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–+ servings

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: 4
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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Nutrition:

Calories: 616 kcal | Carbohydrates: 4 g | Protein: 39 g | Fat: 49 g | Saturated Fat: 12 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 24 g | Trans Fat: 0.2 g | Cholesterol: 226 mg | Sodium: 271 mg | Potassium: 576 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 805 IU | Vitamin C: 5 mg | Calcium: 56 mg | Iron: 3 mg
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