Authentic Middle Eastern Delight

This authentic homemade Chicken Shawarma brings all the vibrant flavors and aromas of Middle Eastern street food right to your dining table. The perfectly spiced chicken paired with fresh vegetables and creamy sauce creates a symphony of flavors that will transport you straight to the bustling markets of the Middle East.

I first made this shawarma recipe after returning from a trip to Lebanon, desperately trying to recreate the incredible street food I had fallen in love with. After several attempts, this version became my family's most requested meal whenever we have guests over.

Ingredients

• Boneless, skinless chicken thigh fillets: Juicier and more flavorful than breast meat, they stay tender even when slightly overcooked
• Fresh lettuce: Adds a crisp texture contrast to the warm spiced chicken
• Red onion: Provides a sharp bite that cuts through the rich flavors
• Tomatoes: Their natural acidity balances the savory elements
• Pita bread: Look for soft, pliable pitas from a Middle Eastern market if possible
• Garlic: The aromatic foundation of authentic shawarma
• Lemon juice: Adds brightness and helps tenderize the chicken
• Olive oil: Use extra virgin for more robust flavor
• Ground coriander, cumin, paprika, allspice: The signature shawarma spice blend that gives this dish its distinctive taste
• Yogurt: Creates the base for the creamy sauce, opt for full-fat Greek for richness
• Sriracha sauce: Adds a modern kick to the traditional recipe

Step-by-Step Instructions

Prepare the marinade:

Combine minced garlic, lemon juice, olive oil, and all dry spices in a large bowl until they form a paste. This powerful mixture will penetrate the chicken fibers and transform ordinary meat into something extraordinary. Make sure to coat each piece thoroughly to maximize flavor development.

Marinate the chicken:

Toss chicken thighs in the spice mixture until every piece is evenly covered. The longer you can marinate, the better the flavor will be. I recommend at least 4 hours, but overnight delivers the most authentic results. The acids in the marinade will also help tenderize the meat.

Make the sauce:

Whisk together yogurt, mayonnaise, Sriracha, garlic powder, and onion powder until completely smooth. The sauce should be thick enough to spread but not runny. Taste and adjust seasonings as needed. This sauce brings everything together with its cooling creaminess that balances the spiced chicken.

Grill the chicken:

Cook marinated chicken over medium-high heat, allowing it to develop a beautiful char while staying juicy inside. The key is achieving that authentic slightly blackened exterior while ensuring the meat is cooked through to 165°F. Let it rest before slicing to keep all those flavorful juices inside.

Assemble and serve:

Warm the pita bread just until pliable. Spread a generous layer of sauce, then layer with fresh vegetables and thinly sliced chicken. The contrast between warm meat, cool vegetables, and creamy sauce creates the perfect bite. Add an extra drizzle of sauce on top for maximum flavor.

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My absolute favorite part of this recipe is the spice blend. I remember the first time I toasted these spices together, my entire house filled with an aroma that instantly took me back to my travels. Now whenever I make shawarma, my children come running to the kitchen asking when dinner will be ready.

Perfect Pairings

Chicken shawarma pairs beautifully with traditional Middle Eastern sides like tabbouleh salad or hummus. The bright, herbaceous notes of tabbouleh complement the rich spices in the chicken, while creamy hummus provides another dipping option for any extra pita bread. For a complete feast, add some pickled vegetables which provide a tangy counterpoint to the savory shawarma.

Make It Ahead

This shawarma recipe is ideal for meal prep. The chicken can be marinated up to 48 hours in advance, and actually tastes better with longer marination time. The sauce can be prepared up to three days ahead and kept refrigerated. Once cooked, the chicken will stay good for 3-4 days in the refrigerator, making it perfect for quick lunch assemblies throughout the week. Just store all components separately and warm the chicken gently before serving.

Authentic Variations

While this recipe stays true to Middle Eastern flavors, shawarma varies throughout the region. In Lebanon, you might find it served with french fries tucked inside the wrap. Turkish variations often include pickled turnips for extra crunch and acidity. For a more authentic experience, try cooking the marinated chicken on a vertical rotisserie if you have access to one—this slow cooking method allows the fat to baste the meat as it turns, creating incredible depth of flavor.

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Recipe FAQs

→ Can I use chicken breast instead of thighs for shawarma?

Yes, you can substitute chicken breast, though thighs are traditionally used because they remain juicier and more flavorful. If using breast meat, reduce the cooking time slightly and be careful not to overcook, as it can dry out more easily than thigh meat.

→ How long should I marinate the chicken for the best flavor?

For optimal flavor, marinate the chicken for at least 1 hour, but preferably overnight (8-12 hours). The longer marination allows the spices to deeply penetrate the meat, resulting in a more authentic and flavorful shawarma.

→ Can I make the shawarma sauce ahead of time?

Absolutely! The yogurt-based sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld together, often resulting in an even more delicious sauce.

→ What are good side dishes to serve with chicken shawarma?

Traditional accompaniments include tabbouleh salad, hummus, baba ganoush, pickled vegetables, or a simple Mediterranean salad. Rice pilaf or fries are also popular sides in many Middle Eastern restaurants serving shawarma.

→ How can I make this dish gluten-free?

To make this dish gluten-free, simply replace the pita bread with gluten-free pita or serve the chicken and toppings over a bed of rice or in lettuce wraps. Ensure all other ingredients, particularly any pre-packaged sauces, are certified gluten-free.

→ Can I cook the chicken in methods other than grilling?

Yes, the marinated chicken can also be cooked in a skillet over medium-high heat, baked in the oven at 425°F (220°C) for about 20-25 minutes, or even cooked in an air fryer at 380°F (193°C) for approximately 15 minutes, flipping halfway through.