Authentic Chicken Shawarma Recipe – Juicy, Flavor-Packed, and Easy to Make
If you love bold Middle Eastern flavors, this authentic chicken shawarma recipe will become your go-to favorite. Using a simple blend of yogurt, lemon juice, garlic, ginger, and aromatic spices, the chicken turns wonderfully tender and full of flavor. Marinate the chicken for at least four hours—or up to two days—to let the spices soak in deeply. The longer it rests, the more vibrant and delicious the result. You can cook the shawarma traditionally on a barbecue for that smoky, charred finish, or bake it in the oven for an easier indoor option. Either way, the result is juicy, melt-in-your-mouth chicken that tastes just like your favorite street-food shawarma.
Once your chicken is ready, slice it thin and serve it with warm naan bread, fresh salads, and a squeeze of lemon. The contrast of tangy, spicy, and smoky flavors makes every bite unforgettable. This recipe is perfect for family dinners, gatherings, or even meal prep. It’s surprisingly simple to make, yet impressive enough to wow anyone at your table. Whether you’re grilling outdoors or roasting at home, this shawarma brings authentic Middle Eastern street-food magic straight to your plate.
Step-by-Step Chicken Shawarma at Home – From Marinade to Mouthwatering Wraps
Making homemade chicken shawarma might sound intimidating, but this recipe makes it straightforward and rewarding. Start by blending lemon juice, natural yogurt, garlic, ginger, green chilies, coriander, and a mix of spices like cumin, turmeric, and garam masala. Pour this vibrant marinade over skinless chicken thighs, coat them completely, and let the flavors work their magic. For the best results, give the chicken plenty of marinating time—overnight is ideal. Then, cook the meat slowly on the barbecue or in the oven until golden brown, tender, and fully cooked through. The combination of spices and slow roasting gives the chicken its signature shawarma aroma and irresistible taste.
Once cooked, carve the chicken straight from the skewer and wrap it in soft, warm naan. Add a dollop of yogurt or garlic sauce, fresh herbs, sliced onions, and pickled vegetables for a truly authentic touch. Don’t forget a squeeze of lemon just before serving—it brightens the flavors and ties everything together. Whether enjoyed as a wrap, over rice, or with grilled veggies, this chicken shawarma recipe delivers restaurant-quality results right from your home kitchen.
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Chicken Shawarma Recipe
6
servings20
minutes45 - 55
minutes420
kcalIngredients
2 lemons , 1 juiced, 1 cut into wedges to serve
150g pot natural yogurt
4 garlic cloves
thumb-sized piece ginger , roughly chopped
1-2 green chillies (depending on how hot you like it)
small pack of fresh coriander
½ tsp turmeric
1 tsp ground cumin
1 tsp garam masala
16 skinless, boneless chicken thighs
1 large baking potato , cut in half lengthways
6 shop-bought naan bread
Directions
Marinate the Chicken
Add all ingredients except the chicken and lemon wedges into a blender with 1 tsp sea salt.
Blend to a smooth paste.
Place the chicken in a large bowl or container, pour over the paste, and coat evenly.
Cover and marinate for at least 4 hours (up to 48 hours for best flavor).
Barbecue Cooking
Light a lidded barbecue and allow the flames to die down until the coals turn ashen.
Pile most coals to one side, scattering a few on the other.
Thread the marinated chicken onto two long metal skewers, alternating with the halved baking potato at both ends to keep the meat compact.
Place the kebab to the side of the barbecue with only a few coals underneath.
Cover with the lid and cook for 45–50 minutes, turning every 15 minutes.
Check the center pieces are cooked through (internal temperature should reach 70°C or above).
Rest for 5 minutes before serving.
Oven Cooking (Alternative)
Preheat oven to 220°C / 200°C fan / gas 8.
Suspend the kebab over a roasting tin (or use a wire rack over a tin).
Cook for 45–55 minutes or until fully cooked through.
Serve
Warm the naan on the barbecue or in the oven.
Bring the kebab to the table and carve slices.
Wrap in warm naans and serve with your favorite salads and lemon wedges for squeezing over.