Craving something flavorful, easy, and utterly satisfying? Look no further! Our roundup of 20 Delicious Chicken Shawarma Recipes is your ticket to spicing up mealtime with minimal fuss. Whether you’re after a quick weeknight dinner, a festive feast, or just a taste of the exotic, these recipes promise to deliver big flavors that’ll have everyone asking for seconds. Dive in and discover your new favorite dish today!
Classic Chicken Shawarma with Garlic Sauce
Perfect for spicing up your dinner routine, this Classic Chicken Shawarma packs bold flavors and comes together with minimal fuss. Pair it with that creamy garlic sauce, and you’ve got a meal that’ll have everyone asking for seconds.
Ingredients
- For the Chicken:
- 2 lbs boneless, skinless chicken thighs
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp turmeric
- 1 tsp garlic powder
- 1 tsp salt
- For the Garlic Sauce:
- 1 cup Greek yogurt
- 2 tbsp tahini
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 1/2 tsp salt
Instructions
- In a large bowl, whisk together olive oil, lemon juice, cumin, paprika, turmeric, garlic powder, and salt.
- Add chicken thighs to the bowl, ensuring each piece is well coated. Marinate for at least 1 hour, or overnight for deeper flavor.
- Preheat your grill or skillet to medium-high heat (about 375°F). Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Tip: Don’t overcrowd the pan to get a good sear.
- While chicken cooks, mix Greek yogurt, tahini, minced garlic, lemon juice, and salt in a bowl until smooth. Tip: Let the sauce sit for 10 minutes to allow flavors to meld.
- Let chicken rest for 5 minutes before slicing against the grain. Tip: This keeps the meat juicy.
- Serve sliced chicken with garlic sauce drizzled on top or on the side.
You’ll love the tender, spiced chicken paired with the cool, tangy garlic sauce. Try stuffing it all into warm pita bread with some crisp veggies for the ultimate handheld meal.
Spicy Chicken Shawarma Wraps
Let’s dive into making Spicy Chicken Shawarma Wraps that’ll blow your mind with flavor and heat. Perfect for meal prep or a quick dinner, these wraps are a game-changer.
Ingredients
- For the marinade: 2 lbs chicken thighs, 1/4 cup olive oil, 2 tbsp lemon juice, 2 tbsp shawarma spice mix, 1 tsp cayenne pepper, 1 tsp salt
- For the wraps: 4 large flour tortillas, 1 cup shredded lettuce, 1/2 cup diced tomatoes, 1/4 cup sliced red onions, 1/2 cup tahini sauce
- For the tahini sauce: 1/2 cup tahini, 1/4 cup water, 2 tbsp lemon juice, 1 garlic clove (minced), 1/2 tsp salt
Instructions
- In a large bowl, combine chicken thighs with olive oil, lemon juice, shawarma spice mix, cayenne pepper, and salt. Mix well to coat. Tip: For deeper flavor, marinate overnight.
- Preheat grill or skillet to medium-high heat (375°F). Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F. Tip: Don’t overcrowd the pan to ensure even cooking.
- Let chicken rest for 5 minutes, then slice thinly against the grain. Tip: Slicing against the grain keeps the chicken tender.
- Warm tortillas on the grill or in a dry skillet for 30 seconds per side.
- Spread tahini sauce on each tortilla, then layer with lettuce, tomatoes, red onions, and sliced chicken.
- Roll tortillas tightly, tucking in the sides as you go. Slice in half if desired.
These wraps pack a punch with spicy, tender chicken and creamy tahini sauce. Serve them with extra sauce on the side for dipping or add pickled veggies for an extra crunch.
Grilled Chicken Shawarma Salad
Here’s how to turn your kitchen into a Middle Eastern street food stall in minutes. **Grilled Chicken Shawarma Salad**—juicy, spiced, and downright addictive.
