Name: Authentic Homemade Chicken Shawarma Recipe
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 2 lbs chicken thigh fillets, boneless and skinless; 2 cloves garlic, minced; 3 tbsp lemon juice; 3 tbsp olive oil; 2 tsp ground coriander; 2 tsp ground cumin; 2 tsp paprika; 2 tsp salt; 1 tsp ground allspice; 1/4 tsp ground black pepper; 1 1/2 cups plain yogurt; 2 tbsp mayonnaise; 1 tbsp Sriracha sauce (adjust to taste); 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper to taste; 8 pieces pita bread; 3 cups lettuce, shredded; 1 red onion, thinly sliced; 4 tomatoes, sliced

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Introduction

Experience the rich and authentic flavors of Middle Eastern cuisine with this homemade chicken shawarma recipe. Tender, spiced chicken paired with a creamy, spicy sauce and fresh vegetables makes for a delicious and satisfying meal. Perfect for a casual dinner or entertaining guests.

A close-up view of a grilled chicken wrap showing three large pieces of browned, charred chicken with a crispy texture layered on top. Underneath the chicken, there are fresh green curly lettuce leaves, bright red tomato slices, and thin purple onion rings visible in a white flatbread folded around the filling. Small green herb pieces are sprinkled on top of the chicken. The wrap is placed on a wooden board with a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs chicken thigh fillets, boneless and skinless
2 cloves garlic, minced
3 tbsp lemon juice
3 tbsp olive oil
2 tsp ground coriander
2 tsp ground cumin
2 tsp paprika
2 tsp salt
1 tsp ground allspice
1/4 tsp ground black pepper
1 1/2 cups plain yogurt
2 tbsp mayonnaise
1 tbsp Sriracha sauce (adjust to taste)
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
8 pieces pita bread
3 cups lettuce, shredded
1 red onion, thinly sliced
4 tomatoes, sliced

Instructions

Step 1: In a large bowl, combine minced garlic, lemon juice, olive oil, ground coriander, ground cumin, paprika, salt, allspice, and black pepper. Mix well. Add the chicken thigh fillets and toss until evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Step 2: In a small bowl, mix plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder. Season with salt and pepper to taste. Stir until well combined and refrigerate until ready to use.
Step 3: Preheat your grill or grill pan over medium-high heat and brush the grates with oil. Remove chicken from the fridge and let sit at room temperature for 15 minutes. Grill chicken for 6-8 minutes per side until cooked through and charred, ensuring an internal temperature of 165°F (74°C). Let rest, then slice thinly.
Step 4: Warm pita bread on the grill or in the oven wrapped in foil. Spread a generous amount of sauce onto each pita, then top with shredded lettuce, sliced tomatoes, thinly sliced red onion, and grilled chicken. Drizzle with extra sauce if desired and serve.

Tips & Variations

For a vegetarian option, substitute chicken with grilled halloumi or roasted chickpeas.
Use gluten-free flatbreads or serve the chicken over a salad for a gluten-free alternative.
Add pickled cucumbers or crispy falafel for extra crunch and flavor.
Increase Sriracha in the sauce or add cayenne pepper to the marinade for more heat.
If you don’t have a grill, bake the marinated chicken at 400°F (200°C) for 25-30 minutes, flipping halfway through.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken gently in a skillet or microwave until heated through. Reheat pita bread by wrapping it in foil and warming in the oven for a few minutes.

How to Serve

The image shows two wraps filled with juicy grilled chicken pieces that have a golden brown and slightly charred texture. Inside the wrap, there is a base layer of fresh green leafy lettuce, topped with thin slices of red onion and bright red tomato slices. The chicken is garnished with chopped green herbs, adding a fresh color contrast. The wraps are made with soft, slightly toasted flatbreads with light brown spots, folded around the filling and resting on a wooden board with a white marbled textured surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but thighs tend to be juicier and more flavorful for shawarma. If using breast, be careful not to overcook to avoid dryness.

What if I don’t have a grill or grill pan?

You can bake the marinated chicken in the oven at 400°F (200°C) for 25-30 minutes, flipping halfway through, until cooked through and slightly charred.