If you have ever craved authentic Middle Eastern flavors that effortlessly come together in your own kitchen, you are in for a treat with this Irresistible Chicken Shawarma: Homemade Recipe. This dish perfectly marries a vibrant blend of spices with tender, juicy chicken thighs that have soaked up a creamy yogurt marinade, resulting in a meal that’s bursting with flavor and unforgettable. What makes this recipe so special is how it balances bold spices, tangy lemon, and mellow garlic sauce to satisfy your shawarma cravings anytime you want.
Ingredients You’ll Need
Getting started on this Irresistible Chicken Shawarma: Homemade Recipe means gathering a handful of simple, fresh, and aromatic ingredients. Each element plays a vital role: the spices bring warmth and depth, the yogurt tenderizes and adds tang, and the garlic sauce elevates the whole experience with creamy zest.
- 2 lbs boneless, skinless chicken thighs: These provide juicy, flavorful meat that soaks up the marinade wonderfully.
- 1 cup plain Greek yogurt: Acts as the tenderizing base, keeping the chicken moist and adding a slight tang.
- 2 tablespoons freshly squeezed lemon juice: Adds brightness and a subtle acidic balance.
- 3 tablespoons olive oil: Helps blend the marinade and keeps the chicken succulent while cooking.
- 1 tablespoon ground cumin: Gives that earthy, warming backbone that is essential to shawarma’s signature taste.
- 1 tablespoon ground paprika: Offers smoky depth and a beautiful reddish hue.
- 1 teaspoon turmeric: Brings golden color and mild, fragrant flavor.
- 1 teaspoon garlic powder: Enhances flavor with mellow garlic notes beyond the fresh cloves.
- 1 teaspoon onion powder: Adds subtle sweetness and complexity.
- ½ teaspoon ground coriander: Contributes a citrusy, nutty undertone.
- ½ teaspoon ground cinnamon: Introduces a slight sweet warmth, balancing the spices.
- ½ teaspoon allspice: Provides a unique blend of clove, nutmeg, and cinnamon-like flavors.
- 1 teaspoon sea salt: Essential for seasoning and bringing out all the flavors.
- ½ teaspoon black pepper: Adds just the right hint of heat.
- 1 cup garlic cloves (for toum): Fresh, peeled garlic is key to the bold and creamy garlic sauce.
- 1½ teaspoons salt (for toum): Balances the garlic intensity in the sauce.
- 1 cup neutral oil (sunflower or canola): Provides a smooth base for the garlic sauce without overpowering flavor.
- 1 tablespoon lemon juice (for toum): Adds acidity to brighten the garlic sauce.
- 1–2 tablespoons ice water (optional, for toum): Helps adjust the texture of the garlic sauce to perfect creaminess.
How to Make Irresistible Chicken Shawarma: Homemade Recipe
Step 1: Prepare the Chicken Marinade
Start by combining the plain Greek yogurt, olive oil, fresh lemon juice, and all those beautiful spices into a smooth, fragrant marinade. Whisking them together ensures every flavor from the earthy cumin to the warm cinnamon is perfectly balanced. Then, add your chicken thighs and turn them until they are completely covered with this flavorful mixture. The magic happens when you refrigerate the chicken for at least four hours, but if you can wait overnight, the flavors intensify and the meat becomes incredibly tender.
Step 2: Cook the Chicken
You have options when it comes to cooking your shawarma chicken. For a charred, grill-kissed flavor, heat a grill or a heavy skillet over medium-high heat and cook the thighs for about 5 to 6 minutes per side until edges are slightly blackened and the internal temperature reads 165°F (75°C). If you prefer using your oven, crank it to 425°F (220°C), place the chicken on a foil-lined baking sheet, roast it for 25 to 30 minutes while turning halfway through, then finish under the broiler for a couple of minutes for that signature crispiness. No matter how you choose, the key is achieving those tender, juicy bites packed with flavor.
Step 3: Make the Garlic Sauce (Toum)
The garlic sauce, or toum, is what sets this Irresistible Chicken Shawarma: Homemade Recipe apart. In a food processor or blender, pulse the peeled garlic cloves with salt to soften them, then slowly drizzle in the neutral oil while blending to create a thick, creamy emulsion. Add lemon juice for brightness and a bit of ice water if the texture feels too dense. This sauce provides a fresh, tangy punch with a velvety texture that perfectly complements the spiced chicken.
How to Serve Irresistible Chicken Shawarma: Homemade Recipe
Garnishes
Enhance your chicken shawarma experience by topping the slices with fresh herbs like parsley or cilantro to add a pop of color and freshness. Sliced cucumbers and tomatoes bring a cool crunch that balances the spiced meat, while pickled vegetables introduce a delightful tang that complements the garlic sauce beautifully.
Side Dishes
Traditional sides such as warm pita bread or flatbreads are perfect for wrapping your shawarma. For something extra hearty, serve with fragrant basmati rice or a simple rice pilaf. A crisp fattoush or tabbouleh salad brightens the plate with zesty lemon and fresh herbs, creating a balanced and complete meal.
