This chicken shawarma starts with boneless chicken thighs marinated in coriander, cumin, cardamom, smoked paprika, garlic, lemon, and olive oil, then seared until charred and sliced into juicy strips.
Tucked into warm pita with lettuce, tomato, red onion, and a garlic yogurt sauce, it tastes like a street food wrap but comes together in a home skillet. Marinate the chicken for at least 3 hours, or up to 24 hours, and dinner takes only about 15 minutes of cooking.
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Why This Chicken Shawarma Recipe Works
Thigh meat stays tender and juicy over high heat, and the marinade of oil and lemon coats every piece, so the chicken stays moist even with a charred edge.
Ground coriander, cumin, cardamom, and smoked paprika give the layered, warm flavor of shawarma without a vertical rotisserie. A little cayenne adds heat that you can scale up or down.
A cool yogurt sauce with garlic, cumin, and lemon balances the spice, and fresh lettuce, tomato, and red onion add crunch for a wrap that tastes balanced rather than heavy.
Ingredients for Chicken Shawarma
- 2 pounds boneless, skinless chicken thighs
- 1 large garlic clove, minced, for the marinade
- 1 tablespoon ground coriander, for the marinade
- 1 tablespoon ground cumin, for the marinade
- 1 tablespoon ground cardamom, for the marinade
- 1 teaspoon cayenne pepper, for the marinade (use 1/2 teaspoon for mild)
- 2 teaspoons smoked paprika, for the marinade
- 1 teaspoon kosher salt, for the marinade
- 1/2 teaspoon black pepper, for the marinade
- 2 tablespoons lemon juice, for the marinade
- 3 tablespoons olive oil, for the marinade
- 1 cup Greek yogurt, for the yogurt sauce
- 1 garlic clove, crushed, for the yogurt sauce
- 1 teaspoon ground cumin, for the yogurt sauce
- 1/4 teaspoon kosher salt, for the yogurt sauce
- 1 squeeze lemon juice, for the yogurt sauce
- 1 tablespoon olive oil, for cooking
- 4 pita breads, for serving
- Sliced romaine lettuce, tomato slices, and thinly sliced red onion, for serving
- Hot sauce, optional
Chicken thighs. Boneless, skinless thighs have more fat than breasts, so they stay tender and take well to charring. Trim any large pieces of fat.
Spice marinade. Coriander, cumin, cardamom, smoked paprika, and cayenne build the warm, earthy flavor, while lemon juice and olive oil carry it into the meat.
Garlic yogurt sauce. Greek yogurt, a crushed garlic clove, cumin, and lemon make a tangy sauce that cools the spice and keeps for several days in the refrigerator.
Pita bread. Warm pita folds easily around the chicken. Any soft flatbread works, and you can warm it for a few seconds in a dry pan.
Fresh toppings. Crisp romaine, tomato, and red onion add crunch and freshness, and a drizzle of hot sauce is optional.
How to Make Chicken Shawarma
1. Marinate the chicken Combine the marinade ingredients in a large zip top bag, add the chicken, seal, and massage until every piece is coated. Refrigerate for at least 3 hours and up to 24 hours.
2. Make the yogurt sauce Stir the yogurt, crushed garlic, cumin, a squeeze of lemon juice, and salt together. Cover and refrigerate until serving.
3. Heat the pan Heat 1 tablespoon of olive oil in a large nonstick skillet over medium high heat. A grill pan or flat top also works.
4. Sear the chicken Lift the chicken from the bag and discard the leftover marinade. Cook the first side for 4 to 5 minutes until charred, then flip and cook 3 to 4 minutes more, in batches if needed, until it reaches 165 degrees F.
5. Rest and slice Cover the chicken loosely with foil and rest it for 5 minutes, then slice it into thin strips.
6. Build the wraps Pile the chicken onto warm pita with lettuce, tomato, and red onion, add a drizzle of hot sauce if you like, top with a spoonful of yogurt sauce, and roll up.
