Why You’ll Love this Chicken Shawarma
If you’ve been searching for a restaurant-quality meal that brings exotic flavors into your kitchen, this Chicken Shawarma recipe is about to become your new obsession.
The aromatic blend of coriander, cumin, cardamom, and smoky paprika creates a magnificent flavor profile that transforms ordinary chicken into something extraordinary. Trust me, the marinade does all the heavy lifting here.
What’s not to love? It’s weeknight-friendly but impressive enough for guests. The creamy tahini-yogurt sauce balances the warm spices perfectly, while the charred pitas add that authentic touch.
Ready to transport your taste buds to the Middle East without leaving home?
What Ingredients are in Chicken Shawarma?
Chicken shawarma might sound exotic, but it relies on ingredients you can find at most grocery stores. The magic happens when these everyday items come together in a fragrant, flavor-packed marinade that transforms simple chicken breasts into a Middle Eastern delight.
The spice blend is where all the character comes from—warm, aromatic, and just a touch spicy—while the creamy sauce balances everything out with its cool, tangy profile.
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground cardamom
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon grill seasoning (Montreal recommended)
- 1 lemon
- 2 large garlic cloves, grated or finely chopped
- 5 tablespoons extra-virgin olive oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/4 cup tahini
- 1 1/2 cups Greek yogurt
- 4 pita breads
When shopping for these ingredients, quality matters, especially for the spices. If your ground spices have been sitting in the cabinet for years, consider revitalizing them—the difference in flavor will be noticeable.
For the yogurt, full-fat Greek varieties provide the richest, creamiest sauce, though you could substitute with a lower-fat version if preferred.
And while the recipe calls for chicken breasts, you could easily swap in boneless thighs for a slightly juicier result, particularly if you’re concerned about the chicken drying out on the grill.
How to Make this Chicken Shawarma
Making chicken shawarma at home is surprisingly straightforward, and the results are absolutely worth it. Start by creating your aromatic marinade paste—combine 1 tablespoon each of ground coriander, cumin, cardamom, and chili powder with 1 teaspoon of smoked paprika and 1 tablespoon of grill seasoning in a bowl.
Add the juice from half a lemon, 2 grated garlic cloves, and about 3 tablespoons of extra-virgin olive oil, stirring until you have a thick, fragrant paste. Now comes the fun part: slather this mixture generously over your 4 chicken breasts, making sure each piece is thoroughly coated so the flavors can really penetrate the meat.
Fire up your grill (indoor or outdoor) to high heat and cook those spice-covered chicken breasts for 6-7 minutes per side until they’re cooked through but still juicy.
While the chicken works its magic, heat up about 2 tablespoons of olive oil in a large skillet and add your sliced onion, red and yellow bell peppers with a pinch of salt and pepper. Let them cook down for about 5 minutes, stirring frequently, until they start to soften and caramelize slightly at the edges. For restaurant-quality results, you could use a professional deep fryer to create perfectly crispy falafel as an additional side dish.
Meanwhile, whip up the creamy sauce by combining the juice from your remaining half lemon, 1/4 cup tahini, and 1 1/2 cups of Greek yogurt with a small drizzle of olive oil and a pinch of salt—this cooling element balances the warm spices beautifully. For the most consistent results, consider using premium soup gear to blend your sauce to silky perfection.
Before slicing your rested chicken, give your 4 pita breads a quick minute on each side on the grill for that authentic light char and warmth.
Would you believe how these simple steps transform everyday ingredients into something that feels like you’ve traveled halfway across the world?
To serve, layer your thinly sliced chicken onto each warmed pita, top with a generous portion of those colorful sautéed peppers and onions, and finish with a dollop of the yogurt-tahini sauce. The contrast between the warm, spiced chicken, sweet vegetables, and cool, creamy sauce creates that perfect bite that makes shawarma so irresistible.
Chicken Shawarma Substitutions and Variations
While traditional chicken shawarma follows specific ingredient guidelines, adaptability is what makes this recipe shine in your home kitchen.
No tahini? Try Greek yogurt with a splash of olive oil and lemon. Can’t find cardamom? Cinnamon with a pinch of nutmeg works wonderfully.
For a lower-carb option, wrap your shawarma in lettuce leaves instead of pita.
Vegetarians can substitute chickpeas or firm tofu, marinated in the same spice blend. And why not try lamb or beef for a different flavor profile?
The spice level is entirely up to you, too. Want it milder? Reduce the chili powder. Craving heat? Add a dash of cayenne.
What to Serve with Chicken Shawarma
A perfect shawarma experience extends beyond the wrap itself. I love pairing my chicken shawarma with sides that complement its bold, aromatic flavors.
Traditional accompaniments include tabbouleh, a bright parsley salad that cuts through the richness, or hummus for dipping those extra pita pieces.
Can’t forget about pickled vegetables—they add that tangy crunch that balances everything beautifully.
For a complete meal, consider a simple cucumber and tomato salad dressed with lemon and olive oil.
Feel like going all out? Add some crispy falafel or roasted eggplant dip. Trust me, these sides elevate your shawarma from good to absolutely memorable.
Final Thoughts
After mastering this chicken shawarma recipe, you’ll never need to wait in line at your favorite Middle Eastern restaurant again.
I’m convinced this homemade version rivals anything you’d find elsewhere, with its perfect balance of warm spices and tangy yogurt sauce.
What I love most? It’s completely customizable. Add more chili for heat, extra garlic for punch, or play with the vegetables.
The leftovers, if you have any, make incredible wraps the next day.
