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5 from 1 vote

Chicken Shawarma

Prep Time15 mins
Cook Time10 mins
Marinate3 hrs
Total Time3 hrs 25 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: best chicken shawarma recipe, chicken shawarma, easy chicken shawarma recipe, Mediterranean recipe, Mediterranean shawarma recipe
Servings: 6



  • 8 chicken thighs (around 2 lbs) skinless & boneless
  • 1 tbsp ground cumin
  • 1 tbsp ground turmeric
  • 1 tbsp ground coriander
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper +/- adjust to your liking
  • cup lemon juice approx. 2 lemons
  • cup extra virgin olive oil I used extra light

Tzatziki Sauce

  • ½ english cucumber with skin & seeds
  • ½ lemon juice only
  • 3 garlic cloves finely minced
  • 1 cup Greek yogurt
  • 1 tbsp olive oil I used extra light
  • ½ tsp salt
  • salt & pepper to taste

Pita Bread

    Chopped Green Lettuce

      Sliced Fresh Tomatoes



        • Clean and pat the chicken thighs dry (substitute with chicken breast if you prefer but be carful not to over cook them). Place chicken in a ziplock bag or container with a seal.
        • In a small bowl: mix all the seasoning ingredients together.
        • Pour the seasoning mixture into the ziplock bag or container with the chicken. Mix until evenly coated.
        • Pour in lemon juice and olive oil. Mix until well coated.
        • Let marinate for at least 3 hours, preferably overnight.

        Tzatziki Sauce

        • Grate the cucumber and sprinkle ½ tsp salt on it. Let it sit for 10-15 minutes, this helps remove excess water.
        • Squeeze the grated cucumber to remove additional water.
        • Place the drained cucumber, yogurt, minced garlic, lemon juice and olive oil in a medium sized bowl. Add a pinch/dash of salt and pepper to your liking. Mix well.
        • Cover and refrigerate, until ready to use.


        • Preheat the grill or skillet to high.
        • Place the marinated meat on the gril and cook for 4-5 minutes on the first side (look for charring at the edges as thinner cuts cook faster). Flip and then cook for an additional 2-3 minutes.
        • Remove the meat from the grill and place in a container. Cover with aluminum foil and let stand/sit for ~10 minutes. When ready to eat, slice the chicken. (see video and pics for reference)

        Layering the Shawarma

        • Preheat the oven to 275°F (135°C).
        • Place the pita bread in the oven for 1-2 minutes or until warm (careful not to over heat, you don't want the bread to become "toasted"). Remove the pita bread from the oven.
        • Fill the pita bread in this order: Nice thick layer of Tzatziki Sauce, chopped lettuce, sliced tomatoes and chicken meat. (see video for reference)

        Best when served freshly made! Enjoy!