This Chicken Shawarma Recipe brings the bold Middle Eastern street food flavors right into your kitchen. Tender marinated chicken cooked until juicy and golden, wrapped in warm pita bread with garlic sauce, pickles, and fresh veggies. Perfect for a quick dinner, meal prep, or a party crowd-pleaser!
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4-6 wraps
Ingredients
- 1 kg boneless chicken thighs (or breasts, but thighs are juicier)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp chili powder (optional)
- Juice of 1 lemon
- Salt & black pepper to taste
- Pita bread or flatbread for serving
- Garlic sauce, tahini, or yogurt sauce for topping
- Fresh veggies (tomatoes, cucumbers, lettuce, onions, pickles)
Instructions
- Marinate chicken: In a large bowl, mix olive oil, garlic, lemon juice, and all spices. Coat chicken well, cover, and refrigerate for at least 1 hour (overnight gives best flavor).
- Cook chicken: Preheat grill or skillet over medium-high heat. Cook chicken until golden brown and fully cooked (about 6-7 minutes per side). For oven: bake at 200°C (400°F) for 25 minutes, then broil 2-3 minutes for char.
- Slice: Rest chicken for 5 minutes, then slice thinly into strips.
- Assemble shawarma wraps: Warm pita bread, add chicken, drizzle with garlic sauce or tahini, and top with veggies & pickles.
- Serve: Roll tightly and enjoy hot!
Tips & Variations
- Swap chicken for lamb or beef for traditional versions.
- Make it spicy with extra chili powder or cayenne.
- Serve with hummus, tabbouleh, or fries for a full Middle Eastern feast.
- Meal prep friendly: marinate and cook in batches, store sliced chicken in fridge for 3-4 days.
