Chicken Shawarma Recipe (Easy Homemade)

Shawarma is spiced, marinated meat cooked on a vertical spit and sliced thin. This home version uses chicken thighs, a yogurt and lemon marinade, and an oven or pan, so you can make it at home without a rotisserie.

Ingredients

• 680 g (1.5 lb) boneless chicken thighs, trimmed
• ⅓ cup (80 g) plain yogurt
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp ground cinnamon
• ¼ tsp ground cardamom
• Salt and black pepper, to taste
• To serve: flatbread or pita, garlic sauce, sliced tomato, cabbage and pickles

Method

1. Mix the yogurt, lemon juice, garlic, oil and all the spices with salt and pepper in a bowl.
2. Add the chicken, turn to coat, and marinate for at least 4 hours or overnight in the fridge.
3. Heat the oven to 220°C (425°F). Arrange the chicken on a lined tray in a single layer.
4. Roast for 20 to 25 minutes, until the thickest piece reaches 165°F (74°C) and the edges are charred.
5. Rest for 5 minutes, then slice thinly.
6. Serve in warm flatbread with garlic sauce, tomato, cabbage and pickles.

Tips

• Thighs stay juicier than breast. Use breast if you prefer, and check the temperature early.
• For extra char, finish under the grill for 2 minutes.

Frequently asked questions

Can I cook shawarma in a pan?

Yes. Sear the chicken in a hot pan for 4 to 5 minutes per side, until cooked through to 165°F (74°C).

What is shawarma sauce?

A garlic sauce, often made with yogurt or toum, served with the wrap.

Is it the same as a gyro?

They are similar, but shawarma uses a spice blend with cumin, cinnamon and turmeric, while gyro is usually seasoned with oregano and served with tzatziki.

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