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Chicken Shawarma Recipe
5 from 33 votes

Chicken Shawarma Recipe

Chicken Shawarma features boneless, skinless chicken breast and thighs marinated in a blend of toasted and ground spices including coriander, cinnamon, cardamom, cumin, and black pepper, mixed with yogurt, garlic, ginger, lemon, and tomato paste. The marinade tenderizes the chicken and infuses it with complex, warm flavors. After marinating for up to 48 hours, the chicken is stacked on a vertical skewer and cooked, showcasing layers of tender, aromatic meat that absorb the tangy, spiced marinade well. This preparation offers a richly spiced and juicy result, ideal for grilling or roasting.

Prep Time
1 hr
Cook Time
1 hr 30 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 black peppercorns whole
  • 1 ½ tablespoons salt coarse
  • 1 teaspoon Turmeric ground
  • 1 tablespoon paprika
  • ½ teaspoon cayenne pepper
  • 1/3 cup yogurt full fat
  • ¼ cup olive oil
  • 2 tablespoons tomato paste
  • lemon zest and juice of 2
  • 2 tablespoons white vinegar
  • 8 garlic finely minced
  • 1 fresh ginger peeled, freshly grated
  • 3 to 3 ½ pounds chicken breast boneless, skinless
  • 3 to 3 ½ pounds chicken thigh boneless, skinless

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

  • The marinade benefits from toasting the whole spices before grinding to enhance flavor.
  • Marinate the chicken for at least 12 hours and up to 48 hours for better taste and tender texture.
  • Use a vertical skewer to stack the chicken for even cooking and traditional layering.
  • Cooked chicken can be kept warm in a low oven covered with foil for up to 30 minutes before serving.
  • Store leftovers covered in the refrigerator for up to five days or freeze for up to three months; thaw thoroughly before reheating.
  • Reheat gently in a pan with a few tablespoons of water to keep the chicken moist.
  • To make a drier shawarma, omit the yogurt and increase olive oil by 3 tablespoons.
  • Cardamom pods can be green or black depending on availability.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 Serving

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.