Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chicken Shawarma (Middle Eastern) Recipe
This Chicken Shawarma recipe goes to knock your socks off! Only a handful of each day spices makes an unimaginable Chicken Shawarma marinade that infuses the chicken with unique Center Jap flavours. The odor when that is cooking is insane!
It is a reader-favourite recipe included by well-liked demand in my debut cookbook “Dinner”!
It is a reader-favourite recipe included by well-liked demand in my debut cookbook “Dinner”!
That is certainly one of my signature recipes that can be very acquainted to all my associates as a result of I make this so typically. It’s off the charts for effort vs output: only a handful of on a regular basis spices, garlic, a splash of lemon and olive oil transforms into probably the most unimaginable flavour.
When this chicken is cooking, the odor is unimaginable. The truth is, it’s how I met most of my neighbours after I lived in a townhouse advanced, random folks I had by no means met earlier than popping their head over the fence desirous to know what on earth I used to be making. They had been elated after I handed out samples!
Shawarma is a well-liked dish originating from the Center East. It’s a well-liked road meals that’s historically made within the type of spiced meats which can be stacked on a vertical rotisserie with skinny slices shaved off because it rotates. However don’t fear! We are able to prepare dinner our horizontally in an excellent outdated pan or on the BBQ!
Shawarma was historically made with lamb, mutton and chicken although nowadays you see it with beef too. It’s generally served within the type of a wrap, although in some international locations you see it served on plates with sides akin to seasoned rice or fries, and salads. On this recipe, I’m providing you with each choices!
Right here’s what you might want to make Chicken Shawarma. I’m betting you will have most if not the entire spices in your pantry already!
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Chicken – I wish to make Shawarma with boneless, skinless thighs as its juicier than breast. However chicken breast and tenderloin each work nice.
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Lemon juice – Recent!
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Olive oil – For a contact of flavour but additionally to dilute the lemon juice so it doesn’t “prepare dinner” the chicken (like we deliberately do with ceviche!).
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Spices – Nothing out of the peculiar right here! The one one you won’t have in inventory is cardamom, although nowadays its simply discovered at any grocery retailer. It has a piney, form of citrusy flavour and it’s a key ingredient that distinguishes the Shawarma marinade from different cuisines, akin to Mexican, that frequently makes use of the opposite spices used on this recipe. Briefly, don’t skip it!
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Spice management – The spiciness within the Shawarma marinade comes from the cayenne pepper. It’s not a key ingredient of the flavour so if you happen to don’t need it spicy, both cut back or remove it altogether. I promise you gained’t really feel robbed. Plenty of different flavours happening on this dish!
Sauce choices for Shawarma
Shawarma is historically served with both a tahini sauce (frequent in Israel) or a Yogurt Sauce. When you’d like to make use of a tahini sauce, use the one on this Roasted Broccolini recipe.
For a Lemon Yogurt Sauce, right here’s what you want:
For one of the best outcomes, it’s greatest to marinate the chicken in a single day. However to be sincere, the amount and flavour of the marinade is intense sufficient which you can get away with a minimal of three hours of marinating. Been there, carried out that loads of instances, and no one has complained!
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Combine marinade – For comfort, simply combine the marinade immediately in a ziplock bag. A bag works greatest as a result of the chicken stays properly coated within the marinade. When you favor to make use of a container, both flip the chicken a number of instances or improve the marinade by 50%.
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Add chicken into the marinade. Seal the bag, eradicating extra air, then therapeutic massage to coat from the surface. Go away to marinade for 12 to 24 hours within the fridge. When you’re pressed for time, even 3 hours will do!
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Yogurt sauce – Make the yogurt sauce just by mixing the elements then put aside for not less than 20 minutes to let the flavours meld. This can maintain for 3 days within the fridge.
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Cook dinner chicken both on the range or on the BBQ. It can get a terrific crust on it from the spices, and you’ll adore the odor. It’s intoxicating!
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Relaxation chicken for not less than 3 minutes earlier than serving to permit the juices to redistribute all through the flesh, else they are going to simply run out all over the place once you slice the meat.
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To serve, simply pile every part on a platter and let everyone make their very own wraps! The chicken, lettuce, tomato slices, onion, yogurt sauce and warmed flatbreads – selfmade or retailer purchased. If the chicken is on the bigger aspect, I generally slice it. But when they’re smaller, I have a tendency to only go away them entire.
There are two important methods to serve Chicken Shawarma.
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Wraps – As Chicken Shawarma wraps (like Gyros and Doner kebabs), with tomato, lettuce, and a easy yoghurt sauce on the aspect. Different optionally available extras embody: purple onion, cheese (question authenticity? However that’s okay!!), hummus, scorching sauce / chilli sauce.
