I still remember the first time I made chicken shawarma at home. I had just come back from a local Mediterranean food festival, completely obsessed with the flavors.
That smoky, spiced chicken wrapped in warm pita, paired with the cool, creamy yogurt sauce—it was love at first bite. But I had one problem: I needed to recreate it at home without a massive spit rotisserie! After some trial and error, I finally nailed it, and I’m here to share that foolproof recipe with you.
This homemade chicken shawarma is incredibly flavorful, easy to make, and way healthier than takeout. Plus, it uses fresh ingredients you can find at any grocery store. Let’s get cooking!
Tips for Maximum Flavor
- Chicken thighs over breasts! They stay juicier and pack more flavor.
- Don’t skip the marination. The longer, the better for that deep, spiced taste.
- Char it a little. A bit of charring on the chicken adds smoky goodness.
- Customize it! Add pickled onions, shredded carrots, or even a drizzle of hot sauce.
Variations & Substitutions
- Low-Carb Option: Serve over a salad or in lettuce wraps instead of pita.
- Dairy-Free: Swap Greek yogurt for coconut yogurt or a tahini-based sauce.
- Vegan: Replace chicken with roasted cauliflower or chickpeas.
Juicy Chicken Shawarma with Creamy Yogurt Sauce
A flavorful, homemade chicken shawarma packed with bold spices and paired with a creamy yogurt sauce. Perfect for a quick and healthy meal!
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
For the Chicken Marinade:
- 2 lbs boneless, skinless chicken thighs (juicier than breasts)
- 3 tbsp olive oil
- 3 tbsp plain Greek yogurt
- 3 cloves garlic, minced
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 ½ tsp ground coriander
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground cinnamon
- 1 tsp cayenne pepper (optional, for heat)
- 1 ½ tsp salt
- ½ tsp black pepper
For the Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 tbsp tahini (optional but recommended)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 cloves garlic, minced
- ½ tsp ground cumin
- ½ tsp salt
- 1 tbsp fresh dill or parsley, chopped
For Serving:
- 4 large pita or flatbreads
- 1 cup shredded lettuce
- 1 small cucumber, diced
- 1 small red onion, thinly sliced
- 1 medium tomato, diced
- ½ cup crumbled feta cheese (optional)
- ½ cup hummus (optional)
- Extra lemon wedges for serving
Instructions
In a large bowl, whisk together olive oil, Greek yogurt, minced garlic, lemon juice, lemon zest, and all the spices. Toss in the chicken thighs, making sure every piece is coated. Cover and let it marinate in the fridge for at least 2 hours, but overnight is even better.
Heat a large cast-iron skillet or grill pan over medium-high heat. Add a drizzle of olive oil and cook the marinated chicken for 5-6 minutes per side until golden brown and cooked through. Let it rest for 5 minutes, then slice thinly.
While the chicken is cooking, whisk together the Greek yogurt, tahini, lemon juice, lemon zest, garlic, cumin, and salt. Stir in fresh dill or parsley. Taste and adjust seasoning if needed. Refrigerate until ready to use.
Warm your pita bread slightly to make it pliable. Spread a generous layer of the yogurt sauce, add a handful of shredded lettuce, diced cucumbers, tomatoes, and red onions. Pile on the juicy chicken slices, sprinkle some feta, and drizzle more sauce over the top.
Wrap it up, squeeze some fresh lemon juice over the top, and enjoy a restaurant-quality shawarma at home!
Notes
Marinate the chicken for at least 2 hours for the best flavor. Can be grilled, baked, or pan-seared.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Pan-Seared, Grilled
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg
