A Delicious Homemade Chicken Shawarma

by Thomas
Chicken Shawarma

Chicken shawarma is a popular Middle Eastern street food made from marinated, tender slices of chicken that are stacked on a vertical rotisserie. The meat is slow-cooked to perfection, resulting in juicy, flavorful, and aromatic layers that are then shaved off and served in pita bread or flatbreads.



·         2 lbs of boneless, skinless chicken thighs

·         1/4 cup of plain yogurt

·         2 tablespoons of olive oil

·         3 cloves of garlic, minced

·         1 teaspoon of ground cumin

·         1 teaspoon of ground paprika

·         1/2 teaspoon of ground coriander

·         1/2 teaspoon of ground turmeric

·         Salt and pepper to taste

·         Juice of 1 lemon

Shawarma Sauce

·         1/2 cup of tahini

·         2 tablespoons of plain yogurt

·         2 tablespoons of lemon juice

·         1 clove of garlic, minced

·         Salt and pepper to taste


Marinating the Chicken

Begin by slicing the chicken thighs into thin strips. In a bowl, combine the yogurt, olive oil, minced garlic, ground cumin, paprika, coriander, turmeric, salt, pepper, and lemon juice to create the marinade. Add the chicken strips to the marinade, ensuring they are well-coated. Cover and refrigerate for at least two hours, or ideally, overnight. Preparing the Shawarma Sauce. To make the shawarma sauce, whisk together tahini, yogurt, lemon juice, minced garlic, salt, and pepper in a separate bowl. Adjust the consistency by adding water as needed. Set aside. Cooking the Chicken. Heat a skillet or grill pan over medium-high heat. Thread the marinated chicken strips onto skewers or simply place them on the hot surface. Cook the chicken for about 4-5 minutes on each side until it’s fully cooked and slightly charred.

Assembling Your Shawarma

Warm up some pita bread or flatbreads. Spread a generous amount of shawarma sauce on each piece. Add the cooked chicken and your choice of toppings, such as sliced cucumbers, tomatoes, onions, and fresh herbs.

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