Homemade Chicken Shawarma Recipe
A classic Middle Eastern street food, this flavorful chicken shawarma features marinated chicken, slow-cooked to perfection, and served in warm pita with fresh toppings and a creamy sauce. It's a satisfying and aromatic dish that brings the taste of the Levant to your kitchen.
Ingredients
- 1.5 lb boneless skinless chicken thighs or breasts
- 2 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 4 cloves garlic minced
- 1 tsp cumin ground
- 1 tsp coriander ground
- 1 tsp paprika smoked
- 0.5 tsp turmeric ground
- 0.25 tsp cayenne pepper optional
- 0.25 tsp cinnamon ground
- 0.125 tsp nutmeg ground
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 4 count pita bread warm
- 1 count tomato diced
- 0.5 count cucumber diced
- 0.25 count red onion thinly sliced
- 2 tbsp parsley fresh
Instructions
- Marinate the Chicken: In a large bowl, combine the sliced chicken with olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cayenne pepper (if using), cinnamon, nutmeg, salt, and black pepper. Mix well to ensure all chicken pieces are coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for best flavor.
- Cook the Chicken: Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes per side, or until deeply browned and cooked through. If cooking in batches, remove cooked chicken and set aside, then cook the remaining. For a more traditional method, you can skewer the chicken and grill or broil it until cooked and slightly charred.
- Prepare Toppings: While the chicken cooks, prepare your desired toppings: dice tomatoes and cucumbers, thinly slice red onion, and chop fresh parsley.
- Assemble Shawarma: Warm pita bread according to package instructions. Spread a generous amount of garlic sauce or tahini sauce on the inside of each pita. Fill with the cooked chicken, then add a handful of diced tomatoes, cucumbers, red onion, and fresh parsley.
- Serve: Fold or roll the pita tightly and serve immediately. Enjoy your homemade chicken shawarma!
Notes
For the best flavor, marinate the chicken for at least 2 hours, or preferably overnight. If using chicken breast, be careful not to overcook to avoid dryness. Serve with classic garlic sauce (Toum) or a tahini sauce, and your favorite fresh toppings. This recipe can also be adapted for grilling or baking in the oven.