This quick 30 minute Chicken Shawarma will give you a flavor packed weeknight meal - not to mention, it is perfect for meal planning. The tender chicken bites are bursting with warm flavors and paired with an array of fresh and pickled veggies - which can vary and be anything you have on hand. Finally, topped with tarator sauce - a tahini garlic sauce which is a MUST! Stuffed neatly in pita, on top of a salad or simply eaten as is to snack on. Chicken Shawarma is a wholesome meal for any night of the week.
History of Shawarma
Shawarma is a meat preparation, historically done with lamb but today often with chicken, beef or veal. The shawarma technique was created to allow roasting layers of meat without bones. Meat is layered on a vertical spit, rotated to cook evenly. As the meat cooks, it is shaved off to serve by the slice.
Shawarma was brought to Mexico by immigrants from the Middle East. Later they evolved into tacos al pastor, you can try these Lamb Tacos Arabes as another delicious inspired dish. As Lebanese immigrants made their way to Mexico, they brought their culture and traditions. They began integrating their own heritage with Mexican cuisine.
Since many of us don't have a spit in our backyard - this recipe will give you options of cooking your Chicken Shawarma with just as much flavor in a much quicker way. The key is in the shawarma spice mixture which you want to make ahead and keep on hand for quick dinners!
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Ingredients for Shawarma
This dish is so versatile and can be adapted to your liking and what you have on hand but here are the simple ingredients you'll need to start.
- Boneless Skinless Chicken Thighs - Chicken thighs are preferred over breasts as they don't dry out as quickly and have much more flavor. But I have used both with 100% success!
- Lemon - A nice squeeze of lemon gives the shawarma a bright flavor.
- Olive Oil - A hint of olive oil to create a marinade for your seasoning.
- Shawarma Seasoning Mix - You can find the recipe for my Shawarma Seasoning Mix linked but also in the recipe card below. This mix is IMPERATIVE to making shawarma. I make a jar of it and keep in my spice drawer.
- Pita Bread - I go for a thinner pita personally, since these sandwiches can be very full, using the 2 layers is ideal.
- Assorted Veggies: Shawarma is what you make it - you can add anything you want to this wrap, here are some of my favorites: tomatoes, pickles, any pickled veggie, radishes, mint, parsley, shredded lettuce - even french fries!!!
- Tarator Sauce - This sauce is quintessential and a must for any shawarma wrap! It takes 5 minutes to make and you can use it on just about anything! Recipe is linked!
See recipe card for quantities.
Make Ahead
While this recipe comes together quickly there are some items you can make ahead to really speed up the process.
Shawarma Seasoning: This mix is imperative to the recipe. It really does only take about 5 minutes to whisk together but it's also something you can make ahead of time and scoop what you need when ready to cook. Of course I will urge you to use my homemade variety - but there are pre-mixes as well. You should check their ratio of blend to meat before preparing.
Tarator - This magical garlic tahini sauce is crucial to a proper shawarma. Tahini, garlic, lemon juice, salt and water and you have the best sauce! Find my recipe linked and make ahead.
Toum - Toum is a Lebanese garlic sauce, it goes on pretty much anything and everything. It's a household staple and I know it's a staple in many of your own homes. It's not a crucial part of shawarma sandwiches but I love a little smear - kind of like adding mayonnaise to a regular sandwich! Make a batch and keep in the fridge.
Instructions for Shawarma
Chicken Shawarma may be your new go-to meal, super quick and easy to put together on a weeknight and impressive enough for a dinner party.
Step 1: Prepare your shawarma seasoning mix and tarator. This will allow you to make this meal very quickly and have on hand for fast weeknight dinners. Preheat oven to 500 degrees Fahrenheit and place the rack on the farthest rack at the bottom of the oven.
Step 2: Cut your chicken thighs into wide 2" strips - I usually quarter the thigh. Then add your shawarma seasoning, olive oil and lemon juice.
Step 3: Mix until thoroughly combined. You can make this mixture a day in advance and keep in the fridge until ready to cook. But the chicken doesn't need time to marinade to impart flavor. It can be cooked right away.
Step 4: Place the chicken on a half size sheet pan and spread out into a single layer. Bake for 10 minutes then remove from oven and flip chicken and bake for another 5 minutes until browned and cooked through. The chicken should reach an internal temperature of 165 degrees fahrenheit with a thermometer.
Step 5: While your chicken is cooking, prepare your toppings they can range from: diced tomatoes, shredded lettuce, pickles, radishes, mint, parsley, onions, scallions, pickled veggies, even adding french fries is a common addition!!
Step 6: Once chicken is fully cooked, prepare your pita: lay pita flat and begin layering: a smear of toum, chicken, any veggies and the most important ingredient - the tarator sauce! Roll and enjoy!
Skillet Method
If you'd prefer to cook your chicken in a skillet you certainly can - the downside is you may need to do multiple batches.
- Heat a large nonstick skillet (about 12") on high heat. Add a tablespoon of olive oil and get it smoking hot.
- Add your strips of seasoned chicken in a single layer, ensuring you're not crowding the pan.
- Allow the chicken to cook and brown, about 4-5 minutes and flip and cook another 2-3 minutes.
- Repeat with your remaining chicken, adding additional olive oil as needed.
Storage
Chicken can be stored in the fridge for 5-7 days in a sealed container. It can also be prepared and then frozen either raw or cooked for up to 3 months in sealed storage.
