The Ultimate Guide to Homemade Chicken Shawarma

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The smell of spices always gets me. When I first tried making chicken shawarma at home, the aroma alone was enough to make my neighbors come over, asking what I was cooking. I love how this dish, a staple of Middle Eastern street food, can bring so much flavor and joy. This post will guide you through making delicious, authentic chicken shawarma in your own kitchen. You’ll see that with some common ingredients and a little effort, you can create something truly special. It’s also very versatile, and you can serve it in wraps or on plates. It’s easy to make and great for gatherings too.

What is Chicken Shawarma?

Shawarma is a dish of spiced meat cooked on a vertical rotisserie. The meat slowly rotates in front of a heat source. Then, thin slices are shaved off as it cooks. This method makes the meat tender and juicy. Shawarma has its roots in the Ottoman Empire’s döner kebab. Today, it’s popular throughout the Middle East, the Mediterranean, Asia, and North Africa. While traditional shawarma uses a vertical spit, this recipe adapts the flavors for home cooking.

Key Ingredients for Chicken Shawarma

The Chicken

• Boneless, skinless chicken thighs are my go-to for juicy shawarma. However, chicken breasts and tenderloin work well, too.
• If using chicken breast, slice it thinly or pound it to an even thickness.
• You’ll need about:
  • 1 kg / 2 lb of chicken thigh fillets
  • 2 lb of boneless, skinless chicken thighs
  • 250 grams (9 ounces) of chicken breast or thigh

The Marinade

• The marinade is key to the authentic flavor of shawarma.
• Olive oil (extra virgin for flavor).
• Fresh lemon juice.
• Fresh garlic (minced).
• Spices:
  • Ground coriander.
  • Cumin.
  • Cardamom (essential for authentic flavor).
  • Paprika.
  • Turmeric.
  • Cayenne pepper (adjust to your preferred spice level).
  • Cinnamon.
  • Salt.
  • Black pepper.
• Some spice blends include baharat.
• Here are the amounts you need:
  • 1 tbsp ground coriander or 1 tsp or 3/4 tbsp
  • 1 tbsp ground cumin or 1 tsp or 3/4 tbsp
  • 1 tbsp ground cardamom or ⅓ to ½ tsp
  • 1 tsp ground cayenne pepper or 1/4 tsp or 1/2 tsp
  • 2 tsp smoked paprika or 1/2 tsp paprika or 3/4 tbsp
  • 2 tsp salt or 2 tsp kosher salt or 1/2 tsp
  • 1/2 tsp freshly ground black pepper or 1/4 to 1/2 tsp crushed black pepper
  • 1/2 tsp turmeric or 1/8 tsp or 3/4 tbsp
  • 1/4 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 2 tbsp lemon juice
  • 3 tbsp olive oil or 1 1/2 tbsp olive oil or 1/2 c
  • 1 large garlic clove or 1 tbsp minced garlic or 3 cloves

Optional Ingredients

• Onion (sliced or quartered).
• Yogurt (Greek or strained). This is optional for the marinade, but common in some recipes.

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Step-by-Step Guide: How to Make Chicken Shawarma

Preparing the Marinade

1. Combine the marinade ingredients in a bowl or a ziplock bag.
2. Mix well to distribute the spices evenly.
3. If using a container, either turn the chicken a few times, or increase the marinade by 50%.
4. Taste the marinade and add more salt or spices as needed.

Marinating the Chicken

1. Add the chicken to the marinade.
2. Make sure each piece is fully coated.
3. Marinate in the refrigerator for at least 3 hours, or ideally overnight (12-24 hours).
4. Even 2 hours of marinating is enough.
5. You can freeze the marinated chicken for later use.