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Shawarma plate – With rice and salads on the aspect. Thought I normally do serve pita bread or one other kind of flatbread as nicely, with an enormous dollop of both Hummus or the Yogurt Sauce on this recipe, simply because it’s very on theme. ☺️
Beneath, the Chicken Shawarma is pictured with Mejadra which is a Center Jap lentil rice (severely so good you possibly can / will need to eat it simply by itself!) and a Center Jap Chickpea Salad (I skip the spicing of chickpeas in any other case there’s simply an excessive amount of kapow spices happening).
A number of different issues that will be very a lot at dwelling alongside Chicken Shawarma:
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Lemon Rice Pilaf
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Rice Pilaf with Nuts and Dried Fruit
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Chickpea Rice Pilaf
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Juicy Greek Salad – the flavours in Greek salad pair very well with Center Jap meals
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Center Jap Shredded Cabbage, Carrot, Mint Salad
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Center Jap Roasted Greens with Tahini Drizzle
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Roasted Pumpkin with Yogurt Sauce and Pine Nuts
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Roasted Broccolini with Tahini Sauce
The unfold beneath options the Chickpea Salad referred to above and Mejadra, the lentil spiced rice.
This Chicken Shawarma, together with the Vietnamese Noodles with Lemongrass Chicken, are two of my most often made meals after I’m cooking for a crowd as a result of it’s simple to make masses, they’re each nice “lay all of it out and let everybody serve themselves” kind meals (I’m an enormous fan of meals like that), and it travels nicely. I’ve made this a number of instances on tenting journeys (together with the Vietnamese Noodles and Greek Gyros!).
It was additionally a part of a 7 course Arabian Feast menu that I shared method again after I first printed this recipe in 2015. I nonetheless haven’t gotten round to perking up all of the recipes with recent new images, however I’ll sooner or later! I like that menu as a result of a lot of it may be ready forward, and there’s plenty of frequent elements.
Be ready for the wonderful smells once you’re cooking this Chicken Shawarma! – Johnsat xx
This recipe options in my debut cookbook Dinner. The e-book is usually new recipes, however this can be a reader favorite included by well-liked demand!
This recipe options in my debut cookbook Dinner. The e-book is usually new recipes, however this can be a reader favorite included by well-liked demand!
Ingredients
- 1 kg / 2 lb chicken thigh fillets , skinless and boneless (Note 3)
- 1 large garlic clove , minced (or 2 small cloves)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamon
- 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 cup Greek yoghurt
- 1 clove garlic , crushed
- 1 tsp cumin
- Squeeze of lemon juice
- Salt and pepper
- 4 – 5 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
- Sliced lettuce (cos or iceberg)
- Tomato slices
- Red onion , finely sliced
- Cheese , shredded (optional)
- Hot sauce of choice (optional)
Instructions
- Marinade chicken – Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
- Yogurt Sauce – Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
- Preheat stove or BBQ – Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high. (See notes for baking)
- Cook chicken – Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
- Rest – Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
- Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce (or dairy free Tahini sauce from this recipe).
- To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!
Notes
1. MAKE AHEAD: Pop the marinade and chicken in a ziplock bag and freeze straight away. Then as it defrosts, it will marinate!
This also works well made ahead, which I recently did when I made this for 50 people as part of a multi-course meal. I grilled it in the morning and cut it up. Then prior to serving it was just heated up in the microwave. Toss it with the juices pooled at the bottom of the dish and no one will guess it was cooked earlier in the day!
2. Chicken per serving – If using large lebanese bread as pictured (diameter is almost 30cm/1 foot), you need around 300g/10oz of chicken per person (raw) to fully fill them out without tucking the ends in. 200 – 250g/7 – 8oz per person seems to be enough on average, but I always end up providing more!
3. Chicken – I use 6 pieces approx 5oz/150g each.
Chicken breast: I feel strongly that this is best made with thigh because it’s got more fat so you get beautiful caramelisation. But it’s still super tasty made with chicken breast. The best way is to cut them in half horizontally to make 2 thin steaks no thicker than 1 cm/ 2/5″ each. If needed, pound lightly. Marinate per recipe. Then cook on a high heat (not medium high per recipe) for just 2 minutes on each side until golden. They will be juicy and beautiful inside!
4. Suggestions for things to make on the side:
* Mejadra (pictured in post) – Middle Eastern lentil rice* Chickpea Rice Pilaf– slightly less spiced than Mejadra* Middle Eastern Chickpea Salad (a Yotam Ottolenghi recipe, skip the spicing of chickpeas to keep it fresher)
Also see 7 Course Arabian Feast (summary below recipe) and above recipe card in post for lengthier list of side options.
5. BAKING: Cooking on a BBQ or stove is best to get the caramelisation. Baking doesn’t yield quite the same flavour – but still very good! Bake at 425F/220C for 20 – 25 minutes until a browned.
6. Nutrition for chicken only because flatbreads vary so much in size and calories.Assuming 6 servings.
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