I like to cut the veggies I'm using the day of.
Tarator has a good shelf life in the fridge - 2 to 3 weeks in a sealed container in the fridge. The sauce does not freeze well. You'll need to whisk to mix back together - add additional water to thin out as needed.
Why We Love This Recipe
Once you have your shawarma seasoning made, this dish is so easy and versatile! Simply cook for 15 minutes and dinner is served. Try it on a bed of rice for a gluten free option or top a salad with the chicken. The possibilities are endless!
If you try this Lebanese Chicken Shawarma Recipe, please let me know by leaving a rating and review below!
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter , Tiktok and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
xoxo,
Cosette
30 Minute Lebanese Chicken Shawarma
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Lebanese
Description
Try this incredibly easy Chicken Shawarma recipe that is a crowd pleaser! So easy to make ahead and meal plan for the week. Make a batch of shawarma seasoning and have on hand to create this recipe anytime.
Ingredients
Shawarma Seasoning Mix
- 4 Tablespoons kosher salt **half the amount if you are using table salt
- 4 Tablespoons ground cumin
- 4 teaspoon ground coriander
- 4 teaspoons garlic powder
- 4 teaspoons ground cinnamon
- 4 teaspoons ground ginger
- 4 teaspoons ground allspice
- 2 teaspoons ground cardamom
- 2 teaspoons ground turmeric
- 2 teaspoons ground black pepper
- 2 teaspoons ground paprika **sweet or smoked
- 2 teaspoons ground Aleppo pepper
- **2 teaspoons ground cayenne pepper - optional for spice
You can find the full recipe linked here
Chicken Shawarma
- 2 pounds boneless skinless chicken thighs, trimmed and cut into quarters - about 2" wide strips (can sub boneless skinless chicken breast as well)
- 3 Tablespoons of prepared Shawarma Seasoning Mix **see notes for doubled recipes or different spice blend
- 2 Tablespoons extra virgin olive oil
- Juice of 1 lemon
Toppings - choose any or whatever you have on hand
- Pita bread
- Toum - garlic spread
- Lettuce
- Tomatoes
- Fresh mint
- Scallions/onions
- Sliced radishes
- Tomatoes
- Cucumbers
- Pickled items: pickles, pickled turnips
- French fries - yes, that's a thing!
- Tarator Sauce - crucial for topping!
Instructions
Shawarma Seasoning
- You can find the full recipe and more details on the spice blend on this full post.
- Combine all your spices in a bowl and whisk until combined.
- Pour into a jar with tight sealing lid. Store in a cool dry location.
Chicken Shawarma
- Preheat oven to 500 degrees fahrenheit and place rack at the bottom most position in your oven.
- Prepare your chicken by slicing into 2" strips - usually quartering or cutting into thirds.
- Place your chicken strips in a bowl and add your olive oil, 3 Tablespoons of your shawarma seasoning and the juice of 1 lemon. Mix to combine thoroughly.
- 2 pounds boneless skinless chicken thighs, trimmed and cut into quarters - about 2" wide strips (can sub boneless skinless chicken breast as well)
- 3 Tablespoons of prepared Shawarma Seasoning Mix **see notes for doubled recipes or different spice blend
- 2 Tablespoons extra virgin olive oil
- Juice of 1 lemon
- Place your prepared chicken on a half sheet pan avoiding overcrowding.
- Place into oven on the bottom rack and cook for 10 minutes.
- After 10 minutes, flip chicken and cook for an additional 5 minutes until golden brown and internal temperature is 165 degrees fahrenheit.
- While your chicken is cooking - choose what you will add to your shawarma wraps. Pick any and/or all that you want to enjoy your dish!
- Pita bread
- Toum - garlic spread
- Lettuce
- Tomatoes
- Fresh mint
- Scallions/onions
- Sliced radishes
- Tomatoes
- Cucumbers
- Pickled items: pickles, pickled turnips
- French fries - yes, that's a thing!
- Tarator Sauce - crucial for topping!
- Place a smear of toum on your pita bread, add your chicken and all your toppings. Top with tarator sauce and extra to dip!!!
Notes
- If you are using table salt for your shawarma mix, please be sure to half the amount - the recipe uses Diamond Kosher Salt
- If you double the meat for your recipe - you should only need another Tablespoon to your mixture. You can always adjust to your own taste.
- If you are using a pre-mixed shawarma mix (not my recipe) please see their recipe notes on ratio of mix to meat.
Laura says
Fantastic recipe! I love that the chicken marinade has no yogurt in it. My daughter loved this chicken, so that's a huge winner for me.
Cosette Posko says
Love it, so glad you enjoyed!!!
xoxo,
Cosette
Rog says
Amazing!! I made a large quantity of shawarma for the price of one plate at the restaurant. My friends were so happy. Delicious!
Cosette Posko says
Yay! I love that you enjoyed it - so much better than the restaurant 🙂
xoxo,
Cosette
Janice K. says
This recipe is fantastic! The homemade spice mix recipe is a flavor bomb—absolutely delicious.
I did use boneless chicken breast instead of thighs, so maybe next time I’ll just cut the baking time back to 6 min on each side. This will be my go to Shawarma recipe from now on. Thank you for sharing…😊
Cosette Posko says
Thank you for the kind review - so happy you love it!!!
xoxo,
Cosette