Chicken Shawarma

- Serves 4
This homemade chicken shawarma brings together tender chicken thighs, a bright lemon-garlic marinade, and a beautiful blend of Middle Eastern spices. It’s fragrant, juicy, and naturally full of flavour without relying on heavy sauces. Whether you grill, pan-fry, or roast it in the oven, the chicken stays incredibly moist and develops that signature lightly charred shawarma crust.​

Serve it simply — warm pita, crisp salad, pickles, and a drizzle of tahini — and you’ll have a complete meal that tastes just as good as your favourite shawarma shop.

Ingredients for Chicken Shawarma

500g boneless, skinless chicken thighs, cut into large chunks
½ teaspoon salt
1 tablespoon white vinegar or lemon juice
2 cloves garlic, minced
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¾ teaspoon ground sweet paprika
½ teaspoon ground turmeric
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
Pinch of cayenne or chili powder (optional)
¼ teaspoon ground black pepper
2 tablespoons olive oil, plus more for frying

Recipe
Marinate the Chicken

Sprinkle the salt and lemon juice over the chicken and let it sit for 15 minutes.
In a bowl, combine olive oil, garlic, and all the spices to create a fragrant marinade.
Coat the chicken thoroughly, cover, and refrigerate for at least 3 hours. Overnight gives the best flavour.

Before cooking, place the chicken on the counter for 30–60 minutes so it comes back to room temperature.

How to Cook the Shawarma

Grilling: Thread 2 chicken strips onto each of 8 skewers. Brush a little olive oil all over.
Grill for about 4 minutes per side, or until fully cooked and lightly charred.

Pan-Frying: Heat 1 tablespoon olive oil in a non-stick pan over medium-high heat.
Cook the chicken for 3–4 minutes per side until nicely browned.
Lower the heat and cook for an additional 2–3 minutes until cooked through.

Roasting: If roasting, keep the thighs whole so they stay juicy. Brush a little olive oil all over.
Place on a lined tray and roast in a preheated 220°C oven for 8–10 minutes.
Flip, roast for another 4 minutes, then broil/grill for 2 minutes to add char.

Let the cooked chicken rest for 5 minutes before slicing so it stays juicy.

To Serve

Arrange sliced chicken on a large shared platter with fattoush, or simply sliced tomatoes and onions. Add warm homemade pita, pickles, and tahini sauce or tzatziki. Perfect for family-style sharing.
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
​Click here for more details.