Homemade Chicken Shawarma Recipe

Chicken Shawarma, a Middle Eastern delicacy, is a flavorful and tender meat dish traditionally cooked on a vertical rotisserie. However, you don’t need a rotisserie to enjoy its mouthwatering flavors at home. With a few essential ingredients, a marinade, and a grill or oven, you can create your own delicious homemade Chicken Shawarma that rivals your favorite restaurant version.

Introduction

Chicken Shawarma is a classic Middle Eastern street food that has taken the world by storm. Traditionally cooked on a vertical rotisserie, the meat is marinated in a variety of spices and slow-cooked to tender perfection. While the rotisserie method gives it a signature texture, you can still achieve incredible results at home using a grill, stovetop, or oven. This recipe will guide you through creating tender, juicy chicken with bold flavors, paired with fresh toppings and sauces to make the ultimate homemade Chicken Shawarma.

What is Chicken Shawarma?

Shawarma is a dish made from meat that is marinated with a blend of spices and herbs, then slow-cooked on a vertical rotisserie. The meat is shaved off in thin layers as it cooks. In the case of chicken shawarma, the chicken is usually bone-in, skinless, and marinated for hours to infuse it with deep flavors before cooking.

The word “shawarma” itself comes from the Arabic term “sarama,” which means “to turn or rotate,” referring to the cooking method. While lamb, beef, and turkey can be used for shawarma, chicken shawarma has become one of the most popular and accessible options.

The Marinade: How to Make the Perfect Shawarma Marinade

A good marinade is the secret to flavorful, tender chicken shawarma. The marinade infuses the chicken with spices and helps break down the meat for a juicy texture.

Steps to Make the Marinade:

1. Prepare the Marinade: In a large bowl, combine the olive oil, Greek yogurt, minced garlic, lemon juice, and all the ground spices (cumin, coriander, turmeric, paprika, cinnamon, allspice, cardamom, and cloves).

2. Season the Marinade: Add salt, black pepper, and cayenne pepper (optional) for some heat. Whisk everything together until it forms a smooth paste.

3. Marinate the Chicken: Add the chicken thighs to the marinade, making sure each piece is coated evenly. You can either cut the chicken into strips or leave them whole—cutting into strips will allow for more surface area to absorb the marinade. Cover and refrigerate the chicken for at least 1 hour, but ideally, let it marinate for 4–6 hours or overnight for the best flavor.

Cooking Methods for Chicken Shawarma

While traditional chicken shawarma is cooked on a rotisserie, you can achieve similar results using a grill, stovetop, or oven. Below are methods for each:

Grilling (Best Option):

1. Preheat your grill to medium-high heat.

2. Grill the chicken for 4-5 minutes per side, until the chicken is fully cooked and has nice grill marks.

3. Rest the chicken for a few minutes before slicing.

Stovetop (Easy Option):

1. Heat a large skillet over medium-high heat and add a tablespoon of olive oil.

2. Cook the chicken thighs for 5-6 minutes on each side until golden brown and cooked through.

3. Slice the chicken into strips or bite-sized pieces.

Oven (Simple and Hands-Off):

1. Preheat the oven to 400°F (200°C).

2. Arrange the marinated chicken on a baking sheet lined with parchment paper.

3. Roast for 20–25 minutes, flipping halfway, until the chicken is cooked through and slightly charred at the edges.

4. Rest the chicken before slicing.

How to Make Shawarma Sauce

A classic garlic sauce (also called toum) is the perfect complement to the spicy, savory chicken. Here’s how to make it:

Ingredients for Shawarma Sauce:

• 3 tablespoons tahini

• 2 tablespoons Greek yogurt

• 2 cloves garlic, minced

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• 2 tablespoons water (to thin the sauce)

• Salt to taste

Instructions:

1. Combine Ingredients: In a small bowl, whisk together tahini, Greek yogurt, garlic, lemon juice, and olive oil.

2. Thin the Sauce: Add water, 1 tablespoon at a time, to reach a smooth, creamy consistency.

3. Season: Add salt to taste and adjust the garlic or lemon juice for more flavor.

Shawarma Wrap Assembly: Building the Perfect Shawarma

To assemble the perfect shawarma, here’s the step-by-step process:

1. Prepare the Bread: Warm your pita or flatbread on the stove or in the oven. This makes it more pliable and enhances the flavor.

2. Layer the Chicken: Place the freshly cooked, sliced chicken in the center of the bread.

3. Add Fresh Toppings: Layer shredded lettuce, tomato, cucumber, red onion, and any other fresh vegetables of your choice.

4. Drizzle the Sauce: Generously drizzle the shawarma garlic sauce over the chicken and vegetables.

5. Wrap It Up: Fold the sides of the bread inward and then roll the shawarma tightly to hold everything in place.

6. Serve: Serve immediately or wrap in foil for an easy, on-the-go meal.

Serving Suggestions: What to Pair with Shawarma

Chicken Shawarma can be served in a variety of ways, but it pairs perfectly with these side dishes:

• Hummus (classic or roasted red pepper)

• Fattoush Salad (a Middle Eastern salad with crispy pita, tomatoes, cucumber, and herbs)

• Tabbouleh (a parsley and bulgur wheat salad with lemon)

• Fries or roasted potatoes (served alongside or in the wrap itself)

• Pickled vegetables (to add tanginess)

How to Store and Reheat Shawarma

Storing Shawarma:

• Chicken: Store leftover chicken in an airtight container in the fridge for up to 3–4 days.

• Wraps: If assembled, store them in foil or plastic wrap and refrigerate for 1-2 days.

Reheating Shawarma:

• Chicken: Reheat the chicken in a skillet or oven until heated through. Avoid microwaving to prevent drying out.

• Wraps: Reheat assembled shawarmas in foil in the oven at 350°F for 10 minutes or until warm.

Variations and Customizations

• Spicy Shawarma: Add extra cayenne pepper or chili flakes to the marinade or sauce for a spicier kick.

• Vegetarian Shawarma: Substitute the chicken with roasted cauliflower, chickpeas, or tofu for a plant-based shawarma.

• Lamb Shawarma: Use lamb shoulder or leg instead of chicken for a rich, flavorful variation.

Conclusion

Making homemade Chicken Shawarma is easier than it seems and incredibly rewarding. With a rich, spiced marinade, juicy chicken, and fresh toppings, you can create the perfect wrap or plate at home. Whether you’re serving it for dinner, prepping for a party, or just craving a flavorful meal, Chicken Shawarma is a crowd-pleasing dish that everyone will enjoy.