Creative Ways to Present
Get creative by assembling your shawarma into wraps or sandwiches layered with garlic sauce, fresh vegetables, and a drizzle of tahini. Alternatively, lay the chicken on a large platter with sides arranged for family-style sharing. For a lighter option, serve the chicken atop a vibrant salad bowl to turn this into a nourishing, colorful feast.
Make Ahead and Storage
Storing Leftovers
Once cooked, store leftover chicken shawarma in an airtight container in the refrigerator for up to 3 days. It keeps its flavor beautifully and is perfect for quick lunches or dinners during the week.
Freezing
If you want to save your delicious homemade shawarma for a longer time, freezing is a great option. Place the cooked chicken in a freezer-safe bag or container and freeze for up to 2 months. Defrost overnight in the fridge before reheating.
Reheating
To reheat, gently warm the chicken in a skillet over medium heat or in the oven at 350°F (175°C) until heated through. Avoid microwaving for long to prevent drying out the tender meat. Add a dollop of fresh garlic sauce after reheating to bring back that fresh, vibrant flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs are juicier and better at soaking up the marinade, chicken breasts can work if you prefer leaner meat. Just be careful not to overcook them, as they dry out faster.
Is there a dairy-free option for the marinade?
Yes, you can substitute the Greek yogurt with a dairy-free alternative like coconut yogurt or plain unsweetened almond yogurt to keep the marinade creamy without dairy.
What if I do not have all the specified spices?
While the combination creates that perfect shawarma flavor, you can use a premade shawarma seasoning or omit one or two spices, ensuring you keep the key spices like cumin, paprika, and garlic to maintain authenticity.
Can I make the garlic sauce without a food processor?
It’s a bit tricky as this sauce requires emulsification, but you can finely mince the garlic and whisk it with the oil and lemon juice vigorously by hand or use a stick blender for help.
How spicy is this recipe? Can I make it spicier?
This recipe is mildly spiced to let the aromatic flavors shine. If you love heat, adding cayenne pepper or chili flakes to the marinade is an easy way to elevate the spice level to your liking.
Final Thoughts
This Irresistible Chicken Shawarma: Homemade Recipe invites you to dive into a world of bold spices, creamy garlic sauce, and tender meats that feel like a warm hug on a plate. Perfect for sharing with friends or enjoying as a flavorful solo meal, it’s a recipe that transforms your kitchen into a shawarma haven. So grab those ingredients, savor the process, and prepare to amaze yourself and your loved ones with every bite.
Print
Irresistible Chicken Shawarma: Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Halal
Description
This irresistible chicken shawarma recipe offers a flavorful Middle Eastern-inspired dish featuring juicy marinated chicken thighs cooked to perfection. The homemade garlic sauce (Toum) adds a creamy, zesty complement, making it perfect for wraps, sandwiches, or a delightful main course.
Ingredients
For the Chicken Marinade:
- 2 lbs (900g) boneless, skinless chicken thighs
- 1 cup (240g) plain Greek yogurt
- 2 tablespoons lemon juice (freshly squeezed)
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For the Garlic Sauce (Toum):
- 1 cup garlic cloves (about 3–4 heads, peeled)
- 1½ teaspoons salt
- 1 cup neutral oil (like sunflower or canola)
- 1 tablespoon lemon juice
- 1–2 tablespoons ice water (if needed for texture)
Instructions
- Prepare the Chicken Marinade: In a large bowl, whisk together the yogurt, olive oil, lemon juice, and all the spices until smooth. Add the chicken thighs, ensuring they’re fully coated. Cover and refrigerate for at least 4 hours or preferably overnight. The longer it marinates, the more flavorful it becomes.
- Cook the Chicken (Grill or Skillet Method): Preheat a grill or heavy skillet over medium-high heat. Cook the marinated chicken thighs for about 5–6 minutes per side, or until charred on the edges and cooked through (internal temperature: 165°F/75°C).
- Cook the Chicken (Oven Method): Preheat oven to 425°F (220°C). Line a baking sheet with foil. Place chicken on the tray and roast for 25–30 minutes, turning halfway through. Broil for 2–3 minutes at the end for crispy edges.
- Make the Garlic Sauce (Toum): In a food processor, combine garlic cloves and salt and pulse until finely minced. With the processor running, slowly drizzle in the neutral oil until emulsified and creamy. Add lemon juice and 1–2 tablespoons of ice water as needed to adjust the sauce’s texture and balance the sharpness.
- Serve: Slice the cooked chicken and serve with the garlic sauce in wraps, pita bread, or alongside rice and vegetables for a delicious meal.
Notes
- If you don’t have yogurt, substitute with sour cream or a dairy-free alternative like coconut yogurt.
- No grill available? Use a broiler or a cast iron skillet to achieve crispy edges.
- For a spicier shawarma, add cayenne pepper or chili flakes to the marinade.
