Authentic Homemade Chicken Shawarma Recipe

Introduction

If you’ve ever craved the rich, bold flavors of Middle Eastern street food, then you’re in for a treat! This homemade chicken shawarma recipe is packed with aromatic spices, juicy grilled chicken, and a creamy, tangy sauce that will transport your taste buds straight to the streets of Beirut or Istanbul.

Perfect for busy weeknights or weekend gatherings, this recipe is incredibly easy to make and can be customized to your preferences. Whether you’re looking for a healthier alternative to takeout or simply want to impress your family and friends, this chicken shawarma will not disappoint.

Why You’ll Love This Recipe

  • Authentic flavors – A perfect balance of Middle Eastern spices creates an unforgettable taste.
  • Easy to make – Simple ingredients and straightforward steps make this an ideal homemade meal.
  • Healthy and satisfying – Packed with protein and fresh veggies, this dish is both nutritious and filling.
  • Great for meal prep – Make ahead of time and enjoy leftovers for days.
  • Customizable – Easily adjust the spice level, toppings, and sides to suit your taste.

Ingredients

For the Chicken Marinade:

  • 2 lbs chicken thigh fillets, boneless and skinless
  • 2 cloves garlic, minced
  • 3 tbsp lemon juice
  • 3 tbsp olive oil
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 2 tsp salt
  • 1 tsp ground allspice
  • 1/4 tsp ground black pepper

For the Sauce:

  • 1 1/2 cups plain yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp Sriracha sauce (adjust to taste)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste

For Assembling:

  • 8 pieces pita bread
  • 3 cups lettuce, shredded
  • 1 red onion, thinly sliced
  • 4 tomatoes, sliced

Kitchen Equipment Needed

  • Large mixing bowl
  • Small bowl
  • Grill or grill pan
  • Tongs
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Foil (for warming pita bread)

Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, combine minced garlic, lemon juice, olive oil, ground coriander, ground cumin, paprika, salt, allspice, and black pepper. Mix well.
  2. Add the chicken thigh fillets to the marinade and toss until evenly coated.
  3. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to develop.

Step 2: Prepare the Sauce

  1. In a small bowl, combine plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder.
  2. Season with salt and pepper to taste. Stir until well combined.
  3. Refrigerate until ready to use.

Step 3: Cook the Chicken

  1. Preheat your grill or grill pan over medium-high heat. Brush the grates with oil to prevent sticking.
  2. Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes.
  3. Grill the chicken thigh fillets for 6-8 minutes per side, or until cooked through and nicely charred on the outside. Ensure the internal temperature reaches 165°F (74°C).
  4. Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes. Then, slice it into thin strips.

Step 4: Assemble the Shawarma

  1. Warm the pita bread either on the grill for a few seconds on each side or in the oven wrapped in foil.
  2. Spread a generous amount of the prepared sauce onto each warmed pita bread.
  3. Top with shredded lettuce, sliced tomatoes, thinly sliced red onion, and grilled chicken slices.
  4. Drizzle with additional sauce if desired.

Recipe Variations & Tips

  • Vegetarian Option: Swap the chicken for grilled halloumi or roasted chickpeas.
  • Gluten-Free Alternative: Serve the chicken over a salad or use gluten-free flatbreads.
  • Extra Crunch: Add pickled cucumbers or crispy falafel to your shawarma.
  • More Heat: Increase the amount of Sriracha in the sauce or add a pinch of cayenne pepper to the marinade.
  • Oven-Baked Option: If you don’t have a grill, bake the marinated chicken at 400°F (200°C) for 25-30 minutes, flipping halfway through.

How to Store Leftovers

  • Chicken: Store leftover cooked chicken in an airtight container in the refrigerator for up to 4 days.
  • Sauce: Keep in a sealed container in the fridge for up to a week.
  • Reheating: Warm the chicken in a skillet over medium heat or in the microwave for 1-2 minutes before serving.
  • Pita Bread: Store in a zip-top bag at room temperature for up to 3 days or freeze for longer storage.

Best Food & Drink Pairings

  • Side Dishes: Serve with hummus, baba ganoush, tabbouleh, or a simple cucumber salad.
  • Beverages: Pair with a refreshing mint lemonade, iced tea, or a cold glass of yogurt-based ayran.
  • Dips & Sauces: Try adding tahini sauce or garlic aioli for an extra flavor boost.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes! However, chicken thighs tend to be juicier and more flavorful. If using chicken breasts, consider pounding them to an even thickness for better cooking results.

How long should I marinate the chicken?

A minimum of 1 hour is recommended, but for the best flavor, marinate overnight.

Can I make this recipe ahead of time?

Absolutely! Marinate the chicken in advance and store it in the fridge until ready to cook. You can also prepare the sauce a day ahead.

What can I use instead of pita bread?

You can serve this shawarma in wraps, over rice, or as part of a salad bowl.

Final Thoughts

This homemade chicken shawarma is an easy, flavorful, and satisfying meal that’s sure to become a household favorite. Whether you’re making it for a quick weeknight dinner or a special gathering, it’s a guaranteed crowd-pleaser.

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