Chicken Shawarma
Juicy chicken shawarma marinated in yogurt, garlic, lemon, and warm spices, then cooked until tender and caramelized. Perfect for wraps, rice bowls, or a quick, flavour-packed meal at home.
Servings: 8
Calories: 427kcal
Equipment
- Large Mixing Bowl
- Measuring Spoons and Cups
- Knife
- Cutting Board
- Sheet Pan or Baking Dish or Cast Iron Pan
- 2 Wooden Skewers
- Aluminum Foil (optional, for easier cleanup)
- Tongs
- Meat Thermometer
Ingredients
- 3 lb Chicken Thighs boneless skinless
Marinade
- ¾ cup Plain Yogurt
- 4 cloves Garlic minced
- 3 tbsp Lemon Juice
- 2 tbsp Olive Oil
Shawarma Spice Blend
- 2 tsp Cumin
- 2 tsp Paprika
- 2 tsp Coriander
- 1 tsp Turmeric
- 1 tsp Black Pepper
- 1 tsp Salt
- ½ tsp Cinnamon
- ½ tsp Cayenne Pepper
Instructions
Marinate the Chicken
- In a large bowl, combine Plain Yogurt, Garlic, Lemon Juice, Olive Oil, and all Shawarma Spices. Mix until smooth. Add the Chicken Thighs and coat thoroughly, making sure every piece is well covered. Cover and refrigerate for at least 1 hour, or overnight for deeper flavour.
Prep the Base
- Cut a large Onion in half and place it flat side down on a sheet pan or baking dish. Insert two wooden skewers vertically through the onion to create a stable base.
Build the Shawarma Stack
- Thread the marinated Chicken Thighs onto the skewers, stacking them tightly one on top of the other. Press down slightly as you build to form a compact tower.
Roast the Chicken
- Preheat oven to 425°F (220°C). Place the stacked chicken in the oven and roast for 90-120 minutes, or until the outside is caramelized and the internal temperature reaches 165°F.
Crisp the Edges (Optional)
- Switch the oven to broil for 3–5 minutes to develop more colour and crisp edges. Watch closely to avoid burning.
Rest and Slice
- Remove from the oven and let rest for 5 minutes. Slice thin pieces from the outside for that classic shawarma texture.
Serve
- Serve in Pita or Flatbread or on a bed of rice with fresh vegetables and your choice of sauces.
Notes
- Marinating Time Matters
For best flavour, marinate the chicken overnight. A minimum of 1 hour works, but longer marination gives deeper spice penetration. - Use Chicken Thighs
Chicken thighs stay juicy and are more forgiving than chicken breasts. They also develop better caramelization. - Do Not Overcrowd (If Not Using Skewers)
If roasting flat on a sheet pan, leave space between pieces so they brown instead of steam. - Skewer Stability Tip
Use a large, firm Onion as the base and insert the skewers deep enough to keep the stack stable while cooking. - Internal Temperature
Cook until the chicken reaches 165°F (74°C) for safe consumption. - Broil for Authentic Texture
A quick broil at the end helps mimic the crispy edges of traditional shawarma. - Rest Before Slicing
Let the chicken rest for 5 minutes before slicing to keep it juicy. - Make Ahead Friendly
Marinated chicken can be stored in the fridge for up to 24 hours before cooking. - Serving Ideas
Serve with Pita, Rice, Pickled Vegetables, Garlic Sauce, or Tahini for a complete meal.
Nutrition
Calories: 427kcal | Carbohydrates: 3g | Protein: 30g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 474mg | Potassium: 432mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg
