The Perfect Recipe to Make Delicious Chicken Shawarma
Impress your friends with an exciting and flavorful dish - homemade chicken shawarma! This easy-to-follow recipe will have you enjoying all the traditional flavors of shawarma right in your own kitchen.
Gather Your Ingredients.
Begin gathering the ingredients necessary for your delicious chicken shawarma. You will need: 2 lbs boneless skinless chicken thighs, 1/3 cup olive oil, 2 tablespoons lemon juice, 2 tablespoons minced garlic, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon tumeric powder, 1 tablespoon paprika powder, and salt and pepper to taste.
Cut the chicken thighs into roughly 1/2 inch cubes and transfer to a large bowl. Then, in a separate small bowl, mix together the olive oil, lemon juice, garlic, cumin powder, coriander powder, tumeric powder, paprika powder and salt and pepper. Pour the marinade over the chicken and use your hands to mix together until everything is evenly coated. Cover with plastic wrap or foil and place in the refrigerator for at least one hour. The longer you leave it to marinade (up to 24 hours), the more flavorful your final dish will be!
If you'd like to add a little extra flavor, you can also make a simple tahini sauce. Combine 1/4 cup of tahini paste, 1 teaspoon of olive oil, 2 tablespoons of lemon juice, and a pinch of salt in a small bowl and stir until combined. Tahini sauce pairs brilliantly with chicken shawarma and adds even more depth of flavor to the dish.
Preparing a delicious shawarma dish at home begins with gathering the right ingredients. To make traditional chicken shawarma, you will need extra-virgin olive oil, garlic cloves, ground cumin, garlic powder, smoked paprika and coriander, salt and pepper to taste, boneless and skinless chicken breasts cut into strips or cubes, thinly sliced red onion slices, diced tomatoes and cucumbers. You’ll also want to have some flatbreads or pita rounds ready for serving. For added flavor and texture, be sure to include chopped parsley, feta cheese crumbles (optional) and some flavorful condiments like hummus or tzatziki sauce.
Once you have all your ingredients completely prepped and ready to go, it’s time to plug in your skillet or indoor grill. Heat the pan over high heat, adding a couple tablespoons of extra-virgin olive oil. Add the garlic cloves and chicken strips, stirring them regularly for about 10 minutes until they are no longer pink in the center. After that, add all the seasonings, tossing everything to coat the chicken with the spices. Turn down the heat to low and let simmer for another 12-14 minutes, mixing occasionally. Once done cooking, take off the flame and move onto assembling your shawarmas!
Chop Your Vegetables.
The perfect shawarma requires not just chicken but an array of vegetables. Start by chopping the following: 1 green bell pepper, 2 tomatoes, 1 small onion and half a head of cauliflower. Once chopped, add them to a large bowl with 2 tablespoons olive oil and season with some salt and pepper. Mix until everything is well coated in the oil.
Preheat your oven to 375 degrees Fahrenheit. Place the bowl of vegetables in a single layer on a lined baking tray. Bake the vegetables for 30 minutes, flipping them over at the halfway point. This will allow them to evenly crisp up and turn golden brown. Once cooked, mix in 1 pound of cooked chicken that has been diced into cubes. Place the mixture back onto the baking sheet and bake for an additional 15 minutes or until everything is hot through. Serve in pita bread with tahini sauce and feta cheese for a delicious shawarma meal!
For a delicious shawarma chicken dish, you'll need to start by prepping the vegetables. Dice 5 cups of bell peppers, onions, and mushrooms into bite-sized pieces. Place them in a large bowl, add 3 tablespoons of olive oil and 1 teaspoon of salt, then give everything a good mix. Spread the mixture out onto a lined baking sheet and place it in a preheated oven. Keep an eye on your vegetables as they bake to ensure they don’t burn. Once they are golden brown and crisp, remove them from the oven and place them back in the bowl with the diced chicken. Mix well before adding another tablespoon of olive oil and some freshly cracked black pepper. Stir everything together before returning it to the baking tray for another 15 minutes or so of baking until everything is hot through. Serve hot in pita bread with tahini sauce and feta cheese for a delicious shawarma meal!
