Save This Chicken Shawarma recipe brings the bold, spiced street food flavors of the Middle East straight to your own kitchen. After one bite of juicy marinated chicken, crisp veggies, and cool creamy sauce all wrapped in warm pita, you will be transported. It has become my crowd-pleasing favorite for dinner parties or fast weeknight meals.
The first time I served this at a family gathering, everyone was so quiet while eating that I knew it was a huge hit. Since then, it is my go-to for impressing guests with minimal effort.
Ingredients
- Chicken thigh fillets: tender flavor-packed and stay juicy look for boneless and skinless pieces with a good marbling of fat
- Lettuce: shredded for crispness and contrast choose firm green heads like romaine
- Red onion: thinly sliced for bite and sweetness go for vividly colored bulbs without any soft spots
- Tomatoes: sliced for freshness pick firm ripe tomatoes with deep color
- Pita bread: soft chewy base for wrapping look for pocketless pita for easy rolling
- Garlic: minced for aromatic punch use fresh cloves for best flavor
- Lemon juice: brings tang and brightness freshly squeezed is worth it
- Olive oil: keeps the chicken moist during grilling and infuses flavor choose extra virgin for richness
- Ground coriander, cumin, paprika, and allspice: give shawarma its warmth and signature aroma buy spices whole and grind fresh if possible
- Salt and black pepper: essential for rounding out the flavor
- Plain yogurt: forms the creamy sauce base opt for full-fat for richness
- Mayonnaise: adds silkiness and helps create a velvety sauce
- Sriracha sauce: brings a mellow heat add more or less as you prefer
- Garlic powder, onion powder: easy way to pack in savory notes without raw bite
- Salt and pepper to taste: for finishing the sauce
Instructions
- Prepare the Marinade:
- In a large bowl combine minced garlic, lemon juice, olive oil, coriander, cumin, paprika, salt, allspice, and black pepper. Stir well. Add chicken thigh fillets and toss thoroughly until every surface is coated. Cover and refrigerate for at least 1 hour for flavors to penetrate or leave overnight for even better results.
- Mix the Yogurt Sauce:
- In a small bowl blend plain yogurt, mayonnaise, sriracha, garlic powder, and onion powder. Add salt and pepper to taste, then stir until silky smooth. Chill in the refrigerator to let the flavors meld.
- Grill the Chicken:
- Preheat your grill or grill pan over medium-high heat and brush with oil so nothing sticks. Take the marinated chicken out of the fridge and let it sit out for about 15 minutes so it cooks evenly. Grill each fillet 6 to 8 minutes per side until beautifully charred and thoroughly cooked with juices running clear, the internal temperature should reach at least 165 degrees Fahrenheit. Let the chicken rest briefly then slice thinly against the grain.
- Warm the Pita and Assemble:
- Gently warm the pita bread on the grill, just a few seconds per side or wrap in foil and heat in the oven. Spread each with a thick layer of yogurt sauce, then pile on lettuce, tomatoes, red onion, and the grilled chicken slices. Drizzle with extra sauce if you like.
- Serve and Enjoy:
- Serve the Chicken Shawarma right away in wraps or open-faced sandwiches. Gather around and dig in while everything is warm and fresh.
Save The mix of creamy yogurt sauce and deeply spiced chicken is pure magic to me. Every time I slice into that piping hot chicken, it brings back memories of family trips where shawarma was always the highlight.
Storage Tips
Keep leftover chicken sliced and refrigerated in an airtight container for up to three days. Store the sauce and veggies separately to avoid sogginess. You can warm pita and chicken together in a skillet or oven for best fresh taste.
Ingredient Substitutions
If you are out of chicken thighs you can use chicken breast just watch carefully as it can dry out. Greek yogurt adds even more tang if you want a sharper sauce. Swap Sriracha for a mild chili garlic sauce if you prefer less heat.
Serving Suggestions
A side of crisp pickles or a simple cucumber salad makes this meal shine. Serve with fries or roasted potatoes for a satisfying plate. Leftovers are fabulous in lunch boxes over salad greens or in a rice bowl.
Cultural Context
Shawarma has roots across the Levant and Mediterranean where it is a street food staple and each family has their own spice blend. Shawarma stands are gathering spots for late nights and quick meals and this recipe brings that beloved tradition home to your kitchen.
Seasonal Adaptations
In summer grill shawarma outdoors and enjoy with juicy heirloom tomatoes In winter roast the chicken thighs in the oven for coziness Add shredded cabbage or roasted peppers when they are in season for extra crunch and color
Success Stories
A friend told me she once made a double batch for a picnic and the wraps disappeared in minutes. My kids love making their own wraps at the table which turns any night into a fun dinner party. Neighbors still talk about the summer evening when I served these with fresh lemonade and everyone lingered around the table.
Freezer Meal Conversion
You can freeze raw marinated chicken in zip bags for up to two months let thaw overnight in the fridge before grilling. Grilled shawarma slices also freeze well enjoy a quick meal later by reheating with a splash of water in a cover pan.
Save Serve your Chicken Shawarma hot and fresh for the best experience. Your kitchen will smell incredible and everyone will ask for seconds.
Recipe FAQ
- → Can I use chicken breast instead of thigh fillets?
Yes, chicken breast works as a substitute, but thighs provide juicier, more flavorful results due to higher fat content.
- → What can I use if I don't have a grill?
A grill pan or standard nonstick skillet will suffice. Just make sure to cook the chicken until slightly charred.
- → How do I make the dish vegetarian?
Replace chicken with grilled vegetables like zucchini and bell peppers, or use falafel for a plant-based option.
- → What sides pair well with this meal?
Fresh salads, pickled vegetables, and light citrusy wines balance the richness of the main ingredients.
- → Can I prepare the chicken ahead of time?
Marinating overnight deepens flavors, and grilled chicken can be sliced and refrigerated for up to two days before serving.