You walk past a food truck, and that amazing smell hits you. You know the one. It’s the savory, spiced scent of shawarma cooking. You probably think it’s too hard to make at home.
I’m here to tell you that’s not true. I’ve spent years in kitchens, and I’m going to show you how to make chicken shawarma that tastes just as good, right in your own pan.
This recipe is simple. It’s packed with flavor. And that creamy garlic sauce? It’s the best part. Let’s get cooking.
The Easiest Homemade Chicken Shawarma
This recipe is all about the marinade. It does all the heavy lifting to make the chicken tender and full of flavor. The garlic sauce is a must-have, so don’t skip it!
What You’ll Need
Here are the ingredients you need to grab from the store. I’ve split them up for the chicken and the sauce to make it easier.
For the Chicken Marinade:
- 2 lbs boneless, skinless chicken thighs
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1/2 teaspoon coriander
- A pinch of cinnamon
- A pinch of cayenne pepper (optional)
For the Creamy Garlic Sauce (Toum):
- 1 cup plain Greek yogurt or sour cream
- 3 cloves garlic, minced or made into a paste
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
Tools for the Job
You don’t need any fancy equipment for this.
- Large bowl for marinating
- Whisk
- Large skillet or cast-iron pan
- Tongs
- Cutting board
- Knife
- Small bowl for the sauce
How to Make Chicken Shawarma at Home
Follow these simple steps. The key is to let the chicken marinate for at least a few hours.
Step 1: Make the Marinade
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, and all the spices (salt, pepper, cumin, paprika, turmeric, coriander, cinnamon, and cayenne).
Step 2: Marinate the Chicken
Add the chicken thighs to the bowl. Make sure each piece is fully coated in the marinade. Cover the bowl and put it in the fridge for at least 2 hours. For the best flavor, let it marinate overnight.
Step 3: Make the Garlic Sauce
While the chicken is marinating, make the sauce. In a small bowl, mix the Greek yogurt, minced garlic, lemon juice, olive oil, and parsley. Season with salt and pepper. Cover and store it in the fridge until you’re ready to serve.
Step 4: Cook the Chicken
Heat a large skillet over medium-high heat. You don’t need to add oil because there’s oil in the marinade. Place the chicken thighs in the hot pan. Don’t crowd the pan; cook in batches if you need to.
Step 5: Get a Good Sear
Cook for about 5-7 minutes on each side. You want the chicken to be cooked through and have some nice dark, crispy bits on the outside.
Step 6: Let it Rest
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes. This keeps the chicken juicy.
Step 7: Slice and Serve
Slice the chicken into thin strips. Serve it warm with the garlic sauce, pita bread, and your favorite toppings.
Pro Tips from My Kitchen
I’ve made this recipe hundreds of times. Here are a few tricks I’ve learned.
- Thighs are Better: Chicken thighs have more fat, which means more flavor and they won’t dry out. You can use breasts, but thighs are my top choice for shawarma.
- Don’t Skip the Rest: Letting the chicken rest after cooking is so important. If you cut into it right away, all the juices will run out, and your chicken will be dry.
- High Heat is Your Friend: Get your pan nice and hot before you add the chicken. This gives you that delicious crust you get from a real shawarma spit.
Substitutions and Variations
Don’t have something? No problem. Here are some easy swaps.
| Ingredient | Substitution |
|---|---|
| Chicken Thighs | Chicken Breasts |
| Greek Yogurt | Sour Cream, Mayo |
| Lemon Juice | White Vinegar |
| Cumin | More Coriander |
Want to change things up?
- Make it Spicy: Add more cayenne pepper or a pinch of red pepper flakes to the marinade.
- Add Veggies: Cook some sliced onions and bell peppers in the same pan after the chicken is done.
- Grill it: This recipe is great for the grill. Cook the chicken over medium-high heat until it’s cooked through.
Make-Ahead Tips
You can prep parts of this meal ahead of time to make dinner even faster.
- The chicken can be marinated for up to 24 hours in the fridge.
- The garlic sauce can be made a day or two in advance. The garlic flavor will get stronger as it sits.
What to Serve with Shawarma
Shawarma is great on its own, but it’s even better with a few sides.
| Serving Style | Good Pairings |
|---|---|
| Wraps | Pita, Tomatoes, Onions |
| Bowls | Rice, Lettuce, Cucumbers |
| Plates | Hummus, French Fries |
Leftovers and Storage
If you have any leftovers, they store really well.
Put the sliced chicken in an airtight container in the fridge. It will stay good for up to 4 days. Store the garlic sauce in a separate container.
You can eat the leftovers cold in a salad or reheat them in a pan for a few minutes.
Frequently Asked Questions
Q1. Can I use chicken breasts instead of thighs?
Ans: Yes, you can. Just be careful not to overcook them, as chicken breasts can dry out more easily than thighs.
Q2. How long do I really need to marinate the chicken?
Ans: I recommend at least 2 hours. If you’re short on time, even 30 minutes will help. But for that deep shawarma flavor, marinating overnight is best.
Q3. Can I bake the chicken instead of pan-frying it?
Ans: You can. Bake it at 400°F (200°C) for about 20-25 minutes. You won’t get the same crispy crust, but it will still be delicious. I suggest broiling it for the last 2 minutes to get some color.
Wrapping Up
Now you know how to make amazing chicken shawarma at home. It’s a simple recipe that delivers big flavor. You don’t have to wait for the next street fair or trip to a restaurant.
Give this recipe a try this week. I promise it’s worth it.
When you make it, come back and leave a comment. Let me know how it turned out or if you have any questions. I love hearing from you
