Easy Chicken Shawarma
The best homemade shawarma recipe using the most amazing (and easy!) spice mixture. Great for salads, wraps + bowls!
WHY I LOVE THIS RECIPE
- The chicken is marinated overnight. This allows all the lovely shawarma spices to infuse overnight, allowing for even deeper flavors.
- No special equipment needed here. A vertical rotisserie would be great but it’s absolutely not necessary here. By using a cast iron grill pan or large cast iron skillet, you’ll have perfectly seared, tender, juicy perfection here.
- This freezes beautifully. The chicken can easily be frozen in the marinade for up to 3 months, ideal for meal prep for quick and convenient dinners for months to come.
- Served in so many ways. Chicken shawarma can be served in wraps, grain bowls or salads – something for everyone in the family to enjoy.
WHAT IS SHAWARMA
Shawarma, originating from the Ottoman Empire, is a very popular street food item from the Middle East, made from marinated meats such as lamb, beef or chicken, slow-roasted on a vertical spit, basting in its own juices, and thinly sliced. Shawarma is often times wrapped in pita or served over rice.
TIPS AND TRICKS FOR SUCCESS
- Use a cast iron grill pan or cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking and a better sear.
- Grill outdoors. When the weather permits, use an outdoor grill for even more smoky, charred flavors.
- Marinate for at least 2 hours. Allow the chicken to marinate as long as possible (up to 1 day) – the longer it marinates, the more flavorful it will be!
- Freeze as needed. Chicken shawarma is a great recipe to freeze in its marinade in an airtight, resealable freezer bag, thawing overnight. Label, date and freeze up to 3 months.
WHAT TO SERVE WITH CHICKEN SHAWARMA
- Glazed Carrots
- Easy Grilled Vegetables
- Roasted Sweet Potatoes
- Garlic Parmesan Roasted Potatoes
- Baked Garlic Herb Potato Wedges
TOOLS FOR THIS RECIPE
Cast iron grill pan or large cast iron skillet
EASY CHICKEN SHAWARMA: FREQUENTLY ASKED QUESTIONS
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken when thrown on the grill.
Chicken shawarma is typically served as a wrap (in a flatbread such as pita bread). We personally love to serve this with a side of tzatziki sauce.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Yes! The chicken shawarma can be frozen in the marinade prior to cooking in an airtight, resealable freezer bag up to 3 months, thawing overnight and cooking as directed.
Recipe
Yield: 6 servings
Prep: 2 hours
Cook: 20 minutes
Total: 2 hours
Ingredients
Equipment
Cast Iron Grill Pan
Instructions
1. In a medium bowl, whisk together olive oil, water, lemon zest, lemon juice, garlic, coriander, paprika, cumin, turmeric, cinnamon, ginger, cayenne pepper, cardamom, 1 teaspoon salt and 1/2 teaspoon pepper.
2. In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
3. Preheat grill to medium high heat.
4. Brush chicken with canola oil; season with salt and pepper, to taste.
5. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
6. Serve immediately with tzatziki sauce.
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