Easy Chicken Shawarma Recipe: Better Than Takeout
Easy Chicken Shawarma Recipe: Better than takeout, this crispy chicken shawarma is packed with warm spices and served with a creamy garlic sauce. After making this many times, I’ve perfected the marinade for maximum flavor. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Baked Stuffed Apples with Oats and Cinnamon and Easy Chipotle Corn Salsa Recipe for Summer Snacks.
Why This Easy Chicken Shawarma Recipe: Better Than Takeout Is Pure Comfort
- Crispy chicken coated in warm spices
- Creamy garlic sauce for dipping
- Ready in just 30 minutes
- Better than takeout, healthier too
What You'll Need for Easy Chicken Shawarma Recipe: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup Greek yogurt
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
- Optional: Chopped fresh parsley
- Optional: Sliced red onion
- Optional: Diced tomatoes
- Optional: Pita bread
📝 Ingredient Notes
- Chicken breasts: You can also use chicken thighs or cut the chicken into strips.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and ensures even marinade coverage → See on Amazon
- Cast iron skillet — Achieves perfect sear and crispy texture → See on Amazon
How to Make Easy Chicken Shawarma Recipe: Better Than Takeout
- Marinate the chicken: Combine all marinade ingredients in a bowl. Add chicken, coat well, and refrigerate for at least 30 minutes.
- Prepare garlic sauce: Mix Greek yogurt, minced garlic, lemon juice, salt, and pepper. Refrigerate until ready to serve.
- Cook the chicken: Heat a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side, until crispy and cooked through.
- Serve: Slice chicken, garnish with parsley, and serve with garlic sauce, red onion, tomatoes, and pita bread.
Cook's Tips for Perfect Easy Chicken Shawarma Recipe: Better Than Takeout
- : Use a meat mallet to pound the chicken to an even thickness for even cooking.
- Common mistake and fix: Don't overcrowd the pan. Cook chicken in batches if necessary to prevent steaming.
- : For extra crispy chicken, pat the chicken dry before cooking.
Storing & Reheating Easy Chicken Shawarma Recipe: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Marinate chicken up to 24 hours in advance.
Freezing Easy Chicken Shawarma Recipe: Better Than Takeout
Freeze cooked chicken for up to 2 months. Thaw and reheat in the oven.
How to Reheat Without Drying It Out
Oven: Preheat oven to 350°F (180°C), place chicken on a baking sheet, and heat for 10-15 minutes. Microwave: Heat in the microwave for 1-2 minutes, until warmed through.
Recipe Notes
- Chef tip: For a spicier shawarma, add a pinch of cayenne pepper to the marinade.
- Best substitution: Substitute chicken with sliced portobello mushrooms for a vegetarian version.
- Make-ahead: Marinate chicken up to 24 hours in advance.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If chicken is sticking to the pan, it's not hot enough. Let the pan heat up longer before adding the chicken.
Want to level up this recipe?
Meat thermometer — Ensures chicken is cooked to a safe temperature every time → Check price on Amazon
Easy Chicken Shawarma Recipe: Better Than Takeout
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
Seasonings
- 1/2 cup Greek yogurt
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Optional Toppings
- Chopped fresh parsley
- Sliced red onion
- Diced tomatoes
- Pita bread
Instructions
- Marinate the chicken: Combine all marinade ingredients in a bowl. Add chicken, coat well, and refrigerate for at least 30 minutes.
- Prepare garlic sauce: Mix Greek yogurt, minced garlic, lemon juice, salt, and pepper. Refrigerate until ready to serve.
- Cook the chicken: Heat a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side, until crispy and cooked through.
- Serve: Slice chicken, garnish with parsley, and serve with garlic sauce, red onion, tomatoes, and pita bread.
Notes
- Chef tip: For a spicier shawarma, add a pinch of cayenne pepper to the marinade.
- Best substitution: Substitute chicken with sliced portobello mushrooms for a vegetarian version.
- Make-ahead: Marinate chicken up to 24 hours in advance.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If chicken is sticking to the pan, it's not hot enough. Let the pan heat up longer before adding the chicken.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken for up to 2 months. Thaw and reheat in the oven.
- Oven reheat: Preheat oven to 350°F (180°C), place chicken on a baking sheet, and heat for 10-15 minutes.
- Microwave reheat: Heat in the microwave for 1-2 minutes, until warmed through.
- Make ahead: Marinate chicken up to 24 hours in advance.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 18g
- Carbs: 10g
- Fiber: 1g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 75mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chicken Shawarma Recipe: Better Than Takeout FAQs
Yes, marinate the chicken up to 24 hours in advance. Cook just before serving.
Overcooking is the most common reason. Use a meat thermometer to ensure chicken reaches 165°F (74°C).
Yes, freeze cooked chicken for up to 2 months. Thaw and reheat in the oven.
Yes, cook at 375°F (190°C) for 10-12 minutes, flipping halfway.
Sour cream or mayonnaise can be used as a substitute for the garlic sauce.
A Warm Final Note
I can’t wait for you to try Easy Chicken Shawarma Recipe: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