Ingredients
- For the marinade:
- 1 lb chicken breast, thinly sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- Salt to taste
- For the salad:
- 4 cups mixed greens
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- For the dressing:
- 1/4 cup tahini
- 2 tbsp water
- 1 tbsp lemon juice
- 1 garlic clove, minced
Instructions
- **Marinate the chicken:** In a bowl, mix olive oil, lemon juice, garlic, cumin, paprika, turmeric, and salt. Add chicken, coat well, and refrigerate for 30 minutes.
- **Grill the chicken:** Heat a grill pan over medium-high heat. Grill chicken for 5-6 minutes per side until charred and cooked through. Tip: Don’t overcrowd the pan to get a good sear.
- **Prep the salad:** In a large bowl, toss mixed greens, cucumber, red onion, and cherry tomatoes.
- **Make the dressing:** Whisk tahini, water, lemon juice, and garlic until smooth. Tip: Add water gradually to reach your desired consistency.
- **Assemble:** Slice grilled chicken and place on top of the salad. Drizzle with tahini dressing. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
Serve this salad with warm pita bread for scooping up every last bite. The smoky chicken paired with the creamy tahini dressing is a match made in flavor heaven.
Chicken Shawarma Pizza with Tahini Drizzle
Whip up a fusion feast that’ll blow your mind—Chicken Shawarma meets pizza, topped with a creamy tahini drizzle. Bold flavors, crispy crust, and a drizzle that dreams are made of.
Ingredients
- For the crust:
- 1 pre-made pizza dough (16 oz)
- 2 tbsp olive oil
- For the chicken shawarma:
- 1 lb chicken breast, thinly sliced
- 2 tbsp shawarma spice mix
- 1 tbsp lemon juice
- 1 tbsp olive oil
- For the toppings:
- 1/2 cup sliced red onions
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped parsley
- For the tahini drizzle:
- 1/4 cup tahini
- 2 tbsp water
- 1 tbsp lemon juice
- 1 garlic clove, minced
Instructions
- Preheat your oven to 475°F. Roll out the pizza dough on a floured surface to a 12-inch circle. Transfer to a baking sheet.
- Brush the dough with 2 tbsp olive oil. Bake for 5 minutes until slightly golden. Tip: Poke the dough with a fork to prevent bubbles.
- While the crust pre-bakes, mix chicken with shawarma spice, 1 tbsp lemon juice, and 1 tbsp olive oil. Cook in a skillet over medium heat for 6-8 minutes until no pink remains.
- Spread the cooked chicken over the pre-baked crust. Top with red onions and cherry tomatoes.
- Return the pizza to the oven. Bake for 10-12 minutes until the crust is crispy and the toppings are heated through.
- Whisk tahini, water, 1 tbsp lemon juice, and minced garlic until smooth. Drizzle over the hot pizza before serving. Tip: Add water a teaspoon at a time to reach your desired consistency.
- Garnish with chopped parsley. Tip: Let the pizza cool for 2 minutes before slicing to keep the toppings in place.
Crispy crust meets tender, spiced chicken, all tied together with that creamy, garlicky tahini drizzle. Serve it with extra lemon wedges for a zesty kick.
Slow Cooker Chicken Shawarma
Elevate your dinner game with this **Slow Cooker Chicken Shawarma**—juicy, flavorful, and hands-off easy. Perfect for stuffing pitas or piling high on rice.
Ingredients
- For the marinade:
- 2 lbs chicken thighs, boneless and skinless
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 2 tbsp garlic, minced
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp cinnamon
- Salt to taste
- For serving:
- 4 pita breads
- 1 cup tahini sauce
- 1/2 cup pickled turnips
- Fresh parsley, chopped
Instructions
- In a large bowl, **combine** olive oil, lemon juice, garlic, paprika, cumin, turmeric, cinnamon, and salt. **Whisk** until smooth.
- **Add** chicken thighs to the marinade, **tossing** to coat evenly. **Cover** and refrigerate for at least 2 hours, or overnight for deeper flavor.
