Name: Juicy Shawarma Chicken in the Oven or Grill
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 3 tablespoons plain Greek yogurt; 2 tablespoons olive oil; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon ground coriander; 1 teaspoon garlic powder; 1 teaspoon salt; ½ teaspoon ground black pepper; Juice of 1 lemon

Let Me Tell You About This Shawarma Chicken (And That One Time I Burnt It)

So, let me just say—I've been obsessed with shawarma chicken ever since my roommate in uni introduced me to the real deal from this tiny Lebanese takeaway near campus. We used to split a big plate after late classes; it always tasted like a hug. Fast forward, and now I make my own version, which, okay, isn't quite as good as those spinning stacks you see at proper places, but it's still a total crowd-pleaser at home. There was that one time I left it in the oven a bit too long while binge-watching a show, but hey, char's a flavor too... right?

Why You'll Love This (Or At Least, Why I Do)

I make this whenever I want something that's big on flavor, but I can't deal with complicated prep. My family goes nuts for it—especially my cousin who claims to hate chicken (lies!). It’s also the only chicken recipe that my friend Sam will eat cold straight out of the fridge. The spices are so forgiving that if you’re missing one or two, it’s probably still fine (I once forgot cumin and nobody noticed). Plus, marinating overnight? I mean, who remembers to do that every time? I sure don’t.

What You'll Need (With Some Swaps If You Must)

1kg (about 2 lbs) chicken thighs, boneless and skinless (I’ve used breasts in a pinch, but thighs are juicier. Or use a mix if that’s what’s in your fridge.)
3 tablespoon plain yogurt (Greek also works, or even sour cream if that's what you've got—don’t tell my grandmother)
2 tablespoon olive oil
Juice of 1 lemon (or a hefty glug of bottled juice if the lemons at the shop look sad)
4 garlic cloves, minced (sometimes I just use a big spoonful of that jarred stuff. Sue me.)
2 teaspoon ground cumin
2 teaspoon smoked paprika (sweet paprika works, but smoked gives, you know, the smoky taste)
1 teaspoon ground coriander
1 teaspoon turmeric (optional—but it gives a lovely color)
½ teaspoon cinnamon
½ teaspoon cayenne or chili powder (add more if you like it spicy)
Salt and pepper to taste

So, Here's How I Make It

1. Marinate the Chicken: Grab a big bowl (or honestly, a zip-top bag, which makes for less cleanup). Mix together the yogurt, olive oil, lemon juice, garlic, and all the spices. Toss in the chicken and squish it all around so it's well coated. Sometimes I let it marinate overnight; other times it's 20 minutes because, you know, life. Actually, I find even 30 minutes is pretty good.

2. Oven Method: Heat your oven to 220°C (about 425°F). Line a tray with foil (lazy trick: less scrubbing later). Lay out the chicken in a single layer. Bake for 25–30 minutes, flipping halfway. If you want those tasty brown bits, stick it under the broiler for 2–3 minutes at the end. Or don’t—I won’t judge.

3. Grill Method: Preheat your grill to medium-high and lightly oil the grates. Grill the chicken for about 5–6 minutes per side, turning once. This is where I usually sneak a taste (chef’s tax, right?). Don’t worry if it looks a bit weird at this stage—it always does before it gets that nice char.

4. Rest and Slice: Let the chicken rest for a few minutes (I always forget this part, but it makes a difference). Slice thinly—kind of like you see at shawarma shops, if you squint.

Stuff I Learned (the hard way)

- If you use chicken breast, it can get dry super fast. I tried it once and honestly, not worth the panic.
- Marinating longer does make it better, but don’t stress if you forget—I've had zero complaints with the quick version.
- The first time I did this, I stacked all the chicken in the middle of the tray. Result: soggy, sad bits. Keep it in a single layer! Trust me.

Variations I've Tried (For Better or Worse)

- Once, I swapped half the yogurt for mayo—don’t do this, unless you want chicken that tastes like a weird picnic sandwich.
- Adding a spoonful of harissa? Yes. Especially if you want heat.
- I’ve tried throwing in a handful of chopped herbs (parsley or cilantro) into the marinade. Good if you’ve got it, but not essential.
- You can totally make this with turkey breast or even tofu (just marinate it a bit longer), but it’s honestly best with chicken thighs.

Do You Need Fancy Gear?

Not really. I bang mine in the oven on a battered old tray (I think my aunt gave it to me in the 90s). Grill works too. No grill? No problem—use a grill pan or even a heavy skillet. I once improvised with a camping stove (don't ask, it involved a power cut and a lot of swearing).

Juicy Shawarma Chicken in the Oven or Grill

How to Store Leftovers (If There Are Any)

Pop leftovers in an airtight container in the fridge for up to three days, though honestly, in my house it never lasts more than a day! It’s also pretty tasty cold, wrapped in a pita with salad the next morning.

How I Love to Serve It (And a Weird Family Tradition)

Pile up slices in warm pita, drizzle with tahini sauce (try this tahini recipe if you need one), and load with crunchy veg—tomato, cucumber, pickled turnip if you're feeling fancy. My uncle likes his with a side of chips (fries), which is apparently a thing in his part of the world. Once in awhile we lay it out as a DIY platter and everyone builds their own. Oh, and don't forget the hot sauce; you can’t have too much hot sauce in my book. Or check out this guide to building the perfect shawarma wrap!

Things I Wish I'd Known Sooner

- I once tried to skip the marinating! Just dumped everything in the pan. Yeah, don’t do that—tasted like, I dunno, spiced air? Marinate at least a bit.
- Don’t rush the resting. I know, you’re probably hungry. But slice too early and you lose all the good juices.
- The broil at the end is what gives you the crispy little bits. I used to skip it. Regret. Big regret.

People Actually Ask Me These Things

Can I freeze the cooked chicken?
Yep! It reheats pretty well, though it might be a touch drier. Wrap it tight. I've nuked it in the microwave, but reheating in a skillet with a splash of water (or chicken stock, if you have it) is better.

Is there a dairy-free way?
Absolutely! Coconut yogurt or just a splash more olive oil and lemon. Actually, I've tried skipping yogurt altogether; it’s okay, but not quite as tender.

Do I really need all those spices?
Nah. Use what you’ve got. Cumin, paprika, and garlic are the must-haves. The rest just add layers, but you won’t ruin it if you’re missing one. (I once subbed allspice for cinnamon and nobody noticed.)

Why is my chicken dry?
Probably overcooked it or used breast. Next time, try thighs and keep an eye on the time (I always set a timer now after that one especially chewy dinner).

Can I make this ahead?
Yep, it’s actually even better the next day—flavors settle in. Just keep it covered in the fridge.

Digression: The Time My Cat Tried to Steal a Piece

So, one time I turned my back for like, two seconds, and my cat (who pretends not to care about human food) nabbed a whole chunk and dragged it under the table. Clearly, this is a recipe that even fussy eaters love.

Juicy Shawarma Chicken in the Oven or Grill