Name: Chicken Shawarma
Prep time: 20 min
Cook time: 10 min
Total time: 90 min
Ingredients: ¼ cup olive oil; ¼ cup lemon juice; 2 teaspoons smoked paprika; 2 teaspoons cumin powder; 1 teaspoon ground cardamom; 1 teaspoon ground turmeric; 1 teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon crushed red pepper flakes (more to taste); ½ teaspoon ground cinnamon; 4 cloves garlic (minced); 2 pounds boneless, skinless chicken thighs (or breasts); ½ cup tahini; ¼ cup lemon juice; 2 tablespoons water; ½ teaspoon turmeric; ½ teaspoon kosher salt; 4 cloves garlic (minced); ¼ cup extra virgin olive oil; 1 large English cucumber (diced); ½ small red onion (minced); 1 pint grape tomatoes (quartered); ¼ cup fresh parsley (minced); 1 tablespoon fresh lemon; ½ teaspoon kosher salt

Kristen's Keys for Chicken Shawarma

A few small details make a big difference with this recipe. Paying attention to these tips will help ensure the best results.

Don't marinate the chicken for longer than 90 minutes. A marinade is key to imparting big flavor to the chicken, but because this marinade is high in acid, letting the chicken marinate too long will break the texture down too much.
Cook to temperature. Chicken is perfectly cooked at 165℉. Using a thermometer ensures juicy results instead of dry, overcooked chicken.
Don't skip the toppings. The Chicken Shawarma is insanely flavorful all on it's own, but the tomato cucumber salad adds freshness and crunch, and the creamy lemon tahini sauce brings just enough tang to balance it all out.

How to Make Chicken Shawarma

The hands-on prep for chicken shawarma and all the toppings is about 20 minutes. But the flavor is rich, complex, and perfectly balanced.

Step One: Marinate the Chicken

Combine the olive oil, lemon juice, garlic, and spices in a large mixing bowl. Cover and refrigerate for 30-90 minutes.

Chicken thighs in chicken shawarma marinade in large mixing bowl.

Step Two: Prepare Toppings

While the chicken is marinating, whisk together the lemon tahini sauce and chop the salad ingredients. This will not only maximize your prep time and allow the salad time to absorb flavor as well.

Whisk mixing lemon tahini sauce in small glass bowl.

Tomatoes, cucumber, red onions, and parsley combined in small mixing bowl.

Step Three: Cook the Chicken

Once marinated, cook the chicken using your preferred method.

Grill: Preheat a grill to medium-high heat. Once heated, cook for 4 to 5 minutes until nicely browned and slightly charred. Flip the chicken and continue to cook for 3-4 minutes, until the chicken reaches 165℉.
Pan-Fry: Cook in a lightly greased skillet over medium high heat, for 4-5 minutes per side or until the chicken reaches 165℉.
Bake: Place the marinated chicken into a greased baking dish in a single layer. Bake at 425℉ for 20-25 minutes, or until the chicken reaches 165℉.
Pressure Cook: Add 1½ cups chicken stock to the inner pot. Transfer the marinated chicken into the inner pot. Cook for 8 minutes on high pressure, followed by natural pressure release of 15 minutes.

👉🏻My personal preference is to grill the chicken. Grilling the chicken creates lightly charred edges and adds a subtle smoky flavor.

Chicken thighs on grill plate after being marinated in chicken shawarma marinade.

Step Four: Serve

My favorite way to serve chicken shawarma is piled into warm pita with generous spoonfuls of the tomato-cucumber salad and plenty of lemon tahini sauce. That said, the chicken and toppings are just as good over rice or salad greens.

Chicken shawarma in warmed pita with tomato cucumber topping and lemon tahini sauce.

Storage Instructions

Chicken Shawarma: Store the chicken in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet over medium-high heat to keep that crispy texture.
Tomato Cucumber Salad: Best within 48 hours. After that, the veggies release too much water.
Lemon Tahini Sauce: Keeps well for up to 7 days and is great on roasted vegetables, fish, or grain bowls.

Easy Chicken Shawarma

Kristen's Keys for Chicken Shawarma