Easy Chicken Shawarma

Juicy chicken, warm spices, and plenty of flavor make this easy chicken shawarma a weeknight favorite. Perfect for wraps, bowls, salads, and meal prep.

Shared notes will appear here.

Everyday Cooking

Mediterranean, Middle Eastern

Kitchen Pace : 🕒

Servings:

Recipe by NAVA Kitchen

Chicken shawarma wrap filled with grilled chicken, lettuce, tomatoes, red onions, and garlic sauce, served on a beige plate.

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Ingredients:

2 lb. chicken thighs or breasts, boneless, skinless
3 tbsp olive oil
3 tbsp plain yogurt
3 tbsp lemon juice
3 garlic cloves, minced
2 tsp paprika
2 tsp cumin
½ tsp cayenne pepper
1 tsp salt
½ tsp black pepper

Method:

Start Cooking

In a large bowl, whisk together the olive oil, yogurt, lemon juice, garlic, paprika, cumin, cayenne pepper, salt, and black pepper.
Add the chicken and toss until evenly coated. Cover and marinate for at least 30 minutes. For best flavor, refrigerate for 2 hours or up to overnight.

Stovetop

Heat a large skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until cooked through and lightly charred.

Grill Pan

Heat a grill pan over medium-high heat. Cook the chicken for 5–7 minutes per side, turning once, until nicely marked and cooked through.

Outdoor Grill

Grill over medium-high heat for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Oven

Arrange the chicken on a baking sheet and bake at 425°F (220°C) for 20–25 minutes, or until cooked through.
Let the chicken rest for 5 minutes, then slice thinly.
Serve in wraps, rice bowls, salads, or with your favorite sides. Bon appétit!

Kitchen Tools:

Notes:

From the kitchen

Chicken thighs stay juicier, but chicken breasts work well too.
Marinate for at least 30 minutes, or up to overnight for deeper flavor.
A hot skillet or grill helps create the signature charred edges.
Let the chicken rest for a few minutes before slicing to keep it juicy.
This recipe is great for meal prep and leftovers.
If using a store-bought shawarma seasoning blend, replace the paprika, cumin, cayenne, black pepper, and salt with about 2 tablespoons of seasoning, adjusting to taste.

Make it yours

Use chicken thighs, chicken breasts, or a combination of both.
Add extra cayenne pepper for more heat.
Stir in ¼ teaspoon ground cinnamon for a more traditional shawarma flavor.
Add 1 teaspoon ground coriander for extra warmth and depth.
Swap plain yogurt for Greek yogurt.
Slice or chop the chicken before serving.

At the table

Serve in pita, flatbread, wraps, rice bowls, or salads.
Pair with garlic sauce, tahini sauce, or tzatziki.
Add tomatoes, cucumbers, lettuce, red onions, parsley, or pickles.
Serve with rice, fries, roasted vegetables, or a simple salad.
Finish with a squeeze of fresh lemon.

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FROM THE PANTRY

Shawarma seasoning

WHY WE LOVE IT

Shawarma seasoning strikes the perfect balance of savory, smoky, and warm flavors. It adds incredible depth without overpowering the ingredients they’re paired with.

A LITTLE STORY

Shawarma seasoning developed alongside shawarma, a dish with roots in the Ottoman Empire. As shawarma spread throughout Turkiye, the Middle East, and the Mediterranean region, different spice blends emerged, with each country and family creating its own variation.

DID YOU KNOW?

There is no single shawarma spice blend. Common ingredients include cumin, paprika, black pepper, coriander, turmeric, cinnamon, cardamom, and cayenne pepper, with recipes varying by region and tradition.