What’s really great about shawarma is that it’s a versatile dish that can be enjoyed in a variety of ways.
Now, if you’re looking to get your chicken shawarma fix at home, then you’ve come to the right place.
We’ve rounded up 11 of the best chicken shawarma recipes that you can make right in your own kitchen. From marinating your own chicken to making your own shawarma spice blend and even a flavorful tahini sauce, you’ll be able to recreate all the flavors of your favorite restaurant in no time.
Let’s get cooking!
Easy Oven-baked Chicken Shawarma Recipe
Transform regular chicken into a flavor-packed, mouthwatering Shawarma dish with this easy oven-baked recipe from Chrissy Teigen!
Rinse quinoa with a mesh strainer or sieve. Toast quinoa in a medium saucepan over medium heat for a few minutes, stirring constantly.
Add 1 1/2 cups water to the saucepan with quinoa and bring to a boil over high heat. Reduce heat to low and let quinoa simmer, with the lid slightly ajar, for 12-13 minutes or until fluffy and liquid has been absorbed. Fluff with a fork and leave aside.
Chop red onion, bell pepper, cucumber, and parsley. Cut grape tomatoes in half.
Pat the chicken dry with paper towels and pound to 1/4-inch thickness using a meat mallet or heavy pan.
In a shallow bowl, combine cumin, smoked paprika, turmeric, cayenne pepper, half of the lemon juice, minced garlic, and 1 tablespoon olive oil. Coat chicken breasts with the spice mixture, and let it marinate at room temperature for at least 10 minutes.
While the chicken marinates, prepare a salad by mixing red onion, bell pepper, cucumber, tomatoes, and parsley in a bowl. Dress the salad with the remaining half of the lemon juice and 1 tablespoon olive oil.
In a separate bowl, prepare the tahini sauce by whisking together tahini, minced garlic, and 3 tablespoons warm water. Season with salt, pepper, and 1/8 teaspoon paprika.
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breasts until fully cooked and reaches an internal temperature of 165 degrees Fahrenheit, approximately 3-4 minutes per side. Transfer chicken to a plate and let it rest for a few minutes.
Slice the cooked chicken into thin strips or bite-sized pieces.
Assemble the bowls by dividing quinoa between two bowls, followed by the salad mixture and chicken. Drizzle with tahini sauce before serving.
Craving something delicious and authentic? Try this easy-to-make oven-roasted Chicken Shawarma! Marinated overnight in a flavorful blend of Mediterranean spices and then cooked to perfection in the oven, this dish is sure to become a family favorite. Serve it with a cucumber yogurt sauce for the per...
Chef Way To fill this sandwich wrap, Ana Sortun coats chicken thighs with a lengthy list of spices that includes allspice and nutmeg, then braises them in beer and garlic.
Easy Way Rub chicken thighs with the spice mix and roast them in the oven .
More Recipes for Chicken Thighs
Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce
An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita.
This Sheet Pan Chicken Shawarma with Sweet Potatoes is a flavorful, easy-to-make meal that will make your taste buds dance! Juicy chicken, sweet potatoes, and a blend of Middle Eastern spices come together on one sheet pan and in just 30 minutes for a healthy, delicious dinner. Serve with a side of ...