Chicken Shawarma is a popular side dish in the middle east, and the flavor changes a little depending on which country you are in. For example, shawarma in Syria has more spices in the marinade than the Lebanese version. In some parts of the middle east, the chicken shawarma is actually spicy.
I have taught you in previous posts how to make Pita bread. I have shared pita bread made with milk, and typical pita bread that is mostly made in Egypt.
If you are looking for a healthier version, then I do also have whole wheat pita bread. Now that you have the pita bread ready, let’s start making a juicy and flavorful chicken shawarma.
Making chicken shawarma is so easy you might decide to make your own instead of buying one.
In this recipe I have used a mixture of spices used in Syria and Lebanon, the combination resulted in irresistible chicken shawarma.
The lime or lemon juice along with the yogurt work on tenderizing the chicken although mostly chicken breast is used in making chicken shawarma I have used thighs, just because I like the taste and texture, but if you go with chicken breast you will still get juicy and tender slices.
Chicken Shawarma Recipe
I suggest that you try this recipe as is and if you are happy with the result (which I’m sure you’ll be.) be creative and change the ingredients, by adding more spices maybe or using Italian seasoning.
I have a feeling that everything in the ingredients list below is available in your kitchen to make quick chicken shawarma and in case you don’t have yogurt use buttermilk, if you don’t have buttermilk make one by adding two and a half tablespoon of white vinegar to ¾ cup milk, cover for 3 minutes then use it in this recipe.
If you are a fan of Lamb shawarma this recipe can work too, keep the slices thin and marinate for a longer time. Shawarma is a popular sandwich for a very good reason!
Why wait? Get your ingredients ready, you are going to have chicken shawarma tonight!
Chicken Shawarma Made Easy
Ingredients
- 350 gm chicken slices I used thighs
- ½ cup yogurt
- Juice of half lime or lemon
- 1/2 teaspoon black pepper powder
- ½ teaspoon allspice powder
- 1 ½ teaspoon cumin powder
- ½ teaspoon paprika
- 3 minced garlic cloves
- ¾ teaspoon salt
Instructions
- Mix all the ingredients above, cover and let it marinate for 2 to 3 hours in the fridge.
- Preheat oven to 400F/200C.
- Remove chicken from the marinade and distribute on a baking sheet.
- Bake on the low rack for 20 minutes uncovered.
- You can drizzle the chicken shawarma with olive oil for more flavor if you wish.
This page may contain affiliate links, which pay me a small commission
For my referral at no extra cost to you.
Thanks for supporting Munatycooking.com
Pinterest | Facebook | Instagram
Ooooo this looks good! So easy too! Im going to try this. Your pictures are beautiful, as always!
Hey Emily, I’d love to know how you liked my shawarma recipe, please do let me know. Thanks for your kind comment 🙂
Can’t wait to try this…love the baked version!
No doubts you’ll love it Angie 🙂
Love that you used chicken thighs here – so much more moist than chicken breasts. And the allspice must add a lovely flavour. So much better than take out 🙂 Looks delicious!
I use chicken breast in other recipes, mostly soups, but yes, chicken things add more flavor 🙂
This looks amazing! I love chicken shawarma, but never attempted to make it at home. After seeing how easy and delicious your recipe looks, I’m definitely gonna give this a try. 🙂
I can live on chicken shawarma :), thanks for your kind comment Amanda!
This just looks delicious. I have made shish taouk but not shawarma, really need to change that!
Oh you love this shawarma Evelyne, let me know if you made some, I’d love to hear your feedback 🙂
This is definitely and easy but delicious meal, Muna! Great for when you are in a hurry.
Thank you Agness 🙂
These look so amazing!Thank you, soo much for this recipe! I had no idea it was that easy. I am definitely trying this! I made Chicken Shawarma last night by Shawarma Grill. It usually takes between 30 to 60 minutes to cook the meat. But I’ll try your recipe.
Thanks for writing Chris, I hope that you enjoy this recipe 🙂