Authentic Chicken Shawarma Recipe

Shawarma gets a lot of hype—and honestly, it’s deserved. Good chicken shawarma is juicy, full of flavor, and hard to put down. But buying shawarma all the time gets expensive, and half the time, the shop’s version doesn’t hit the mark. Cooking it at home is easier than you’d think, and you probably have most of what you need already. Here’s a full, step-by-step breakdown on making chicken shawarma that comes pretty close to what you’d get from a real shawarma stand, but with less mystery.

What’s in Chicken Shawarma, Really?

Let’s start with the basics. Shawarma isn’t complicated. It’s meat (usually chicken or beef) that’s marinated in spices, yogurt, a bit of oil, and lemon. The flavors aren’t sharp or tricky. There are no secret or rare spices that you can’t find. Most people have at least half these ingredients at home: cumin, coriander, paprika, turmeric, cinnamon, and maybe cayenne pepper if you like heat. The rest is just garlic, plain yogurt, lemon juice, olive oil, and chicken. Thighs are best—they’re juicier and more forgiving—but breast works if that’s all you have.

The Main Ingredients (No Surprises)

Here’s what you’ll need:

• 500g boneless chicken thighs (if using breast, cut a little thicker)
• 3 cloves of garlic, minced
• 3 tablespoons plain yogurt (not Greek style, just regular yogurt)
• 1 tablespoon lemon juice (fresh is best, but bottled works)
• 2 tablespoons olive oil (or any mild oil)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika (not smoked)
• ½ teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper (add less if you’re sensitive to spice)
• 1 teaspoon salt
• ½ teaspoon black pepper

Getting the Marinade Right

You don’t need any fancy tools. Just a bowl and a fork or a whisk. Put the yogurt, lemon juice, and olive oil in first. Add in all the dry spices and garlic. Mix until you can’t see streaks of oil, and it all looks like a smooth, pale orange paste. This is the “secret”—just a good, balanced marinade.

Prepping the Chicken

Trim any extra fat off your chicken thighs. Cut them into strips. Not paper-thin—they’ll dry out. Go for pieces about 1 inch wide. Put chicken in the bowl. Use your hands or a spoon to toss it all together until every piece is coated in spice and yogurt. Don’t rush this. The marinade is where all the flavor comes from.

Why Marinate, Anyway?

Some people act like marinating is just a suggestion. But without it, chicken shawarma will taste like regular grilled chicken. Marinating helps soften the meat and lets the flavor sink in. Two hours in the fridge is the bare minimum. Overnight is great, but if you can only spare an hour, it’s not the end of the world—it just won’t be as bold.

Cooking the Chicken Shawarma

Heat a large skillet or pan over medium-high heat. It should be hot enough that a drop of water hisses, but not so hot that the oil smokes. Add just a splash of oil. Don’t crowd the pan. Lay the chicken out in a single layer. Cook each piece for about 4 or 5 minutes per side. You want a good brown crust, but don’t burn it. The smell is usually the best guide—when it smells ready and looks crisp but not charred, it’s time to flip.

Resist the urge to stir constantly. Let the pieces sit so they get a bit of color. If you’re making a lot, work in batches. The chicken needs space—too much at once and you’ll end up boiling it.

Cut into one of the bigger pieces to make sure it’s cooked through before pulling it off the heat. Let the finished chicken rest for a couple of minutes on a plate. This keeps it juicy.

What About Grilling?

If you have a grill, use it. The open flame adds a bit of smoke and char. Put the chicken strips on skewers or use a grill basket. Keep an eye on them—they cook fast, and burnt bits aren’t much fun. But truthfully, a regular skillet on the stove is enough. Most home kitchens aren’t built for vertical roasting anyway.

Making Shawarma Sandwiches (The Good Part)

Don’t overthink this—shawarma is simple street food. Grab some flatbread or pita. Pack in chicken. Add fresh slices of tomato, cucumber, and red onion. If you want, squeeze in a bit more lemon or scatter on some chopped parsley. You can stop here for a basic wrap, but if you’ve got time, sauces make it better.

Super-Simple Garlic Sauce

Forget hunting down bottled sauces. Just mix mayonnaise, minced garlic, and a squeeze of lemon. Stir, taste, and add more garlic or lemon as you like. For a thinner sauce, add a spoonful of plain yogurt or a couple drops of water. You can use tahini if you like that sesame flavor. Most shawarma stands use either garlic sauce or tahini—never both.

A Few Tips That Actually Matter

• If you rush the marinating, it won’t taste as deep. Be patient if you can.
• Chicken thighs won’t dry out as fast as breast, so use them if possible.
• Let the cooked chicken rest before you slice or bite into it. This makes a difference with juicy meat.
• Don’t skimp on the salt. Undersalted chicken will taste flat.
• Hot bread makes everything better. Warm it before assembling the wrap.
• Fresh veggies are a plus but not required. This recipe stands on its own.

How to Serve It for a Crowd

If you’re making this for friends or family, double or triple everything. Marinate the chicken in a zip-top bag for less mess. Cook in batches. Keep the cooked pieces covered with foil so they stay warm. Lay out the toppings and sauces so people can build their own wraps. It’s easy and creates less stress for you.

Cleaning Up

This isn’t a recipe that leaves you with a mountain of dishes. You’ll have a cutting board, one bowl for the marinade, the pan, and a spoon or two. Soak anything sticky right away to save time later.

What Makes This “Authentic”?

Here’s the honest answer—chicken shawarma is different everywhere. Every shop and every household does it their own way. Some people load on the spices. Some keep it mild. The main trick is balance: a little tang from the yogurt and lemon, a little warmth from the spices, and enough salt. That’s really it. You’re after a flavor that’s bright but not overwhelming.

Don’t let the idea of “perfect” shawarma put you off making your own. Restaurants use rotisseries and often add a few ingredients you won’t have at home. But this recipe gets you most of the way there. It’s honest, with nothing hidden. If you follow the steps, you’ll end up with something good enough to keep making again and again.

Variations—If You Feel Like Changing It Up

• Swap chicken for beef or lamb. Use the same marinade, just up the marinate time to overnight.
• Add more cayenne for spiciness.
• Try a pinch of ground cardamom for a different note.
• Add a spoonful of tomato paste to the marinade for extra color.

But the base form—chicken, yogurt, lemon, spices—is all you need for classic street-style shawarma.

Final Thoughts

Chicken shawarma at home isn’t fancy. It’s not difficult. You mix up a marinade, soak some chicken in it, cook it, and wrap it with what you have. What matters is that it tastes good, fills you up, and feels like real food, not just something you made because you saw it online. No complicated tools, no rare ingredients, no fuss. The best cooking is often the simplest.

Try making this once. You’ll probably start to tweak it and make it your own—maybe different veggies, more or less sauce, a few extra herbs, or a little more heat. That’s the fun part. This is a base recipe, not a commandment. Use it as a starting point, and don’t worry about getting every detail perfect.

Authentic Chicken Shawarma Recipe

Course: Main, LunchCuisine: ArabicDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

400

kcal

Total time

2

hours 

40

minutes

Merinate Timing is 2 hours

Juicy marinated chicken, cooked until golden, served in flatbread with fresh veggies and a simple garlic sauce. An honest, easy way to make real shawarma at home.

Ingredients

• 500g boneless chicken thighs (or breast)

• 3 cloves garlic, minced

• 3 tbsp plain yogurt

• 1 tbsp lemon juice

• 2 tbsp olive oil

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp ground paprika

• ½ tsp ground turmeric

• ½ tsp ground cinnamon

• ¼ tsp cayenne pepper (adjust to taste)

• 1 tsp salt

• ½ tsp black pepper

• Extras:

• Pita or flatbread

• Sliced tomato, cucumber, red onion

• Garlic sauce

Directions

• Make the Marinade:
  In a bowl, mix yogurt, lemon juice, olive oil, all the spices, and minced garlic. Stir well.
• Prep the Chicken:
  Slice chicken into 1-inch strips. Toss in the marinade until fully coated.
• Marinate:
  Cover and refrigerate for at least 2 hours. Overnight is best if you have time.
• Cook the Chicken:
  Heat a large skillet over medium-high. Add a bit of oil. Put chicken strips in a single layer—work in batches if needed. Cook 4-5 minutes per side, until browned and cooked through. Let rest a few minutes.
• Serve:
  Fill flatbread or pita with chicken. Add tomato, cucumber, and onion. Drizzle with garlic sauce.
• Simple Garlic Sauce
• 3 tbsp mayonnaise
• 1 garlic clove, minced
• 1 tsp lemon juice
  Mix all ingredients in a bowl. Taste and add more garlic or lemon if you like.

Notes

• For smoky flavor, grill chicken instead of pan frying.
  Don’t crowd the pan; the chicken needs space to brown.
  Warm your bread before assembling.