- **Transfer** marinated chicken to the slow cooker. **Cook** on low for 6 hours or high for 3 hours, until chicken is tender and easily shreds.
- **Remove** chicken from slow cooker and **shred** with two forks. **Return** to the cooker to soak up juices for 10 minutes.
- **Warm** pita bread in a dry skillet over medium heat for 30 seconds per side, until soft and pliable.
- **Serve** shredded chicken on pita, **drizzled** with tahini sauce and **topped** with pickled turnips and fresh parsley.
**Tip:** For extra crispy edges, broil the shredded chicken for 2-3 minutes before serving. **Tip:** Double the marinade and use half as a sauce. **Tip:** No pita? Serve over a bed of greens for a low-carb option.
Amazingly tender with a bold, aromatic flavor, this shawarma shines in wraps or bowls. Try it with a side of garlic yogurt for a creamy contrast.
Chicken Shawarma Tacos with Yogurt Sauce
Make your taste buds dance with these Chicken Shawarma Tacos—packed with bold spices and drizzled with creamy yogurt sauce. Perfect for a quick dinner that feels like a feast.
Ingredients
- For the Chicken Shawarma:
- 1 lb chicken thighs, sliced thin
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp shawarma spice mix
- 1 tsp garlic powder
- 1 tsp salt
- For the Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp garlic, minced
- 1/2 tsp salt
- For Serving:
- 8 small flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup chopped parsley
Instructions
- In a bowl, mix chicken thighs with olive oil, lemon juice, shawarma spice mix, garlic powder, and salt until evenly coated. Tip: Let it marinate for at least 30 minutes for deeper flavor.
- Heat a skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden and cooked through. Tip: Don’t overcrowd the pan to ensure a good sear.
- While the chicken cooks, whisk together Greek yogurt, tahini, lemon juice, minced garlic, and salt in a small bowl. Tip: For a smoother sauce, let it sit for 10 minutes before serving.
- Warm the tortillas in a dry skillet for about 30 seconds per side until pliable.
- Assemble tacos by placing chicken on tortillas, topping with shredded lettuce, diced tomatoes, and chopped parsley. Drizzle with yogurt sauce.
Perfectly spiced chicken meets cool, tangy yogurt in every bite. Try serving these tacos with a side of pickled veggies for an extra crunch.
Healthy Chicken Shawarma Bowl with Quinoa
Zesty flavors meet wholesome goodness in this Healthy Chicken Shawarma Bowl with Quinoa. Packed with protein and vibrant veggies, it’s a meal that fuels and satisfies. Let’s dive into making this bowl a reality.
Ingredients
- For the chicken: 1 lb boneless, skinless chicken thighs, 2 tbsp olive oil, 1 tbsp shawarma spice mix, 1 tsp garlic powder, 1 tsp salt
- For the quinoa: 1 cup quinoa, 2 cups water, 1/2 tsp salt
- For the sauce: 1/2 cup Greek yogurt, 1 tbsp tahini, 1 tbsp lemon juice, 1/2 tsp garlic powder, salt to taste
- For the bowl: 1 cup chopped cucumber, 1 cup cherry tomatoes halved, 1/2 red onion thinly sliced, 1/4 cup chopped parsley
Instructions
- Preheat your oven to 400°F. In a bowl, mix chicken thighs with olive oil, shawarma spice mix, garlic powder, and salt until evenly coated.
- Spread the chicken on a baking sheet. Bake for 20-25 minutes, flipping halfway, until fully cooked and slightly charred. Tip: Let the chicken rest for 5 minutes before slicing for juicier results.
- Rinse quinoa under cold water. In a pot, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
- Whisk together Greek yogurt, tahini, lemon juice, garlic powder, and salt in a small bowl until smooth. Tip: For a thinner sauce, add a teaspoon of water at a time until desired consistency.
