chicken shawarma recipe

An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita.

Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce

chicken

extra virgin olive oil

lemon

garlic

cumin

smoked paprika

turmeric

curry powder

cinnamon

red pepper flakes

salt

black pepper (to taste)

2% Greek yogurt (I like Fage)

lemon juice

garlic (finely minced)

kosher salt

parsley (for garnish)

Place the chicken breasts, 1 at a time, in a Ziploc bag.  Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag. Place pounded chicken breasts back into bag and set aside.

In a medium bowl, combine olive oil and lemon juice.  Whisk until combined.  Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.

Pour the marinade into the bag with the chicken, massaging it to evenly coat.  Refrigerate and marinate for at least 1 hour, up to overnight.

In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt.  Stir to combine and refrigerate until ready to use.

Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes.  Allow the chicken to rest for 5 minutes then slice it thinly, across the grain.  Top each breast with 2 tablespoons sauce and a sprinkle of parsley.  Serve.

Chicken Shawarma from Delish.com is served with a delightful garlic yogurt sauce.

Chicken Shawarma

c. extra-virgin olive oil

garlic,

coriander

tsp. black pepper

cayenne pepper

lb. boneless skinless chicken thighs

Cooking spray

onion,

c. Greek yogurt

olive oil

Kosher salt

Pitas, warmed

romaine

Cherry tomatoes, halved

Cucumber, thinly sliced

I cooked this exactly as the recipe said except I left the chicken in the oven for about 45 mins. It was so good, im making it again tonite over rice except this time I’m adding an extra onion and definitely keeping some olive oil on the pan because it was really good as a dressing mixed with the yogurt sauce just a preference we had lol. Definitely keeping in the dinner rotation and would definitely recommend this recipe for sure

An amazingly flavorful and juicy dish. Made it for my husband and making it again for our neighborhood group. It’s a keeper and super easy to put together!

This was incredible. I only had chicken breasts on hand so I cut two breasts in half, to create four strips, and threw it in to marinade. It ended up marinading for a couple days before I could get around to it, and it was phenomenal. I also thought the onion was going to be way too much, quantity wise, but once they caramelized they reduced and were perfect. I put on a flat pita, added the yogurt sauce, tomatoes and cucumbers. Will definitely make this again. Total winner

I made it with chicken breast thinly sliced at 400 degrees for 25 minutes. The sliced breast strips absorbed the marinade and cooked quicker.

Loved this - I found the flavour fantastic and it was so easy to make.  It is definitely on the  supper roster now!  Instead of just using the cucumber, tomatoes in the sandwich, however, I made a fattoush salad to go with it,  it was a great dinner - if I do say so myself, this rivaled going out for this meal.

Made this today and it was a hit. Thank you for the recipe!

This was nothing like real shawarma. My husband is Egyptian and he was so upset with dinner. Our daughter didn't eat it.

Yummy--but when I lived in the middle east, shwarmas always had a sour pickle inside, too. Sometimes that was a pickled vegetable of some sort, but usually just a thin dill pickle spear. Usually it was just onions, pickle, garlic sauce, and meat tightly wrapped in a thin pita. I like fresh veggies in mine, though.

I did this once with thighs and another time with breast and both times the flavor was underwhelming.  There's a chicken shwarma marinated chicken thighs package you can buy at Trader Joe's and it tastes amazing and we can't crack the code to get the same experience. there's not enough flavor in this recipe.

https://streaming.hearstdigitalstudios.com/df6f2e3e-b47d-497a-a6b1-74ed577663ed/video_rover_16x9_1080p_hd_1551285252_80360.mp4

This easy Chicken Shawarma has the best marinated chicken and is perfect for lunch or dinner.

Chicken Shawarma Makes The Best Pitas!

Quick and flavorful Baked Chicken Shawarma can made with either chicken or tofu (or both!). Turn it into healthy Shawarma Bowls, then repurpose into Shawarma Wraps. Vegan and gluten free-adaptable!

Baked Chicken Shawarma (Vegan adaptable!) 

onion

pepper-

cauliflower

x 10-12 inch wraps or pita bread

Cucumber, radish,

cooked grain (rice, quinoa, barley) or roasted, “riced” cauliflower

Whisk the marinade ingredients together in a small bowl.

On a large parchment lined sheet-pan, place chicken breasts, tofu filets, and any vegetables that you want to use. Brush the chicken and tofu very liberally with marinade. For the other veggies, drizzle with olive oil, salt, pepper and a little  lemon zest is nice. 🙂 Place in the oven for 20-30 minutes.

If making a grain bowl, cook the grains now. You could also roast &#8220;riced&#8221; cauliflower at the same time, on another sheet pan. Season it with olive oil, salt, pepper, lemon zest, perhaps some cumin &#8211; toss it every 10 minutes or so until cooked with a few nice crispy bits.

Check chicken after 20 minutes ( breast will cook faster).  Toss veggies, and cook until chicken is cooked through and veggies are tender. Tofu takes 30 minutes to get a nice crust.

