Chicken Shawarma
Chicken Shawarma cooks pounds boneless skinless chicken with tablespoons olive oil for a savory main dish that stays tender and flavorful.
About This Recipe
Chicken Shawarma starts with good seasoning and careful cooking so the center stays tender.
Watch the doneness closely near the end, especially with lean meat or seafood.
Ingredients
- ✓1½ pounds boneless skinless chicken thighs (thinly sliced)
- ✓3 tablespoons olive oil
- ✓2 tablespoons lemon juice
- ✓4 garlic cloves (minced)
- ✓1 teaspoon paprika
- ✓¾ teaspoon salt
- ✓½ teaspoon ground cardamom
- ✓½ teaspoon ground cumin
- ✓¼ teaspoon ground cinnamon
- ✓¼ teaspoon crushed red pepper flakes
- ✓Toum (for serving)
- ✓Vegetables (for serving)
- ✓Arabic-style pita
Ingredient Notes
- Poultry: Use pieces close in size so they cook evenly and stay juicy.
- Seasoning: Spread spices or marinade evenly so every bite has flavor.
- Resting: A short rest helps juices settle before slicing or serving.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
Instructions
- 1
Pat the chicken dry with paper towels. In a large bowl, whisk the oil, lemon juice, garlic, paprika, salt, cardamom, cumin, cinnamon, and crushed red pepper. Add the chicken and gently toss to coat. (If you’d like to marinate the chicken, cover the bowl and rest in the fridge for up to 24 hours.)
- 2
Heat a large heavy-bottomed skillet over medium-high heat. Add the chicken in a single layer and allow it to cook on one side undisturbed for 8 minutes. Flip the chicken pieces and continue cooking on the other side, stirring occasionally, until the chicken is browned and cooked through, 4-7 more minutes.
- 3
Transfer the chicken shawarma to a serving platter and enjoy with the Toum, vegetables, and Arabic-style pita, if desired.
Katy’s Kitchen Tips
- Bring pieces to an even thickness when possible.
- Season before cooking so flavor reaches the surface.
- Give the pan, oven, or air fryer enough space to circulate heat.
- Rest meat briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, dill, basil, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with pan sauce, gravy, salsa, or yogurt sauce.
- Meal prep: Slice or portion leftovers for bowls, wraps, or sandwiches.
What to Serve With Chicken Shawarma
Serve Chicken Shawarma with potatoes, rice, pasta, salad, roasted vegetables, or bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the protein stays tender instead of drying out.
Common Mistakes to Avoid
- Overcooking: Lean meat and seafood dry out quickly.
- Uneven pieces: Different sizes cook at different speeds.
- No rest time: Meat slices cleaner and juicier after a short rest.
- Crowded cooking surface: Crowding traps steam and slows browning.
FAQ
Can I make Chicken Shawarma ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 203 kcal
- Carbohydrates: 1 g
- Cholesterol: 108 mg
- Fiber: 0.3 g
- Protein: 22 g
- Sodium: 394 mg
- Sugar: 0.2 g
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.02 g