Recipe

Homestyle Shawarma Recipe

A weeknight-friendly shawarma with juicy spiced chicken, a creamy garlic yogurt sauce, and warm pita vibes. Cozy, bright, and endlessly customizable.

By Matt Campbell

•

4.8

A close-up photo of creamy homestyle chicken shawarma in a warm pita with sliced cucumbers, tomatoes, pickles, and a drizzle of garlic yogurt sauce on a wooden board

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Shawarma is usually a street-food flex: spinning meat, sharp knives, serious hunger. This is the home version that still hits the same notes I want from the real deal: bold warm spices, crisp edges, and a cool, creamy sauce that makes everything taste like it got better on purpose.

We are going for comfort here, not chaos. A quick marinade does the heavy lifting, a hot pan (or sheet pan) gives you the caramelized bits, and a garlicky yogurt sauce keeps things bright and a little indulgent. If you can slice an onion and stir a sauce, you are in shawarma business.

A real photo of chicken thighs coated in shawarma spices in a mixing bowl with a spoon and lemon wedges nearby

Why It Works

Big flavor with normal-grocery ingredients. Paprika, cumin, coriander, garlic, and lemon bring the shawarma vibe without a specialty run.
Creamy, comforting sauce that actually tastes like something. Greek yogurt plus garlic, lemon, and a little tahini makes it tangy, rich, and spoonable.
Juicy chicken with crisp edges. High heat, space in the pan, and a short rest give you that browning you want without drying anything out.
Choose your own adventure serving. Pita wrap, rice bowl, salad, or stuffed into a toasted naan situation. All valid.

Pairs Well With

Storage Tips

Keep It Fresh

Best move: store the components separately so the chicken stays crisp-ish and the sauce stays thick. Refrigerate everything promptly.

Chicken: Cool completely, then refrigerate in an airtight container for up to 4 days.
Creamy garlic yogurt sauce: Refrigerate in a covered container up to 5 days. Stir before using. If it loosens, that is normal.
Veg and toppings: Keep dry and separate, especially tomatoes and cucumbers, so your pita does not turn into a soggy apology.

Reheating

Skillet (best): Medium heat with a tiny slick of oil, 2 to 4 minutes until warmed and edges re-crisp.
Oven or toaster oven: 400°F for 6 to 10 minutes on a sheet pan.
Microwave: Works, but you lose the crisp edges. I do it anyway sometimes. No shame.

Freezing

Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge. I do not recommend freezing the yogurt sauce.

Common Questions

Do I have to use chicken thighs?

No, but thighs are forgiving and stay juicy. If you use chicken breast, slice it thin and do not overcook it. Pull it at 165°F, or pull at 160 to 162°F and let carryover heat finish the job to 165°F.

What if I do not have tahini?

Leave it out and add an extra tablespoon of yogurt plus a little more lemon. The sauce will still be creamy and garlicky. If you want a hint of sesame flavor, add a few drops of toasted sesame oil. It will not add creaminess, it is just a vibe boost, so keep it subtle.

Can I make this dairy-free?

Yes. Swap the yogurt for a thick dairy-free yogurt (unsweetened) or use a vegan mayo base with lemon and garlic. The flavor will shift, but you will still get the creamy comfort factor.

Is this spicy?

It is warmly spiced, not hot. If you want heat, add cayenne to the marinade or a pinch of crushed red pepper to the sauce.

How do I get those crisp edges at home?

Two rules: high heat and do not crowd the pan. Give the chicken space so it browns instead of steaming. Also, let it sit untouched for a couple minutes before you flip.

A real photo of sliced shawarma chicken with browned edges in a cast iron skillet with a spatula

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Microplane or garlic press (optional but helpful)
Measuring spoons
Large skillet or cast iron pan (or sheet pan for oven method)
Tongs
Cutting board and sharp knife
Instant-read thermometer (recommended)

The first time I tried to make shawarma at home, I went full chaos mode. Too many spices, a sauce that tasted like raw garlic regret, and chicken that somehow managed to be both pale and dry. The fix was simple: fewer ingredients, better technique. Now I keep the spice blend warm and balanced, marinate with yogurt and lemon for tenderness, and finish with a creamy sauce that tastes like you actually meant to make it. This is the version I make when I want comfort food that still feels bright and a little special, even on a random Tuesday.

Homestyle Shawarma Recipe

(4.8 Reviews)

Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Servings 4

Ingredients

For the Chicken Shawarma

1 1/2 pounds boneless, skinless chicken thighs
3 tablespoons plain Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice (about 1 lemon)
4 cloves garlic, finely grated or minced
2 teaspoons kosher salt (Diamond Crystal preferred; use 1 1/2 teaspoons if using Morton's)
1 1/2 teaspoons smoked paprika (or regular paprika)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
Pinch cayenne (optional)
1 small yellow onion, thinly sliced

Creamy Garlic Yogurt Sauce

3/4 cup plain Greek yogurt
1 to 2 cloves garlic, finely grated (start with 1 if you are garlic-shy)
1 tablespoon lemon juice
1 tablespoon tahini (optional but recommended)
1 tablespoon olive oil
1/2 teaspoon kosher salt, plus more to taste
2 to 4 tablespoons water, to thin
2 tablespoons chopped parsley or dill (optional)

For Serving

4 pita breads or flatbreads, warmed
Sliced cucumbers
Diced tomatoes
Shredded lettuce
Pickles or pickled turnips
Extra lemon wedges

Instructions

Make the Sauce

Stir it up: In a bowl, mix yogurt, garlic, lemon juice, tahini (if using), olive oil, and salt.
Thin to drizzle: Add water 1 tablespoon at a time until it is creamy and spoonable. Taste and adjust salt and lemon.
Chill: Cover and refrigerate while the chicken cooks. The garlic mellows as it sits, and your fridge will not smell like a garlic festival.

Marinate the Chicken

Mix the marinade: In a large bowl, combine yogurt, olive oil, lemon juice, garlic, salt, paprika, cumin, coriander, turmeric, cinnamon, pepper, and cayenne (if using).
Coat the chicken: Add chicken thighs and onion slices. Toss until everything is evenly coated.
Chill (best): Cover and marinate in the fridge for at least 15 to 30 minutes, or up to 24 hours. If you have time, 2 to 12 hours is the sweet spot.
Before cooking: If the chicken was refrigerated, let it sit on the counter 10 to 15 minutes just to take the chill off. Keep it under 30 minutes.

Cook (Skillet Method)

Heat the pan: Warm a large skillet over medium-high heat. Add a small drizzle of oil if your pan needs it.
Sear in batches: Lay chicken thighs in a single layer. Do not crowd. Cook until browned and cooked through (165°F), about 4 to 6 minutes per side depending on thickness. If it is browning too fast, lower the heat a notch. We want color, not a smoke alarm.
Cook the onions: Remove chicken to a plate. Shake off excess marinade from the onions (they burn easily), then sauté them over medium heat for 2 to 4 minutes until softened and browned. Add a splash of water if the pan looks dry and the onions are threatening to scorch.
Rest and slice: Let chicken rest 5 minutes, then slice thin against the grain. Toss with the sautéed onions and any pan juices.

Alternate: Sheet Pan Method

Heat oven to 425°F. Line a sheet pan.
Spread chicken and onions in an even layer. Roast 18 to 22 minutes, or until chicken hits 165°F. Broil 1 to 2 minutes for extra browning, keeping an eye on the onions. Rest, slice against the grain, and toss with pan juices.

Assemble

Warm your pita: A few seconds in a hot skillet or wrapped in foil in the oven. Warm bread is non-negotiable comfort.
Build: Add lettuce, chicken, onions, cucumbers, tomatoes, and pickles.
Go creamy: Drizzle generously with the garlic yogurt sauce. Finish with lemon.

A real photo of hands assembling a chicken shawarma wrap with creamy sauce and fresh vegetables on a kitchen counter

Nutrition information is estimated.

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