Flavorful Chicken Shawarma

This Chicken Shawarma is fun to make and delicious to eat. Lamb is typically the meat used for shawarma, but I’m using chicken in this recipe to make it more cost-effective and easy to find. We’re also loading up the wraps with cucumber, tomato, bell pepper, a yogurt sauce, and fresh parsley. It’s simple, fresh, and nourishing.

What is shawarma?

Shawarma is a popular Middle Eastern dish made from meat that is seasoned with spices, marinated, and then roasted on a vertical rotisserie (we’re sautéing ours in a pan for this recipe though!). It is typically served as a wrap, with the meat sliced thin and stuffed into pita bread, along with vegetables and sauce.

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Ingredients for Chicken Shawarma

Chicken – You can use either chicken breast or chicken thighs for this recipe. Or, for a more authentic shawarma, you can use lamb.

Spices for the chicken – We’ll be using cumin, coriander, paprika, ground cloves, black pepper, and salt.

Cucumber

Tomato

Bell pepper

Parsley

Pita bread or tortillas – I homemade some tortillas, but store-bought tortillas or pita will work great. If you are gluten-free, you can either use a gluten-free wrap, or make it into Chicken Shawarma Bowls.

Yogurt sauce – We’re using plain yogurt, lemon juice, dill, garlic, salt, and pepper.

Method for Chicken Shawarma

1. First marinate the chicken. Place the sliced chicken thighs in a large bowl and add the rest of the chicken shawarma ingredients. Mix together thoroughly, then cover and place in the refrigerator for an hour (or up to overnight).
2. While the chicken is marinating, prepare the veggies and mix together the yogurt sauce in a bowl. Keep the yogurt sauce refrigerated until ready to serve.
3. When you’re ready to cook the chicken, heat a skillet to med-high heat.
4. Cook the chicken pieces for 2-3 minutes on each side, it won’t take long since they are thin slices. Don’t overcook because you’ll lose the juiciness.
5. To serve: Load up the pita wraps (or tortillas) with the chicken, veggies, yogurt sauce, and some fresh parsley.
6. Store leftovers in the refrigerator for up to 5 days.
7. Please leave a review if you made this recipe! It helps me SO much <3

Tools needed

Large Cast Iron Skillet

Bowls to marinate the chicken and make the yogurt sauce

Tongs

Modifications

• Use lamb instead of chicken for a more authentic shawarma.
• Make it gluten-free by using gluten-free wraps or making it into Chicken Shawarma Bowls.
• Make it dairy free by subbing the yogurt sauce for a Lemon Tahini Sauce.
• Incorporate even more flavor by adding hummus to the wrap.
• Add cheese, such as feta.
• Add chopped romaine or iceberg lettuce.

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I hope you love this Chicken Shawarma recipe! Please be sure to leave a comment and review if you try it out. I would love to hear what you think!

Chicken Shawarma

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• Author: Christine Manes
• Prep Time: 20 minutes
• Marinate Time: 1 hour
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Lunch, Dinner
• Method: Skillet
• Cuisine: Middle Eastern

Ingredients

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Chicken Shawarma:

1 lb chicken thighs, boneless and skinless, sliced into long pieces about 1/4–1/2” thick

2 Tbsp olive oil

1/2 large lemon, juiced

2 garlic cloves, minced (or 1/2 tsp garlic powder)

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground paprika

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp ground cloves

Optional for spice: 1/8-1/4 tsp cayenne

Shawarma Sauce:

1 cup plain Greek yogurt

1 small lemon, juiced

4 small garlic cloves, minced (or 1 tsp garlic powder)

1 1/2 Tbsp chopped fresh dill

1/4 rounded tsp salt, more to taste

1/8 tsp freshly ground black pepper

Water to thin if desired

To Serve:

Pita wraps or tortillas (I used these homemade tortillas)

1 large English cucumber, thinly sliced

1 bell pepper, de-seeded and sliced

1 tomato, sliced

1/4 onion, sliced (red onion would add pretty color)

Fresh parsley for topping, if desired

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Instructions

1. First marinate the chicken. Place the sliced chicken thighs in a large bowl and add the rest of the chicken shawarma ingredients. Mix together thoroughly, then cover and place in the refrigerator for an hour (or up to overnight).
2. While the chicken is marinating, prepare the veggies and mix together the yogurt sauce in a bowl. Keep the yogurt sauce refrigerated until ready to serve.
3. When you’re ready to cook the chicken, heat a skillet to med-high heat.
4. Cook the chicken pieces for 2-3 minutes on each side, it won’t take long since they are thin slices. Don’t overcook because you’ll lose the juiciness.
5. To serve: Load up the pita wraps (or tortillas) with the chicken, veggies, yogurt sauce, and some fresh parsley.
6. Store leftovers in the refrigerator for up to 5 days.
7. Please leave a review if you made this recipe! It helps me SO much <3

Equipment

17-inch Cast Iron Skillet

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Covered Stainless Steel Mixing Bowls

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