Cut chicken and assemble bowls or make the wraps.  Drizzle with Tahini sauce and/or  Zhoug yogurt.

If making wraps, use a warm tortillas or warm pita. Add greens, pickled onions, crunchy veggies, greens or kale slaw, and spoon tahini sauce over top. Zhoug yogurt is nice too!

Simple &amp; delicious! I made this for my lunches this week along with the Everyday Kale Slaw. Loved everything about this BUT would recommend one adjustment to recipe: add salt to either the marinade OR as a step in the instructions.

Another winner of a recipe from your site! With quinoa and a drizzle of your tahini sauce, this is my lunch for the week.

Oh my goodness I made this tonight along with the tahini sauce and it was so delicious! It was beautiful too since I had purple cauliflower and red and green bell peppers from the farmers market. And super easy. This is going to be on regular rotation!

I have made this, both with chicken and tofu, and it is delicious! I've had it with brown rice and also with farro, and it is so hearty. Also, I could drizzle the tahini sauce on cheesecake, I love it that much! (Slight exaggeration;) )

Make a load of the chicken on a Sunday evening, and have great lunches all week. Thank you.

De-lic-ious! 

Made some tweaks but was great. 
-Did a quick pickle to the onions to bring some sweetness in. Little vinegar and sugar.
-Cut the chicken in to tantalizing little bites of goodness so more of the spices would get all over.
- I chose to make a tzatziki instead of tahini. Love tahini but tzatziki made an awesome flavor profile.
Lastly, broiled everything for a few minutes to get a little char. 

Thanks

Made this and everyone loves me now!  Used chicken thighs.  Made the Zhoug Yogurt and the tahini sauce.  This made me even cooler in everyone’s eyes!!!  Love this!!!

As usual, another amazingly delicious recipe and so worth the prep work! Loved the spices &amp; the Zhoug sauce - we like the heat.  We also made your Vegan Green Goddess dressing. Both were DELICIOUS! We grilled our veggies, gees so much flavor! My husband and I love trying all of your recipes because they are always perfect. We are such a fan! Thank you!

Served this with Zhoug yogurt, Baba Ganough and Israeli Salad- excellent!

Our favorite go-to dinner!!! WE MAKE THIS WITH TOFU!

Delicious! We did a wrap version with chicken, tahini sauce, spinach, tomato, cucumber and pickled onion. So tasty!

This is so good! We've been putting the marinade on cauliflower and roasting it until lightly charred. We eat it as a bowl over rice alongside israeli salad, hummus, zhoug and chopped pickles. It's so flavorful. Thank you for a delicious recipe.

Since we haven't eaten inside a restaurant since March of 2019, I've been making a lot of your recipes at home.  The sheet pan chicken shawarma is as good or better than any that I've had in a restaurant.  I followed your suggestions about serving it with the everyday tahini sauce, zhoug, Israeli salad, kale salad and rice.  It is truly a feast at home.  Thank you so much for sharing recipes and cooking tips.  I like to say, when complimented on the meal, "Oh, this is one of Sylvia's recipes!" 😊

I made the tofu Shawarma with roasted cauliflower, onions and red peppers.  I also made the Israeli salad, the pickled onions and the Zhoug.  Ha, ha!  It was so complex, every bite was like having a different meal!  My husband, the reluctant vegan, was happily surprised at how good it was and had seconds.  Thanks for another taste sensation!

This was great!  I made both sauces and they were the perfect accompaniment.  I put a little of the marinade on the veg (I used the ones from the picture) and it was delicious.  Family is already asking when we can have it again!

I used the tofu variation and let me just say, Sylvia, I love you. Lol, thank you for your site. I have made so many recipes on here and they’ve all been WONDERFUL. 

Seriously, THANK YOU!

https://content.jwplatform.com/videos/iksUfWx0.mp4

How to Make Sheet-Pan Shawarma Wraps with Tahini sauce, pickled onions, healthy veggies and zhoug! 

How to Make Sheet-Pan Shawarma Wraps

Ok, made this 3 times along with Israeli salad, pickled red onions, Zhoug sauce and tahini sauce. What can I say, it is a home run every time. I wouldn’t change anything. Thanks for the excellent recipes.

Delish, I made a Buddha bowl with tofu, roasted red peppers, asparagus, beets, eggplant, and pickled red onions along with the tahini sauce. Endless variations.

I made the chicken shawarma with just veggies (no tofu) and served with the Israeli salad and some brown rice. I never comment on recipes I find online but this was absolutely outstanding. Some of the best chicken I've ever had. And the Israeli salad is fresh, crunchy, colorful, and lovely. Thank you for such an excellent couple of recipes!!

Chicken Shawarma Wrap is a common street food in Mediterranean cuisine. It’s traditionally made with chicken thighs, but I’m adapting this recipe to prepare a light, quick and healthier wrap with chicken breast.