- Slice the baked chicken into strips. Assemble bowls with quinoa, chicken, cucumber, cherry tomatoes, red onion, and parsley. Drizzle with sauce. Tip: Add a sprinkle of sumac for an extra tangy kick.
The quinoa adds a nutty base, while the spiced chicken brings warmth and depth. Serve it with extra sauce on the side for dipping, or wrap it all up in a warm pita for a handheld version.
Chicken Shawarma Pita Pockets
Make your taste buds dance with these Chicken Shawarma Pita Pockets—packed with bold flavors and ready in a flash.
Ingredients
- For the marinade:
- 1 lb chicken breast, thinly sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp salt
- For the sauce:
- 1/2 cup Greek yogurt
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1/4 tsp salt
- For assembling:
- 4 pita breads
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sliced red onions
Instructions
- In a bowl, mix all marinade ingredients. Add chicken, coat well, and marinate for 1 hour in the fridge.
- Preheat a skillet over medium-high heat. Cook chicken for 5-7 minutes until no pink remains, flipping once.
- While chicken cooks, whisk all sauce ingredients in a small bowl until smooth.
- Warm pita breads in a dry skillet for 30 seconds each side for a pliable texture.
- Spread sauce inside each pita. Fill with chicken, lettuce, tomatoes, and onions.
Juicy chicken meets creamy sauce in every bite—serve these pockets with extra sauce for dipping or a side of crispy fries.
Chicken Shawarma Skewers with Hummus
Packed with bold flavors, these Chicken Shawarma Skewers with Hummus are your ticket to a quick, delicious meal that doesn’t skimp on taste. Perfect for grilling season or a cozy indoor cookout.
Ingredients
- For the marinade:
- 2 lbs chicken thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 2 tbsp shawarma spice blend
- 2 garlic cloves, minced
- 1 tsp salt
- For serving:
- 1 cup hummus
- 4 pita breads, warmed
- 1/2 cup chopped parsley
- 1/2 cup diced tomatoes
- 1/4 cup sliced red onions
Instructions
- In a large bowl, combine olive oil, lemon juice, shawarma spice blend, minced garlic, and salt to create the marinade.
- Add chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat your grill to medium-high heat (about 375°F). Thread the marinated chicken onto skewers, leaving a little space between each piece for even cooking.
- Grill the skewers for 6-8 minutes per side, or until the chicken is fully cooked and has nice grill marks. Tip: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
- While the chicken cooks, warm the pita bread on the grill for about 30 seconds per side. Tip: Keep an eye on them to avoid over-drying.
- Spread hummus on each pita, then top with grilled chicken skewers, parsley, tomatoes, and red onions. Tip: For extra zest, drizzle with a little more olive oil and lemon juice before serving.
Crave-worthy with a smoky char and tender interior, these skewers pair perfectly with the creamy hummus and fresh veggies. Serve them deconstructed for a fun, interactive meal that’s sure to impress.
Vegan Chicken Shawarma with Seitan
Dive into the bold flavors of the Middle East with this Vegan Chicken Shawarma. Perfectly spiced seitan strips, wrapped in warm pita with creamy tahini sauce—**it’s a game-changer**.
Ingredients
- For the seitan:
- 1 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cumin
- 3/4 cup vegetable broth
- 1 tbsp olive oil
- For the marinade:
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- For serving:
- 4 pita breads
- 1/2 cup tahini sauce
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
Instructions
- **Mix** vital wheat gluten, nutritional yeast, garlic powder, paprika, and cumin in a bowl.
- **Add** vegetable broth and olive oil, kneading for 3 minutes until a dough forms. Let rest for 5 minutes.
- **Slice** the dough into thin strips, resembling chicken pieces.
- **Whisk** together lemon juice, olive oil, garlic powder, smoked paprika, and turmeric in a bowl.
- **Coat** the seitan strips with the marinade, ensuring each piece is well-covered. Marinate for at least 30 minutes.
