Unlock the secret to creating truly sensational Chicken Shawarma right in your own kitchen! Forget the notion that authentic Middle Eastern flavors require specialized equipment or years of culinary training. This incredibly simple recipe demonstrates how to prepare juicy, aromatic, and perfectly spiced chicken shawarma using nothing more than everyday ingredients and a trusty cast iron skillet. Get ready to transform your weeknight meals into an exotic culinary adventure that’s both effortless and unforgettable.
The captivating aroma of shawarma wafting from street-side eateries is instantly recognizable. Many of us associate it with the impressive vertical rotisserie, where layers of marinated meat slowly cook, producing those signature thin, savory slices. While that iconic machine is part of the shawarma experience in restaurants, you absolutely do not need one to achieve restaurant-quality results at home. This recipe focuses on pan-searing, a technique that locks in moisture and develops a delicious crust, delivering all the incredible flavor without the fuss. Prepare to surprise yourself with how easily you can recreate this beloved dish, often hailed as the king of Middle Eastern street food, in your very own home.
For those eager to explore more traditional and delectable Lebanese dishes, similar to this easy chicken shawarma, I’ve gathered a few cherished family favorites that consistently receive rave reviews: my hearty Kafta and Potato Stew, the staple Vermicelli Rice, and the creamy, smoky Baba Ghanouj. Each recipe is designed for ease of preparation, ensuring you can bring the vibrant tastes of Lebanon to your table with minimal effort.
Why This Homemade Chicken Shawarma Recipe Is a Must-Try
This isn’t just another chicken recipe; it’s a gateway to rich, Middle Eastern flavors made accessible for the home cook. Here’s why this easy chicken shawarma recipe will quickly become a cherished part of your culinary repertoire:
- Effortless & Accessible Ingredients: You’ll be delighted to find that the core ingredients for our flavorful marinade are likely already in your pantry or easily found at any local grocery store. This makes it an ideal choice for a last-minute dinner or when you’re simply craving something extraordinary without a special shopping trip. No exotic, hard-to-find components are necessary for this authentic taste experience.
- Incredibly Versatile for Any Meal: One of the greatest aspects of homemade chicken shawarma is its remarkable adaptability. Enjoy it as a standalone protein, perhaps alongside a fresh salad. Transform it into a classic chicken shawarma sandwich by wrapping it in warm pita bread with your favorite toppings and sauces. Or, get creative and use it in bowls, wraps, or even as a topping for salads. The possibilities are endless, making it perfect for meal prepping or catering to diverse preferences.
- Perfect for Freezer-Friendly Meal Prep: Planning ahead has never been so delicious! This recipe is excellent for making a larger batch, allowing you to enjoy some now and freeze the rest for later. Imagine the convenience of having pre-marinated or even pre-cooked chicken shawarma ready to go for those busy evenings. A sudden craving for a flavorful shawarma sandwich can be satisfied in minutes, making healthy and delicious eating simpler than ever.
- Authentic Flavor, Simplified Process: This recipe captures the complex, aromatic profile of traditional shawarma without the need for a specialized rotisserie. The secret lies in a well-balanced marinade and a simple pan-searing technique that yields incredibly tender and flavorful chicken every time.
- Healthier Home-Cooked Option: When you make chicken shawarma at home, you control the ingredients, ensuring a fresher and often healthier meal. You can adjust the amount of oil and choose high-quality cuts of chicken, making it a wholesome alternative to takeout.
Essential Ingredients for Perfect Chicken Shawarma
Crafting the perfect chicken shawarma begins with selecting the right ingredients. Each component plays a vital role in building the layered flavors and achieving that signature tender texture. Here’s a closer look at what you’ll need:
- Chicken Thighs: For the most succulent and flavorful results, boneless, skinless chicken thighs are highly recommended. Their higher fat content ensures the chicken remains moist and tender during cooking, absorbing the marinade beautifully. While chicken breast can be used, it tends to dry out more easily, so adjust cooking times accordingly.
- Dry Cilantro: This aromatic herb adds a subtle earthy and bright note to the marinade, complementing the other spices and contributing to the overall depth of flavor and a touch of color.
- Salt: A fundamental seasoning that enhances all the other flavors in the dish. Adjust to your personal taste, but remember it’s crucial for bringing out the best in the chicken and the spices.
