Easy Chicken Shawarma

What is Chicken Shawarma? Chicken Shawarma is a traditional Middle Eastern favorite consisting of thinly sliced spiced lamb that has been marinated. It is cooked on a rotating spit, then served on pita bread with tomatoes and onions. This is a good time to tell you that I will not be preparing my Shawarma on a rotating spit. I don't have one!

I guess the most logical alternative is grilling. However, I happen to be posting this recipe in January, and I live in the northeastern US. That said, a pile of snow prevents me from reaching my grill, I will be cooking my Shawarma indoors on a cast iron skillet.

Gyro vs shawarma

I like to add chopped parsley to my chicken shawarma for a splash of color and a hint of bitterness. I supposed this is a good time to clarify that Shawarma is NOT a gyro! A cousin? Maybe, why not? Shawarma is simple fare, street food; however, its taste is anything but simple. Shawarma is a dish native to the Levant, a geographical area that covers Israel, Lebanon, Jordan, the Sinai, Egypt, Cyprus and Palestine. It's an area of the world with a rich culinary heritage.

How to make chicken shawarma with amazing flavor? Marinating is key. One of the key points of achieving a great Shawarma is the marinating process. The meat should be allowed to "soak in" the flavors of the marinade for a least 4-6 hours or overnight. The spices used in the marinade are: cumin, salt, curry, allspice and pepper. This rich combination of spices infuse the meat with a complex and aromatic flavor.

Although it is traditionally made with lamb, you can use beef or also chicken (I do this often). Although most people recommend the dark meat since it is more flavorful, I prefer to use chicken breasts. In my opinion the intensity of the taste will have more to do with the chicken shawarma recipe's combination of spices, than the choice of meat.

Shawarma is traditionally served with a yogurt/tahini* sauce on the side. I like to accent mine with garlic and parsley, for a little color. For the pita bread, I tend to prefer a thin pita bread. In a pinch Flour tortilla shells work well also. You can also serve Shawarma with a side of tabbouleh,  or even French Fries ( I actually saw this at a local Middle Eastern restaurant)! Mind you, you can also enjoy it by itself too.

*Tahini is a sesame seed paste typical in Middle Eastern cuisine.

Shawarma tips

• You can use any meat, the spices will create your flavors
• Tortilla shells work well if you don't have pita
• If you use pita, go for thinner so it's easy to fold
• You can serve it with a yogurt sauce for tanginess
• Parsley will add a pop of color

Step by step photos:

1. Gather all your ingredients and have them measured, chopped, sliced and ready to go.
2. Slice the chicken breast into very thin strips lengthwise. Mix together the olive oil, salt, cumin, curry, allspice, oregano and paprika. Place the chicken and spice mixture in a container and stir to coat the chicken. Allow to marinate for at least 2 hours refrigerated.
3. To make the yogurt sauce, mix together the tahini, yogurt and lemon juice. Refrigerate until ready to serve.
4. Heat a skillet on medium-high heat with 1 Tbsp canola oil then stir fry the chicken until golden brown. The chicken should reach an internal temperature of 165°F.
5. Place the onion slices in a frying pan on medium heat with 1 Tbsp canola oil. Fry until the onions are golden.
6. Sprinkle the tomato slices with za'atar. Place the chicken on pita bread along with tahini sauce, tomato, onions and a sprinkle of parsley.

Frequently asked questions:

• How long can I store the raw chicken in the refrigerator? You can allow to marinate overnight before cooking and even 2 days before you would need to cook.
• How long can I store the cooked chicken? Once it has completely cooled you can store it in an airtight container for 3-4 days.
• Can I freeze the cooked chicken? Yes, wrap it tightly in a freezer bag after it has cooled. You can freeze it for 2-3 months when properly stored.
• How do I reheat the chicken? Reheat the cooked chicken in the microwave for 2-3 minutes and stop to stir every 30-45 seconds until hot. Once reheated do not cool and store again in the refrigerator, consume it right away. So only reheat the amount you will consume.
• Can I grill the chicken?  Yes, you can slice the chicken a little thicker and place on skewers for grilling.  Be sure to allow it to reach an internal temperature of 165°F.
• How long can I store the tahini yogurt sauce? You can store in the refrigerator for 3-4 days in sealed container.

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Easy Chicken Shawarma Recipe

Here is a super easy and exotic chicken recipe for a fast weeknight meal.  You can wrap this up in a pita too! Place chicken in a glass dish. In a small bowl mix together olive oil, Kosher salt, cumin, curry, allspice, oregano and paprika. Pour over chicken; mix well and refrigerate for about 4-6 hours.  You will love the flavors in this dish! 

5 from 3 votes

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Course: Main dish

Cuisine: Middle Eastern

Keyword: chicken breast recipe, stir fried recipe

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Marinate time: 2 hours hours

Total Time: 2 hours hours 40 minutes minutes

Servings: 6 servings

Calories: 449kcal

Author: Analida Braeger

Ingredients

Chicken and seasonings:

• 2 lbs chicken breast sliced thin
• 3 Tbsp olive oil
• 1 tsp Kosher salt paleo diet: sea salt
• 2 tsp cumin
• 1 tsp curry
• ½ tsp oregano
• ¼ tsp allspice
• 1 tsp paprika
• 2 Tbsp canola oil for pan frying

Yogurt sauce:

• 8 oz. plain yogurt paleo diet: coconut milk yogurt
• 2 Tbsp Tahini
• 2 Tbsp lemon juice fresh squeezed

Pita and Toppings:

• 1 onion medium, sliced thin
• 2 Roma tomatoes sliced
• 1 tsp za'atar
• ¼ cup parsley chopped
• 4-6 pita rounds paleo diet: any paleo bread

Instructions

Prepare the chicken:

• Cut chicken breast into thin slices. If the breasts are partially frozen, the cutting process is easier.
• Place chicken in a glass dish. In a small bowl mix together olive oil, Kosher salt, cumin, curry, allspice, oregano and paprika. Pour over chicken, mix well and refrigerate for about 2 hours.
• In a skillet on medium-high heat quickly stir fry the chicken in 1 Tbsp canola oil until golden brown. It should reach an internal temperature of 165°F.

Prepare the yogurt sauce:

• In a bowl mix together yogurt, lemon juice and tahini. Refrigerate until ready to serve.

Prepare the onions and toppings:

• In a separate pan fry the onions on medium heat in 1 Tbsp canola oil until they are golden.
• Cut the tomato slices in half, and sprinkle with za'atar.
• Serve the chicken shawarma with the onions, tomato and yogurt sauce with pita rounds. Sprinkle with parsley.

Notes

• You can use any meat, the spices will create your flavors
• Tortilla shells work well if you don't have pita
• If you use pita, go for thinner so it's easy to fold
• You can serve it with a yogurt sauce for tanginess
• Parsley will add a pop of color

Nutrition

Calories: 449kcal | Carbohydrates: 27g | Protein: 38g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 102mg | Sodium: 787mg | Potassium: 796mg | Fiber: 2g | Sugar: 3g | Vitamin A: 794IU | Vitamin C: 12mg | Calcium: 112mg | Iron: 2mg

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Originally published January 2015 and updated June 2020.