Hey, Pull Up a Chair: Chicken Shawarma Stories
You know that vibe when friends just show up out of nowhere? That was honestly the first time I ever made this shawarma chicken: two mates, a last-minute dinner, and zero desire to do dishes. Fast-forward: now, it’s my ace-in-the-hole for lazy weekends (or impromptu, why-not-grilled Tuesday nights). Anyway, let’s just say I’ve spilled enough spice to season half the street, but that’s all part of the fun, right?
There's one vivid memory that I can't get out of my head—my aunt, Nawal, insisting we needed “just a bit more” garlic. I obeyed. Let’s say my house still smelled like shawarma for four days. Worth it. And, if you ask me, you can never have enough garlic... unless you're planning to be around people. Then, uh, maybe go easy.
Why You'll Love This Chicken (Or, Why I Keep Making It)
I make this when I want to trick people into thinking I slaved all day. Seriously, it’s embarrassingly easy. My family goes crazy for this because, well, it’s both juicy and garlicky, and you can pile it into a pita or over rice (and, confession, I eat it cold from the fridge sometimes). I’ll admit, the first time I tried, the spice mix got everywhere—even in my hair. Learned to cover the bowl since then (pro tip from my messy kitchen straight to you).
Chicken Shawarma Ingredients (Plus Oddball Swaps)
- Chicken thighs – 1 to 1.2 kg (boneless, skinless). Thighs refuse to dry out, but you can use breasts if you’re in a rush (just don’t skip the oil).
- Yogurt – ⅓ cup (full-fat is best, but I once used Greek—worked fine!)
- Lemon juice – juice from about 1 big lemon. I’ve used limes in a pinch, and it was still totally edible.
- Olive oil – 3 tablespoon (My dad swears by that fancy stuff, but whatever you’ve got is OK)
- Garlic – 5 large cloves, minced (or more, if you want Nawal-level shawarma)
- Spice mix:
- 2 teaspoon ground cumin
- 2 teaspoon smoked paprika (or regular... sometimes I mix both, honestly)
- 1.5 teaspoon ground coriander
- 1 teaspoon turmeric
- Pinch of cayenne (my kids aren’t big on heat, so I use like ¼ tsp, but you do you)
- 1.5 teaspoon salt (sometimes more, taste the marinade)
- Black pepper, a generous shake
- Onion – 1, sliced. Red is a bit sweeter, but yellow is fine.
- Optional toppings: Pita, lettuce, tahini sauce, pickles—sometimes I make a quick garlic sauce like the one from Serious Eats (worth it, if you like intense garlic).
How I Actually Make Shawarma Chicken (No Fancy Degrees Required)
- Mix the Marinade: Grab a big bowl—beware, turmeric stains everything. Combine yogurt, lemon juice, olive oil, garlic, all those spices, and salt. This is where I usually sneak a finger in for a taste (and adjust anything bland—don’t be shy).
- Toss in the Chicken: Dump chicken thighs into the bowl. Get in there with your hands (or a spoon, if you’re not into messy fingers). Make sure every bit is coated. I like to add onion slices here, but sometimes I forget—they’re optional.
- Cover & Chill: Cover the whole thing with plastic wrap or a plate and shove it in the fridge for at least 2 hours, but honestly, overnight makes it magic. But if you're in a hurry, 30 minutes still works.
- Time to Cook – Oven Way: Preheat your oven to full whack—about 220°C (425°F). Line a tray with foil for lazy clean-up. Spread chicken out (with onions, if you remembered them). Don’t pile them or they’ll just steam.
- Bake for 20 minutes, then crank on the grill/broiler for another 4-6 minutes so you get those crispy edges. If your oven's like mine (grumpy), you may need to shuffle the tray once.
- Or, the Grill/Summer BBQ Way: Fire up the grill to medium-high. Slap the chicken on, 6 minutes a side or till charred in places and cooked through—don't move them too much, let those grill marks happen. I once pulled them too early; raw in the middle, so do check!
- Rest & Slice: Let the chicken rest on a board for 5 min. It stays juicier (trust me, I've skipped this step and regretted the dry bits). Slice thinly—sort of like kebab shop style, but don’t worry about precision.
At this point, my cousin usually wanders by and nabs a piece. Consider that your green light to do the same. By the way, if it looks weirdly yellow, that’s normal—the turmeric really goes all out in this one.
Trial & Error: Notes from My Real Kitchen
- I once doubled the cayenne (thought it was paprika—bad idea). My lips didn't thank me.
