Homemade Chicken Shawarma
Big flavor, easy prep—homemade Shawarma done right!
Who doesn’t love delicious street food? Every culture has one—the kind of food you grab with your hands, packed with bold flavors, and meant to be enjoyed fresh and hot. One of my favorites? Chicken shawarma.
Perfectly spiced, juicy, crispy-edged chicken, wrapped in warm pita, or not. Drizzled with garlicky sauce, and served over a delicious rice pilaf. Or stuffed into a soft, warm pita with crunchy veggies. Pure comfort food that’s also ridiculously easy to make at home.
Let’s be real: restaurant and food truck shawarma is amazing, but when you make it yourself, you control everything—how spicy, how crispy, how saucy. Plus, it's perfect for feeding a crowd and incredibly budget-friendly. The secret? Chicken thighs.
Why chicken thighs? Because they’re packed with flavor, stay juicy no matter what, and have just the right amount of fat to crisp up beautifully. Unlike chicken breasts, which can dry out if you so much as look at them the wrong way. Thighs stay tender and soak up all those gorgeous spices. And since they’re usually cheaper than breasts, you can feed a hungry group without breaking the bank.
The Marinade: The Key to Bold Flavor
Shawarma is all about the marinade—warm, aromatic spices that make the chicken completely irresistible. The addition of yogurt helps tenderize the meat, making it even more juicy and flavorful. You’ll need:
Ingredients
- 2 lbs boneless, skinless chicken thighs
- ½ cup plain Greek yogurt
- 3 tbsp extra-virgin olive oil
- Juice of 1 lemon
- 4 to 6 cloves garlic, germ removed and grated (I won't judge)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp ground sumac (or use an equal amount of lemon zest)
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp dried thyme
- 1 tsp salt (or chicken bouillon, such as Knorr)
- ½ tsp black pepper
- ½ tsp Aleppo pepper or cayenne (optional, for heat)
Mix everything together, coat the chicken well, and let it marinate for at least 2 hours. Overnight is even better. If the marinate seems to thick, thin with water, about 2-3 tablespoons.
Cooking: No Rotisserie Needed
Traditional shawarma is cooked on a vertical spit, but at home, an outdoor charcoal or gas grill will do the trick or you can use a stove-top grill pan or your oven.
Grilling Method:
4. Grill the marinated chicken for about 4-5 minutes per side, until slightly charred and cooked through.
6. Let it rest, covered, for at least 10 minutes, then slice it into thin, juicy strips.
Oven-Roasting Method:
1. Preheat your oven to 425°F (220°C).
2. Remove excess marinade from the chicken to promote better roasting.
3. Spread the marinated chicken on a baking sheet lined with parchment paper or foil.
3. Roast for 25-30 minutes, flipping halfway through, until golden and slightly crispy on the edges.
4. Let it rest before slicing thinly.
Assemble Your Shawarma
Now for the fun part—building the perfect shawarma wrap! Grab some warm pita or flatbread and load it up:
- Sliced shawarma chicken
- Sliced cucumbers and garden-fresh tomatoes
- Pickled red onions
- Fresh herbs like parsley or cilantro
- A drizzle of Tahini sauce or garlic yogurt sauce (Toum)
Or serve it sliced, with a side of rice-pilaf or couscous. And Toum or Tzatziki.
Perfect for Any Occasion
This recipe is a guaranteed crowd-pleaser. Serve it up at a casual get-together, meal prep it for the week, or just treat yourself to an epic homemade street food experience. It’s easy, budget-friendly, and packed with all those deep, warming flavors that make shawarma so special.
So, who’s ready to bring some street food magic into their kitchen?
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