Name: Delicious Homemade Chicken Shawarma
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts; 1/2 cup plain Greek yogurt; 2 tbsp lemon juice; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground paprika; 1/2 tsp ground coriander; 1/2 tsp ground turmeric; 1/4 tsp ground cinnamon; Salt and pepper, to taste; Pita bread or flatbreads; Optional toppings: sliced cucumbers, tomatoes, red onion, lettuce, tahini sauce, garlic sauce, hummus

Homemade chicken shawarma is one of those dishes that hits the spot every time. Tender marinated chicken, loaded with Middle Eastern spices, wrapped in warm pita bread with fresh veggies and creamy sauces—it’s pure comfort food. I love how I can make a restaurant-style shawarma right in my kitchen without any fancy equipment. Delicious Homemade Chicken Shawarma

Why You’ll Love This Recipe

I love this recipe because it’s easy, flavorful, and versatile. The marinade is packed with spices like cumin, paprika, and turmeric, giving the chicken that deep, smoky flavor. Whether I grill it, bake it, or cook it in a skillet, the chicken comes out juicy and delicious. Plus, I can stuff it into wraps, throw it on rice bowls, or even serve it over salad.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts
Plain Greek yogurt
Lemon juice
Olive oil
Garlic, minced
Ground cumin
Ground paprika
Ground coriander
Ground turmeric
Ground cinnamon
Salt and pepper
Pita bread or flatbreads
Optional toppings: sliced cucumbers, tomatoes, red onion, lettuce, tahini sauce, garlic sauce, or hummus

directions

I start by preparing the marinade. In a bowl, I whisk together yogurt, lemon juice, olive oil, garlic, and all the spices until smooth.
I add the chicken pieces to the marinade, making sure each piece is well-coated. Then I cover and refrigerate for at least 1 hour, but overnight is best.
When ready to cook, I preheat the grill or a skillet over medium-high heat.
I cook the marinated chicken for about 5–7 minutes per side, until nicely charred and fully cooked through.
Once done, I let the chicken rest a few minutes before slicing it thinly.
I warm the pita bread and load it up with sliced chicken and my favorite toppings.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes (plus marinating time)
Cook time: 15 minutes
Total time: About 25 minutes (not including marinade time)

Variations

I sometimes use chicken breasts instead of thighs for a leaner option. When I want a vegetarian version, I swap the chicken for roasted cauliflower or tofu. I’ve also tried adding pickled turnips and spicy harissa for an extra kick. Shawarma is flexible—I can make it my own depending on what I have on hand.

storage/reheating

I store any leftover chicken in an airtight container in the refrigerator for up to 4 days. When I reheat it, I prefer using a skillet over low heat to keep the meat juicy. I avoid the microwave if I can, since it tends to dry out the chicken. I also like to keep toppings and bread separate so everything stays fresh.

FAQs

How long should I marinate the chicken?

I try to marinate the chicken for at least 1 hour, but overnight gives the best flavor.

Can I bake the chicken instead of grilling it?

Yes, I bake it at 425°F (220°C) for about 20–25 minutes or until fully cooked.

What’s the best sauce for shawarma?

I like using garlic sauce, tahini, or a simple yogurt and lemon dressing.

Can I freeze the marinated chicken?

Absolutely. I freeze the chicken in its marinade for up to 3 months, then thaw and cook when ready.

What sides go well with chicken shawarma?

I often serve it with tabbouleh, hummus, or a simple cucumber salad.

Conclusion

Making chicken shawarma at home is one of my favorite ways to enjoy Middle Eastern flavors without the takeout bill. It’s easy, satisfying, and customizable, whether I’m feeding the family or prepping lunch for the week. Once I tried it, I couldn’t stop making it—it’s that good.