- **Heat** a skillet over medium-high heat. Cook the seitan strips for 5-7 minutes, flipping halfway, until edges are crispy.
- **Warm** the pita breads in a dry skillet for 30 seconds each side.
- **Assemble** the shawarmas by layering seitan, tahini sauce, lettuce, and tomatoes in the pita.
Mouthwatering and satisfying, the seitan’s chewy texture mimics chicken flawlessly. **Serve with extra tahini sauce** for dipping or add pickled turnips for a tangy crunch.
Chicken Shawarma Stuffed Peppers
Never settle for boring weeknight dinners when you can stuff bell peppers with juicy chicken shawarma and bake them to perfection. This dish is a game-changer for meal prep or impressing guests with minimal effort.
Ingredients
- For the chicken shawarma:
- 1 lb chicken breast, thinly sliced
- 2 tbsp olive oil
- 1 tbsp shawarma spice blend
- 1 tsp garlic powder
- 1 tsp salt
- For the peppers:
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup cooked basmati rice
- 1/2 cup diced tomatoes
- 1/4 cup chopped parsley
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the chicken slices with olive oil, shawarma spice blend, garlic powder, and salt until evenly coated.
- Heat a skillet over medium-high heat and cook the chicken for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the skillet to ensure even cooking.
- In a separate bowl, combine the cooked chicken, basmati rice, diced tomatoes, and parsley.
- Stuff each bell pepper with the chicken mixture and place them upright in a baking dish.
- Top each pepper with shredded mozzarella cheese.
- Bake for 25-30 minutes until the peppers are tender and the cheese is bubbly and golden. Tip: For extra crispiness, broil for the last 2 minutes.
- Let the peppers rest for 5 minutes before serving. Tip: This allows the flavors to meld together beautifully.
Outrageously flavorful and satisfying, these stuffed peppers offer a perfect balance of spicy, savory, and cheesy. Serve them with a dollop of garlic yogurt sauce for an extra layer of deliciousness.
Chicken Shawarma Nachos
Fire up your taste buds with these Chicken Shawarma Nachos—a bold fusion of Middle Eastern flavors and crunchy, cheesy goodness. Perfect for game night or a lazy weekend treat, this dish is a guaranteed crowd-pleaser.
Ingredients
- For the Chicken Shawarma:
- 1 lb chicken thighs, thinly sliced
- 2 tbsp olive oil
- 1 tbsp shawarma spice blend
- 1 tsp garlic powder
- 1 tsp paprika
- For the Nachos:
- 1 bag (10 oz) tortilla chips
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped parsley
- 1/4 cup tahini sauce
Instructions
- Preheat your oven to 375°F.
- In a bowl, toss the chicken thighs with olive oil, shawarma spice blend, garlic powder, and paprika until evenly coated. Tip: Let the chicken marinate for at least 30 minutes for deeper flavor.
- Heat a skillet over medium-high heat and cook the chicken for 5-7 minutes per side, or until fully cooked and slightly charred. Tip: Don’t overcrowd the skillet to ensure even cooking.
- Arrange the tortilla chips on a baking sheet in a single layer.
- Top the chips evenly with the cooked chicken, mozzarella, and cheddar cheeses.
- Bake in the preheated oven for 5-7 minutes, or until the cheese is fully melted and bubbly. Tip: Keep an eye on the nachos to prevent the chips from burning.
- Remove from the oven and immediately top with diced tomatoes, chopped parsley, and a drizzle of tahini sauce.
These Chicken Shawarma Nachos are a textural dream—crispy chips, tender chicken, and gooey cheese. Try serving them with a side of spicy yogurt sauce for an extra kick.
Chicken Shawarma Burgers
Elevate your burger game with these Chicken Shawarma Burgers—packed with bold flavors and ready in no time.
