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A close-up, overhead shot of rustic homemade chicken shawarma: golden-brown, irregularly chopped chicken pieces with charred edges piled on a warm wooden cutting board, drizzled generously with a thick, creamy white garlic-yogurt sauce streaked with tiny flecks of green herbs. Bright red tomato chunks peek out from beneath the chicken, and fresh, roughly chopped parsley is sprinkled on top. The chicken’s spice rub glistens with oil, showing shades of deep amber, orange, and mahogany. The board sits on a dark, slightly blurred tabletop, lending a cozy, homemade feel.

Chicken Shawarma

A simple, home-style chicken shawarma recipe with juicy, spice-crusted chicken thighs, ready in under an hour no special equipment required.
5 from 1 vote
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Course: Main Course
Cuisine: Middle Eastern
Keyword: Best chicken shawarma recipe, Chicken shawarma bowl, Chicken shawarma ingredients, Chicken shawarma near me, Chicken shawarma photo, Chicken shawarma recipes, Easy chicken shawarma recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Marination Time: 30 minutes
Total Time: 55 minutes
Servings: 4
Calories: 350kcal
Cost: $12

Equipment

  • 1 Heavy skillet/pan (Cast iron recommended)
  • 1 Mixing bowl (For the marinade)
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Measuring spoons

Ingredients

  • 1.5 lb Boneless chicken thighs - Cut into ½" strips
  • 2 tablespoon Olive oil - + extra for pan
  • 2 tablespoon Plain yogurt
  • 2 tablespoon Lemon juice - Freshly squeezed
  • 1 teaspoon Ground cumin
  • 1 teaspoon Paprika
  • 0.5 teaspoon Turmeric
  • 1 teaspoon Ground coriander
  • 0.5 teaspoon Ground cinnamon
  • 0.25 teaspoon Ground cardamom
  • 1 teaspoon Salt Adjust to taste
  • 0.5 teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 4 whole Pita bread - Warmed for serving
  • 1 whole Cucumber - Sliced
  • 2 whole Tomatoes - Sliced
  • 0.5 whole Red onion - Thinly sliced
  • 0.25 cup Fresh parsley - Chopped
  • 0.5 cup Tahini or garlic sauce - For drizzling

Instructions

  • In a bowl, whisk together cumin, paprika, turmeric, coriander, cinnamon, cardamom, salt, pepper, garlic powder, olive oil, lemon juice, and yogurt.
    A round white plate on a light marble countertop heaped with charred chicken shawarma strips and parsley, flanked by overlapping pita rounds, tomato wedges, red-onion slices, and a mound of pickles, with small ramekins of garlic sauce and parsley echoing the arrangement above, under bright even lighting.
  • Add the chicken strips to the spice-yogurt mixture, toss to coat, cover, and refrigerate for at least 30 minutes.
    An overhead view of a black cast-iron skillet on a pale background containing glistening, deeply seared chicken shawarma pieces nestled in rendered fat and spice oil, the dark pan rim framing the golden brown chicken under soft, natural light.
  • Heat a heavy skillet over medium-high; add oil and chicken in batches, cooking 2–3 minutes per side until well browned and cooked through.
    A top-down shot of a black cast-iron skillet on a white surface holding scattered strips of raw chicken coated in a vivid red-orange shawarma spice paste dotted with garlic, with steam wisps rising and bright neutral lighting revealing every texture.
  • Warm the pita, then fill with chicken, cucumber, tomato, onion, parsley, and drizzle tahini or garlic sauce before serving.
    A clear glass mixing bowl on white marble filled with bite-sized chicken strips thoroughly coated in an orange-red shawarma marinade with visible oil sheen and spice flecks, the round bowl rim framing the marinated chicken under bright, even illumination.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 350kcal (18%) | Carbohydrates: 20g (7%) | Protein: 25g (50%) | Fat: 18g (28%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 85mg (28%) | Sodium: 600mg (26%) | Potassium: 500mg (14%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 500IU (10%) | Vitamin C: 15mg (18%) | Calcium: 80mg (8%) | Iron: 2mg (11%)
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