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This Chicken Shawarma recipe is quick, easy and packed with flavour. It takes less than 20 minutes to cook in a single pan – no specialty equipment needed! You can stuff the chicken into a fresh pita for a killer sandwich or serve it with a garden salad, homemade garlic sauce & yellow rice for a restaurant-quality meal. This recipe has been a fan-favourite since 2018 and can also be found in my cookbook.
Ingredients You Need For Chicken Shawarma
- Chicken: I strongly recommend using boneless, skinless chicken thighs for this recipe. The meat should be crispy on the outside and juicy in the middle and the additional fat content in thighs will allow that happen. If you prefer a leaner shawarma, you can substitute boneless, skinless chicken breast but keep in mind that the meat will be easier to overcook and dry out.
- Spices: There are quite a few spices used in this recipe. Each one is as important as the next, no matter how small the measurement. If this is your first time making this recipe, I encourage you to avoid substitutions. It took me a long time to nail down the combination and I think it’s pretty spot on.
- Avocado Oil: I like to use a neutral-flavoured oil with a high smoke point, such as avocado oil. I add a little bit to the marinade to help it evenly coat the chicken and then I add a small amount to the pan to help develop a deep and golden crust.
What is Shawarma?
Shawarma, shwarma, donair, döner, or kebap is a popular Middle Eastern street food made of thinly sliced, seasoned meat cooked on a vertical rotisserie. Shawarma can be made with a variety of meats — such as chicken, lamb, beef, or a combination. The meat is marinated in a blend of spices and then slowly cooked as the rotisserie turns. This method of cooking allows the outer layers of the meat to become crispy and flavourful, while the inner layers remain tender and juicy.
Recipe FAQ’s
Q: How long does the marinade need to work?
A: The beauty of this chicken shawarma recipe is that it can be made with no marinating time. However, for best results, you can let the chicken marinate for 1 hour to overnight if you have the time.
Q: Can I use the oven instead of a pan?
A: Yes! If you want to make a big batch of chicken shawarma and don’t have a frying pan large enough, you can either cook it in batches or spread the meat into an even layer on a large sheet pan and roast it in the oven. I recommend roasting it at 425F for around 20 minutes or until the thickest part of the meat is around 150F. Then switch the oven to broil and move the sheet pan to the top rack of the oven to sear it until golden brown and cooked through. You can flip the chicken and rotate the pan as needed to develop a crust on all sides.
Q: Is this recipe gluten-free?
A: Yes, the chicken, salad, rice and garlic sauce recipes are all gluten-free. The chicken recipe is also Whole30, Keto and Paleo-friendly.
Q: Is the chicken shawarma spicy?
A: My shawarma spice blend calls for a small amount of cayenne pepper (1/2 teaspoon for around 2 pounds of meat). I would say it is mild in spice level. You can omit the cayenne if you have a hard time eating spicy food. The other spices are more flavourful and earthy than “hot”.
Tips and Tricks for Best Results!
- Slice Thin!: Try to slice the chicken thighs as thin as you can. You want as much surface area as possible – both for the spices to stick to the meat and for browning in the pan.
- Marinate: If you have the time, you can let the chicken marinate in the spices for up to one day in advance. But you can also make the chicken right away and still get fantastic results.
- Preheat the Pan: Let the pan preheat for a couple of minutes before you add the cooking oil. Then let the oil preheat before you add the chicken. If the pan is cold, the chicken will steam and not brown as deeply. A cold pan, depending on the material, might also cause the chicken to stick.
- Use Cast-Iron or Carbon-Steel: If you can, avoid non-stick pans for this recipe because they will not develop as deep of a browning as a cast-iron or carbon-steel skillet. Another reason is because this recipe calls for high-heat cooking and the materials in non-stick pans start to break down at higher temperatures.
- Let the Pan Do the Work: Once you add the chicken to the pan, quickly spread it into an even layer and leave it alone. You want the chicken to develop a deep, brown crust. If you try to flip the chicken too soon or start stirring it in the pan, you will create moisture and cause the meat to steam – this will prevent browning.
Why You’ll Love this Chicken Shawarma
Shawarma typically takes at least two days to prepare. The meat is usually marinated for at least 24 hours before it’s arranged on a very large metal spit and slowly roasted for hours. Before serving, the meat is sliced (either by hand or with an electric meat shaver) and usually crisped over a griddle top. The whole process is time-consuming and requires specialty kitchen equipment, which makes it particularly difficult for home cooks who want to enjoy some freshly-made shawarma at home.
This recipe cuts the entire process down to around 20 minutes without sacrificing flavour! The secret is to slice the meat very thin before cooking. This increases the surface area for the spices to stick to and results in more browning in the pan. The other secret is to cook the shawarma in a very hot cast-iron skillet, which gives the meat a deep caramelization.
Serving Suggestions:
- Bootleg Garlic Sauce: Shawarma just isn’t the same without a garlicky sauce to go with it. My Bootleg Garlic Sauce takes 1 minute to prepare with 3 ingredients you probably already have. It’s addictive so consider yourself warned!
- Salad: I love serving the shawarma with a simple, fresh salad. Some thinly sliced crunchy lettuce, sliced tomato and red onion, drizzled with olive oil and vinegar and dusted with some dry mint and sumac!
- Yellow Rice: You can’t go wrong with some fluffy yellow rice! It’s super simple and the perfect pairing to soak up all of those shawarma spices.
- Roasted Potatoes: If you want to keep this recipe fully Whole30, serve the shawarma with some crispy roasted potatoes instead of the yellow rice!
Ingredient Substitution Ideas
- Protein: Substitute chicken with lamb or beef for a different twist on the classic shawarma.