Ingredients
- For the chicken:
- 1 lb ground chicken
- 1 tbsp shawarma spice blend
- 1/2 tsp salt
- 1/4 cup finely chopped onion
- 1 tbsp olive oil
- For the sauce:
- 1/2 cup plain Greek yogurt
- 1 tbsp tahini
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- For serving:
- 4 burger buns
- 1/2 cup shredded lettuce
- 1/4 cup sliced tomatoes
Instructions
- In a bowl, mix ground chicken, shawarma spice, salt, and onion until well combined. Tip: For even more flavor, let the mixture marinate for 30 minutes in the fridge.
- Heat olive oil in a skillet over medium-high heat. Form the chicken mixture into 4 patties and cook for 5-6 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid pressing down on the patties to keep them juicy.
- While the patties cook, whisk together Greek yogurt, tahini, lemon juice, and garlic powder in a small bowl for the sauce. Tip: Adjust the thickness with a splash of water if needed.
- Toast the burger buns lightly for extra crunch.
- Assemble the burgers by spreading the sauce on the buns, then adding the chicken patty, lettuce, and tomatoes.
Now, these Chicken Shawarma Burgers are juicy, with a creamy sauce and a hint of spice. Serve them with a side of crispy sweet potato fries for the ultimate meal.
Chicken Shawarma Flatbread
Overwhelm your taste buds with this Chicken Shawarma Flatbread—juicy, spiced chicken meets crispy flatbread, topped with creamy garlic sauce. It’s a flavor bomb that’s easy to make and impossible to resist.
Ingredients
- For the chicken: 1 lb boneless, skinless chicken thighs, 2 tbsp olive oil, 1 tbsp shawarma spice mix, 1 tsp salt
- For the flatbread: 2 large flatbreads, 1 tbsp olive oil
- For the sauce: 1/2 cup Greek yogurt, 2 cloves garlic (minced), 1 tbsp lemon juice, 1/2 tsp salt
- For topping: 1/2 cup sliced cucumbers, 1/2 cup diced tomatoes, 1/4 cup chopped parsley
Instructions
- Preheat your oven to 400°F. Tip: For extra crispy flatbread, place it directly on the oven rack.
- In a bowl, mix chicken thighs with olive oil, shawarma spice, and salt until evenly coated.
- Heat a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until fully cooked. Tip: Don’t overcrowd the skillet to ensure even cooking.
- While chicken cooks, brush flatbreads with olive oil and bake for 5 minutes until crispy.
- For the sauce, combine Greek yogurt, minced garlic, lemon juice, and salt in a small bowl. Tip: Let the sauce sit for 10 minutes to enhance the flavors.
- Slice cooked chicken into thin strips.
- Spread garlic sauce over crispy flatbreads, top with chicken, cucumbers, tomatoes, and parsley.
Devour this flatbread hot for the ultimate experience—the crispy base, tender chicken, and fresh toppings create a perfect harmony. Try drizzling with extra sauce or adding pickled veggies for a tangy twist.
Chicken Shawarma Rice Pilaf
Just when you thought shawarma couldn’t get any better, we’re tossing it with rice for the ultimate one-pan wonder. **Bold flavors** meet **easy prep** in this crave-worthy mashup.
Ingredients
- For the chicken: 1 lb boneless, skinless chicken thighs, 2 tbsp olive oil, 1 tbsp shawarma spice blend, 1 tsp salt
- For the rice: 1 cup basmati rice, 2 cups chicken broth, 1 tbsp butter
- For the garnish: 1/4 cup chopped parsley, 1/4 cup toasted pine nuts, 1 lemon, cut into wedges
Instructions
- **Marinate the chicken**: In a bowl, mix chicken thighs with olive oil, shawarma spice, and salt. Let sit for 15 minutes. Tip: For deeper flavor, marinate overnight.
- **Cook the chicken**: Heat a large skillet over medium-high. Add chicken, cook for 5 minutes per side until golden and 165°F inside. Remove, let rest.
- **Start the rice**: In the same skillet, melt butter over medium. Add rice, toast for 2 minutes until fragrant. Tip: Toasting rice boosts nuttiness.