When you're making shawarma chicken, you need to start by prepping the vegetables. For this dish, diced bell peppers, onions, and mushrooms are ideal. The key is to cut them into small pieces so they cook as quickly as possible and don’t burn in the oven. The vegetables should be crisp when done baking - about 15-20 minutes in an oven preheated to 350 degrees Fahrenheit. When they’re ready, mix the vegetables with diced chicken (you can use store bought rotisserie chicken here if desired), olive oil, salt and pepper until everything is coated evenly. Bake everything together on a lined baking sheet for another 15 minutes or so until everything is hot through and golden brown. Serve it hot in pita bread with tahini sauce and feta cheese for delicious shawarma goodness!
To add a subtle smokey flavor to the dish, try adding crushed cumin, coriander, smoked paprika and garlic powder. Spread it evenly on the vegetables before baking them so they have time to marinate and absorb the flavors. This spice mix is also great for seasoning the chicken when you’re cooking it in the oven. Shawarma chicken can be served up on its own as a main course or as an appetizer with pita chips and tzatziki sauce. Either way its sure to be a hit!
Start out by prepping all your vegetables. A traditional recipe calls for bell peppers, onions, and mushrooms but feel free to get creative and add any other veggies that you like. Chop your vegetables up into strips or cubes - whichever size fits best in the pita pockets - and spread them across a baking sheet. Drizzle with olive oil and sprinkle with salt before adding the spices. Bake until the vegetables are cooked through, about 15 minutes or so. Then you’re ready to assemble your shawarma!
Marinate the Chicken.
To give the chicken shawarma its signature flavor, you need to marinate it first. Start with 2 pounds of boneless, skinless chicken thighs. In a large bowl, mix together 1/2 cup olive oil, 1/4 cup lemon juice, 2 tablespoons white vinegar, 2 tablespoons garlic powder and 1 teaspoon each of paprika, cumin and ground coriander. Pour the marinade over the chicken and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
After marinating the chicken, remove it from the refrigerator an hour before you’re ready to cook it. Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with foil. Arrange the chicken on the sheet in one layer and discard any remaining marinade. Roast for 30-40 minutes until cooked through, then chop or shred the chicken. Serve hot in pita bread with cucumbers, tomatoes and garlic sauce for a delicious summer meal.
The most important step for delicious chicken shawarma is to marinate the chicken. You can use boneless, skinless chicken breasts or thighs for this recipe. Whisk together olive oil, garlic, cumin, coriander, paprika, turmeric, oregano and lemon juice in a large bowl, then add the chicken. Toss it all together until the chicken is evenly coated and put it in the refrigerator for at least two hours or overnight for best results.
It is really up to you if you let the chicken marinate for two hours or overnight. It all depends on how much time you have and how bold you want the flavor to be. The key is that the longer you let it sit, the more intense the flavor will be. If you feel like it needs a little extra something, add some chili flakes or garlic powder for an extra boost of flavor.
To make the perfect shawarma, start by marinating the chicken thighs. Combine olive oil, garlic, lemon juice, fresh parsley and a blend of spices such as cumin, coriander oregano and paprika in a bowl or zip-lock bag. Whisk together to form the marinade and add the chicken. Toss everything until all the chicken is coated in the marinade. Let sit for at least 2 hours (or overnight for extra flavor!).
After marinating the chicken, you are ready to start cooking. Preheat your oven to 400 degrees. Place the chicken thighs on a baking sheet lined with parchment paper in a single layer. Bake for 25 minutes or until cooked through and golden brown. Once the chicken is done, remove from oven and let cool slightly before shredding with two forks into bite were pieces. Serve shawarma on warm pita breads or wraps with diced tomatoes, onions, lettuce, tahini sauce and plenty of lemon juice. Enjoy!
Marinating chicken for the shawarma is key and will help it develop its full flavor. To marinate, combine 1/4 cup olive oil with 1 tablespoon each of chili powder, paprika, ground cumin and crushed garlic. Mix to combine and season generously with salt and pepper. Place the chicken thighs in a shallow dish or resealable bag and pour the marinade over them. Let them sit in the refrigerator for at least an hour (or overnight) before starting on the rest of the recipe. This marinade will ensure that your shawarma is tender and flavorful once cooked!