- Black Pepper: Freshly cracked black pepper offers a pungent warmth that is superior to pre-ground varieties. It adds a gentle heat and a classic peppery kick to the marinade.
- Full-Fat Yogurt: This is a non-negotiable ingredient for truly tender chicken shawarma. The lactic acid in full-fat yogurt acts as a natural tenderizer, breaking down the chicken fibers without making the meat mushy. It also helps the marinade cling to the chicken, infusing every bite with flavor and ensuring a moist outcome.
- Garlic: Always opt for fresh minced garlic. Its pungent, aromatic qualities are absolutely essential for the classic shawarma taste. Pre-minced garlic in a jar simply doesn’t compare in terms of flavor intensity.
- Olive Oil: Extra virgin olive oil is preferred for its rich, fruity notes and its ability to help carry the fat-soluble flavors of the spices into the chicken. It also aids in searing the chicken to a beautiful golden-brown.
- Shawarma Spice Blend: This is the heart and soul of your chicken shawarma. You can find pre-mixed shawarma spice blends online or at your local Middle Eastern grocery stores. These blends typically contain a fragrant mix of ground coriander, cumin, turmeric, cinnamon, cloves, and allspice. Using a good quality blend is key to achieving that authentic taste.
- Lemon Juice: Freshly squeezed lemon juice is paramount. Its bright, zesty acidity not only balances the rich flavors of the spices but also contributes to the tenderizing process and adds a refreshing tang that is characteristic of Middle Eastern cuisine.
Mastering Homemade Chicken Shawarma: A Step-by-Step Guide
Creating mouth-watering chicken shawarma at home is a straightforward process, largely thanks to a flavorful marinade and a simple cooking technique. Follow these steps for an irresistible meal:
- Prepare and Marinate the Chicken: Begin by patting your boneless, skinless chicken thighs thoroughly dry with paper towels. This step is crucial for achieving a good sear later. Trim off any excess fat if desired. Place the chicken into a large mixing bowl. In a separate bowl, whisk together the dry cilantro, creamy full-fat yogurt, freshly minced garlic cloves, vibrant lemon juice, a generous dash of black pepper, salt to taste, and the star of the show – your shawarma spice blend. Once combined, pour this fragrant marinade over the chicken thighs, ensuring each piece is thoroughly coated. Cover the bowl and allow the chicken to marinate for at least 30 minutes. For maximum flavor penetration and tenderness, an overnight marinade in the refrigerator is highly recommended if time permits.
- Perfectly Sear the Chicken: Heat a large cast iron skillet or a high-quality non-stick skillet over medium-high heat. Add 2 tablespoons of olive oil, allowing it to shimmer before adding the chicken. Place the marinated chicken thighs in the hot skillet in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Sear each side for 6-8 minutes, or until the chicken is beautifully golden-brown and fully cooked through. The exact cooking time will vary based on the thickness of your chicken thighs. To ensure safety and ideal doneness, always check the internal temperature of the thickest part of the chicken with a digital cooking thermometer; it should register 165°F (74°C). This ensures juicy, perfectly cooked chicken without overdoing it.
- Rest and Slice: Once cooked, remove the chicken from the skillet and transfer it to a plate or cutting board. Immediately cover it loosely with aluminum foil and allow it to rest for at least 5 minutes. This resting period is critical; it allows the juices within the chicken to redistribute, ensuring every slice remains moist and tender. After resting, slice the chicken thighs into thin strips or bite-sized pieces, cutting against the grain for maximum tenderness.
- Serve and Enjoy: Your homemade chicken shawarma is now ready to be enjoyed! Arrange it artfully on a platter with traditional accompaniments such as tangy Middle Eastern pickles, vibrant pickled turnips, creamy garlic sauce (toum), a refreshing onion and parsley salad seasoned with sumac, and freshly sliced tomatoes. Serve it as a platter with your favorite side dishes, or nestle it into warm pita bread with your preferred toppings for an authentic and satisfying chicken shawarma sandwich.
Expert Tips for the Most Flavorful Chicken Shawarma
Achieving truly outstanding chicken shawarma at home is within reach with a few simple techniques and considerations. These expert tips will help elevate your dish from good to absolutely unforgettable:
- Precision Cooking with a Thermometer: The key to perfectly cooked, juicy chicken is to avoid overcooking. Always use a reliable digital cooking thermometer to check the internal temperature of the thickest part of the chicken. It should reach 165°F (74°C). This ensures the chicken is safely cooked while retaining maximum moisture and tenderness.