How to Serve Chicken Shawarma
Serve the shawarma in warm pita wraps or over rice for a bowl. Add a scoop of cilantro lime rice, a side of Greek lemon potatoes, and a bowl of lemony orzo salad for a full spread. A pitcher of blueberry mojito makes a refreshing drink on the side, and extra yogurt sauce goes with everything.
How to Store and Reheat Chicken Shawarma
Store leftover chicken in an airtight container in the refrigerator for up to 3 days, and keep the yogurt sauce in a separate container. Reheat the chicken in a skillet until it reaches 165 degrees F, adding a splash of water to keep it juicy. Cooked chicken can be frozen for up to 3 months, and the yogurt sauce is ideal when made fresh.
Tips and Variations for Chicken Shawarma
Marinate longer. A longer marinade deepens the flavor, so plan ahead when you can.
Drain the surface. Let excess marinade drip off so the chicken chars instead of steaming.
Use a hot pan. Preheat the skillet well so the chicken sears and develops charred edges.
Cook in batches. Crowding drops the pan temperature, so cook in two batches if needed.
Slice against the grain. Cutting across the fibers gives tender strips.
Warm the pita. Warm the pita in a dry skillet or wrapped in foil in a low oven so it folds without cracking.
Adjust the heat. Use half the cayenne for a mild version, or add hot sauce at the table.
Handle raw chicken safely. Never reuse marinade that held raw chicken, and University of Minnesota Extension leftover storage guidance covers keeping the cooked chicken safe.
Frequently Asked Questions About Chicken Shawarma
What cut is ideal for chicken shawarma?
Boneless, skinless thighs are ideal because they stay juicy over high heat. Breasts work if you do not overcook them.
How long should I marinate chicken shawarma?
At least 3 hours, and up to 24 hours for the strongest flavor.
Can I grill chicken shawarma?
Yes. Oil the grate, heat it to medium high, and grill for about the same time per side, until the chicken reaches 165 degrees F.
What goes in the yogurt sauce?
Greek yogurt, crushed garlic, cumin, lemon juice, and salt.
Can I use whole cardamom pods?
This recipe uses ground cardamom. Whole pods would need to be crushed and ground first.
Chicken Shawarma with Garlic Yogurt Sauce
Equipment
- Large zip top bag
- Large nonstick skillet or grill pan
- Mixing bowl
- Aluminum foil
Ingredients
Main Ingredients
- 2 lb boneless, skinless chicken thighs for the chicken
- 1 cloves garlic minced; for the marinade
- 1 tbsp ground coriander for the marinade
- 1 tbsp ground cumin for the marinade
- 1 tbsp ground cardamom for the marinade
- 1 tsp cayenne pepper for the marinade; use 1/2 teaspoon for mild
- 2 tsp smoked paprika for the marinade
- 1 tsp kosher salt for the marinade
- ½ tsp black pepper for the marinade
- 2 tbsp lemon juice for the marinade
- 3 tbsp olive oil for the marinade
- 1 cup Greek yogurt for the yogurt sauce
- 1 cloves garlic crushed; for the yogurt sauce
- 1 tsp ground cumin for the yogurt sauce
- ¼ tsp kosher salt for the yogurt sauce
- 1 tbsp olive oil for cooking
- 4 pita breads for serving
- 1 cup sliced romaine lettuce for serving
- 1 tomato sliced; for serving
- ½ red onion thinly sliced; for serving
Instructions
Cooking
- Marinate. Mix the garlic, spices, salt, pepper, lemon juice, and oil in a zip top bag, add the chicken, and refrigerate 3 to 24 hours. Yogurt sauce. Stir together the yogurt, crushed garlic, cumin, lemon juice, and salt, then chill.
- Heat. Warm 1 tablespoon of oil in a large skillet over medium high heat.
- Sear. Cook the chicken 4 to 5 minutes on the first side until charred and 3 to 4 minutes on the second, in batches, until it reaches 165 degrees F. Discard the leftover marinade.
- Rest. Cover loosely with foil and rest 5 minutes, then slice into thin strips.
- Warm the pita. Warm the pita for a few seconds on each side in a dry skillet.
- Assemble. Fill each pita with chicken, lettuce, tomato, onion, and yogurt sauce, and roll up.
