Easy Chicken Shawarma Recipe
This Chicken Shawarma recipe is one of my favourite dinners to make ahead. I often marinate the chicken the night before, or freeze it straight in the marinade and defrost it in the fridge in the morning. When it’s time to cook, all that’s left to do is throw it on the BBQ or into a hot pan. Serve it in warm flatbreads, over rice or with my spiced chickpea salad and creamy yoghurt sauce, and watch everyone – kids included – come back for seconds.
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Why You’ll Love This Chicken Shawarma Recipe
- Perfect for busy weeknights – Marinate the chicken the night before, or freeze it in the marinade and defrost it in the fridge in the morning.
- Big on flavour – A simple blend of warm Middle Eastern spices gives the chicken that classic shawarma flavour.
- Cook it your way – Delicious on the BBQ, in a grill pan or on the stovetop.
- Easy to serve – Serve it with flatbreads, or over rice and a fresh salad.
- Great for feeding a crowd – Let everyone build their own wraps or bowls at the table.
- 💡 Kid Verdict: Requested the following week again. ✔️
Ingredients You’ll Need
This Chicken Shawarma recipe comes together with a handful of simple ingredients. Chicken thighs, garlic, lemon and a blend of warm Middle Eastern spices create a flavour-packed marinade, while a creamy yoghurt sauce completes the meal. For the full list of ingredients and quantities, see the recipe card below.
How To Make Chicken Shawarma
Most of the work happens while the chicken marinates, making this a great recipe for busy days. Once you’re ready to cook, the chicken only takes a few minutes on the BBQ or in a hot grill pan before it’s ready to slice and serve.
Step 1: Start by combining all the marinade ingredients in a large bowl. Add the chicken thighs and mix well until evenly coated. Marinate in the fridge overnight or for up to 24 hours.
Step 2: Combine all the yoghurt sauce ingredients in a bowl and mix well. Store in the fridge until ready to serve.
Step 3: Preheat the BBQ or heat a grill pan over medium-high heat. Cook the chicken until nicely charred and cooked through. You can also place the chicken pieces on a baking rack over a baking tray and bake for 25 minutes. Transfer to a plate, cover loosely with foil and rest for 5 minutes before slicing.
Step 4: Slice and serve in warm flatbreads with lettuce, the yoghurt sauce and your favourite salad.
📝 Recipe Tips
- Chicken thighs are best for this recipe because they stay juicy and tender during cooking.
- Marinate overnight if you can. The extra time gives the chicken the best flavour.
- Don’t skip the resting time. Let the chicken rest for 5 minutes before slicing to keep it juicy.
- Cook over high heat to get those delicious charred edges without drying out the chicken.
- Freeze in the marinade for an easy make-ahead dinner. Defrost in the fridge the morning you plan to cook it.
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❄️ Storage, Freezing & Reheating
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the yoghurt sauce in a separate container and assemble just before serving.
- Freezing: You can freeze the raw chicken in the marinade for up to 3 months. Defrost it overnight in the refrigerator before cooking. Cooked chicken can also be frozen for up to 3 months.
- Reheating: Reheat the chicken gently in a frying pan over medium heat or in a 180°C (350°F) oven until warmed through. Avoid overheating, as the chicken can dry out. The yoghurt sauce is best served cold.
🙋♀️ Recipe FAQs
Yes. Chicken breast works well, but it cooks more quickly and can dry out if overcooked. Chicken thighs stay juicier and are my preferred choice for this recipe.
For the best flavour, marinate the chicken overnight or for up to 24 hours. If you’re short on time, even 2–3 hours will still add plenty of flavour.
Yes. Bake the chicken at 200°C (400°F) until cooked through, then finish it under the grill for a few minutes to achieve those delicious charred edges.
Absolutely. You can freeze the raw chicken in the marinade for up to 3 months. Defrost it overnight in the fridge before cooking. Cooked chicken also freezes well.
Chicken Shawarma is delicious served in warm flatbreads, over rice or with a fresh salad. I love serving it with my Spiced Chickpea Salad and a generous spoonful of creamy yoghurt sauce.
Chicken Shawarma Recipe
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Ingredients
- 6 skinless and boneless chicken thigh fillets
Chicken Shawarma Marinade:
- 4 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 2 garlic cloves minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1/2 ground chili or cayenne pepper
- 1 tsp salt
Middle Eastern Yoghurt Sauce
- 1 cup Greek yoghurt I use organic 5 am yoghurt
- 1 clove garlic crushed
- 1 tsp ground cumin
- 1/2 tsp dry mint
- 1/2 lemon juiced
- Salt and pepper
To serve:
- Flat bread and lettuce leaves of your choice.
Instructions
- Start by combining all the marinade ingredients in a large mixing bowl. Add the chicken thighs and mix everything well so that all chicken pieces are evenly coated with the marinade. Let the chicken marinate in the fridge overnight or up to 24 hours.
- Now combine all yoghurt ingredients in a bowl and mix. Store in a glass jar or airtight container.
- Prepare the BBQ or use the griddle, if cooking chicken on the stove.
- Place chicken on the BBQ/griddle and cook the chicken until it fully cooked. Keep it warm until ready to be served.
Notes
- Chicken thighs produce the juiciest results, but you can substitute chicken breast if preferred. Adjust the cooking time to avoid overcooking.
- For the best flavour, marinate the chicken overnight or for up to 24 hours.
- Freeze the raw chicken in the marinade for up to 3 months. Defrost overnight in the refrigerator before cooking for an easy make-ahead dinner.
- Let the chicken rest for 5 minutes before slicing to keep it juicy.
- Leftover chicken is delicious in wraps, salads or rice bowls and makes a great lunch the next day.
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