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5.0 from 33 votes

Chicken Shawarma Recipe

This Chicken Shawarma Recipe of spice-marinated chicken is packed on a skewered and roasted to perfection for a favorite Middle Eastern dish.

Prep Time
1 hr
Cook Time
1 hr mins
Total Time
2 hrs 30 mins
Servings: 6
Calories: 416 kcal
Course: Lunch , Dinner

Ingredients

  • 1 tablespoon coriander seeds
  • 1 cinnamon stick
  • 1 teaspoon green cardamom pods
  • 1 tablespoon cumin seeds
  • 1 teaspoon whole black pepper corns
  • 1 ½ tablespoons coarse salt
  • 1 teaspoon ground turmeric
  • 1 tablespoon paprika
  • ½ teaspoon cayenne
  • 1/3 cup full fat yogurt
  • ¼ cup olive oil
  • 2 tablespoons tomato paste
  • Zest and juice of 2 lemons
  • 2 tablespoons white vinegar
  • 8 finely minced garlic cloves
  • 1 ” peeled piece of freshly grated ginger
  • 3 to 3 ½ pounds total boneless skinless chicken breasts and thighs

Instructions

    Cup of Yum
  1. This is optional, but add the whole black peppercorns, coriander seeds, cumin seeds, cinnamon stick, and cardamom pods to a medium-sized sauté pan and cook while occasionally stirring over low to medium heat until the spices become very fragrant, which takes about 4 to 6 minutes.
  2. Add them to a mortar and pestle or spice grinder and grind until finely ground.
  3. Add the spices along with the cayenne, turmeric, paprika, garlic, ginger, salt, yogurt, oil, lemon juice, tomato paste, and vinegar to a large bowl and mix to combine. Set aside.
  4. Gently pound the boneless skinless chicken breasts and thighs until they are about ¼” to ½” thick. The goal is for them to be flat in all areas for even cooking.
  5. Add the pounded chicken to the bowl of spices and yogurt and thoroughly mix to coat. Once mixed, cover and place in the refrigerator for 12 to 48 hours.
  6. Next, remove the chicken from the bowl and layer it onto a vertical skewer, firmly stacking it until all the chicken is used.
  7. Place on a rack in the lower third of the oven at 375° and cook for 1:15 to 1:30 or until it reads 165° internally.
  8. Remove the chicken, let it rest for 5 to 10 minutes, and then thinly shave it using a sharp knife.
  9. Serve as is or with assorted accompaniments or in a pita wrap. See the video below on other easy cooking methods if you do not have a vertical skewer. In addition, you’ll see how I make it into a wrap.

Notes

  • Make-Ahead: You can make this up to 30 minutes ahead of time. Keep it warm in the oven, covered in foil, at low temperatures (200°) until it’s ready to be served.
  • How to Store: Cover and keep it in the refrigerator for five days. You can freeze this covered for up to 3 months. Thaw the chicken shawarma in the refrigerator until thawed before reheating.
  • How to Reheat: Add the desired amount of shawarma to a medium-sized pan with 2 to 3 tablespoons of water and heat over low heat until warm.
  • The easiest spice combination for a chicken shawarma is garlic, cumin, turmeric, ginger, coriander, paprika, and cayenne.
  • If you want the shawarma to be a little drier, you can forgo the yogurt and use an extra 3 tablespoons of olive oil instead.
  • Green or black cardamom pods will work for this dish.
  • Toasting the spices in a pan makes them more aromatic and flavorful.
  • The longer the marinade, the more intense in flavor it will become.
  • Here is a vertical skewer similar to the one I used in the picture and video. This is also good to use for Al Pastor or Gyros.

Nutrition Information

Calories 416kcal (21%) Carbohydrates 6g (2%) Protein 58g (116%) Fat 17g (26%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.03g Cholesterol 171mg (57%) Sodium 2104mg (88%) Potassium 1153mg (33%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 837IU (17%) Vitamin C 6mg (7%) Calcium 67mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 416

% Daily Value*

Calories 416kcal 21%
Carbohydrates 6g 2%
Protein 58g 116%
Fat 17g 26%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.03g 2%
Cholesterol 171mg 57%
Sodium 2104mg 88%
Potassium 1153mg 25%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 837IU 17%
Vitamin C 6mg 7%
Calcium 67mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.