges, and they slice into tender strips. Chicken breast works too, but it dries out quickly, so roast it only until it reaches 74°C (165°F).
How long should chicken shawarma marinate?
Marinate chicken shawarma in the fridge for at least 2 hours and up to 24 hours. Two hours is enough for the spices to flavour the surface, and an overnight marinade goes deeper. After 24 hours the lemon juice and yogurt start to make the meat soft and mushy.
Can I make chicken shawarma in a skillet instead of the oven?
Yes. Cook the marinated thighs in 2 batches in a large oiled skillet over medium-high heat for 5-6 minutes per side, until charred in spots and the thickest part reads 74°C (165°F). Rest them for 5 minutes, then slice thinly.
What is the white garlic sauce served with shawarma?
In Lebanese shawarma shops it is usually toum, a fluffy emulsion of garlic, neutral oil, lemon juice and salt. This recipe uses a quicker garlic yogurt sauce made with Greek yogurt, grated garlic, lemon juice and olive oil. Tahini sauce is another common choice.
Can I make chicken shawarma ahead of time?
Yes. Marinate the chicken up to 24 hours ahead, or roast it and keep the sliced chicken in the fridge for up to 4 days. Reheat it in a hot skillet until steaming, and keep the garlic sauce in a separate container for up to 3 days.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
