This Easy Chicken Shawarma is about to become a new favorite! Juicy, tender chicken coated in a warm, aromatic spice blend and grilled to perfection. Perfect for wraps, bowls, or simply served with your favorite sides, this homemade version brings restaurant-quality flavor right to your table with minimal effort.
Oriana’s Thoughts On The Recipe
My family LOVES this Easy Grilled Chicken Shawarma—though in our house, it’s affectionately known as Yellow Chicken! We first fell in love with this flavorful dish at our favorite Middle Eastern restaurant, where the aroma of warm spices and smoky grilled chicken filled the air. But when we moved, I knew we couldn’t live without it, so I set out to recreate it at home. After several rounds of testing (and plenty of taste-testing from my crew), I finally nailed the perfect blend of spices. The result? Tender, juicy, and incredibly flavorful chicken with just the right balance of warmth, depth, and a hint of citrusy brightness. Now, it’s a regular on our dinner table, and every bite brings back memories of our favorite spot—without having to leave home!
What I Love About This Recipe
What Is Chicken Shawarma?
Shawarma is a Middle Eastern dish that consists of thin slices of well-marinated meat layered on a vertical rotisserie or spit and then slow-roasted in its own juices. It was originally made with lamb but is also made with beef, chicken, or turkey.
Of course, I don’t have a vertical rotisserie, but that didn’t stop me. My version of chicken shawarma is so easy to make and so tasty that I find myself making it pretty much every week. This Easy Grilled Chicken Shawarma is a flavor bomb! We’re totally in love with this homemade version of one of our favorite Middle Eastern street foods.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
For the chicken:
- Lemon juice
- Olive oil
- Yogurt: I like to use plain unsweetened yogurt, but you can also use buttermilk.
- Spices: Turmeric, paprika, cumin, garlic powder, coriander, and cinnamon.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Black pepper
- Boneless, skinless chicken breasts: If you prefer, you can also use chicken tights.
To Serve:
- Pita pockets.
- Greek tzatziki sauce, hummus, and/or tahini sauce.
- Greens of your choice.
- Tomatoes.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Marinade
Combine all the marinade ingredients in a large mixing bowl.
Step 2 – Marinade the Chicken
Add the chicken and toss to coat well. Marinate the chicken in the refrigerator for at least 30 minutes to overnight.
Step 3 – Cook/Grill
Preheat grill to medium-high. Remove chicken from the marinade and shake off any excess; discard the yogurt mixture. Spray the chicken with a little oil, then grill the chicken for 6-10 minutes on each side or until cooked through.
Step 3 – Serve
Allow the chicken to rest for 10 minutes before serving. Garnish with fresh chopped cilantro, if desired, and serve. To serve, open pita pockets up. Spread a little sauce of your choice inside, and add chicken shawarma, greens, and tomatoes, if desired. Serve immediately.
Variations You Can Apply To This Recipe
Spicy. Add cayenne pepper instead of black pepper for an extra kick of spiciness.
Skewers. Cut the chicken into cubes and slide chicken chunks on skewers.
More Flavor. Add a pinch of ground cloves to add an extra layer of flavor.
Chicken. Use boneless skinless chicken thighs instead of chicken breast if you like.
Other serving options. Cubed cucumbers, sliced olives, chopped parsley, crumbled feta, and fried or roasted eggplant.
Serving Ideas
Chicken shawarma is typically served as a sandwich or wrap. It is commonly stuffed into pita bread or flatbread, along with various toppings and sauces. Popular toppings include fresh vegetables like tomatoes, cucumbers, lettuce, and onions. Additionally, you might find pickles, pickled turnips, and herbs such as parsley or mint. Sauces like tahini (sesame paste), garlic sauce, tzatziki (yogurt-based sauce), or hot sauce are often drizzled over the chicken for added flavor and creaminess.
My kids love this chicken served with Fluffy & Easy Vermicelli Rice (Arroz con Fideos) and chickpea salad on the side. It also livens up a fresh green salad.
Storing & Freezing Instructions
Store Leftovers: Allow the grilled chicken to cool to room temperature before storing it. This prevents condensation and the growth of bacteria. Place in airtight containers or resealable plastic bags and store for up to 3 days.
