Description

This Chicken Shawarma recipe features juicy, marinated chicken thighs infused with a blend of Middle Eastern spices and yogurt, then roasted or grilled to perfection. Served in warm pita or flatbread with fresh vegetables and flavorful sauces, it’s an easy yet authentic dish that brings vibrant flavors to your table.

Ingredients

Chicken Shawarma Marinade

2 pounds boneless skinless chicken thighs
3 tablespoons plain Greek yogurt
3 tablespoons olive oil
3 tablespoons lemon juice
4 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper (optional)
1 teaspoon salt
½ teaspoon black pepper

For Serving (Optional)

Pita or flatbread
Chopped lettuce
Tomatoes
Red onion
Cucumber
Garlic or tahini sauce
Yogurt sauce
Fresh parsley

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Instructions

Prepare the marinade: In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, ground coriander, ground turmeric, ground cinnamon, cayenne pepper (if using), salt, and black pepper until smooth and well combined.
Marinate the chicken: Add the chicken thighs to the marinade and toss to coat thoroughly. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
Preheat cooking surface: Preheat your oven to 425°F (220°C) or prepare a grill to medium-high heat.
Cook the chicken: Arrange the marinated chicken thighs on a foil-lined baking sheet if using the oven, or place them directly on the grill grates. Cook for 20–25 minutes, flipping halfway through cooking. The chicken should be cooked through with a slight char on the edges; the internal temperature must reach 165°F (74°C).
Rest and slice: Remove the chicken from the heat and let it rest for 5 minutes. Then slice the meat into strips.
Serve: Warm the pita or flatbread and fill with sliced chicken, chopped lettuce, tomatoes, red onion, cucumber, and your choice of garlic, tahini, or yogurt sauce. Garnish with fresh parsley for added freshness and flavor.

Notes

You can also cook the marinated chicken in a skillet over medium-high heat if preferred.
Chicken thighs provide the best flavor and juiciness, but chicken breasts can be substituted if desired.
For a quick sauce, mix Greek yogurt with lemon juice, minced garlic, and a pinch of salt.
Omitting pita or flatbread makes this dish gluten-free.