Get a load of aromatic, spicy chicken and fresh veggies wrapped with love in a flatbread of your choice.
I’m a big fan of sauces, which is why I love this chicken shawarma made with a spicy Greek yogurt sauce, perfect for drizzling. Tender pieces of chicken thigh are marinated in an Arabic spice mix and then baked to golden brown perfection. The meat sits on a bed of fresh lettuce, tomato, and cucumber. All of this can either be stuffed in a wrap or served over rice, making this chicken shawarma a pretty versatile dish.
Even though it looks and tastes like it came from a restaurant, this chicken shawarma can be easily made at home in less than an hour once the meat has been marinated. So whether you’ve got a big family dinner or a smaller luncheon with friends, this flavorful meal is destined to impress.
You could even go as far as to create a whole shawarma bar where you and your loved ones customize your wraps according to specific preferences. Who knew cooking a traditional Middle Eastern dish like this could be such a blast?
Is Chicken Shawarma Healthy?
With a hearty amount of protein, fiber, and other nutrients, this chicken shawarma is a healthy dish. Even the Greek yogurt sauce has a little dose of protein and calcium. For even more nutrients, add half a cup of chickpeas and a drizzle of Tahini Sauce. If you need your shawarma to be dairy-free, simply swap out Greek yogurt for a plant-based alternative like oat or cashew yogurt when making the sauce. For some gluten-free wrap options, consider these regular or tomato GF tortillas.
Myth-Busting Shawarma’s Origin
Many people have confused shawarma with gyros—a Greek dish—and this is understandable because they both include meat, veggies and sauces, often wrapped up in a flatbread. Despite the similarities with Greek cuisine, shawarma actually has 18th-century Middle Eastern origins. In Arabic, shawarma translates to “turn,” signifying that the meat is cooked on a vertical rotisserie. Traditionally, this is what gives it such a tender texture, but in this modern recipe, baking it makes it nice and crispy with little to no mess.
FAQs & Tips
Once cooled, the seasoned chicken can be stored in its own container and refrigerated for 3-5 days. If possible, keep your leftover ingredients separate until it’s time to assemble another wrap or bowl. Alternatively, you could pop the chicken into a freezer-safe container and freeze for up to 3 months. Make sure to thaw it in the fridge overnight before heating it up the next day. To reheat, simply pop your chicken on a parchment-lined baking sheet in the oven at 350°F for about 10 minutes until it’s warmed through.
Yes. The best way is to cook the chicken, chop the veggies, and whip up the yogurt sauce, then store them in separate containers in the fridge for up to 2 days. Then, when you’re ready to dig in, gather your ingredients into a flatbread or rice bowl and ta-da! You’ve got a satisfying chicken shawarma with less effort than if you were to cook it all in one day.
While there is no “one-and-only” secret to making shawarma super scrumptious, I do have a couple recommendations. First—be bold with your spices. If you like it hotter, consider using a quarter teaspoon of red chili flakes in the sauce instead or extra cumin in the chicken marinade. Second—don’t shy away from more toppings. Explore anything from shredded cheese to Red Pepper Hummus to Pickled Green Beans.
Serving Suggestions
Whether it’s for lunch or dinner, chicken shawarma is sure to stand out on the dining table. Serve it inside Za’atar Bread or Pita Bread or over Instant Pot Basmati Rice. For some classy complements, try Air-Fryer Falafel, Garlic-Roasted Potatoes, Cucumber Tomato Salad, or Batata Harra (Lebanese Spicy Potatoes). Complete the Middle Eastern meal with a dessert of Basbousa—a light and fluffy semolina cake.
Chicken Shawarma
Ingredients
- 1/4 cup lemon juice
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 2 1/4 teaspoons ground cumin
- 2 1/2 teaspoons smoked paprika
- 3/4 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1 1/4 teaspoons salt plus more to taste
- 3/4 teaspoon black pepper
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 cup Greek yogurt for sauce
- 3 1/2 teaspoons extra-virgin olive oil for sauce
- 1 clove garlic minced (for sauce)
- 1/8 teaspoon crushed red pepper flakes for sauce
- 4 pita breads or thin tortilla wraps for serving
- Chopped lettuce, cherry tomatoes, and sliced cucumbers for serving (optional)
Instructions
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In a large bowl, combine lemon juice, olive oil, minced garlic, cumin, paprika, turmeric, cinnamon, salt, and pepper. Mix well.
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Add chicken thighs to the marinade. Ensure each piece is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
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Preheat oven to 425°F. Place the marinated chicken onto a baking sheet and bake for 25-30 minutes or until fully cooked and slightly crispy.
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In a small bowl, mix Greek yogurt, olive oil, minced garlic, and red pepper flakes. Add salt to taste and adjust seasoning as needed.
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Slice the baked chicken. Serve with warm pita bread or thin tortilla wraps, a dollop of yogurt sauce, and other preferred toppings, such as lettuce, tomatoes, or cucumber.
Nutrition
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