Quick Healthy Chicken Shawarma Wrap

onion, largely diced

chicken breast,

garlic cloves,

tsp cumin

salt and pepper

red chili flakes,

pita breads

Tbsp plain Greek yogurt

cherry tomatoes, halved

lettuce

This homemade chicken shawarma recipe is a quick version of a classic shawarma without an oven. This easy shawarma recipe at home will show you how to cook the chicken breast on a pan and how to wrap chicken shawarma in foil or paper. This homemade chicken shawarma wrap is easy to do and is a healthy chicken recipe.

Homemade Chicken Shawarma | How to Make Shawarma Wrap at Home | Healthy Chicken Shawarma Recipe

Chicken Shawarma from Delish.com is served with a delightful garlic yoghurt sauce.

120 mL extra-virgin olive oil

garlic, crushed

900 g boneless skinless chicken thighs

Greek yoghurt

Salt

crushed chilli flakes

Pittas, warmed

Looking for organic spices to add to your spice collection? Discover pure natural flavors with McCormick's organic line along with recipes, cooking tips & more.

Grilled Chicken Shawarma

plain Greek yogurt divided

tsps Organic Shawarma divided

tsp sicilian sea salt

chicken breast

cucumber

lettuce leaves

pita pockets halved

step 1

Mix 1 cup yogurt and 1 teaspoon Shawarma Seasoning in small bowl. Cover and refrigerate until ready to serve. 

step 2

Mix oil, lemon juice, remaining 1/4 cup yogurt, remaining 4 teaspoons Seasoning and salt in small bowl. Reserve 2 tablespoons of the mixture; set aside. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.  Refrigerate 1 hour or longer for extra flavor. 

step 3

Remove chicken from marinade. Discard any remaining marinade. Grill over medium heat 6 to 8 minutes per side or until cooked through (internal temperature reaches 165°F), brushing with reserved marinade.

step 4

Slice chicken into thin strips. Serve in pitas with cucumber, lettuce and yogurt dressing.

This easy Chicken Shawarma recipe is a boldly flavorful Middle Eastern dish that you can grill, bake or cook on stovetop.

chicken thighs

Tbsp paprika

Tbsp cumin

Tbsp coriander

garlic powder

turmeric powder

oregano

fennel

tsp cardamom powder

cloves

tsp salt

tsp pepper

In a bowl, mix together dry herbs and...

In a bowl, mix together dry herbs and spices (see note 1).

Mix 1/4 cup of the seasoning mix with...

Mix 1/4 cup of the seasoning mix with olive oil and lemon juice.

Place chicken thighs in a large ziploc bag,...

Place chicken thighs in a large ziploc bag, then pour in the marinade. Squeeze out as much air as possible, then seal the bag and massage it the make sure all of the chicken is coated in marinade. Marinate in the refrigerator for at least 4 hours, preferably overnight.

Remove chicken from refrigerator 30 minutes prior to...

Remove chicken from refrigerator 30 minutes prior to cooking.

Preheat grill over medium high heat to 425-450°F.

Grill the chicken 8-10 minute per side, or...

Grill the chicken 8-10 minute per side, or until the internal temperature reaches 185-190°F.

Allow to rest 5 minutes before slicing.

Heat 2 Tbsp coking oil in a large...

Heat 2 Tbsp coking oil in a large non stick or cast iron skillet over medium high heat.

Cook the chicken 8-10 minute per side, or...

Cook the chicken 8-10 minute per side, or until the internal temperature reaches 185-190°F.

Allow to rest 5 minutes before slicing

Preheat oven to 425°F.

Place marinated chicken on greased or parchment paper...

Place marinated chicken on greased or parchment paper lined baking sheet.

Bake for 30-35 minutes, or until internal temperature...

Bake for 30-35 minutes, or until internal temperature reaches 185-190°F.

Allow to rest for 5 minutes before slicing.

Treat yourself to a popular Middle Eastern street food dish with this Homemade Juicy Chicken Shawarma Sandwich! Chicken thighs coated in a flavourful marinade of garlic, turmeric, cumin powder, olive oil, lemon juice, and a touch of cinnamon. The chicken is wrapped in a homemade pita bread, veggies, and a yogurt sauce! Enjoy on its own or with lemon baked potatoes!

Homemade Juicy Chicken Shawarma Sandwich

boneless skinless chicken thighs

lemon, juiced (2 Tbsp)

4-5 garlic cloves,

tsp black pepper

Cup Greek yogurt

iceberg lettuce, roughly chopped

onions, thinly sliced

This chicken shawarma bowl bursts with flavors! The chicken shawarma marinade is authentic and so tasty. All the other components of the bowl come together so well with the chicken. The garlic sauce just ties it all together.

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Top 11 chicken shawarma recipe recipes from across the web

The most viewed chicken shawarma recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shawarma-Spiced Grilled Chicken wit...

Chicken Shawarma

Baked Chicken Shawarma (Vegan adapt...

Baked Chicken Shawarma (Vegan adapt...

Quick Healthy Chicken Shawarma Wrap

Chicken Shawarma

Grilled Chicken Shawarma

Chicken Shawarma

Homemade Juicy Chicken Shawarma San...

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Homemade Chicken Shawarma Recipe

The most viewed chicken shawarma recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine