If you’ve ever craved the rich, fragrant layers of Middle Eastern street food, this Simple Homemade Chicken Shawarma Recipe is about to become your new favorite at-home treat. Juicy, tender chicken thighs marinated in a vibrant blend of spices and tangy lemon juice deliver mouthwatering flavor that’s both comforting and exciting. Wrapped in warm pita with fresh crunchy veggies and creamy yogurt sauce, this dish captures that addictive shawarma essence without requiring a trip to a restaurant. Whether you’re cooking for family or impressing friends, this recipe is straightforward, delicious, and sure to satisfy every craving.
Ingredients You’ll Need
These ingredients are delightfully simple yet absolutely essential for nailing the authentic taste and aroma of chicken shawarma. Each one plays a role, from tenderizing the chicken to adding depth, heat, and vibrant color that makes this dish truly pop.
- 1.5 pounds boneless, skinless chicken thighs: Ideal for their rich flavor and juiciness that make every bite melt in your mouth.
- 3 tablespoons extra virgin olive oil: Enhances the marinade’s texture and helps all those beautiful spices cling perfectly to the chicken.
- 4 cloves garlic, minced: Provides a robust aromatic quality that’s irresistible once cooked.
- 2 teaspoons ground cumin: Delivers a warm, earthy flavor, fundamental to that shawarma signature taste.
- 2 teaspoons ground coriander: Adds a subtle citrusy brightness that lifts the overall profile.
- 2 teaspoons ground paprika: Brings mild sweetness and a vibrant, beautiful color to the mix.
- 1 teaspoon cayenne pepper: Offers just the right touch of heat to keep things interesting.
- 2 tablespoons freshly squeezed lemon juice: Brightens the marinade while tenderizing the chicken to juicy perfection.
- 1 teaspoon salt: Essential for enhancing all the layered flavors in the marinade.
- 4-6 pieces warm pita bread: Perfect for wrapping the luscious cooked chicken and fresh veggies.
- 1 cup plain yogurt: For a cooling dipping sauce, mix it with garlic, lemon juice, and a pinch of salt.
- 1 cup sliced cucumbers: Adds refreshing crunch and balances the spices beautifully.
- 1 cup sliced tomatoes: Brings juiciness and freshness that lighten the dish.
- 1 cup sliced lettuce: Adds crispness and vibrant green color to every bite.
How to Make Simple Homemade Chicken Shawarma Recipe
Step 1: Prepare the Marinade
Start by whisking together olive oil, minced garlic, ground cumin, ground coriander, ground paprika, cayenne pepper, lemon juice, and salt in a large mixing bowl. This marinade is the heart of the dish, delivering incredible fragrance and flavor that will soak into every piece of chicken.
Step 2: Marinate the Chicken
Add the chicken thighs to your marinade bowl, ensuring each piece is thoroughly coated. Massage the mixture into the meat with your hands for a minute to really infuse the flavors. Cover the bowl and pop it into the fridge for at least 1 hour—overnight if possible—to let the magic happen.
Step 3: Preheat Your Grill or Skillet
Once your chicken is marinated, heat your grill or skillet over medium-high. If grilling, lightly oil the grates to prevent sticking. Getting a hot surface ready is key to achieving that beautiful char and locking in juices during cooking.
Step 4: Cook the Chicken
Shake off any excess marinade and lay the chicken pieces on your grill or skillet. Cook for about 5 to 7 minutes per side, or until the internal temperature reads 165°F (75°C). The outside should be golden and lightly charred while the inside stays juicy and tender.
Step 5: Rest and Slice
Transfer the cooked chicken to a cutting board and let it rest for about 5 minutes. This step ensures the juices redistribute, keeping your shawarma moist and flavorful. Then slice the chicken into thin strips, perfect for wrapping and piling into pita bread.
Step 6: Assemble and Serve
Wrap the sliced chicken in warm pita bread and add your fresh cucumber, tomato, and lettuce slices. Drizzle or dollop with that creamy yogurt sauce for a balance of zest and coolness. Your Simple Homemade Chicken Shawarma Recipe is ready to devour!
How to Serve Simple Homemade Chicken Shawarma Recipe
Garnishes
Garnishes add that last touch of personality to your chicken shawarma. Fresh parsley or cilantro leaves bring a burst of herbal brightness. A sprinkle of sumac, if you have it, adds tangy complexity. Don’t shy away from pickled vegetables like turnips or onions for an extra layer of tang and crunch that contrasts beautifully.
Side Dishes
Complement your shawarma wraps with simple sides like a salad of tabbouleh or fattoush, featuring fresh herbs and crisp veggies. Hummus and baba ganoush are excellent creamy partners, perfect for dipping both chicken and pita. For heartier meals, serving alongside fragrant rice pilaf or roasted potatoes makes the plate feel complete.
