Chicken Shawarma Recipe
Easy chicken shawarma with big flavor, juicy chicken, and those slightly crispy edges. Wrap it up with toum, tomatoes, lettuce, and pickles, then pan-grill for a crunchy finish if you like.
Servings: 4
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
Chicken options: Chicken thighs stay juicier at higher heat. Chicken breast works too, but start checking earlier and pull it as soon as it hits 165°F so it doesn’t dry out. If the pieces are thick, pound them to an even thickness for even cooking.
To make ahead: mix the marinade 3 to 4 days in advance, or freeze the raw chicken in the marinade for up to 3 months. Thaw overnight in the fridge, then cook as written.
Check the blog post for suggestions on how to serve chicken shawarma!
Nutrition
Calories: 339kcal | Carbohydrates: 7g | Protein: 24g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 413mg | Potassium: 420mg | Fiber: 1g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 2mg