BEST CHICKEN SHAWARMA RECIPE

Forget takeout – imagine sinking your teeth into juicy, spice-infused Chicken Shawarma, warm pita bread, and a tangy garlic sauce, all made fresh in your own kitchen. This recipe delivers authentic flavors and tender chicken that will transport you straight to your favorite Mediterranean restaurant. I promise, you CAN make restaurant-quality shawarma at home, and I’m here to show you how!

Ingredients

For the Chicken Marinade:

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 4 cloves garlic, minced
• 2 tablespoons plain yogurt
• 1 tablespoon tomato paste
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Garlic Sauce (Toum):

• 4 cloves garlic, minced
• 1/4 cup lemon juice
• 1/2 cup ice water
• 1 teaspoon salt
• 1 cup neutral oil (vegetable, canola, or grapeseed)

For Serving:

• Pita bread, warmed
• Shredded lettuce
• Diced tomatoes
• Sliced cucumbers
• Pickled turnips (optional)
• Tahini sauce (optional)

Let’s Talk Chicken: Choosing the Right Cut

Okay, let’s get down to brass tacks! The star of our Chicken Shawarma show is, of course, the chicken. While you *could* use chicken breasts, I strongly recommend using chicken thighs. Why? Because thighs have a higher fat content, which means they stay incredibly moist and tender during cooking. Trust me, this makes all the difference in achieving that authentic, juicy shawarma texture we’re after. If you’re worried about fat, you can always trim any excess before marinating. Ultimately, the goal is flavor and texture, and thighs deliver both in spades!

Spice It Up: Crafting the Perfect Marinade

The secret to amazing Chicken Shawarma is all in the marinade. This isn’t just a quick coating; it’s a flavor infusion! We’re talking about a harmonious blend of spices, tangy lemon juice, creamy yogurt, and a touch of tomato paste to create a rich, complex flavor profile. Don’t skimp on the marinating time – the longer, the better. Ideally, you want to marinate the chicken for at least 4 hours, but overnight is even better. This allows the flavors to fully penetrate the chicken, resulting in a truly unforgettable shawarma experience. Think of it like giving your chicken a delicious spa day!

Step-by-Step Instructions

Marinate the Chicken:

1. In a large bowl, combine olive oil, lemon juice, minced garlic, yogurt, tomato paste, paprika, cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper.
2. Add the chicken pieces to the bowl and toss to coat evenly.
3. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.

Prepare the Garlic Sauce (Toum):

This sauce can be tricky, but don’t worry, I’ve got you covered! The key is to emulsify the garlic, lemon juice, and water with the oil very slowly.

1. In a food processor, combine minced garlic, lemon juice, ice water, and salt. Process until a smooth paste forms.
2. With the food processor running, very slowly drizzle in the oil, a few drops at a time. Continue processing until the mixture emulsifies and becomes thick and creamy. This can take several minutes, so be patient!
3. If the sauce separates, stop adding oil and add a tablespoon of ice water. Process again until emulsified.
4. Transfer the garlic sauce to a jar and refrigerate for at least 30 minutes to allow the flavors to meld.

Cook the Chicken:

You have a few options here! I’ll give you instructions for both the oven and the stovetop.

Oven Method:

1. Preheat your oven to 400°F (200°C).
2. Spread the marinated chicken in a single layer on a baking sheet lined with parchment paper.
3. Bake for 20-25 minutes, or until the chicken is cooked through and slightly browned.

Stovetop Method:

1. Heat a large skillet or cast-iron pan over medium-high heat.
2. Add the marinated chicken to the skillet in a single layer (you may need to work in batches).
3. Cook for 5-7 minutes per side, or until the chicken is cooked through and nicely browned.

Assemble and Serve:

1. Warm the pita bread.
2. Slice the cooked chicken into thin strips.
3. Fill each pita bread with sliced chicken, shredded lettuce, diced tomatoes, sliced cucumbers, and a generous dollop of garlic sauce.
4. Add pickled turnips and tahini sauce, if desired.
5. Serve immediately and enjoy!

Troubleshooting Toum: The Garlic Sauce Whisperer

Let’s be real, that garlic sauce (Toum) can be a bit temperamental. It’s all about getting that emulsion *just* right. If your sauce separates, don’t panic! Here are a few tricks to try: First, make sure your ingredients are cold – especially the water. Second, drizzle the oil in *very* slowly. We’re talking a tiny stream, almost drop by drop, at first. If it still separates, try adding a tablespoon of ice water while the food processor is running. This often helps to bring it back together. If all else fails, you can always add a small ice cube to the mixture while processing. Remember, patience is key!

Variations & Customizations: Make It Your Own!

