Chicken Shawarma Recipe

Prepare and Marinate

Trim excess fat from chicken thighs and slice each thigh into thin 1/8–1/4 inch strips across the grain so they remain tender when cooked.

In a large bowl, whisk together Greek yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, kosher salt, black pepper, and red pepper flakes (if using) until smooth and evenly combined.

Add the sliced chicken to the marinade and toss thoroughly to coat all pieces. Press the chicken down so there are no large air pockets and cover tightly with plastic wrap or transfer to a sealed container.

Marinate in the refrigerator at least 2 hours, preferably overnight (8–12 hours) for best flavor and tenderness.

If using a rotisserie

Thread marinated chicken strips onto the rotisserie spit or stack them onto a vertical rotisserie cone, packing pieces tightly but allowing heat circulation. Secure and roast on medium-high heat until the exterior is deeply browned and internal temperature reaches 165°F (74°C), about 45–60 minutes depending on equipment. Baste occasionally with melted butter mixed with the 1 tbsp olive oil to encourage browning.

If using an oven (sheet-pan method)

Preheat oven to 425°F (220°C). Arrange marinated chicken in a single layer on a rimmed sheet pan lined with foil or parchment (use two pans if needed). Roast 18–25 minutes, turning and broiling 2–4 minutes at the end to get charred edges, until internal temperature reaches 165°F (74°C). Brush with melted butter/olive oil for extra color before broiling.

If using a skillet

Heat a large heavy skillet or cast-iron pan over medium-high heat and add 1 tbsp olive oil. Working in batches to avoid crowding, add chicken strips in a single layer and let sear without moving for 2–3 minutes, then stir/turn and cook another 3–4 minutes until edges are crisp and internal temperature is 165°F (74°C). Transfer cooked chicken to a warm plate and keep covered while finishing other batches.

After cooking, let the chicken rest 5 minutes, then slice any larger pieces into thin strips if needed to resemble traditional shawarma shavings.

Warm laffa or pita breads briefly on a dry skillet or in a 350°F (175°C) oven for 2–3 minutes until pliable but not crispy.

Spread about 1–2 tbsp tahini sauce and 1 tbsp garlic sauce down the center of each warmed bread.

Place about 4–6 oz (roughly 110–165 g) of cooked chicken shawarma on top of the sauces for each sandwich/plate serving.

Top with sliced tomatoes, cucumbers, shredded romaine, pickles, and a sprinkle of chopped parsley. Add hot sauce if you like extra heat and squeeze a lemon wedge over the filling.

Fold laffa or roll pita to enclose the filling for sandwiches. For plates, arrange chicken beside the salads and serve extra sauces on the side.

Serve immediately while the chicken is warm. Each full sandwich uses about 4–6 oz of chicken and assembled components as described.

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium heat or under a broiler to restore some char.