Creative Ways to Present
If you want to wow guests or mix things up, serve the chicken shawarma deconstructed on a platter with all the components laid out for a DIY wrap station. Or build a vibrant shawarma bowl over quinoa or greens instead of bread for a lighter, gluten-free option. Mixing textures and colors on the plate turns every bite into a little celebration.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra chicken shawarma, store it in an airtight container in the refrigerator for up to 3 days. Keep the pita and veggies separate if possible to maintain the best texture. Leftover yogurt sauce is also great kept chilled for dipping.
Freezing
You can freeze the cooked marinated chicken strips by placing them in a freezer-safe bag or container. They will hold well for up to 2 months. When ready, thaw overnight in the fridge before reheating gently to preserve moisture.
Reheating
For reheating, use a skillet over medium heat with a splash of olive oil to warm the chicken until heated through without drying out. Microwaving works in a pinch but tends to make the meat less juicy, so stovetop reheating is recommended.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can swap chicken thighs for breasts if you prefer leaner meat, but keep in mind that thighs are juicier and more forgiving during cooking, which helps achieve the authentic tender texture of shawarma.
How long should I marinate the chicken?
Marinating for at least 1 hour is sufficient to develop great flavor, but marinating overnight intensifies the taste and tenderizes the chicken even more deliciously.
What if I don’t have all the spices listed?
The key spices are cumin, coriander, and paprika, so try to keep those. If missing cayenne, you can skip it or substitute with a pinch of chili powder or crushed red pepper flakes to add heat.
Is yogurt sauce necessary?
While not absolutely required, the yogurt sauce adds a creamy, cooling contrast to the spiced chicken, lifting the overall balance and making every bite smoother and more flavorful.
Can I make this recipe vegan or vegetarian?
For a vegan version, substitute chicken with hearty vegetables like mushrooms or cauliflower, and replace yogurt with a plant-based option. Adjust the cooking time accordingly and enjoy similar flavors in a different format.
Final Thoughts
If you’re looking for a meal that combines simplicity with exciting Middle Eastern flair, this Simple Homemade Chicken Shawarma Recipe will absolutely deliver. It’s approachable, packed with bold flavors, and genuinely satisfying whether it’s a casual weeknight dinner or a special gathering. So grab those ingredients, fire up your kitchen, and treat yourself to something deliciously unforgettable.
Print
Simple Homemade Chicken Shawarma Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Description
This Simple Homemade Chicken Shawarma recipe delivers tender, juicy chicken thighs marinated in a blend of warm spices and grilled to perfection. Served in warm pita bread with fresh vegetables and a tangy yogurt sauce, it’s a delicious and satisfying Middle Eastern-inspired meal perfect for any occasion.
Ingredients
Marinade and Chicken
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground paprika
- 1 teaspoon cayenne pepper
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon salt
To Serve
- 4–6 pieces warm pita bread
- 1 cup plain yogurt
- 1 cup sliced cucumbers
- 1 cup sliced tomatoes
- 1 cup sliced lettuce
Instructions
- Prepare the marinade: In a large mixing bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, ground paprika, cayenne pepper, lemon juice, and salt. Whisk the ingredients thoroughly until the marinade is smooth and well blended.
- Marinate the chicken: Add the chicken thighs to the bowl and ensure each piece is evenly coated with the marinade. Massage the marinade into the chicken, then cover the bowl and refrigerate for at least 1 hour or overnight to allow the flavors to infuse.
- Preheat the grill or skillet: Heat your grill or skillet over medium-high heat. If using a grill, lightly oil the grates to prevent the chicken from sticking during cooking.
- Cook the chicken: Remove the chicken thighs from the marinade, shaking off any excess. Place them on the grill or skillet and cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C), ensuring they are cooked through and nicely charred.
- Rest the chicken: Transfer the cooked chicken onto a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, resulting in tender and juicy meat.
- Assemble and serve: Slice the rested chicken into thin strips. Serve the chicken wrapped in warm pita bread, topped with fresh sliced cucumbers, tomatoes, lettuce, and a generous drizzle of the yogurt sauce made by mixing plain yogurt with a bit of garlic, lemon juice, and salt.
Notes
- For best flavor, marinate the chicken overnight.
- You can substitute chicken breasts if preferred, but thighs provide more moisture and flavor.
- If you don’t have a grill, using a skillet or grill pan works equally well.
- Adjust the cayenne pepper amount to control the heat level.
- Serve immediately after assembling for the best texture and flavor.