Assemble the Sandwich Filling.
Preheat your oven to 400°F. Remove the chicken from the marinade and discard the liquid. Arrange the chicken pieces on a baking sheet lined with parchment paper, spacing them evenly apart. Bake for 25 minutes, or until the chicken is cooked through and lightly browned. Let cool slightly before slicing into thin strips. Place the chicken strips in a large bowl and add 1/2 cup of hummus, 2 tablespoons each of minced garlic and freshly chopped parsley, 1 tablespoon olive oil, 1 teaspoon paprika and a generous pinch of salt and pepper. Gently mix the ingredients together until everything is evenly combined.
Heat a flat cast-iron skillet over medium heat, then add the pita bread, pressing down to create a slight indentation on the surface. Toast each side of the pita lightly, then remove and place in the bowl with the chicken mixture. Fold everything together until all of the ingredients are evenly distributed, then spoon mixture onto each toasted pita half. Garnish with freshly diced tomatoes or cucumbers, or whatever vegetables you choose. Finally, drizzle with garlic yogurt sauce before serving. Enjoy!
When the chicken mixture is done cooking, remove it from the heat and add any remaining herbs or spices to give more flavor. Set aside for later assembly. To assemble sandwiches, spread a thin layer of hummus on each pita half, followed by lettuce and pickles. Then, transfer the pre-cooked chicken shawarma to a separate bowl, seasoning with salt and pepper to taste. Once seasoned, use your hands to break apart large chunks of chicken – this ensures that all of the ingredients in your sandwich will be evenly distributed.
Finally, go back to the chicken bowl and stuff each pita half with your desired amount of chicken. Once evenly filled, you’re ready to wrap up your shawarma sandwiches. Use the food wrapping paper that usually comes with take out orders for a neat and clean presentation. For extra flavor and crunch, some people like to sprinkle their sandwich with sesame seeds before serving. Enjoy!
Meanwhile, in the same bowl where your chicken marinade is sitting, add chopped tomatoes, cucumbers, red onion slices and a couple of tablespoons of hummus to the mix. Gently combine everything together, ensuring each component is coated in creamy hummus sauce and season with salt and pepper for taste. Once ready to go, you can start assembling your sandwiches filling by adding some salad mix into each pita half. Carefully spoon between one to two tablespoons of shawarma chicken into each pita pocket along with the salad mixture - be careful not to overfill it- as it will make it difficult to wrap up correctly.
You can then finish the sandwich off with a good drizzle of creamy tahini sauce and a generous helping of pickled turnips for that extra kick. Wrapping the sandwich up correctly is essential to prevent it from spilling out when taking bites, so make sure you tuck in each open corner and evenly fold over the ends upward or inward. Once your shawarma sandwiches are tightly wrapped, all there’s left to do is enjoy the flavourful explosions of mouth-watering goodness!
Chicken shawarma consists of thin slices of marinated chicken or turkey, served up in a wrap or sandwich with various accompaniments like hummus, tahini sauce, tomatoes, pickled turnips, and parsley. Start by seasoning the meat with a marinade that takes its inspiration from Middle Eastern cuisine. For example, you can mix together plain yogurt, minced garlic cloves, lemon juice, Cardamom and cinnamon powder and season it with salt, black pepper, oregano and cumin. Then leave it to marinate for around 8 hours (or ideally overnight for maximum flavour). Heat oil in a skillet over medium-high heat then add the marinated chicken and cook until crispy brown on both sides - this should take around 10 minutes. Remember to stir often during cooking so the chicken doesn’t burn.
Once the chicken is done, assemble the shawarma sandwich. Place a piece of shawarma wrap on a plate and add an adequate amount of meat to one side. Add some tomatoes, parsley, and pickled turnips (precooked if necessary). Drizzle some hummus or tahini sauce over the fillings, and finish off with lemon juice. Now you’re good to go - just roll up your shawarma and enjoy every delicious bite.