- Leaving it overnight actually tastes better—next-day magic is real! But, if you forget, don’t stress. Still good.
- Don't use nonfat yogurt; I did once and... let’s just say things got weird and rubbery.
- If your oven hates high temps, just cook a little longer at 200°C and give it an extra blast under the broiler/ grill at the end.
Variations I’ve Chucked at This Recipe (Wins & Flops)
- Swapped thighs for drumsticks once. Fun, but messier to eat—still, if it's all you’ve got, no judgment.
- Added extra lemon and zested it—the flavor was pretty sharp (I liked it, but my 9-year-old did NOT).
- Tried marinating with coconut yogurt to make it dairy-free. It, uh, didn’t come out right—chicken tasted sweet. Not my best idea. Probably better to just go with olive oil + lemon only if skipping dairy.
A side note—I once cooked this over a campfire. Don’t recommend unless you enjoy chasing chicken into the ashes. But hey, live and learn.
Do You Actually Need Special Equipment?
- Baking tray or big roasting pan (foil-lined or not—I’m a foil fan for easy clean-up)
- A grill, if you’re in BBQ weather
- If you don’t have a grill, a grill pan on the stove works pretty well. Worst case, a normal frying pan is fine—just don’t overcrowd.
- Tongs aren’t strictly necessary, but flipping with a fork is a pain (learned this the hard way)
Honestly, I sometimes just use my hands and fork—kitchen snobs be damned.
How to Store It (Not That We Ever Have Leftovers)
Stash any leftovers in an airtight container in the fridge—should be OK for up to 3 days, though honestly, in my house it's gone by tomorrow. Reheat gently (microwave or low oven); I think the flavor’s even better the next day. If you’re weirdly into cold chicken shawarma, I get it—sometimes I do that straight out the fridge at 8am.
How I Serve It: Family-Style & Other Traditions
Usually, we pile this shawarma chicken into warm pitas with shredded lettuce, juicy tomatoes, red onion, and lashings of tahini sauce. Or over a big heap of rice, drizzle with a spoonful of cooking juices. My nephew votes for sweet pickles. I’m more of a chili sauce person. We do chips (fries, for the Americans reading) on the side if it’s a Friday night. Or just eat straight off the tray—no shame.
Pro Tips: What I Messed Up (So You Don’t Have To)
- I once rushed the marinade—only 10 minutes. Just, don’t. It’s okay, but kind of bland and not nearly as juicy.
- If you overcrowd the tray, it steams instead of roasting—trust me, spread it out!
- Don’t skip the rest after cooking. Seriously, even 5 minutes makes a difference in juicyness (Is that a word? Well, it applies here)
The FAQ Bit (Just Answering Stuff I Actually Hear)
- Can I freeze the marinated chicken before cooking? Yeah, you can. I sometimes freeze it right in the marinade—just defrost overnight in the fridge before cooking.
- Is it ok to use chicken breast? You can, but keep an eye on it; it dries out fast. Actually, add a splash more oil if you go that way.
- What if I don’t have yogurt? Couple times, I used sour cream or even just olive oil and lemon. It's different, but still tasty.
- How do you stop it from sticking on the grill? Oil the grill grates a bit—learned that after cleaning burned bits for an hour once. Or use a grill pan if you’re not fussed about authentic BBQ marks.
- Any way to make it less garlicky? Sure—just use 2-3 cloves. But, then again, why?
- What’s the best way to reheat? Oven’s best, low heat for around 10 min. I’ve microwaved it, but…meh. Not ideal.
- Can I make this ahead? Absolutely. Marinate the night before (tastes better anyway) and cook when you’re ready. If you do need to reheat, see above!
If you want more shawarma nerdiness, check out The Mediterranean Dish’s post—some extra tricks there, though I like mine a little less formal.
Whew, that was a lot. Anyway, let me know how yours turns out (or if you accidentally dyed your fingers yellow!).
Ingredients
- 700g boneless, skinless chicken thighs
- 3 tablespoons plain Greek yogurt
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
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1In a large bowl, mix together Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper to form the marinade.
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2Add chicken thighs to the bowl and toss thoroughly to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight for best flavor.
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3To cook in the oven: Preheat oven to 220°C (430°F). Arrange marinated chicken on a lined baking tray and roast for 30-35 minutes, turning halfway through, until cooked through and golden brown.
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4To cook on the grill: Preheat grill to medium-high heat. Grill chicken for 6-8 minutes per side, or until charred and cooked through.
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5Let the chicken rest for 5 minutes, then slice thinly. Serve with warm pita, salad, or your favorite sides.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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