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- 1 lb boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon paprika - 1 teaspoon turmeric - 1 teaspoon garlic powder - 1 teaspoon ground cinnamon - ½ teaspoon cayenne pepper (adjust for spice preference) - Salt and black pepper to taste To create a great Chicken Shawarma, I use boneless, skinless chicken thighs. They stay juicy and soak up flavors well. The spices make this dish special. Cumin and coriander give warmth, while paprika adds a nice color. Turmeric boosts the health benefits. Garlic powder and cinnamon round out the taste. I always adjust cayenne pepper based on how spicy I want it. Salt and black pepper help bring all the flavors together. - ½ cup mayonnaise - 2 garlic cloves, minced - 1 tablespoon lemon juice - Salt and pepper to taste For the garlic mayo, I use mayonnaise as the base. It’s creamy and rich. I add minced garlic for a punch of flavor. Lemon juice brightens the sauce and cuts through the richness. A little salt and pepper balance everything out. This sauce is perfect for drizzling or dipping. - 4 pita breads or flatbreads - 1 cup fresh vegetables (cucumbers, tomatoes, red onions) - ½ cup fresh parsley, chopped I love to serve Chicken Shawarma with warm pita bread. It’s soft and holds everything well. I always add fresh veggies like cucumbers, tomatoes, and red onions for crunch. They add freshness to each bite. Chopped parsley is my secret weapon. It adds color and a burst of flavor. This combination makes my shawarma vibrant and tasty! {{ingredient_image_1}} - In a large bowl, combine: - 2 tablespoons olive oil - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon paprika - 1 teaspoon turmeric - 1 teaspoon garlic powder - 1 teaspoon ground cinnamon - ½ teaspoon cayenne pepper - Salt and black pepper to taste - Add 1 lb boneless, skinless chicken thighs. - Coat the chicken well with the marinade. - Cover the bowl and refrigerate. - Let the chicken marinate for at least 1 hour. - For best flavor, marinate overnight. - In a small bowl, mix together: - ½ cup mayonnaise - 2 minced garlic cloves - 1 tablespoon lemon juice - A pinch of salt and pepper - Stir until all ingredients combine. - Set the garlic mayo aside for later use. - Preheat your grill or skillet over medium-high heat. - Remove the chicken from the marinade. - Grill the chicken for 6-7 minutes on each side. - Cook until the chicken is charred and reaches 165°F (75°C). - Once done, let the chicken rest for a few minutes. - Slice the chicken into thin strips. - Warm 4 pita breads on the grill for about 1 minute. - Layer sliced chicken, fresh vegetables, and parsley on each pita. - Drizzle generously with garlic mayo. - Enjoy your homemade Chicken Shawarma! Marinating chicken is key for great flavor. It allows the spices to soak in. I recommend marinating the chicken overnight. This gives the meat time to absorb all those tasty spices. If you’re short on time, let it sit for at least 1 hour. Even a little time helps. When grilling, set your grill to medium-high heat. This ensures the chicken cooks evenly and gets a nice char. Cook the chicken for 6-7 minutes on each side. You want the internal temperature to reach 165°F (75°C). This keeps the chicken juicy and safe to eat. Let the chicken rest before slicing. This helps keep the juices inside. For a beautiful presentation, serve the shawarma on a wooden board. You can add extra garlic mayo in a small bowl for dipping. Garnish the dish with chopped parsley and lemon wedges. This adds color and fresh flavor. Consider serving with side dishes like hummus, tabbouleh, or a simple salad. These pair well and make your meal more complete. Pro Tips Marinate Longer for Maximum Flavor: For the best taste, marinate the chicken thighs overnight. This allows the spices to penetrate the meat, resulting in a more flavorful and juicy dish. Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C) for safe consumption and optimal tenderness. Customize Your Vegetables: Feel free to add your favorite vegetables such as bell peppers, lettuce, or avocado. This not only enhances the flavor but also adds color and nutrients to your shawarma. Make Ahead of Time: Prepare the garlic mayo and marinate the chicken a day in advance. This will save you time on the day you plan to serve the shawarma and ensure a delicious meal. {{image_2}} To make your Chicken Shawarma spicy, you can adjust the cayenne pepper. Start with half a teaspoon and add more if you like it hotter. You can also add hot sauce or spicy mayo on top. This makes each bite burst with flavor and heat. If you enjoy a kick, don’t hold back! If you want a meat-free option, you can substitute chicken with grilled tofu or chickpeas. Tofu absorbs flavors well, so marinate it like chicken. Cook it for about 4-5 minutes on each side. If using chickpeas, roast them until crispy. This gives a nice texture and taste. Adjust the cooking time based on the protein you choose. You can switch out pita for laffa or lavash. These breads add a chewy texture and are great for wrapping. If you're looking for gluten-free options, try using gluten-free bread. This way, everyone can enjoy Chicken Shawarma, no matter their dietary needs! To store your Chicken Shawarma, place it in an airtight container. This keeps it fresh longer. Make sure the chicken is cooled before sealing. You can keep it in the fridge for up to 3 days. For best taste, eat it within this time frame. If you want to store it longer, consider freezing it. Frozen shawarma can last for about 3 months. Just label your container with the date for easy tracking. When it comes to reheating, you have two main options: microwave or oven. The microwave is quick but may make the chicken a bit soggy. Use a low setting and cover it with a damp paper towel. This helps keep some moisture. The oven, on the other hand, takes longer but keeps the texture nice. Preheat the oven to 350°F (175°C) and heat for about 10-15 minutes. Add a splash of water for extra moisture. This way, your Chicken Shawarma stays juicy and flavorful! Chicken shawarma is a tasty dish from the Middle East. It features marinated chicken cooked on a vertical spit. This method gives it a unique flavor. The dish has a long history, dating back to the Ottoman Empire. Shawarma became popular across the world for its spicy and savory taste. You can enjoy it in pita bread or over rice. Yes, you can prepare shawarma in advance. Marinate the chicken thighs the night before for more flavor. Store the marinated chicken in the fridge. This way, it stays fresh and ready to cook. You can also grill the chicken ahead of time. Just let it cool before storing. Keep it in an airtight container for up to three days. Serve chicken shawarma with fresh veggies like cucumbers, tomatoes, and red onions. You can also add a side of rice or salad. For drinks, try a refreshing lemonade or yogurt drink. These pair well with the spices in the shawarma. Enjoy your meal with a touch of garlic mayo for extra flavor! In this post, we explored how to make Chicken Shawarma from scratch. You learned about key ingredients like chicken thighs and spices. We also covered making garlic mayo, marinating chicken, and grilling it to perfection. I shared tips for serving and storing leftovers too. Enjoying this dish is about freshness and flavor. Try different breads or vegetarian options to mix it up. Your homemade Chicken Shawarma will impress family and friends. Happy cooking!

