Chicken Shawarma

What is Shawarma?

Shawarma is a Middle Eastern dish consisting of thinly sliced meat—typically lamb, beef, or chicken—that is seasoned with spices, stacked on a vertical rotisserie, and slow-cooked as it turns. The outer layers are shaved off for serving. Originating from the Ottoman Empire (modern-day Turkey), shawarma evolved from the traditional Turkish döner kebab. Today, shawarma is a popular street food across the Middle East and North Africa, especially in countries like Lebanon, Israel, Egypt, Jordan, and Turkey, and has become widely popular in Europe and North America as well. It is commonly served in pita or flatbread with toppings like tahini, garlic sauce, pickles, and vegetables.

Making Chicken Shawarma at Home

But don’t worry—I’m not about to make you stack meat on a vertical rotisserie and slow-turn it like a street food pro. We’re keeping it simple (and weeknight-friendly) with a deliciously easy version cooked right on the grill—or a grill pan on the stovetop (if you don't have an outdoor grill). We’ll be serving it the most popular way—as a wrap, tucked inside warm pita bread.

Ingredients & Substitutions

• Chicken: I prefer using chicken thighs for shawarma because they stay juicier and more flavorful than breasts. Thighs can handle the high heat and longer cooking time without drying out, giving you that tender texture that’s key to great shawarma.
• Other proteins: You are more than welcome to switch out the chicken thigh with other proteins like lamb or steak. Use the same marinade and cooking methods to prepare it. For a seafood version, replace the chicken with the same amount of shrimp. You will only need to marinate it for 30 minutes. 
• Types of bread: I like making shawarma with pita bread. Don't sweat it if you don't have it! Lavash, tortillas, flatbreads, naan, and even large pieces of lettuce are great substitutes for the pita bread!
• Greek yogurt substitutes: Using regular yogurt or sour cream are good swaps for Greek yogurt for my homemade tzatziki sauce.
• Spices: I used paprika (smoked or sweet), cumin, coriander, turmeric powder, cardamom, cinnamon, cayenne pepper (or crushed red pepper flakes), salt, ground black pepper. You can also include allspice (I didn’t use it but it works well here - you can use it instead of cinnamon!)
• Tip: the below photo depicts every single ingredient you need. Take a screenshot for your shopping list!

How to Make Chicken Shawarma - Step-by-Step Photos

Note: This is a quick rundown of the recipe, complete with helpful step-by-step photos! For the full recipe & instructions please scroll down to the recipe card below.

• Start by preparing the marinade. In a large bowl, mix garlic, paprika, cumin, coriander, turmeric, cardamom, cinnamon, cayenne, salt, pepper, lemon juice, lemon zest, and olive oil.
• Add the chicken and toss until fully coated. Cover tightly with plastic wrap pressed directly onto the surface of the chicken. Let it marinate at room temperature for 1–2 hours, or refrigerate overnight for deeper flavor.

• Prepare the tzatziki sauce while the chicken marinates. Combine Greek yogurt, grated cucumber, garlic, cumin, dill, lemon juice, lemon zest, salt, and pepper in a medium bowl. Stir well, adjust seasoning to taste, and set aside.

• When ready to cook, bring the chicken to room temperature if it was refrigerated.
• Heat a grill or grill pan over high heat and brush with neutral oil. Cook the chicken for about 3–4 minutes per side without moving it, so you get good grill marks. Once cooked through, transfer to a plate, cover with foil, and let rest for 5–10 minutes.
• Optional: grill your pita bread for 15–30 seconds per side for extra flavor and char.

• To assemble, spread a spoonful of hummus on warm pita bread, then layer with tzatziki, sliced grilled chicken, cucumbers, tomatoes, and red onion. Wrap in parchment if desired and dig in!

How to Serve Chicken Shawarma

• Wrap Style: I like to serve chicken shawarma sliced in warm pita or flatbread, layered with hummus, tzatziki (or garlic sauce), cucumbers, tomatoes, red onion, and sometimes pickles. Wrapping it in parchment makes it easier to handle and perfect for grabbing on the go.
• Bowl Style: For a bowl version, I skip the pita and layer everything over a bed of rice or mixed greens. I top it with the sliced chicken, a big dollop of tzatziki, chopped veggies, and a drizzle of olive oil or extra lemon juice. It’s just as satisfying and great for meal prep, too. And good news? I already have a bowl version ready for you, I just need to publish it! Stay tuned!

Side Dish Recommendations

• Cilantro-Lime Black Bean Rice
• Mediterranean Lemon Rice with Chickpeas
• Greek Salad
• Orzo Salad
• Greek Pasta Salad