- **Simmer**: Pour in broth, bring to a boil. Cover, reduce heat to low, cook for 15 minutes. Tip: Don’t peek—steam escapes!
- **Combine**: Slice chicken, fold into rice. Cover, let steam off heat for 5 minutes.
- **Garnish**: Top with parsley, pine nuts, and a squeeze of lemon.
Craveably tender chicken meets fluffy, spiced rice with a crunch from pine nuts. Serve straight from the skillet for a family-style feast.
Chicken Shawarma Soup
Overwhelm your taste buds with this Chicken Shawarma Soup—a cozy twist on the classic street food. Bold spices, tender chicken, and a creamy broth come together in under 30 minutes.
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 tbsp shawarma spice blend
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tbsp lemon juice
- For garnish:
- 1/4 cup chopped fresh parsley
- 1/2 cup diced tomatoes
- 1/4 cup tahini
Instructions
- Heat 2 tbsp olive oil in a large pot over medium-high heat. Add chicken pieces and shawarma spice blend. Cook for 5-7 minutes until browned. Tip: Don’t overcrowd the pot to ensure even browning.
- Remove chicken and set aside. In the same pot, heat 1 tbsp olive oil. Add onion and garlic, sauté for 3 minutes until soft.
- Pour in chicken broth, scraping the bottom to release any browned bits. Bring to a boil, then reduce heat to simmer.
- Return chicken to the pot. Stir in heavy cream and lemon juice. Simmer for 10 minutes. Tip: Stir occasionally to prevent the cream from separating.
- Ladle soup into bowls. Garnish with parsley, tomatoes, and a drizzle of tahini. Tip: For extra creaminess, swirl in more tahini before serving.
Kick back with a bowl that’s rich, creamy, and packed with shawarma flavor. Serve with warm pita for dipping, or top with crispy chickpeas for added crunch.
Chicken Shawarma Kebabs
Here’s how to make Chicken Shawarma Kebabs that’ll steal the spotlight at any BBQ. Hit the grill with these flavor-packed skewers, and watch them disappear faster than you can say “more please.”
Ingredients
- For the marinade:
- 2 lbs chicken thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 4 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp turmeric
- 1 tsp salt
- For serving:
- 4 pita breads, warmed
- 1 cup tahini sauce
- 1/2 cup chopped parsley
- 1/2 cup diced tomatoes
Instructions
- In a large bowl, combine olive oil, lemon juice, garlic, cumin, paprika, turmeric, and salt to make the marinade.
- Add chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat your grill to medium-high heat (about 375°F) before skewering the chicken to ensure even cooking.
- Thread the marinated chicken onto skewers, leaving a little space between each piece for even cooking.
- Grill the kebabs for 5-7 minutes on each side, or until the chicken is fully cooked and has nice grill marks.
- Serve the kebabs on warmed pita bread, drizzled with tahini sauce and topped with chopped parsley and diced tomatoes.
Outrageously tender with a smoky, spicy kick, these kebabs are a game-changer. Try stacking them high on a platter with extra tahini sauce for dipping—your guests will thank you.
Chicken Shawarma Sandwiches with Pickled Vegetables
Spice up your lunch game with these Chicken Shawarma Sandwiches—packed with bold flavors and a crunchy, tangy punch from pickled veggies.
Ingredients
- For the chicken marinade:
- 1 lb chicken thighs, sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp shawarma spice mix
- 1 tsp salt
- For the pickled vegetables:
- 1 cup thinly sliced cucumbers
- 1 cup thinly sliced red onions
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tbsp sugar
- 1 tsp salt
- For assembling:
- 4 pita breads
- 1/2 cup tahini sauce
- 1/2 cup chopped parsley
Instructions
- In a bowl, mix chicken thighs with olive oil, lemon juice, shawarma spice mix, and salt. Let marinate for at least 1 hour in the fridge.