Freezing: If you don’t plan to consume the grilled chicken within a few days, you can freeze it. Wrap each piece tightly in plastic wrap or place them in freezer bags, removing as much air as possible to prevent freezer burn. Frozen grilled chicken can typically be stored for up to 2-3 months.
Reheat: If the grilled chicken is stored in the refrigerator, take it out and let it sit at room temperature for about 15-30 minutes before reheating. This helps the chicken heat more evenly. My favorite way to reheat grilled chicken is a skillet over the stove. I recommend slicing it into one-inch-thick pieces—thin enough that the meat can heat quickly but thick enough that it won’t dry out. Add just enough water to cover the bottom of the skillet – if you prefer, you can also add chicken stock. Set the pan over medium heat and add the chicken as soon as the water starts to simmer. Lower the heat and gently stir the chicken, cooking until the meat has warmed through to 165°F (74°C).
Frequently Asked Questions
Shawarma is a Middle Eastern dish that consists of thin slices of well-marinated meat layered on a vertical rotisserie or spit and then slow-roasted in its own juices. It was originally made with lamb but is also made with beef, chicken, or turkey.
The spices used in chicken shawarma give it a distinct and savory taste. The combination of spices varies depending on regional preferences and personal recipes. Some common spices include cumin, coriander, paprika, turmeric, cinnamon, and cloves. These spices infuse the chicken with a warm and aromatic flavor profile.
No, shawarma is not exclusively made with chicken. While chicken shawarma is popular, shawarma can also be made with other meats such as beef, lamb, veal, or even a combination of meats.
Chicken shawarma is typically served as a sandwich or wrap. It is commonly stuffed into pita bread or flatbread, along with various toppings and sauces. Popular toppings include fresh vegetables like tomatoes, cucumbers, lettuce, and onions. Additionally, you might find pickles, pickled turnips, and herbs such as parsley or mint. Sauces like tahini (sesame paste), garlic sauce, tzatziki (yogurt-based sauce), or hot sauce are often drizzled over the chicken for added flavor and creaminess.
The chicken is done when the juices run clear. To be sure, check with a meat thermometer to make sure the chicken has reached an internal temperature of 165°F (74°C).
More Recipes You’ll Love!
- Easy Mustard Glazed Chicken
- Easy Chicken Piccata
- Easy Instant Pot Mexican Shredded Chicken
- Skinny Oven Fried Chicken
- Instant Pot Creamy Chicken with Mushrooms
- Easy Instant Pot Chicken Marsala
Recipe Card
Easy Chicken Shawarma
Ingredients
- 2 tablespoons (30 ml) lemon juice
- 4 tablespoons (60 ml) olive oil
- ½ cup (120 g) plain yogurt or buttermilk
- 1 tablespoon turmeric
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon coriander
- ¼ teaspoon ground cinnamon, (optional)
- 2 teaspoons salt or to taste
- ½ teaspoon black pepper (see notes)
- 6 boneless skinless chicken breasts or thighs (see notes)
To Serve (optinal):
- 6 pita pockets
- Greek Tzatziki sauce or/and Tahini sauce
- Hummus
- Greens of your choice
- Tomatoes, sliced
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- In a mixing bowl, whisk together lemon juice, 2 tablespoons of olive oil, turmeric, paprika, cumin, garlic, coriander, cinnamon, salt, and black pepper; mix to combine.
- Add the chicken and toss to coat well. Marinate the chicken in the refrigerator for at least 30 minutes up to overnight.
- Heat the remaining oil in a large skillet over medium-high. Remove chicken from the marinade and shake off any excess; discard the yogurt mixture.
- Place chicken in the skillet and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).Tip: Alternatively, you can use the grill to cook the chicken.
- Allow the chicken to rest 10 minutes before serving.
- Garnish with fresh chopped cilantro, if desired, and serve.
- To serve, open pita pockets up. Spread a little sauce of your choice inside, and add chicken shawarma, greens, and tomatoes, if desired. You can also make a wrap, get a piece of flatbread, and smear it with Yogurt Sauce. Top with a bit of lettuce, tomato, and Chicken Shawarma. Roll up and enjoy!
- Other serving options: Serve the chicken as a main dish alongside vermicelli rice, salad, pita bread, and Greek Tzatziki sauce.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in July 2020. In February 2025, the photos and content were refreshed, but the recipe itself remains unchanged.
