Okay, flavor adventurers, buckle up because I’m about to spill the secrets to my insanely delicious chicken shawarma recipe! Seriously, this isn’t your average weeknight dinner; this is a full-on flavor explosion. I’ve been tinkering with this recipe for months, and let me tell you, there were some… interesting… phases. But after countless taste tests and tweaks, I’ve finally nailed it. And trust me, when I say “nailed it,” I mean people actually swoon when they taste this chicken shawarma recipe.
It all started with a craving. A deep, undeniable craving for the kind of shawarma that makes your eyes roll back in your head. You know the kind – juicy, perfectly spiced, and piled high with all the good stuff. I was determined to recreate that magic in my own kitchen. This chicken shawarma recipe is pure Cuba Queen – bold, unapologetic, and guaranteed to make you the star of your next dinner party (or solo feast, no judgment!). So, ditch the takeout menu and get ready to embark on a flavor journey with this chicken shawarma recipe!
INGREDIENTS You Need for This:
This chicken shawarma recipe ingredient list is SHORT but mighty! Don’t let the simplicity fool you; each ingredient plays a crucial role in creating the authentic, mouthwatering flavor.
- 2 lbs boneless, skinless chicken thighs: (Cut into 1-inch pieces). Don’t even think about using chicken breasts here! Thighs are the key to that juicy, flavorful shawarma we’re after.
- 1/4 cup olive oil: Good quality stuff. It makes a difference.
- 1/4 cup lemon juice: Freshly squeezed is non-negotiable.
- 4 cloves garlic, minced: Don’t be shy!
- 2 tablespoons paprika: Smoked paprika adds an extra layer of smoky goodness, but regular works too.
- 1 tablespoon cumin: Adds that warm, earthy shawarma flavor.
- 1 tablespoon turmeric: For color and a subtle earthy note.
- 1 teaspoon coriander: Another essential shawarma spice.
- 1/2 teaspoon cayenne pepper: (Optional, for a kick!) Adjust to your spice preference.
- 1 teaspoon salt: Enhances all the flavors.
- 1/2 teaspoon black pepper: Freshly ground is best.
- Pita bread: Warm and fluffy, for serving.
- Toppings: Tzatziki sauce, hummus, chopped tomatoes, cucumbers, red onion, parsley, hot sauce (because why not?!).
Here’s the chicken shawarma recipe game-changer that will blow your mind: marinate the chicken for at least 4 hours, or even better, overnight. The longer it marinates, the more flavorful and tender it becomes. I always find the best spices for my recipes at a local Mediterranean grocer; their ingredients for this chicken shawarma recipe are so fresh!
STEP-BY-STEP INSTRUCTIONS:
Alright, flavor adventurers, let’s get down to business! This chicken shawarma recipe is surprisingly easy to make, even though it tastes like it came straight from a fancy restaurant.
- Marinate the chicken: In a large bowl, whisk together the olive oil, lemon juice, garlic, paprika, cumin, turmeric, coriander, cayenne pepper (if using), salt, and pepper. Add the chicken pieces and toss to coat evenly. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. Don’t stress – your chicken shawarma recipe is going to be incredible, I promise.
- Cook the chicken: There are two ways to cook this:
- Oven: Preheat your oven to 400°F (200°C). Spread the marinated chicken in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked through and slightly browned.
- Skillet: Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches). Cook for 6-8 minutes per side, or until the chicken is cooked through and browned. Here’s where most people mess up their chicken shawarma recipe – but not you! Make sure the skillet is HOT before adding the chicken to get that beautiful sear.
- Shred the chicken: Once the chicken is cooked, let it rest for a few minutes. Then, use two forks to shred it into smaller pieces. This chicken shawarma recipe should look like glorious, flavorful shreds of deliciousness at this point.
- Assemble the shawarma: Warm the pita bread. Spread some tzatziki sauce and hummus on the pita. Top with the shredded chicken shawarma, chopped tomatoes, cucumbers, red onion, and parsley. Add a drizzle of hot sauce if you’re feeling spicy!
Pro tip for chicken shawarma recipe perfection: After shredding the chicken, toss it back in the skillet with a little bit of the marinade and cook for another minute or two to really caramelize the flavors. In my kitchen, this chicken shawarma recipe takes exactly 30 minutes to prep (not including marinating) and 25 minutes to cook in the oven.
While your chicken shawarma recipe is working its magic, grab your camera – this is Instagram gold! The aromas alone are enough to make your neighbors jealous.
PRESENTATION:
Presentation is everything, my friends! This chicken shawarma recipe deserves to be served with style.
Pile that juicy chicken shawarma high on warm pita bread, and don’t skimp on the toppings! A generous dollop of tzatziki sauce is a must, along with creamy hummus, fresh veggies, and a sprinkle of parsley for a pop of color. This chicken shawarma recipe absolutely slays at dinner parties!
For a truly Instagram-worthy presentation, arrange the shawarma on a platter with all the toppings in separate bowls. Let your guests build their own shawarma creations! People absolutely lose their minds when I serve this chicken shawarma recipe at casual get-togethers.