- The Importance of Resting the Meat: After searing, resist the urge to slice the chicken immediately. Transfer it to a cutting board and cover it loosely with foil for at least 5-10 minutes. This crucial resting period allows the muscle fibers to relax and reabsorb the juices that have gathered in the center of the meat. Cutting too soon will cause these precious juices to run out, resulting in dry chicken.
- Marination is Key for Tenderness and Flavor: Do not skip or rush the marinating step. The combination of acidic lemon juice and creamy yogurt in the marinade works wonders. The yogurt, in particular, contains lactic acid which gently breaks down the chicken’s connective tissues, making it incredibly tender and allowing the spices to deeply penetrate the meat for a more robust flavor. Even 30 minutes makes a difference, but longer (up to 24 hours) yields superior results.
- Consider Your Chicken Cut: While boneless, skinless chicken thighs are recommended for their inherent juiciness and flavor, you can certainly use chicken breasts if that’s your preference or what you have on hand. However, keep in mind that chicken breasts are leaner and thicker, requiring careful attention to cooking times to prevent them from drying out. You might also consider butterflying thicker breasts to ensure even cooking.
- Slice Against the Grain for Maximum Tenderness: Once rested, slice the chicken thighs against the grain. This means cutting perpendicular to the direction of the muscle fibers. This technique shortens the fibers, making each bite much more tender and easier to chew. For chicken thighs, this usually means avoiding slicing along the longest dimension and instead cutting across the narrower width.
- Don’t Overcrowd the Skillet: When searing the chicken, ensure you cook it in batches if necessary. Overcrowding the pan will lower the skillet’s temperature, causing the chicken to steam instead of sear. This prevents the formation of that delicious golden-brown crust and can lead to less flavorful, less tender chicken.
- Freshness Matters: For the most vibrant flavor, use fresh lemon juice and fresh garlic cloves. The difference in taste compared to bottled lemon juice or pre-minced garlic is significant.
- Explore Shawarma Spice Blends: Experiment with different brands or even try making your own shawarma spice blend to customize the flavor profile to your liking. The quality of your spice blend will greatly impact the final taste of your dish.
Frequently Asked Questions About Chicken Shawarma
Shawarma spice blends are a fragrant and complex mix that forms the signature flavor of the dish. While variations exist, a typical blend includes warming spices like ground coriander, earthy ground cumin, aromatic ground allspice, a touch of spicy ground cinnamon, a hint of sharp ground ginger, vibrant ground turmeric for color and mild bitterness, and freshly ground black pepper for a subtle kick. You can easily craft your own blend by combining 1 to 2 teaspoons of each spice, adjusting ratios to your preference, or conveniently purchase a pre-made shawarma spice mix from your local grocery store or Middle Eastern market.
Chicken shawarma is always at its best when enjoyed immediately after cooking. However, if you find yourself with leftovers or plan to make a larger batch for meal prep, proper storage is key to maintaining quality. For optimal freshness and to prevent drying out, it’s advisable to store any chicken you don’t plan to eat right away as whole pieces rather than pre-sliced. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, cooked chicken shawarma freezes beautifully. Simply place the whole or unsliced cooked chicken in a freezer-safe container or heavy-duty freezer bag, removing as much air as possible, and freeze for up to 3 months. When ready to enjoy, thaw the chicken in the refrigerator overnight and then reheat gently (covered, to retain moisture) in a skillet or oven until warmed through.
The beauty of shawarma lies in its versatility, allowing for a wide array of delightful accompaniments. At traditional sandwich stations, you’ll almost always find a fresh, zesty mixture of chopped parsley, thinly sliced onions, and a sprinkle of sumac. Pickles and pickled turnips are also classic additions, offering a tangy crunch that perfectly complements the rich chicken. For sauces, creamy hummus, nutty tahini sauce, and the iconic, potent garlic sauce (toum) are popular choices. Sliced tomatoes add a fresh, juicy element. Beyond the sandwich, we particularly love pairing our chicken shawarma with fluffy Vermicelli Rice and a refreshing, herb-packed Tabbouleh Salad for a complete and satisfying Lebanese meal.
