Jul 14 2026
Restaurants›Makarios Kabobs & Grill›Chicken Shawarma Recipe

Chicken Shawarma Recipe

Inspired by Makarios Kabobs & Grill
Time1h 15m
Serves4

Make Chicken Shawarma Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Chicken

Sauce (Garlic-Yogurt) and Assembly

Finishing & Cooking

Method

Marinade & Chicken

  1. 1

    Prepare chicken

    Trim excess fat from the chicken thighs and pat them dry with paper towels. If thighs are large, cut them into 1 1/2–2 inch pieces so they cook evenly and fit pita comfortably.

  2. 2

    Make marinade

    In a medium bowl whisk together 1/2 cup yogurt, 3 tbsp lemon juice, 2 tbsp olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, smoked paprika (if using), 1.5 tsp kosher salt, 1/2 tsp black pepper and red pepper flakes (if using). Stir until smooth.

  3. 3

    Marinate chicken

    Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate at least 1 hour, preferably 4–8 hours. For best flavor, overnight is acceptable (up to 24 hours).

Sauce (Garlic-Yogurt) and Assembly

  1. 4

    Make garlic-yogurt sauce

    In a small bowl combine 1/2 cup yogurt (for sauce), 1 tbsp tahini (optional), 1 tbsp lemon juice, 1 minced garlic clove, 1 tsp olive oil and 1/4 tsp salt. Whisk until smooth; add up to 1 tbsp water to reach a pourable consistency. Taste and adjust salt/lemon.

  2. 5

    Prep vegetables

    Slice the tomato, cucumber and red onion thinly. Chop parsley. Warm pita breads briefly in a dry skillet or oven wrapped in foil for 2–3 minutes until pliable.

  3. 6

    Assemble shawarma

    When chicken is cooked (see next section), layer warm pita with a spoonful of sauce, shredded lettuce/cabbage if using, a portion of chicken, sliced tomato, cucumber, red onion, pickles and a sprinkle of chopped parsley. Add more sauce on top and fold or roll the pita.

Finishing & Cooking

  1. 7

    Cook chicken (stovetop)

    Heat 1 tbsp neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add marinated chicken in a single layer (work in batches if needed). Cook undisturbed 3–4 minutes to develop color, then stir and continue cooking another 3–4 minutes until internal temperature reaches 165°F (74°C) and edges are slightly charred. Total cook time ~7–9 minutes depending on pieces. Remove to a plate and tent with foil.

  2. 8

    Optional broil/grill finish

    For slightly crisped edges like street shawarma, spread cooked chicken on a rimmed baking sheet, dot with 1/2 tbsp butter if desired, and broil 2–3 minutes or place briefly on a hot grill until edges are charred. Watch carefully to avoid burning.

  3. 9

    Rest and serve

    Let chicken rest 3 minutes. Slice larger pieces if needed. Assemble sandwiches as described above or serve plated with extra sauce, rice or salad.

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