Want to take it to the next level? Serve this chicken shawarma recipe with a side of crispy roasted potatoes or a refreshing Greek salad. This chicken shawarma recipe reminds me of another flavor explosion, my Sweet Chili Chicken Bowl Recipe, another big hit at my table!
Leftover chicken shawarma is fantastic in salads, wraps, or even scrambled eggs. No waste here!
FAQs:
Got questions? I’ve got answers! Here are some common questions I get about my chicken shawarma recipe.
- Can I make this chicken shawarma recipe spicier? Absolutely! Add more cayenne pepper to the marinade, or drizzle some hot sauce on top of the finished shawarma. I have tested different chili powders and find that Aleppo pepper flakes add the best kick without overpowering the other flavors in this chicken shawarma recipe.
- What if I don’t have X ingredient for my chicken shawarma recipe? Don’t panic! If you don’t have coriander, you can use a little extra cumin. If you don’t have fresh lemon juice, bottled will work in a pinch (but fresh is always better!). I once forgot to buy paprika when making this chicken shawarma recipe and I found smoked chili powder to be a great substitute!
- Can I use chicken breasts instead of chicken thighs for this chicken shawarma recipe? I strongly recommend using chicken thighs for the best flavor and juiciness. Chicken breasts tend to dry out more easily. If you do use chicken breasts, be sure to not overcook them! My community has told me that chicken thighs have been key to their success with this chicken shawarma recipe.
- How do I know when my chicken shawarma recipe is perfectly done? The chicken should be cooked through and no longer pink inside. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
- Can I grill the chicken for this chicken shawarma recipe? Yes, you can! Just be sure to marinate the chicken first and grill it over medium heat until cooked through. I love how the grill adds a smoky char that takes this chicken shawarma recipe to the next level.
- What kind of pita bread should I use for this chicken shawarma recipe? Any kind of pita bread will work, but I prefer the soft, fluffy kind. You can find it at most grocery stores or Middle Eastern markets. For another bold flavor adventure, check out my Chicken Parmesan Grilled Cheese, another recipe that requires the best bread!
- Can I make this chicken shawarma recipe vegetarian? While this is a chicken shawarma recipe, you could try substituting the chicken with chickpeas or marinated tofu for a vegetarian option. My taste testers had great things to say about using chickpeas for the chicken shawarma recipe.
CONCLUSION:
This chicken shawarma recipe represents everything Cuba Queen stands for: bold flavors, easy preparation, and celebration-worthy results. It’s a dish that’s guaranteed to impress your friends and family (or just yourself!). This chicken shawarma recipe uses simple ingredients to create something truly special.
My Chicken Shawarma Power Tips:
- Marinate, marinate, marinate! The longer the chicken marinates, the more flavorful it will be.
- Don’t overcrowd the pan! Cook the chicken in batches to ensure it gets a nice sear.
- Don’t be afraid to experiment with toppings! The possibilities are endless.
Here are a few variations of this chicken shawarma recipe that I’ve created and loved:
- Spicy Chicken Shawarma: Add extra cayenne pepper and a drizzle of sriracha.
- Garlic Lover’s Chicken Shawarma: Double the garlic in the marinade.
- Mediterranean Chicken Shawarma: Add crumbled feta cheese and Kalamata olives to the toppings. This chicken shawarma recipe version gets the biggest reactions!
I have complete confidence that you’re going to absolutely crush this chicken shawarma recipe. It’s time to stop dreaming about delicious shawarma and start making it yourself! Create some flavor memories with this chicken shawarma recipe!
Don’t forget to share your results with me! Tag me in your photos on social media so I can see your amazing creations. And if this recipe rocks your world, you NEED to try my Garlic Parmesan Chicken Skewers! I always tell my flavor adventurers to never be afraid to experiment with this chicken shawarma recipe to make it your own! Chicken Shawarma (Middle Eastern) – RecipeTin Eats and Authentic Chicken Shawarma Recipe – Palestine In A Dish are two other resources to help make the best version of this chicken shawarma recipe. Ready to get cooking? Let’s do this! Easy Chicken Shawarma Recipe (Video) | The Mediterranean Dish is another great chicken shawarma recipe for comparison.
chicken shawarma recipe
This homemade chicken shawarma recipe delivers tender, flavorful chicken marinated in aromatic spices and cooked to perfection. Serve in warm pita bread with your favorite toppings for a delicious and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Middle Eastern
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 4 cloves garlic, minced
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pita bread, for serving
- Toppings of your choice (lettuce, tomato, onion, tahini sauce, etc.)
Instructions
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, paprika, cumin, turmeric, coriander, cayenne pepper (if using), salt, and pepper.
- Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
- Preheat oven to 450°F (232°C).
- Spread the marinated chicken in a single layer on a baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and slightly browned.
- Let the chicken rest for a few minutes before slicing or shredding.
- Serve the chicken shawarma in warm pita bread with your favorite toppings.
Notes
For extra flavor, grill the chicken shawarma instead of baking it. You can also use a vertical rotisserie if you have one.