Introduction

Chicken Shawarma is one of the most iconic Middle Eastern street foods, beloved for its bold spices, juicy marinated chicken, and irresistible aroma. Traditionally cooked on a vertical rotisserie, the chicken is thinly sliced and stuffed into warm pita bread, then topped with creamy garlic sauce, fresh veggies, and sometimes pickles for an authentic touch.

What makes this dish so special is how it transforms simple ingredients into something extraordinary. The marinade—infused with cumin, paprika, turmeric, coriander, cinnamon, and lemon juice—creates a depth of flavor that’s smoky, tangy, and aromatic. Pair that with the garlicky, tangy toum (Lebanese garlic sauce) or yogurt-based garlic sauce, and you have a meal that feels like it came straight from a bustling street market.

Why I Love This Recipe

I love Chicken Shawarma because it’s a perfect mix of comfort and adventure. Every bite bursts with flavor, and it’s endlessly customizable—you can keep it traditional with garlic sauce and pickles, or add your own twist with hummus or tahini. It’s also incredibly fun to make at home: the smell of the marinated chicken roasting or grilling fills the kitchen with mouthwatering aromas that make everyone gather around the table.

It’s the kind of dish that’s both casual enough for a weeknight dinner and impressive enough for entertaining. Plus, wrapping everything in warm pita bread with fresh toppings makes it feel like a full sensory experience.

Why This is a Must-Try Dish

• Brings the authentic taste of Middle Eastern street food into your home.
• Uses everyday ingredients yet feels exotic and restaurant-worthy.
• Customizable—serve as wraps, bowls, or platters.
• Perfect for family-style dining or meal prep.
• The garlic sauce alone is addictive—you’ll want to put it on everything!

Preparation & Cooking Time

• Preparation Time: 20 minutes (plus 2–12 hours marinating)
• Cooking Time: 25 minutes
• Total Time: 45 minutes (excluding marinating)

Servings & Nutrition

• Servings: 4
• Calories: ~480 per serving (with pita and garlic sauce)

Course & Cuisine

• Course: Main Course
• Cuisine: Middle Eastern

Ingredients

For the Chicken Marinade:

• 2 lbs boneless, skinless chicken thighs (juicier than breasts)
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp ground turmeric
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp cayenne pepper (optional, for heat)
• 1 ½ tsp salt
• ½ tsp black pepper
• Juice of 1 lemon

For the Garlic Sauce (Yogurt-Based):

• 1 cup Greek yogurt
• 3 cloves garlic, finely minced or grated
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt, to taste

(Or use Lebanese toum for a stronger garlic kick)

For Serving:

• 4 pita breads or flatbreads
• Sliced cucumbers, tomatoes, lettuce, and red onion
• Pickled turnips or cucumbers (optional, but authentic)
• Fresh parsley, chopped

Cooking Directions – Step by Step

Step 1: Marinate the Chicken

1. In a large bowl, whisk together olive oil, garlic, spices, salt, pepper, and lemon juice.
2. Add chicken thighs and coat well.
3. Cover and refrigerate for at least 2 hours (preferably overnight for best flavor).

Step 2: Cook the Chicken

• Grill Method: Preheat grill to medium-high. Grill chicken 5–6 minutes per side until charred and cooked through.
• Oven Method: Preheat oven to 425°F (220°C). Place chicken on a baking sheet and roast for 20–25 minutes, turning halfway.
• Stovetop Method: Heat a skillet with a little oil and cook chicken 5–6 minutes per side.

Step 3: Rest and Slice

1. Let chicken rest for 5 minutes after cooking.
2. Slice thinly into strips for shawarma-style serving.

Step 4: Make the Garlic Sauce

1. Mix yogurt, garlic, lemon juice, olive oil, and salt until smooth.
2. Chill until ready to use.

Step 5: Assemble the Shawarma

1. Warm pita bread.
2. Spread garlic sauce, add sliced chicken, then top with veggies, pickles, and parsley.
3. Wrap and serve immediately.

How to Serve

• Serve wrapped in pita with garlic sauce and fresh toppings.
• Turn it into a shawarma bowl with rice or couscous.
• Offer extra garlic sauce and hot sauce on the side.

Recipe Tips

• Use chicken thighs for juicier, more flavorful results.
• Marinate overnight for maximum flavor.
• Char the chicken on a grill pan or outdoor grill to mimic traditional shawarma.
• Warm pita just before serving for softness.

Variations

• Beef or Lamb Shawarma: Swap chicken with thinly sliced beef or lamb.
• Vegetarian Shawarma: Use roasted cauliflower, mushrooms, or chickpeas with the same spices.
• Tahini Sauce Version: Replace garlic sauce with tahini-based dressing.
• Spicy Shawarma: Add harissa or extra cayenne to the marinade.

Freezing & Storage

• Refrigerator: Store cooked chicken in an airtight container for up to 4 days.
• Freezer: Freeze marinated raw chicken for up to 2 months; thaw before cooking. Cooked shawarma can also be frozen for 1–2 months.

Special Equipment Needed

• Grill pan, skillet, or oven sheet pan
• Sharp knife for slicing chicken
• Mixing bowls

FAQ

Q1: Can I make this ahead of time?
Yes! Marinate the chicken the night before and cook just before serving.

Q2: What’s the best bread to use?
Traditional pita or Middle Eastern flatbreads are ideal, but naan also works.

Q3: Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier and more flavorful.

Q4: What can I use instead of Marsala for authenticity?
Marsala isn’t used here—this recipe calls for lemon and spices. For variation, you can add yogurt to the marinade for tenderness.

Conclusion

Chicken Shawarma with Garlic Sauce and Pita is more than just a meal—it’s an experience. Juicy spiced chicken, creamy garlic sauce, and warm pita come together in a way that’s hearty, satisfying, and bursting with flavor. Whether you’re recreating street food at home, meal-prepping for the week, or serving guests something unique, this recipe is a must-try for anyone who loves bold, vibrant, and comforting food.