Chicken Shawarma delivers bold, savory flavors that feel like a trip to shawarma heaven. Juicy, garlicky, and richly spiced, this version is made in your kitchen in about 45 minutes. Crisp lettuce, cucumber, and tangy pickled onions contrast perfectly with tender grilled chicken. Serve it wrapped in soft naan and smothered in a creamy garlic-white sauce for an unforgettable meal. Originally published July 2, 2012.
Table of Contents
- Super special announcement!
- Chicken shawarma for life
- The spices
- Rules for the best chicken shawarma
- What you need to make this chicken shawarma recipe
- How to make chicken shawarma
- What to serve with chicken shawarma
- How to store this mess
- Chicken shawarma: frequently asked questions
- Chicken Shawarma Recipe
Eric chose a salad for dinner the other night because he’s trying to lose a few pounds. Truman piped up across the table with a hilarious random fact about French WWI pilot weight limits — the kind of trivia that my twelve-year-old stores away while I forget other everyday things. Age and busy life will do that, but one thing I never forget is how to make a killer Chicken Shawarma. I record the recipe so I don’t have to rely on memory alone — and so you can make it easily at home.
Kids have boundless energy and a knack for memorizing odd facts. Meanwhile, I’ll gladly hand over trivia duties in exchange for making amazing dinners. Even if I forget small things, I can still make a mean Chicken Shawarma — as long as I write the recipe down. Before we dive into the recipe, I have a fun announcement to share.
Super special announcement!
I’m excited to host my first challenge at The Food Charlatan. Details will go out to email subscribers on Monday. If you want in, sign up for the newsletter — the challenge happens in April and is designed to help you get dinner on the table. I’ll be showing up on social media with live events and cooking alongside you. I’m nervous and thrilled, and I hope you’ll join!
Chicken shawarma for life
Shawarma is marinated meat — here, chicken — tucked into pita or naan and finished with a garlicky, lemony white sauce. Add cucumber, tomato, lettuce, and tangy pickled onions for texture and brightness. It’s a deliciously messy, flavor-forward meal that’s perfect for weeknights.
The best part: you can make it at home in about 45 minutes. Marinate briefly, grill or roast the chicken, slice the veggies, and assemble. For low-carb meals, serve the sliced chicken over a salad. It’s versatile, satisfying, and a great option for meal prep.
The spices
This recipe uses a blend of spices that creates deep, earthy flavor. If you don’t have every single spice on hand, don’t worry — use what you have. The mix of cumin, coriander, cardamom, smoked paprika, and a touch of cayenne brings the closest flavor profile to traditional shawarma using common pantry spices.
Rules for the best chicken shawarma
Follow these tips for the best results:
- Don’t be afraid of charred bits — a quick blast of high heat gives great flavor.
- Aim to remove the chicken from heat at about 155–160°F; it will finish resting.
- Don’t skip the white garlic sauce — it’s essential.
- If you can, make fresh naan for the best texture and flavor.
- For meal prep, serve the chicken with rice, couscous, or over a salad. Store naan or pita separately and keep the sauce in its own container.
What you need to make this chicken shawarma recipe
Quick list of essentials:
For the marinated chicken:
- fresh garlic
- spices: coriander, cumin, cardamom, cayenne, smoked paprika, turmeric (optional)
- kosher salt and black pepper
- lemons
- olive oil, yellow onion, tomato paste
- boneless skinless chicken thighs
For the garlic white sauce:
- plain full-fat yogurt
- mayonnaise
- fresh garlic
- lemon juice
- kosher salt, optional fresh dill
To assemble:
- naan or pita
- lettuce
- tomato slices
- cucumber slices
- pickled red onions
How to make chicken shawarma
The recipe has several components, but each is straightforward. Start with the marinade:
Blend onion, garlic, lemon zest and juice, tomato paste, olive oil, and the spice mix until smooth. Pour the marinade over chicken thighs and rub it in. Let the chicken marinate for 15–30 minutes or up to 48 hours for deeper flavor.
Quickly pickle sliced red onions by covering them with red wine vinegar and a pinch of salt; let them sit while you finish prepping. Make the white sauce by combining yogurt, mayo, minced garlic, lemon juice, salt, and optional dill and chili powder. Slice your tomatoes, cucumbers, and shred the lettuce.
Grill the chicken over high heat for a few minutes per side until blackened marks form and the internal temperature reaches about 155°F. Tent and rest 5–10 minutes, then slice against the grain.
