I love simple food that tastes bold. Chicken Shawarma is one of those meals I make when I want big flavor with little fuss. If you want a slow cooker version, I also like the slow cooker chicken shawarma for busy days.
Dad James used to say this smelled like a little trip to the market. I still think of him when I slice the chicken.
What You’ll Need
- 2 lbs chicken thighs
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- Salt and pepper to taste
- Pita bread, rice, or salad greens for serving
- Creamy garlic sauce (optional)
My Trusted Kitchen Tools
I keep this recipe simple. I use a bowl to mix the spice paste, a grill pan or skillet for cooking, tongs to turn the chicken, and a sharp knife to slice. A plate to rest the chicken helps keep it juicy.
Bringing It All Together
- Mix the cumin, paprika, turmeric, garlic, olive oil, salt, and pepper in a bowl.
- Add the chicken and coat it well in the marinade.
- Cover and chill for at least 1 hour, or overnight for best flavor.
- Preheat your grill or skillet over medium heat.
- Cook the chicken about 6 to 7 minutes per side until done.
- Let the chicken rest a few minutes, then slice thin.
- Serve in pita, over rice, or on salad greens with sauce if you like.
Making It Your Own (Swaps & Ideas)
Swap thighs for breasts if you want lean meat, but watch the cook time so it stays juicy. For a rice meal you can try my one-pot chicken shawarma rice idea to turn this into a full dinner with less work.
How We Love to Serve It
We pile the sliced chicken into warm pita with tomatoes and cucumber. For a melty twist, try it in a wrap with cheese like in my cheesy garlic chicken wraps. I also love it on a green bowl with a lemon squeeze.
A Few Tips For Success
Marinate longer for deeper flavor. Pat the chicken dry before cooking to get a nice sear. Use a meat thermometer if you have one; chicken is done at 165°F.
Saving Some For Later
Store cooled chicken in an airtight container for up to 3 days in the fridge. Freeze cooked slices for up to 3 months. Thaw in the fridge overnight and reheat gently so it stays tender.
From My Kitchen to Yours
I hope this simple Chicken Shawarma becomes a weeknight hero for you. I make it when I want warm spice and easy prep. Let me know how your family likes it.
Your Questions, Answered
How long should Chicken Shawarma marinate?
I like to marinate at least 1 hour. Overnight gives the best flavor and makes the meat very tender.
Can I use chicken breast for Chicken Shawarma?
Yes, you can. Use thinner pieces or pound them so they cook evenly and avoid overcooking to keep them moist.
How do I reheat Chicken Shawarma?
Reheat in a skillet over low heat with a splash of oil or in the oven at 325°F until warmed through. Microwaving works for quick reheats but can dry the meat.
Print
Chicken Shawarma
- Total Time: 74 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A simple yet bold-flavored Chicken Shawarma recipe that’s perfect for busy nights.
Ingredients
- 2 lbs chicken thighs
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- Salt and pepper to taste
- Pita bread, rice, or salad greens for serving
- Creamy garlic sauce (optional)
Instructions
- Mix the cumin, paprika, turmeric, garlic, olive oil, salt, and pepper in a bowl.
- Add the chicken and coat it well in the marinade.
- Cover and chill for at least 1 hour, or overnight for best flavor.
- Preheat your grill or skillet over medium heat.
- Cook the chicken about 6 to 7 minutes per side until done.
- Let the chicken rest for a few minutes, then slice thin.
- Serve in pita, over rice, or on salad greens with sauce if desired.
Notes
Marinate longer for deeper flavor. Pat the chicken dry before cooking for a nice sear.
- Prep Time: 60 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg
Keywords: chicken, shawarma, easy recipes, Middle Eastern food, grilled chicken