Chicken Shawarma Recipe: 5-Star Family Favorite

Weeknight Magic: An Easy Chicken Shawarma Recipe for Busy Foodies

Let’s be real—sometimes, all you want is something quick, satisfying, and downright delicious after a long day. That’s where this Chicken Shawarma Recipe steps in like the culinary superhero it is. Juicy, flavorful, and wrapped in warm pita? Yes, please.

Whether you’re juggling work, homework (yours or your kids’), or just want to escape your sad salad routine, this Easy Chicken Shawarma Recipe is your ticket to a Middle Eastern-inspired dinner that feels like a treat but comes together with almost zero stress. And hey, if you’ve never made shawarma before, don’t sweat it. We’re keeping things super simple and so worth it.

Why You’ll Love This Chicken Shawarma Recipe

Flavor Bomb: A fragrant marinade with cumin, coriander, paprika, and a kiss of cinnamon gives this dish that authentic shawarma vibe.
Weeknight-Friendly: Just marinate, grill, slice, and stuff into a pita. It’s dinner in under 30 minutes (plus marinating time).
Family Favorite: Even picky eaters love build-your-own wraps!
Perfect for Meal Prep: Make a batch and use it in bowls, wraps, or salads all week.

Ingredients You’ll Need

For the Chicken Marinade:

2 lbs chicken thighs (boneless, skinless for the win)
1 large onion, thinly sliced
¼ cup olive oil
3 garlic cloves, minced
1½ tsp ground coriander
2 tsp ground cumin
2 tsp ground paprika
1½ tsp salt
½ tsp turmeric
¼ tsp cinnamon
½ tsp ground black pepper
2 Tbsp lemon juice

For Serving:

1 mini cucumber, sliced or cubed
2 small tomatoes, cubed
½ small red onion, thinly sliced
1 head romaine, shredded
Pita bread
Tzatziki sauce (optional but highly encouraged)

How to Make This Easy Chicken Shawarma Recipe

1. Marinate the Magic

In a small bowl, mix together olive oil, garlic, coriander, cumin, paprika, salt, turmeric, cinnamon, black pepper, and lemon juice. This marinade smells like a spice market—and that’s a very good thing.

In a large bowl, toss the chicken thighs and sliced onion with the marinade until everything’s happily coated. Let it marinate for at least 30 minutes (or overnight if you’ve got your act together).

Pro tip: The longer it marinates, the deeper the flavor. Overnight is chef’s kiss!

2. Grill It Up

Heat your grill or grill pan over medium-high heat. Once it’s nice and hot, add the chicken and grill for about 6–7 minutes per side, or until cooked through and slightly charred in all the right places.

Don’t worry if it gets a little crispy—those bits are where the flavor lives.

3. Slice and Dice

While the chicken is cooking, prep your toppings: chop the tomatoes, cucumbers, lettuce, and onions. Make a quick batch of tzatziki or grab some from the store (no judgment here).

4. Assemble the Shawarma

Grab a soft, warm pita. Layer on the grilled chicken, fresh veggies, and that creamy tzatziki. Wrap it up or fold it like a taco. Either way, get ready for some serious deliciousness.

Cooking Tips for Perfect Chicken Shawarma

No grill? No problem. A cast-iron skillet works beautifully.
Use chicken thighs, not breasts—they’re juicier and more forgiving (aka harder to overcook).
Short on time? Marinate for 30 minutes while you prep the veggies and clean the kitchen like the multitasking queen you are.
Feeding a crowd? Double the recipe and set up a DIY shawarma bar!

A Little Kitchen Story…

I first made this recipe after a friend introduced me to chicken shawarma at a food truck parked behind a gas station (I know, sounds sketchy—but trust me, life-changing). Ever since, I’ve been chasing that same explosion of flavor. This version is not only easier than takeout—it’s become one of those meals that my family actually requests weekly. Even my teenager puts down the phone for it. That’s saying something!

Open-faced Chicken Shawarma Recipe with grilled chicken, cucumbers, cherry tomatoes, and herbs on pita bread with tzatziki.

FAQs About Chicken Shawarma Recipe

Can I use chicken breasts instead of thighs?

Yes, but keep an eye on them—they tend to dry out faster. Thighs are juicier and more traditional for shawarma.

How do I store leftovers?

Keep the chicken and veggies separate in airtight containers in the fridge for up to 4 days. Reheat chicken in a skillet or microwave and assemble fresh when ready to eat.

Is Chicken Shawarma spicy?

Not at all! It’s full of warm, aromatic spices, but no heat. If you want spice, add a dash of cayenne or a spicy yogurt sauce.

Can I make this in the oven?

Absolutely! Bake at 425°F for 25–30 minutes or until fully cooked and lightly browned.

Conclusion

Whether you’re meal prepping for the week or just looking for a crowd-pleasing dinner, this Chicken Shawarma Recipe has your back. It’s packed with flavor, ridiculously easy to make, and tastes like something from your favorite street cart—but in your own kitchen (and probably with fewer napkins needed).

So go ahead, grab that pita and pile it high—this is the kind of dinner that makes you feel like a kitchen rockstar, no matter how busy your day was.

Happy cooking, friends! 💛

More Middle Eastern-Inspired Chicken Dishes You’ll Love

If this Easy Chicken Shawarma Recipe has you swooning (and we totally get it), why not keep the flavor train rolling? Here are some other reader-favorite recipes that pair beautifully with the warm, spiced notes of shawarma—and they might just become staples in your dinner rotation.

Looking for more grilled goodness? This Chicken Kebab Recipe delivers juicy skewers with vibrant spices—perfect for your next BBQ or weeknight dinner.
Need a fun party bite with a kick? These Bang Bang Chicken Skewers are crispy, spicy, and oh-so-addictive.
Want to explore smoky flavors that complement shawarma? Try Smoked Chicken Thighs for a tender, flavorful twist that practically melts in your mouth.
Craving a bold and colorful meal? This Mediterranean Tzatziki Chicken Naan Pizza gives you a fresh and herby take with all the same shawarma-inspired flair.

Let your taste buds travel a little further—right from the comfort of your kitchen!