Can’t get enough of the shawarma goodness? Also, try our Beef Shawarma recipe. Technically, shawarma is an Arabic food native to countries like Syria and Lebanon. However, this slow-cooked vertical rotisserie technique has many other versions based on the country of origin. For example, I grew up in Turkey eating doner kebabs, which are similar to shawarma except with less seasoning, emphasizing the meat’s natural flavors. Another popular variation is the Greek gyro, which uses a more herbaceous seasoning mix and often includes other meats like pork, lamb, and chicken.
Seasoning: When it comes to shawarma chicken seasoning, you have two options: If you’re in a time crunch, you can buy it at the store for an easy, premade mix (my favorite store-bought brand is New York Shuk (affiliate link). Or, you can follow in my footsteps and make your own by following my Shawarma Spice Mix Recipe. If you choose the latter, you’ll need the following ingredients: Ground cumin Ground coriander Paprika Garlic powder Black pepper Ground turmeric Ground cloves Ground cinnamon Ground nutmeg Ground cardamom
Chicken: I prefer boneless, skinless chicken thighs for this recipe, as they tend to be more flavorful than other cuts. However, depending on your preference, you could also use skinless chicken breasts or a combination of breasts and thighs. Marinade: To make a chicken shawarma marinade, you’ll need a simple mixture of: Kosher salt Fresh lemon juice Olive oil Fresh cloves of garlic: Though it’s optional (the seasoning already has garlic powder), I’d like to add a few cloves of garlic to the marinade. Toppings: One of the best things about this recipe is its easy customization with your favorite chicken shawarma toppings. Of course, you can choose whatever toppings you prefer. Still, if you want to serve your shawarma like I do, I recommend beginning with a sauce (like my favorite Yogurt Garlic Sauce or a classic Tzatziki), then adding tomato, lettuce, and pickles. Furthermore, I also recommend using Middle Eastern bread—such as lavash, pita, or naan—as the dish’s base.
Below, you’ll find out how to make a homemade version of traditional shawarma in three easy ways (baked, grilled, and pan-seared)—all without sacrificing an ounce of delicious flavor.
How to Serve Chicken Shawarma?
Want to make the most of this Lebanese chicken shawarma recipe? Not only can you customize your shawarma toppings, but you can also choose how you want to eat it—in a wrap, pocket, bowl, or beyond!
Make it a wrap: One of the most iconic ways to enjoy this chicken dish is to turn it into a Middle Eastern wrap. Simply place the chicken slices on a flatbread, like lavash or naan bread, or sliced pita bread to make a shawarma pocket. To lend it creamy, nutty notes, you can also spread your bread with tahini sauce, like my tangy Yogurt Tahini Sauce or a bright Lemon Tahini Sauce. Finally, top the wrap with fresh ingredients, such as tomatoes, lettuce, pickles, and pickled red onion, and enjoy. As a bowl: If you’re not looking to make a handheld meal, this chicken shawarma couldn’t be easier to transform into a fork-ready meal. Serve your chicken pieces atop a base of savory Bulgur Pilaf or tender vermicelli rice, then top it with sliced tomatoes, cucumbers, and a dollop of Hummus. Voila! A complete, hassle-free meal.
Tzatziki Sauce: Want a classic chicken shawarma sauce to serve with your succulent main? I’ve got you covered. Tzatziki strikes a delectable balance between light and tangy flavors, perfectly balancing the chicken’s savory, well-spiced flavors. Tabbouleh: Flavorful yet filling, tabbouleh is a delicious grain that transforms your protein into a complete meal. Try your chicken shawarma alongside my Turkish Tabbouleh Recipe or Quinoa Tabbouleh for an irresistibly bright, Mediterranean taste. Salad: You don’t need a grain to turn this Greek shawarma into a tasty meal. Try using your chicken to top a crispy-fresh Greek salad or a juicy tomato salad, like my ten-minute Piyaz, and you’ll never be at a loss for quick lunch ideas again. Drink: If you want to do it as they do it in the Middle East, skip the soda and serve it with the popular salted yogurt drink (aka ayran). This refreshing drink cools it down and helps balance the flavors of the spicy chicken.
Want to know more about this Arabic chicken shawarma recipe? Below, you’ll find answers to any remaining questions, from taste profiles to regional variations.
Storage: Planning to store this dish from the get-go? I highly encourage storing each shawarma ingredient—such as the meat, toppings, and bread—in separate containers to ensure the utmost freshness. Then, you can store your cooked shawarma chicken in an airtight container in the refrigerator for up to 3-4 days. When ready to eat, reheat the slices and assemble your final dish just before serving. Freezing: The best way to freeze this dish is to place your raw chicken and its marinade in an airtight container in the freezer. That way, you have a ready-made meal whenever the craving strikes. However, if you want to freeze leftovers, bring your chicken to room temperature and place it in an airtight container or freezer-safe bag with as much air removed as possible. Then, store it in the freezer until ready to thaw. Thawing & reheating: To thaw your frozen shawarma, begin by placing it in the fridge overnight. Then, reheat it in a preheated 350-degree F. oven for at least five minutes or until warmed to your liking. Once heated through, your chicken is ready to eat!
If you make your own Easy Chicken Shawarma following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.