- Garlic Sauce: Use yogurt or coconut yogurt instead of mayonnaise for a tangy option.
- Spice Alternatives: If you don’t have all the spices on hand, try a pre-made shawarma spice mix from your local market.
- Vegetarian Option: Replace chicken with hearty vegetables like eggplant, mushrooms, zucchini, or even chickpeas to create a vegetarian version.
Reheating Suggestions
- Oven Method: Preheat your oven to 300°F (175°C) and reheat the chicken in an oven-safe dish for around 20 minutes.
- Skillet: Warm up a non-stick skillet over medium heat, add a splash of water or olive oil, and reheat the chicken over medium heat until it’s just warmed through. Try not to overheat it or the chicken will dry out.
- Microwave: If you’re in a hurry, reheat on medium power in short intervals, stirring in between to avoid overcooking.
- Air Fryer: For extra crispiness, reheat in an air fryer at 360°F (182°C) for 5-7 minutes.
Can I Make the Chicken Shawarma In Advance?
Yes! You can absolutely marinate the chicken up to 24 hours in advance or fully cook the shawarma and store leftovers for easy meal prep. The cooked chicken can be refrigerated for up to 4 days.
If you plan on doubling or tripling the recipe, I recommend cooking the chicken in batches so as not to overcrowd the pan all at once.
Chicken Shawarma with Bootleg Garlic Sauce
Ingredients
For the Bootleg Garlic Sauce:
- 1/2 cup avocado oil mayonnaise, substitute Greek yogurt
- 2 tablespoons lemon juice
- 2 cloves garlic, finely chopped
For the Chicken Shawarma:
- 2 pounds boneless, skinless, chicken thighs, thinly sliced
- 3 tablespoons avocado oil
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 teaspoon ground sumac, for garnish
For the Side Salad:
- 1 head romaine lettuce, thinly sliced
- 1 tomato, thinly sliced
- 1/2 red onion, thinly sliced
- Extra-virgin olive oil, for serving
- red wine vinegar, for serving
- dry mint , for garnish
- ground sumac, for garnish
Instructions
For the Bootleg Garlic Sauce:
- In a small bowl, combine the mayonnaise, lemon juice and garlic and stir to combine. Taste for seasoning and adjust with lemon juice as desired. If using yogurt, season with kosher salt as desired. Cover and refrigerate up to 4 days until ready to serve.
For the Chicken Shawarma:
- Pat the chicken dry with a paper towel and slice it into very thin strips, width-wise. Add the sliced chicken to a mixing bowl along with 2 tablespoons of the avocado oil, granulated onion, ground cumin, ground coriander, kosher salt, ground turmeric, ground cayenne pepper, ground cinnamon, ground cardamom. Toss everything to coat.
- Preheat a large cast-iron pan over medium heat for 5 minutes. Add the remaining 1 tablespoon of the avocado oil and raise the heat to medium-high. Add the seasoned chicken, spread evenly into a single layer and cook, undisturbed, until browned, 6 to 8 minutes. Flip the chicken and continue cooking until fully cooked through and crispy, stirring occasionally, 4 to 5 minutes. Remove from heat and garnish with sumac. Serve immediately with the Bootleg Garlic Sauce, side salad and yellow rice (recipe below).
For the Side Salad:
- Arrange the lettuce, tomato and onion on individual serving plates. Drizzle with olive oil and vinegar to taste and garnish with dry mint and sumac as desired. Serve with the chicken shawarma and rice when ready.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
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Yellow Rice
Ingredients
- 1 tablespoon avocado oil
- 1 small yellow onion, finely chopped
- 1/4 teaspoon kosher salt, plus extra, to taste
- 3 cloves garlic, finely chopped
- ¼ teaspoon turmeric
- 2 cups short-grain white rice
- 3 cups chicken broth
Instructions
- Add the rice to a fine-mesh sieve and rinse under cold water until the liquid runs clear. Drain and set aside.
- Preheat a 3-quart sauce pan over medium heat. Add the avocado oil and heat until shimmering. Add the onion, season with a pinch of salt, and cook, stirring, until soft and translucent, around 4 minutes. Add the garlic and turmeric and cook, stirring, until fragrant, around 1 minute. Add the rice and cook, stirring, until fully coated in the turmeric. Add the chicken broth, raise the heat to high and bring the liquid to a steady simmer. Stir the rice to break apart any clumps, cover the pot with a lid, lower the heat to the lowest setting and cook, undisturbed, for 20 minutes. Remove the pot from the heat, keep the lid on and let it sit for an additional 10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
Amazing, had this restaurant pinned for awhile now. So glad I had the time to try it.
So glad you enjoyed!
This is the best homemade shawarma recipe, period! We have tried other paleo recipes (and non-paleo recipes) and this one blows them out of the water!
This is just sooo good!! It’s a family favorite.
Best whole 30 recipe I made on my whole 30! Still make it like once a week!
We have made this at least 10-12 times and it will be a recipe we go back to again and again. Incredible flavor!
I made this for dinner – fantastic! I made a couple of minor modifications: I used a mix of chicken breast and thigh and added a bit of garlic powder (along with other seasonings) to the chicken. Served as suggested with garlic mayo, roasted potatos and salad. Will make again!
The flavors in this are unreal. Such a great recipe!!!
I made this and shared it with my sister and her familyy and she asked for the recipe. I’d say that’s a winner!!
Made this tonight, absolutely delicious! Going on the dinner rotation. Thank you for the great recipe.
made this dish for dinner and it was delicious! My only thought is that next time I might saute the minced garlic for the sauce, as it was quite sharp and left a bit of an after taste. I also substituted jalapeno pepper for the green pepper in the salad, which gave the salad a nice kick. I will definitely be making this again and would highly recommend.