This chicken shawarma recipe is the easiest way to bring authentic Middle Eastern flavors right to your kitchen. Forget takeout, because this version is even more delicious and incredibly simple to prepare. The key is a bright marinade that tenderizes the chicken and infuses it with aromatic spices. You’ll be amazed at how restaurant-quality shawarma can be made right at home.

⏱ Time: 20 min
👥 Servings: 4-6
📊 Level: Easy
🥗 10 ingredients

Key takeaways

  • Marinate chicken in yogurt for tenderness and flavor.
  • Cook over medium-high heat for ideal crust and juiciness.
  • Rest cooked chicken to allow juices to redistribute.
  • Use uniform pieces for even cooking.
Chicken Shawarma Recipe That Will Impress! Chicken shawarma: Make this easy recipe for authentic, flavorful marinated chicken with homemade yogurt sauce. Perfec

Chicken Shawarma Recipe That Will Impress!

Chicken shawarma: Make this easy recipe for authentic, flavorful marinated chicken with homemade yogurt sauce. Perfect for wraps and bowls!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts (1.25 lbs)
  • ½ cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp garlic (minced, 3 cloves)
  • ½ tsp ground cinnamon
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¾ cup plain Greek yogurt

Method
 

  1. Gather all of your ingredients.
  2. Stir together marinade ingredients: ½ cup plain Greek yogurt, lemon juice, minced garlic, cinnamon, oregano, salt, nutmeg, and ground cloves in a small bowl.
  3. Slice chicken breasts into 1-inch-thick strips to maximize flavor penetration.
  4. Add chicken strips to a ziptop bag or bowl. Pour marinade over chicken and toss to coat thoroughly.
  5. Cover and refrigerate for at least 4 hours, or up to 24 hours.
  6. Prepare the yogurt sauce (optional): Combine ¾ cup plain Greek yogurt, minced garlic, dill, and salt in a small bowl. Cover and refrigerate until serving.

Notes

– Marinate the chicken for at least 4 hours, or preferably overnight, for the most intense flavor.
– Don’t overcrowd the pan when cooking the chicken; cook in batches if necessary to ensure a good sear.
– For an authentic touch, serve with warm pita bread, chopped tomatoes, cucumbers, and a drizzle of the yogurt sauce.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to a successful chicken shawarma lies in the marination and cooking technique. The use of Greek yogurt in the marinade not only tenderizes the chicken due to its acidity but also adds a rich flavor. The combination of spices, particularly the cinnamon, nutmeg, and cloves, creates a warm, aromatic profile that is characteristic of shawarma. When cooking, it’s crucial to maintain a medium-high heat to achieve the Maillard reaction, which gives the chicken a desirable crust while keeping the inside juicy. Resting the chicken after cooking allows the juices to redistribute, ensuring each bite is flavorful and moist.

Troubleshooting

  • Problem: Chicken is dry after cooking.
    Fix: Ensure you do not overcook the chicken. Use a meat thermometer to check for doneness; it should reach an internal temperature of 165°F (74°C).
  • Problem: Lacking flavor.
    Fix: Allow the chicken to marinate for at least 2 hours, or preferably overnight, to enhance the infusion of spices and yogurt.
  • Problem: Marinade separation.
    Fix: Ensure that the yogurt is well-blended with the spices before adding the chicken to create a uniform coating that adheres well.
  • Problem: Uneven cooking.
    Fix: Cut the chicken breasts into uniform pieces to ensure even cooking and avoid thick areas that may remain undercooked.

Substitutions

  • Plain Greek yogurt: Substitute with regular plain yogurt or buttermilk for a similar tenderizing effect, though the flavor may be slightly different.
  • Lemon juice: Use vinegar (apple cider or white) as an alternative for acidity; it will still help tenderize the chicken.
  • Ground cinnamon: Allspice can be used in place of cinnamon for a slightly different flavor profile.
  • Minced garlic: Garlic powder can be used if fresh garlic is unavailable, but fresh provides a more robust flavor.

Pro tips

  • Marinate the chicken for at least 4 hours, or preferably overnight, for the most intense flavor.
  • Don’t overcrowd the pan when cooking the chicken; cook in batches if necessary to ensure a good sear.
  • For an authentic touch, serve with warm pita bread, chopped tomatoes, cucumbers, and a drizzle of the yogurt sauce.

Enjoy your homemade chicken shawarma – a simple yet incredibly satisfying meal that’s sure to become a new favorite!

Frequently asked questions

How long should I marinate the chicken?

For best results, marinate the chicken for at least 2 hours, but overnight is ideal to fully develop the flavors and tenderize the meat.

Can I grill the chicken instead of baking it?

Yes, grilling is an excellent option for chicken shawarma. It adds a smoky flavor and can achieve a nice char. Just ensure the grill is preheated to medium-high heat.

What can I serve with chicken shawarma?

Chicken shawarma pairs well with pita bread, rice, or a fresh salad. You can also serve it with tahini sauce or garlic sauce for added flavor.

How do I store leftovers?

Store leftover chicken shawarma in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying it out.

More from High-Protein Dinners →