Savory Chicken Shawarma with Garlic Mayo

Delicious homemade Chicken Shawarma served with a creamy garlic mayo and fresh vegetables.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon cayenne pepper
  • to taste salt and black pepper
  • 4 pieces pita breads or flatbreads
  • 1 cup fresh vegetables (cucumbers, tomatoes, and red onions, diced)
  • 0.5 cup fresh parsley, chopped
  • 0.5 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • to taste salt and pepper

Instructions
 

  • In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, garlic powder, cinnamon, cayenne pepper, salt, and black pepper. Add the chicken thighs and coat well. Cover and marinate in the refrigerator for at least 1 hour or overnight for maximum flavor.
  • In a small bowl, mix the mayonnaise, minced garlic, lemon juice, and a pinch of salt and pepper. Stir until well combined. Adjust seasoning to taste. Set aside.
  • Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and grill or sear for about 6-7 minutes on each side until cooked through and nicely charred. The internal temperature should reach 165°F (75°C). Once cooked, let the chicken rest for a few minutes before slicing into thin strips.
  • Warm the pita bread on the grill for about 1 minute until soft. Layer the sliced chicken, diced vegetables, and chopped parsley on each pita. Drizzle generously with garlic mayo.
  • Roll up the pita or serve it open-faced. Enjoy your delicious homemade Chicken Shawarma with Garlic Mayo!

Notes

Serve the shawarma on a wooden board with additional garlic mayo for dipping. Garnish with parsley and lemon wedges.
Keyword chicken, garlic mayo, pita, shawarma