While both shawarma and gyros are popular Mediterranean street foods often served in pita bread, they possess distinct characteristics that set them apart. A gyro is traditionally a Greek dish, typically featuring meat (often a combination of beef and lamb) that has been minced or ground, pressed into a loaf, and then cooked on a vertical rotisserie. This preparation gives gyro meat its characteristic uniform texture. Gyros are generally seasoned with fewer spices than shawarma and are famously served with a creamy cucumber-yogurt sauce called tzatziki. In contrast, shawarma, originating from the Levant, is made from layers of whole, thinly sliced marinated meat (chicken, beef, or lamb) stacked on a vertical spit. The shawarma marinade is far more robust and complex, relying heavily on a rich blend of Middle Eastern spices. Shawarma is most commonly served with a pungent garlic sauce (toum) or a nutty tahini sauce, reflecting its unique flavor profile and culinary heritage.
Discover More Delicious Lebanese Recipes
If you’ve fallen in love with the vibrant flavors of this Chicken Shawarma, you’ll be thrilled to explore more culinary treasures from Lebanese cuisine. These recipes are perfect for expanding your Middle Eastern cooking repertoire:
- Lebanese Spinach Pies (Fatayer Sabanekh) – Delicious savory pastries filled with a tangy spinach mixture.
- Lebanese Rice Pudding (Riz Bi Haleeb) – A classic, creamy, and comforting dessert.
- Lebanese Nights Dessert (Layali Lubnan) – A light, aromatic semolina pudding topped with clotted cream and pistachios.
- Maamoul Date Cookies – Delicate, shortbread-like cookies filled with a rich date paste, perfect with coffee.
- Lebanese Garlic Sauce (Toum) – The quintessential creamy, potent garlic sauce that pairs perfectly with shawarma.
I genuinely hope you find immense joy in trying out all the recipes I share with you, especially this mouthwatering Chicken Shawarma. My greatest wish is that you try it, savor every bite, feel inspired to rate it, and share this delightful culinary experience with your cherished friends and family!
Should you try this recipe and love it as much as I do, please don’t hesitate to use my hashtag to share your creations with me on INSTAGRAM for a chance to be featured in my story! Also, be sure to follow Cookin’ With Mima on FACEBOOK, INSTAGRAM, and PINTEREST for all my latest social posts, delicious recipes, and culinary inspiration.
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Homemade Lebanese Chicken Shawarma
Ingredients
- 8 large chicken thighs, boneless, skinless
- 1 tsp. dry cilantro
- ½ tsp. salt, or more to taste
- ¾ tsp. black pepper
- ½ cup yogurt, full fat
- 6 whole cloves garlic
- 2 tbsps. olive oil
- 2 tbsp. shawarma spice
- 4 tbsps. lemon juice, juice of one lemon
Instructions
- Pat the chicken thighs dry with paper towel and trim off any fats if needed. Transfer to a bowl.
- In another bowl, add in the dry cilantro, yogurt, garlic cloves, lemon juice, black pepper, salt and shawarma spices. Mix well to combine.
- Add the marinade to the chicken thighs and coat well with the chicken. Cover and allow to marinate for at least 30 minutes if you have time.
- Bring a large cast iron skillet or non stick skillet over medium heat and add in 2 tbsps. of olive oil.
- Pan sear the chicken thighs on each side for 6-8 minutes or until the thighs are fully cooked. Cook time will depend on the thickness of the thighs. Use a digital cooking thermometer to check the internal temperature of the chicken. It should be at 165 F.
- Remove from heat and cover with foil wrap. Allow to rest for 5 minutes. Transfer to a cutting board and cut the chicken thighs into thin slices.
- Serve with some Middle Eastern pickles, pickled turnips, garlic sauce, onion and parsley salad and some tomatoes. Serve with your favorite side dish or bundle it up into a delicious sandwich using pita bread.
Notes
- Use a digital cooking thermometer to check the internal temperature of the chicken. It should be at 165 F.
- When you rest the chicken before cutting, it allows the juices inside of the thighs to redistribute. This way you don’t lose all the juices when you cut into it!
- If you want to change things up, try my Beef Shawarma!
- It’s important to marinate the chicken before you cook it. The yogurt specifically helps tenderize the meat.
- You can use chicken breasts if you prefer but you’ll have to adjust the cooking time. Also, chicken breasts are thicker so you’ll have to keep that in mind as well.
- Cut the chicken thighs against the grain to keep your meat tender. Usually this means you shouldn’t slice the thighs on the “long” side.
Nutrition
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