To assemble, spread white sauce on naan, add sliced chicken, lettuce, tomato, cucumber, and pickled onions. Add more sauce, wrap, and enjoy.
What to serve with chicken shawarma
Serve shawarma on naan or pita with the garlic-white sauce and fresh vegetables. To make it a full spread, consider mezze-style sides such as hummus, tzatziki, or a bright tomato-cucumber salad. Spicy feta spread or extra dips are also great for variety.
- Spicy feta spread
- Hummus
- Tzatziki
- Greek-style tomato-cucumber salad
How to store this mess
Store components separately in airtight containers. Keep the white sauce chilled in its own container, refrigerate chicken covered, and keep veggies crisp in the crisper. Pickled onions stored in their vinegar will keep 1–2 weeks. Extra cooked chicken freezes well in a sealed bag; naan freezes nicely too. Do not freeze the white sauce — it will separate.
Chicken shawarma: frequently asked questions
Neither. Shawarma originated in the Middle East — Lebanon, Syria, Jordan, Turkey and similar regions. Traditionally it’s roasted on a vertical spit and carved into flatbread. At home we recreate the flavors using a grill, oven, or air fryer to achieve crispy, tender meat.
You’ll commonly find chicken and beef shawarma. Variations also include lamb, veal, or other meats depending on the vendor.
The marinade of yogurt and spices builds deep flavor, but the garlicky white sauce (toum) is the finishing touch that makes shawarma special. This recipe uses a quick yogurt-and-mayo-based sauce so you can enjoy the flavors without lengthy emulsifying.
Here’s an old photo from when the blog was just starting in 2012 — a reminder of how long I’ve loved sharing recipes like this one.
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Chicken Shawarma
Ingredients
For the marinade
- 1/3 cup olive oil
- 2 lemons, zested and juiced
- 6 cloves garlic
- 1 small yellow onion, roughly chopped
- 1 tablespoon tomato paste
- 1/2 teaspoon cayenne
- 1/2 teaspoon turmeric (optional)
- 1 teaspoon cardamom
- 1 teaspoon coriander
- 1 teaspoon freshly ground pepper
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1 tablespoon cumin
- 2 pounds boneless skinless chicken thighs
For the pickled red onion
- 1 large red onion, sliced
- 1/2 cup red wine vinegar
- 1/2 teaspoon kosher salt
- black pepper, to taste
For the white sauce
- 3/4 cup plain full-fat yogurt
- 1/4 cup mayonnaise
- 1 large clove garlic, smashed and minced
- 1/2 lemon, juiced (about 1–2 Tbsp)
- 1/2 tsp kosher salt
- pinch chili powder (optional)
- fresh dill (optional)
To assemble shawarma
- 6 naan breads
- 1/2 head green leaf lettuce, shredded
- 2 tomatoes, sliced
- 1 large English cucumber, sliced
Instructions
- Naan. If you have time, make homemade naan for the best result.
- Make the marinade: Blend olive oil, lemon zest and juice, garlic, chopped onion, tomato paste, and all spices until smooth.
- Marinate: Rub the marinade into 2 pounds of chicken thighs. Marinate 15–30 minutes or up to 48 hours.
- Pickle the onions: Cover sliced red onion with red wine vinegar, add salt and pepper, and let sit while you prepare other components.
- Make the white sauce: Combine yogurt, mayonnaise, minced garlic, lemon juice, salt, and optional chili powder or dill. Adjust seasoning to taste.
- Prep veggies: Slice tomatoes, cucumbers, and shred lettuce. Arrange for assembly.
- Grill: Preheat grill to high. Oil grates. Grill chicken 4–6 minutes per side until charred and 155°F internal temperature. Tent and rest 5–10 minutes.
- Slice: Slice chicken against the grain.
- Assemble: Spread white sauce on naan, top with chicken, lettuce, tomato, cucumber, pickled onions, and extra sauce. Wrap and serve.
- Storage: Keep sauce, chicken, and veggies separate in airtight containers. Pickled onions last 1–2 weeks in the fridge. Freeze extra chicken if desired; do not freeze the sauce.
Notes
Double the white sauce: It’s great as a condiment for salads, sandwiches, and veggies.
Oven method: Preheat oven to 425°F. Bake marinated thighs on a foil-lined baking sheet for 14–16 minutes or until the thickest part reaches 155°F. Tent and rest 10 minutes before slicing.
Air fryer: Air fry at 400°F for 7–8 minutes or until the thickest part reads 155°F, then rest 10 minutes.