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Make this delicious Middle Eastern dish, Chicken Shawarma at home! It has amazing flavor from a combination of spices. Make it in the oven or on the grill.
Why You’ll Love This!
A delicious street food that is traditionally made on a revolving spit can be made at home on your grill or in your oven and tastes so good!. Use a combination of spices you probably already have in your pantry to get amazing flavor.
Quick and Easy. It only take 30 minutes to make Chicken Shawarma!! There is no marinade involved, just a mixture of spices.
What is Shawarma?
Shawarma is roasted chicken seasoned with a mixture of cumin, coriander, paprika, cayenne, cinnamon, salt and pepper which gives the meat amazing flavor. It is traditionally served wrapped up in pita bread along with a fresh cucumber, tomato yogurt sauce.
Ingredients Needed
- Chicken. I use skinless, boneless chicken thighs.
- Olive Oil
- Spices: Cumin, Coriander, Paprika, Cayenne Pepper, Cinnamon, Salt and Pepper
How To Make Chicken Shawarma
- Mix together cumin, coriander, paprika, cayenne, cinnamon, oil, salt and pepper in a bowl.
- Add in chicken and toss to coat.
- Place chicken on a baking sheet or pan and bake at 425 degrees F until the thickest part of the meat reaches 165 degrees F, about 12-15 minutes.
- Mix together yogurt, tahini sauce, garlic, lemon zest, lemon juice, salt and pepper in a bowl.
- Fold in 2 Tbsp fresh basil.
- Remove chicken from oven and thinly slice.
- Place chicken on warm pita or naan bread and top with desired toppings (see above.) Don’t forget the yogurt sauce, it is so delicious!
Tips from leigh Anne
- Allow chicken to come to room temperature before baking or grilling. It can take longer to cook and you run a risk of drying out the chicken.
- Use a meat thermometer to check the temperature of your chicken to prevent overbaking. Chicken is done when it reaches 165 degrees F. I usually pull mine out a little earlier than that and then let it sit to come to temperature.
Pair This With:
- Naan bread
- Tomatoes
- Pita Bread
- Red Onion
- Lettuce
- Yogurt Sauce
- Chopped Parsley
- Hummus
This chicken is also delicious served on top of salads or over rice.
Frequently Asked Questions
Can I use chicken breasts instead of chicken thighs?
You can use chicken breasts. Use a skinless, boneless chicken breast and check the temperature of your meat with a meat thermometer as breasts tend to dry out faster than thighs. You can also use wings or drumsticks but the baking time will vary.
Can I use the grill instead of the oven for chicken shawarma?
This recipe is delicious made on the grill. You can grill the thighs whole or cube them up and make shiskabob with them if you prefer.
Is Chicken Shawarma spicy?
Traditionally it is not spicy and my version is not spicy either. If you like a little heat you can add in some red pepper flakes to give it some heat.
What is the best way to store leftover chicken shawarma?
Refrigerator: Store any leftovers, sliced in an airtight container in the fridge for up to four days. You can reheat it in the microwave or in a skillet on the stovetop. Add in a little water or chicken broth or even some olive oil until it is heated through.
Freezer: You can also freeze it in a freezer container or bag. Be sure chicken is cooled completely before placing in freezer. It will stay frozen for up to 3 months. Thaw overnight in the refrigerator and reheat according to directions aboe.
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Chicken Shawarma Recipe
Ingredients
- 1/2 tsp cumin
- 1/4 tsp ground coriander
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- 1/8 tsp ground cinnamon
- 2 Tbsp olive oil
- 1 1/4 tsp salt
- 1/2 tsp freshly ground pepper
- 1 1/2 lbs. boneless skinless chicken thighs
- 4 pieces of pita bread or soft wrap bread
Instructions
- Preheat oven to 425 degrees F.
- Mix together cumin, coriander, paprika, cayenne, cinnamon, oil, 3/4 tsp salt and 1/4 tsp pepper in a bowl.
- Add in chicken and toss to coat.
- Place chicken on a baking sheet and bake until the thickest part of the meat reaches 165 degrees F, about 12-15 minutes.
- Thinly slice chicken.
- Place chicken on warm pita, top with cucumber and tomato and drizzle with yogurt tzatziki sauce.
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Rachelle says
Love this one!!
Cathy says
Great, easy recipe. So good with the homemade Naan bread!
Amy says
This is one of my go-to favorite recipes. I actually make it in the crockpot. We use the whole wheat Papa Pita brand of pitas. We put the pita in the pan with some olive oil, salt and pepper. So delicious!
Leigh Anne says
Love that you do it in the crockpot. Will have to look for papa pita! Thanks
Kathryn says
This sounds wonderful. I can’t wait to try it. It sounds like a middle eastern taco.
Karen Rowe says
Thank you for sharing this recipe. I will try to prepare this Saturday.
Leigh Anne says
Karen, Hope you enjoyed it like we did.
Leigh Anne says
Hope you enjoy it too Karen!