Heat up the Grill & Enjoy!
Preheat a grill to medium-high heat. Once the grill is hot, lightly oil the grate and add the chicken strips. Grill for 2-3 minutes per side, until slightly charred and cooked through. Serve warm in pita bread with fresh tomatoes, lettuce, red onions, pickles and tahini sauce. Enjoy!
For authentic flavor, use a blend of spices like garlic powder, cumin, paprika and turmeric. Mix these together and season the chicken with the spice blend well on both sides. Let the chicken marinate for 30 minutes or up to overnight in the refrigerator. If you like bold flavors, add a pinch of ground cardamom to the spice blend. The cardamom is not traditional but adds a unique aromatic flavor that pairs wonderfully with chicken shawarma. When you’re ready to start grilling, make sure your grill is hot before adding the chicken strips. This will ensure a perfectly cooked shawarma with charred edges without burning it!
Once the chicken has cooked through and has lightly charred edges, remove from heat. Serve it in pita bread with tahini sauce and a mix of shredded lettuce, tomatoes, red onion, and herbs like parsley or cilantro. Add an extra flavor with pickles or vegan feta for an improved version of this classic Middle Eastern dish!
To make the shawarma, marinade chicken in a mixture of fresh garlic, onion powder, parsley, lemon juice and spices like cumin, cinnamon and paprika. Let it sit in the refrigerator for at least an hour or overnight. When you’re ready to cook, heat up a grill pan or stove top grill over medium heat. Grill the chicken until cooked through and lightly charred. If you don’t have a grill pan or stovetop grill, you can also cook it in the oven at 375F for about 35 minutes or until cooked through. Slice into thin shreds or strips for serving.
Serve the shawarma with your favorite flatbread, pita, or even rustic sourdough bread for an extra delicious meal. Top with lettuce, diced tomatoes and cucumber, and a creamy tahini dressing. You can also add a dollop of plain Greek yogurt for added creaminess. Enjoy this summer-favorite and discover why chicken shawarma is so popular among cultures all over the world.
Start off this meal by prepping all your ingredients according to the recipe and setting up your grill. Heat it to medium-high temperature and then secure the chicken onto the skewer. Arrange the chicken pieces on the preheated surface of the grill and cook for about 6–7 minutes or until cooked through. Rotate as needed, ensuring that an even cooking is achieved on both sides of the shawarma. When done, carefully remove from heat and serve with accompaniments of choice.
As the shawarma grilled, its smoky aroma will fill your kitchen. The flipping and rotating may require constant attention to ensure that an even cooking is achieved. But once done, the fruits of your hard work will be realized—a delicious dinner of spiced chicken morsels served with minty parsley tabbouleh and cooling cream yogurt sauce. All that’s left is to gather around the dinner table and enjoy!
An ideal dinner for grilled chicken shawarma is not complete without tabbouleh and its minty, lemony scent. Made with bulgur wheat, parsley, cucumber, tomatoes and some olive oil for tanginess, the salad helps balance out the garlic notes in the shawarma. The salad is best served with a thick yogurt sauce mixed with garlic and fresh dill for an added depth in flavor. Finally, squeeze some fresh lemon over your plate of Mediterranean goodness to brighten everything up—and sit back to enjoy!
Chicken shawarma is easy to make and a surprisingly healthy grilled meal choice. It's made with marinated chicken breast, garlic, lemon juice, and other savory spices that make for an aromatic dish. To start making the chicken shawarma, you'll need to pound the chicken breasts thin then marinate them in the savory marinade. As your grill heats up slice onions and bell peppers into thin slices so they crunch when you bite into them. Once the chicken has been flattened and marinating in the fridge for at least an hour, plop them onto a hot grill over medium-high heat as well as light charring on ends of vegetables. Everything should sizzle within minutes—and don't forget to rotate halfway through. Serve up your chicken shawarma hot off the grill once its slightly charred, covered with vegetables if desire then top it with tabbouleh or yogurt sauce along with a wedge of lemon. Enjoy!