![['Close-up of juicy chicken shawarma served with fresh vegetables and warm flatbread.', 'Side view of tender chicken shawarma topped with cucumbers and tomatoes on a plate.', 'Delicious chicken shawarma with spices, served with garlic yogurt sauce and parsley garnish.', "A vibrant plate of chicken shawarma with sliced onion and fresh herbs, showcasing the dish's colors."]](https://chickenrecipeworld.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__c596cd4b-c3d2-4c81-a186-fb650f02cb54_0.webp)
Easy Chicken Shawarma Recipe
This flavorful chicken shawarma is quick to prepare and perfect for wraps or bowls, packed with aromatic spices and tender meat.
Ingredients
Meat and Vegetables
- 2 pounds Boneless Skinless Chicken Thighs (or chicken breasts pounded flat)
- 1 large Onion (sliced into 1-inch strips)
Spices and Seasonings
- 1 tablespoon Smoked Paprika
- 1 tablespoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Ground Cardamom
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Cayenne Pepper
- 2 teaspoons Salt
- 1/2 teaspoon Black Pepper
Liquids and Additions
- 1/4 cup Extra Virgin Olive Oil (plus more for baking)
- 1 large Lemon (zested and juiced)
- 3 cloves Garlic (grated)
- Water as needed for thinning
- 1/3 cup Greek Yogurt
Serving accompaniments
- as needed Warm flatbread, garlic yogurt sauce or tzatziki, cucumbers, tomatoes, and parsley
Instructions
- Mix marinade ingredients, add water to thin, then coat chicken and onions. Marinate for 15 minutes at room temperature or up to 12 hours in fridge.
- Preheat oven to 425°F (or 375°F for air fryer). Lightly oil a baking sheet.
- Spread chicken and onions in a single layer and bake for 30 minutes. Optional: broil for a few minutes for charred edges.
- Rest the cooked chicken for 5 minutes, then slice against the grain. Serve in warm bread with toppings and sauces.
Notes
Adjust marination time for more flavor. Store leftovers in an airtight container for up to 5 days.