Mom's Best Recipes
Recipe

Ultimate Chicken Shawarma Recipe

Rich, savory, and packed with warm spices plus a tangy garlic yogurt sauce. Weeknight-friendly, meal-prep ready, and ridiculously good in a pita or over rice.

Author By Matt Campbell
4.9
Sliced chicken shawarma with charred edges piled on a cutting board with pita, sliced cucumbers, tomatoes, and a bowl of creamy garlic yogurt sauce
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Chicken shawarma is one of those meals that tastes like you spent all day doing something impressive, when really you mostly spent time letting the fridge do the work. The goal here is deeply seasoned chicken with crisp edges, plus a bright, garlicky sauce that makes everything feel alive. It is cozy and rich, but still fresh enough that you want another bite instead of a nap.

This recipe is built for real life. No specialty equipment required, no hard-to-find ingredients, and no mystery steps. Marinate, cook hot, slice thin, and let the sauce handle the rest. If you have ever eaten shawarma and thought, “I need this at home,” you are in the right place.

Raw chicken thighs in a bowl coated in shawarma spices and yogurt marinade with lemon wedges on the side

Why It Works

  • Big flavor, simple method: Yogurt, lemon, and spices do the heavy lifting while you do literally anything else.
  • Rich and savory, not flat: Cumin, coriander, paprika, and turmeric bring warmth, while lemon and garlic keep it sharp.
  • Those crisp, bronzed edges: High heat, batch cooking, and a little patience give you the char you want without drying out the chicken.
  • Flexible serving options: Pita wrap, rice bowl, salad, or meal prep boxes. Same chicken, different vibe.

Pairs Well With

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Storage Tips

Store components separately when you can. Shawarma stays best when the chicken, sauce, and toppings are not all stacked together getting soggy.

Fridge

  • Chicken: Cool completely, then store airtight for up to 4 days.
  • Garlic yogurt sauce: Airtight container for up to 5 days. Stir before using.
  • Chopped veggies: 2 to 3 days, depending on what you use.

Freezer

  • Cooked chicken: Freeze in a zip-top bag or container for up to 2 months. Thaw overnight in the fridge.

Reheating tips

  • Skillet: Best option. A splash of water, medium heat, cover for 1 to 2 minutes, then uncover to re-crisp.
  • Oven/air fryer: 375°F for 6 to 10 minutes until hot.
  • Microwave: Works, but cover and use 50 to 70% power so it does not turn bouncy.

Food safety note: refrigerate leftovers promptly and keep your fridge at 40°F / 4°C or colder.

Common Questions

Can I use chicken breast instead of thighs?

Yes. Thighs are more forgiving and stay juicier, but breasts work. Slice them into cutlets or thick strips and cook a little less. Pull them once the thickest part hits 165°F.

How long should I marinate?

Minimum 30 minutes. A sweet spot is 4 to 12 hours. If you go longer than 24 hours, the yogurt and lemon may start making the texture a little too soft.

Do I need a grill?

No. A cast iron skillet, stainless skillet, or a sheet pan under the broiler will get you the char you want.

Is this spicy?

Not by default. It is warm and fragrant. If you want heat, add cayenne or crushed red pepper, or serve with a spicy sauce.

What is the best way to get crispy edges?

Two rules: hot pan and do not crowd. Cook in batches if needed, and let the chicken sit undisturbed so it browns instead of steaming. Also, scrape off thick clumps of marinade so the yogurt does not burn in the pan.

Can I make it dairy-free?

Yes. Swap the yogurt in the marinade for a dairy-free yogurt. For the sauce, use dairy-free yogurt or do a quick lemon-tahini sauce instead.

How do I keep leftovers safe?

Cool and refrigerate promptly, and keep your fridge at 40°F / 4°C or colder. Use the storage times below as general guidance and trust your senses too.

I started making shawarma at home for a very practical reason: I wanted that street-food flavor on a random Tuesday, and I did not want to leave the house. The first time I nailed it, it was the smell that got me. Garlic hitting heat, spices blooming, and chicken turning bronzed at the edges like it knows it is the main character.

Now it is a regular in my kitchen because it is equal parts low drama and high reward. Marinate the night before, cook it fast, and suddenly dinner feels like you planned your life. Spoiler: you did not, you just used yogurt and cumin.