Cooking the Chicken

• Stovetop Method
  1. Heat a pan with a bit of oil over medium-high to high heat.
  2. Add chicken in batches, without overcrowding the pan.
  3. Sear the chicken on all sides.
  4. Reduce heat to medium-high as the marinade starts to caramelize.
  5. Cook until the chicken is done and the marinade dries up.
  6. Watch the heat to prevent charring.
  7. Shred the chicken with a wooden spoon in the pan.
  8. Cook for 1-2 more minutes.
• Oven Method
  1. Preheat the oven to 425°F (220°C).
  2. Grease a baking sheet.
  3. Spread chicken and optional onions in a single layer on the baking sheet.
  4. Bake until chicken is fully cooked and golden brown.
  5. For a crispier result, broil briefly at the end.
  6. Check for doneness with a meat thermometer; the internal temperature of the chicken must reach 165°F (74°C).
• Grilling Method
  • You can grill the chicken, but a separate grilled chicken shawarma recipe might be a better place to start.
  • Cooking on a grill or stove gives the best caramelization.

Resting the Chicken

• Let the chicken rest for at least 3-5 minutes before slicing.
• This helps the juices redistribute, keeping the meat moist.

Preparing the Yogurt Sauce (Optional)

• Mix the following ingredients: Greek yogurt, garlic, lemon juice, cumin, salt, and pepper.
• Let the flavors meld for at least 20 minutes.

Preparing Tahini Sauce (Optional)

• Tahini sauce is a popular topping.
• You can find a tahini recipe in another post, or make your own with tahini, water, garlic, lemon juice, salt and parsley.

How to Serve Chicken Shawarma

Traditional Wraps

1. Warm pita or flatbreads.
2. Spread with yogurt or tahini sauce.
3. Add chicken and toppings like lettuce, tomatoes, and onions.
4. You can also add red onion, cheese, hummus, or hot sauce.
5. Let everyone make their own wraps.

Shawarma Plates

1. Serve chicken over rice, couscous, or fries.
2. Include a side salad or vegetables.
3. Add sauces like yogurt or tahini.
4. Pita or flatbread can also be served on the side.

Sauce Options

• Yogurt sauce.
• Tahini sauce.
• Other options include toum, amba, or schug.

Side Dishes

• Try sides like Mejadra (Middle Eastern lentil rice), chickpea salad, or a Greek salad.
• You can also serve roasted vegetables or a cabbage and carrot salad.
• Don’t forget the French fries.

Serving to a Crowd

• Chicken shawarma is easy to make for a crowd.
• The recipe travels well, so you can take it to picnics or camping trips.
• You can prepare the chicken ahead of time, even freezing the marinated chicken.
• Cooked chicken can be reheated before serving.

Expert Tips for the Best Shawarma

• Spice Blends: Create your own spice blends or buy a high-quality blend. You can leave out spices to suit your preferences. For instance, omit the cayenne if you don’t like spicy food.
• Marinating: Marinate for at least 3 hours for a better flavor.
• Cooking: Avoid crowding the pan, and watch the heat carefully.
• Resting: Always rest the chicken after cooking.
• Flatbread: Consider making homemade flatbreads to make the dish extra special.

Variations and Adaptations

• Vegetarian/Vegan Options: Use tofu, jackfruit, seitan, or marinated vegetables. You can also use plant-based sauces.
• Spicy Version: Add more cayenne pepper.
• Other Proteins: You can use fish, lamb, or beef.

Make-Ahead and Storage

• Make-Ahead: Marinate and freeze the chicken. You can cook the chicken in advance, then reheat before serving.
• Storage: Store cooked chicken and sauces separately in airtight containers for up to 3-4 days.
• Reheat the chicken in a pan with a little liquid to prevent drying.

Nutritional Information

• A serving of the chicken alone has approximately:
  • Calories: 275 or 423
  • Protein: 32.9g or 27g
  • Fat: 16.2g or 30g
• The values may change based on serving sizes and other ingredients.
• Spices used in the marinade have health benefits.

Conclusion

Making chicken shawarma at home is easy and rewarding. The flavors are amazing and it’s a fun meal to share. I encourage you to try this recipe and experiment with different variations. Share your experiences and feedback in the comments below.

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I hope you enjoyed this comprehensive guide to making chicken shawarma! Let me know if you have any questions.