This Chicken Shawarma recipe is a fantastic base, but feel free to get creative and customize it to your liking! Want to add some heat? Increase the amount of cayenne pepper in the marinade, or add a drizzle of hot sauce to your shawarma. Craving more veggies? Bell peppers, onions, and even grilled eggplant would be delicious additions. You can also experiment with different sauces, such as tahini sauce, hummus, or even a simple yogurt-cucumber sauce. And hey, if you’re feeling adventurous, why not try making your own pita bread from scratch? The possibilities are endless!

If you’re a fan of wraps, why not try Cheesy Garlic Chicken Wraps for another quick and easy meal. Or, for a similar flavor profile with a different cooking method, you might enjoy Crockpot Garlic Parmesan Chicken.

For those nights when you need a super quick option, consider Cheesy Garlic Chicken Wraps or Garlic Butter Chicken Bites & Creamy Pasta. And if you’re looking for more garlic-infused chicken dishes, check out Parmesan Chicken With Garlic Sauce or its crispy counterpart, Crispy Parmesan Chicken With Garlic Sauce.

Level Up Your Shawarma Game: Expert Tips and Tricks

• Don’t Overcrowd the Pan: When cooking the chicken on the stovetop, make sure not to overcrowd the pan. This will lower the temperature and prevent the chicken from browning properly. Work in batches if necessary.
• Use a Meat Thermometer: To ensure the chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F (74°C).
• Rest the Chicken: After cooking the chicken, let it rest for a few minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
• Warm the Pita Bread Properly: For the best experience, warm the pita bread in a dry skillet or oven until it’s soft and pliable. Avoid microwaving it, as this can make it tough.
• Make Ahead: The chicken marinade and garlic sauce can be made ahead of time and stored in the refrigerator for up to 2 days. This makes it easy to prepare Chicken Shawarma on a busy weeknight.

The Grand Finale: Enjoy Your Homemade Chicken Shawarma!

There you have it – my ultimate recipe for Chicken Shawarma! I know it might seem a little daunting at first, especially with the garlic sauce, but trust me, it’s totally worth the effort. The combination of juicy, flavorful chicken, creamy garlic sauce, and fresh toppings is simply irresistible. So gather your ingredients, put on some music, and get ready to create a culinary masterpiece that will impress your family and friends. Happy cooking!

BEST CHICKEN SHAWARMA RECIPE

Amelia Chen-Morrison

Enjoy restaurant-quality Chicken Shawarma made fresh at home. This recipe delivers juicy, spice-infused chicken, warm pita bread, and a tangy garlic sauce. Perfect for a flavorful and satisfying meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 650 kcal

Equipment

• Large bowl
• Food processor
• Baking Sheet
• Parchment paper
• Large skillet or cast-iron pan
• Knife
• Cutting board
• Measuring cups and spoons
• Jar

Ingredients

  

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• ¼ cup olive oil
• ¼ cup lemon juice
• 4 cloves garlic, minced
• 2 tablespoons plain yogurt
• 1 tablespoon tomato paste
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric powder
• ½ teaspoon cayenne pepper optional, for heat
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cloves garlic, minced for the garlic sauce
• ¼ cup lemon juice for the garlic sauce
• ½ cup ice water for the garlic sauce
• 1 teaspoon salt for the garlic sauce
• 1 cup neutral oil vegetable, canola, or grapeseed) (for the garlic sauce
• Pita bread, warmed
• Shredded lettuce
• Diced tomatoes
• Sliced cucumbers
• Pickled turnips optional
• Tahini sauce optional

Instructions

 

• In a large bowl, combine olive oil, lemon juice, minced garlic, yogurt, tomato paste, paprika, cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper.
• Add the chicken pieces to the bowl and toss to coat evenly.
• Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
• In a food processor, combine minced garlic, lemon juice, ice water, and salt. Process until a smooth paste forms.
• With the food processor running, very slowly drizzle in the oil, a few drops at a time. Continue processing until the mixture emulsifies and becomes thick and creamy.
• If the sauce separates, stop adding oil and add a tablespoon of ice water. Process again until emulsified.
• Transfer the garlic sauce to a jar and refrigerate for at least 30 minutes to allow the flavors to meld.
• Preheat your oven to 400°F (200°C). Spread the marinated chicken in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked through and slightly browned. OR Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken to the skillet in a single layer (you may need to work in batches). Cook for 5-7 minutes per side, or until the chicken is cooked through and nicely browned.
• Warm the pita bread.
• Slice the cooked chicken into thin strips.
• Fill each pita bread with sliced chicken, shredded lettuce, diced tomatoes, sliced cucumbers, and a generous dollop of garlic sauce.
• Add pickled turnips and tahini sauce, if desired.
• Serve immediately and enjoy!

Notes

For best results, marinate the chicken overnight. If the garlic sauce separates, ensure ingredients are cold and drizzle oil very slowly. The chicken marinade and garlic sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Experiment with different toppings and sauces to customize your shawarma.