Save to Pinterest The first time I bit into authentic shawarma at a tiny hole-in-the-wall restaurant, I couldn't believe how something so simple could taste so extraordinary. The chicken was impossibly tender, heavily spiced yet perfectly balanced, and that garlic sauce was pure magic. I went home determined to recreate that experience, and after many attempts with different spice ratios and marinade times, I finally cracked the code. Now this recipe has become my go-to for feeding a crowd, because nothing brings people together quite like food you eat with your hands.
Last summer, my neighbor caught incredible aromas wafting from my kitchen and knocked on my door just as I was pulling the chicken off the grill. I invited her in, and we ended up assembling shawarma wraps together at the counter while her kids played in the backyard. Shes since told me that her family now requests this weekly, and honestly, I cant blame them. Theres something deeply satisfying about watching people discover how good homemade shawarma can be.
Ingredients
- 1.5 pounds boneless skinless chicken thighs: thighs stay juicier than breasts and handle high heat better on the grill
- 4 cloves garlic minced: fresh garlic is non-negotiable here, it builds the foundation of the entire dish
- 2 tablespoons ground cumin: this is the backbone spice that gives shawarma its distinctive earthy flavor
- 2 tablespoons ground coriander: adds citrusy notes that brighten the heavier spices
- 1 tablespoon paprika: provides that beautiful reddish color and subtle sweetness
- 1 tablespoon turmeric: contributes golden color and warm slightly bitter undertones
- 1 teaspoon ground cinnamon: just enough to add warmth without making it taste like dessert
- 1/2 teaspoon cayenne pepper: optional but recommended if you like a little heat behind the flavor
- 1/4 cup olive oil: helps the spices penetrate and creates those gorgeous charred bits
- Juice of 1 lemon: acidity cuts through the rich spices and tenderizes the meat
- Salt and pepper: dont skimp here, proper seasoning makes all the difference
- 1 cup plain Greek yogurt: full fat yogurt creates the most luxurious sauce texture
- 3 cloves garlic minced: yes more garlic, it should be bold and unmistakable
- 2 tablespoons lemon juice: fresh brightness to balance the creamy yogurt
- 2 tablespoons tahini: adds nutty depth and helps the sauce cling to everything
- 4 pita breads or flatbreads: warm them properly or theyll tear when you try to fold
- Fresh vegetables: tomatoes cucumbers shredded lettuce provide crunch and contrast
- Pickles: Middle Eastern pickles or dill pickles cut through the richness perfectly
Instructions
- Create the marinade:
- Whisk together garlic cumin coriander paprika turmeric cinnamon cayenne olive oil lemon juice salt and pepper until fragrant and well combined.
- Coat the chicken:
- Add chicken thighs to the bowl and toss thoroughly until every piece is covered in the spice paste.
- Let it rest:
- Cover and refrigerate for at least one hour though overnight will give you the deepest flavor penetration.
- Blend the sauce:
- Mix Greek yogurt garlic lemon juice tahini and salt until completely smooth and refrigerate until ready to serve.
- Get your grill hot:
- Preheat grill or skillet over medium high heat until you can only hold your hand above it for a few seconds.
- Cook to perfection:
- Grill chicken 6 to 7 minutes per side until deeply charred and reaches 165 degrees F internally.
- Rest before slicing:
- Let chicken sit on a plate for 5 minutes so the juices redistribute then slice into thin strips.
- Build your wraps:
- Pile chicken onto warmed pitas and top with tomatoes cucumbers lettuce pickles and plenty of that garlic sauce.
- Roll and enjoy:
- Fold each wrap tightly and serve immediately while everything is still warm and the vegetables are crisp.
Save to Pinterest My daughter used to be picky about anything with visible spices but the day she finally tried a bite of my shawarma she looked at me with wide eyes and asked why Id been keeping this from her. Now she requests it for her birthday dinner every year and has started experimenting with her own spice blends. Watching her gain confidence in the kitchen through this recipe has been such a gift, and those moments of connection over good food are what cooking is really about.
Making It Ahead
The chicken can marinate for up to 24 hours and actually improves with the extra time. I often prep everything in the morning and just grill it at dinner time, which makes weeknight meals feel special without the evening rush.
Grilling Secrets
Dont be afraid of some serious char on those chicken thighs. Those dark crispy bits are where the concentrated flavor lives, and theyre what make this taste like it came from a professional rotisserie.
Sauce Variations
Sometimes I thin the sauce with a little water for easier drizzling, or add fresh herbs like parsley or dill for color variation. You can also double the garlic if you really love that punch.
- Extra lemon juice makes it brighter and more tangy
- A pinch of sumac adds authentic tartness
- The sauce keeps for a week and is fantastic on other Middle Eastern dishes
Save to Pinterest Theres something incredibly satisfying about turning a pile of raw ingredients and spices into something that transports you halfway around the world. I hope this recipe brings as much joy to your kitchen as it has to mine.
Questions & Answers
- → How long should I marinate the chicken?
Marinate for at least 1 hour, but overnight marinating yields the most flavorful and tender results. The spices need time to penetrate the meat deeply.
- → Can I bake the chicken instead of grilling?
Yes, bake at 425°F (220°C) for 20–25 minutes until fully cooked. The chicken won't have the same charred flavor, but will still be delicious.
- → What can I substitute for tahini in the sauce?
You can use Greek yogurt alone for a simpler sauce, or add a tablespoon of olive oil for creaminess. The tahini adds a subtle nutty flavor that's traditional but not essential.
- → How do I store leftovers?
Store components separately in airtight containers. Chicken keeps for 3–4 days, sauce for up to a week. Assemble wraps fresh when ready to eat for best texture.
- → Can I use chicken breast instead of thighs?
Absolutely, though thighs stay juicier during cooking. If using breasts, slice them thinly before marinating and reduce cooking time slightly to prevent drying.
- → What vegetables work best in shawarma?
Traditional options include sliced tomatoes, cucumbers, shredded lettuce, and onions. You can also add pickled turnips, radishes, or bell peppers for extra crunch and flavor.