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. Check out our Shawarma recipe video on Instagram!
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
¼ teaspoon ground cardamom
¾ teaspoon ground sweet paprika
½ teaspoon ground turmeric, optional for color & goodness
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
Recipes
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.