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If you’ve ever walked the streets of Beirut, the smell of chicken shawarma is hard to forget. This is the version I make at home when I want that same familiar flavor, using a spiced yogurt marinade that keeps the chicken tender and really well seasoned.
I developed this one for thin chicken strips, so you can roast them in the oven, sear them on the stovetop, or crisp them in the air fryer and still get those browned edges.
I love serving it in warm pita bread with garlic sauce (toum), tomatoes, lettuce, and pickles, and if you want the extra-crispy version, tuck some potato chips into the wrap, brush the outside with olive oil and chili paste, and (optionally) add a little pomegranate molasses before pan-grilling until golden and crunchy.
If you love these flavors, you might also want to try my Shish Tawook (Authentic Lebanese Recipe) or my Best Kofta Kebab.
Ingredients
- Chicken: Boneless, skinless thighs are my favorite here because the extra fat keeps them juicy even at higher heat. Chicken breast works too, but it can dry out if it’s even slightly overcooked, so I keep a closer eye on it and pull it as soon as it’s done.
- Plain Yogurt: Yogurt acts as a powerful tenderizer while helping the spices cling to the thin slices.
- Olive Oil: This helps the chicken crisp up and carry the flavors of the spices.
- Lemon juice: This is my go-to for shawarma. It keeps the chicken tender and gives that fresh, bright flavor that makes it taste like the real thing.
- Shawarma Spices: A warm blend of cardamom, coriander, smoked paprika, and ginger, with garlic powder and both black and white pepper for depth.
- Onion: I always cook the onion with the chicken – it turns soft and sweet and makes everything taste more shawarma-y.
For serving: Pita bread with homemade toum (Lebanese garlic sauce), plus pickles (or pickled turnips), lettuce, and tomatoes.
For my crispy shawarma wrap: Potato chips inside the wrap, then a quick brush of olive oil and chili paste before pan-grilling until crisp.
See the printable recipe card below for the full ingredients list and quantities.
How to make chicken shawarma
Get the marinade ready. In a large bowl, whisk together the olive oil, yogurt, lemon juice, sliced onion, and all the spices until well combined. Add the chicken strips and toss until every piece is evenly coated.
Add marinade ingredients
Add the chicken
Whisk until smooth
Toss to coat (marinate)Cover and refrigerate for at least 30 minutes, or up to 2 hours for the best flavor. You can also marinate overnight if you prefer, up to 24 hours max.
Cook the chicken shawarma. When you’re ready to cook, take the chicken out of the fridge about 20 minutes ahead so it loses its chill.
Oven method: Heat the oven to 425ºF (220ºC). Spread the chicken (and onions) in a single layer on a sheet pan. Roast for about 25 to 30 minutes, stirring once halfway through. For more color and a little char, switch on the broiler for the last 2 to 3 minutes and watch it closely.
Spread on a sheet pan
Broil for extra color
Roast flipping halfway
Cooked and brownedStovetop method: Heat a large skillet over medium-high until hot. Add the chicken (cook in batches if needed so it browns instead of steaming) and cook, stirring occasionally, for 12 to 15 minutes until browned and cooked through.
Air fryer method: Arrange the chicken in a single layer and air fry at 400ºF (205ºC) for 10 to 14 minutes, shaking the basket or flipping halfway through. Cook in batches for the crispiest results.
The chicken is done when it reaches 165ºF (74ºC). Let it rest for a few minutes so it stays juicy.
Extra crispy shawarma wrap: Stuff the chicken into pita along with homemade potato chips. Brush the outside with a mix of olive oil, chili paste, and pomegranate molasses (optional), then pan-grill the wrap until golden and crunchy on both sides.
Fill and roll the wraps
Brush
Pan-grill until crispyMy tips
Don’t Overcrowd: Whether on a sheet pan or in an air fryer, give the strips space so they roast and crisp up rather than steaming in their own juices.
Use a Thermometer: It’s the only way to be 100% sure your chicken is safe and juicy at 165ºF (74ºC).
The Sliced Advantage: Since we’re using strips, the marinade covers more surface area, meaning you get way more flavor in every bite compared to whole pieces.
Storage
Fridge: Store leftover chicken shawarma in an airtight container in the refrigerator, and use it within a few days for the best texture.
Freezer: You can freeze the chicken in the marinade (before cooking) in a freezer-safe bag. Thaw it overnight in the fridge, then cook as usual. Cooked chicken also freezes well, but I recommend slicing it first so it reheats quickly and evenly.
Reheat: Warm it in a skillet over medium heat until hot, adding a small splash of water if it looks dry. For the best texture, finish with a quick high-heat toss to bring back some crisp edges.
How to serve chicken shawarma
The traditional way to serve shawarma is in wraps, served in pita bread or Middle Eastern flatbread (Markouk). Start by spreading a layer of garlic sauce (toum) on the pita bread. Then, fill it with the cooked chicken, tomato slices, lettuce, and pickled cucumbers. You can also add some fries to the sandwich or serve them on the side.
Chicken shawarma can also be served as a shawarma plate, with rice, salads, and hummus on the side.
More Middle Eastern dishes
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Chicken Shawarma Recipe
Equipment
Ingredients
- 1 pound boneless skinless chicken thighs or chicken breast, cut into thin strips
For the Marinade
- ⅓ cup olive oil
- ½ cup yogurt plain/Greek
- 2 tablespoons lemon juice
- 1 onion medium, sliced
Chicken Shawarma Spices
- 2 teaspoons garlic powder
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon ground cardamom powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger powder
- ½ teaspoon white pepper
Served With
- garlic sauce toum
- potato fries
- pita bread Lebanese/Arab thin flatbread
Instructions
- Mix the olive oil, yogurt, lemon juice, onion, and spices in a bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes (2 hours is ideal, or up to 24 hours).
- Take the chicken out of the fridge about 20 minutes before cooking so it loses its chill.Oven method: Heat the oven to 425°F. Spread the chicken and onions in a single layer on a sheet pan. Roast until browned and cooked through, about 25 to 30 minutes, stirring once halfway through. For more color, broil for the last 2 to 3 minutes and watch closely.Stovetop method: Heat a large skillet over medium-high heat until hot. Add the chicken (cook in batches if needed) and cook, stirring and turning often, until browned and cooked through, about 12 to 15 minutes.Air fryer method: Arrange the chicken in a single layer and air fry at 400°F for 10 to 14 minutes, shaking or flipping halfway through. Cook in batches for the crispiest edges.The chicken is done when it reaches 165°F.
- Optional extra crispy shawarma wrap: Add some chicken to your pita bread with potato chips, toum, pickles and lettuce, roll it tight, then brush the outside with olive oil mixed with chili paste (and a little pomegranate molasses if you like). Pan-grill until golden and crunchy on both sides, flipping once.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The Chicken Shawarma is a delicious treat! Excellent on salad, green beans and most anything else. Thank you for this marvelous recipe, Samira!
Thank you so much for your lovely comment, Ken! Glad you enjoyed it! <3