Authentic Homemade Chicken Shawarma Recipe
This Authentic Homemade Chicken Shawarma recipe brings the rich, smoky flavors of Middle Eastern street food right into your kitchen. Tender marinated chicken thighs are grilled to perfection, then wrapped in warm pita bread with fresh veggies and a spicy, creamy yogurt sauce. Perfect for a flavorful and satisfying meal that’s easy to prepare and versatile for variations.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Ingredients
Scale
For the Chicken Marinade:
- 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
For the Sauce:
- 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
For Assembling:
- 8 pieces pita bread
- 3 cups lettuce, shredded
- 1 red onion, thinly sliced
- 4 tomatoes, sliced
Instructions
- Marinate the Chicken: In a large mixing bowl, combine minced garlic, lemon juice, olive oil, ground coriander, ground cumin, paprika, salt, allspice, and black pepper. Mix thoroughly to create the marinade. Add the boneless, skinless chicken thigh fillets to the bowl and toss them until each piece is evenly coated with the marinade. Cover the bowl and refrigerate for at least 1 hour, but preferably overnight, to allow the flavors to fully develop.
- Prepare the Sauce: In a small bowl, combine plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder. Season with salt and pepper to taste. Stir well until all ingredients are fully blended. Cover and refrigerate the sauce until it’s time to assemble the shawarma.
- Cook the Chicken: Preheat your grill or grill pan over medium-high heat. Lightly brush the grill grates with oil to prevent sticking. Remove the marinated chicken from the refrigerator and let it rest at room temperature for about 15 minutes. Place the chicken thighs on the grill and cook for 6 to 8 minutes on each side, or until the chicken is cooked through and has a nice charred exterior. Check that the internal temperature reaches 165°F (74°C) to ensure safety. Once cooked, transfer the chicken to a cutting board to rest for a few minutes, then slice into thin strips.
- Assemble the Shawarma: Warm the pita breads by placing them on the grill for a few seconds per side or by wrapping them in foil and warming them in the oven. Spread a generous amount of the prepared yogurt sauce on each warm pita. Add a layer of shredded lettuce, slices of tomato, thinly sliced red onion, and top with the grilled chicken strips. Drizzle with additional sauce if desired. Wrap and serve immediately for the best experience.
Notes
- For a vegetarian alternative, substitute grilled halloumi cheese or roasted chickpeas for the chicken.
- To make it gluten-free, use gluten-free flatbreads or serve chicken over a fresh salad instead of pita bread.
- Add pickled cucumbers or crispy falafel for an extra crunch and texture.
- Increase heat by adding more Sriracha sauce or a pinch of cayenne pepper to the marinade.
- If you don’t have a grill, bake the marinated chicken in a 400°F (200°C) oven for 25-30 minutes, flipping halfway to ensure even cooking.
Keywords: Chicken Shawarma, Middle Eastern Recipe, Grilled Chicken, Shawarma Sauce, Pita Wraps, Homemade Shawarma