- Combine cucumbers and red onions in a jar. Heat vinegar, water, sugar, and salt until boiling, then pour over vegetables. Seal and refrigerate for 1 hour.
- Heat a skillet over medium-high heat. Cook chicken for 5-7 minutes per side until golden and cooked through.
- Warm pita breads in the skillet for 30 seconds per side.
- Spread tahini sauce on each pita, top with chicken, pickled vegetables, and parsley.
Mouthwatering layers of tender chicken, creamy tahini, and crisp pickles make every bite a delight. Try serving with extra pickled veggies on the side for an added crunch.
Chicken Shawarma Lasagna
Viral flavors collide in this Chicken Shawarma Lasagna—where Middle Eastern spices meet Italian comfort in every bite. Layer up the bold, bake to perfection, and watch it disappear.
Ingredients
- For the chicken shawarma:
- 2 lbs chicken thighs, sliced thin
- 2 tbsp olive oil
- 1 tbsp shawarma spice blend
- 1 tsp garlic powder
- 1 tsp salt
- For the lasagna:
- 9 lasagna noodles, uncooked
- 15 oz ricotta cheese
- 1 egg
- 2 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 cups marinara sauce
Instructions
- Preheat oven to 375°F.
- In a bowl, mix chicken thighs with olive oil, shawarma spice blend, garlic powder, and salt until evenly coated.
- Heat a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the pan to get a good sear.
- In a separate bowl, combine ricotta cheese and egg. Set aside.
- Spread 1/2 cup marinara sauce at the bottom of a 9×13 inch baking dish.
- Layer 3 lasagna noodles over the sauce, followed by half the ricotta mixture, half the chicken, and 1/2 cup mozzarella.
- Repeat layers, ending with noodles. Top with remaining marinara, mozzarella, and parmesan.
- Cover with foil and bake for 25 minutes. Tip: Spray foil with cooking spray to prevent sticking.
- Remove foil and bake for another 10 minutes until cheese is bubbly and golden. Tip: Let it rest for 10 minutes before slicing for cleaner cuts.
Amazingly layered with tender spiced chicken and creamy cheeses, this lasagna brings a twist to your table. Serve with a crisp salad or garlic bread to scoop up every last bit.
Chicken Shawarma Pot Pie
Kick your comfort food game up a notch with this Chicken Shawarma Pot Pie—where Middle Eastern spices meet classic American cozy. Bold flavors, flaky crust, and zero fuss.
Ingredients
- For the filling:
- 2 cups shredded cooked chicken
- 1 tbsp shawarma spice blend
- 1/2 cup diced onions
- 1/2 cup diced tomatoes
- 1/4 cup plain yogurt
- 2 tbsp olive oil
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, warm 2 tbsp olive oil. Add 1/2 cup diced onions, sauté until translucent, about 3 minutes.
- Stir in 2 cups shredded chicken and 1 tbsp shawarma spice blend. Cook for 2 minutes until fragrant.
- Add 1/2 cup diced tomatoes and 1/4 cup yogurt. Simmer for 5 minutes, then remove from heat.
- For the crust, mix 1 1/4 cups flour and 1/2 tsp salt in a bowl. Cut in 1/2 cup butter until mixture resembles coarse crumbs.
- Gradually add 4 tbsp ice water, stirring until dough forms. Roll out on a floured surface to fit your pie dish.
- Transfer the chicken mixture into the pie dish. Cover with the crust, sealing edges. Cut slits on top.
- Bake for 25-30 minutes, until the crust is golden brown.
Velvety chicken filling with a hint of spice pairs perfectly with the buttery, flaky crust. Serve with a side of garlic sauce for dipping to take it over the top.
Conclusion
We hope this roundup of 20 delicious Chicken Shawarma recipes inspires your next meal! Whether you’re cooking for a weeknight dinner or a special gathering, there’s a recipe here for every occasion. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!
