There is something irresistibly satisfying about the vibrant flavors and tender texture of a perfectly made shawarma. This Homemade Chicken Shawarma Recipe brings that Middle Eastern street food magic right into your kitchen with simple, wholesome ingredients and straightforward steps. Juicy chicken thighs are generously coated with a fragrant blend of spices, baked to juicy perfection, and can be served wrapped in warm pita or over fluffy rice for an unforgettable meal. Whether it’s a casual weeknight dinner or a fun gathering with friends, this recipe is sure to become a favorite you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Homemade Chicken Shawarma Recipe lies in its beautifully balanced, yet uncomplicated ingredients. Each spice works harmoniously to create the uniquely bold, warm, and earthy notes that awaken your taste buds, while the chicken thighs guarantee a juicy and tender base.
- 4 boneless, skinless chicken thighs: Thighs stay moist and flavorful during cooking—perfect for shawarma’s signature tenderness.
- 2 tablespoons olive oil: Helps the spices adhere and adds a subtle fruity richness to the chicken.
- 1 tablespoon ground cumin: Offers a deep, nutty flavor that forms the backbone of shawarma seasoning.
- 1 tablespoon ground coriander: Brings a touch of citrusy brightness to the spice blend.
- 1 teaspoon paprika: Adds a mild sweetness and vibrant red color.
- 1 teaspoon garlic powder: For that unmistakable savory punch without overpowering.
- 1/2 teaspoon turmeric: Contributes a warm earthiness and beautiful golden hue.
- 1/2 teaspoon cinnamon: Just a pinch to add subtle warmth and complexity.
- Salt and pepper to taste: Essential for bringing all the flavors to life.
- Pita bread or rice: Classic vehicle for serving your flavorful chicken with those wonderful toppings and sauces.
How to Make Homemade Chicken Shawarma Recipe
Step 1: Preheat Your Oven
Set your oven to 400°F (200°C) so it’s nicely preheated for a quick, even cooking of the chicken. This temperature helps lock in the moisture while giving the chicken a slightly crisp edge, just like you want in shawarma.
Step 2: Prepare the Spice Mixture
In a small bowl, combine olive oil with cumin, coriander, paprika, garlic powder, turmeric, cinnamon, salt, and pepper. The olive oil binds the spices together, creating a vibrant paste that ensures every inch of chicken gets coated with flavor.
Step 3: Coat the Chicken Thighs
Rub your spice mixture evenly over each chicken thigh, massaging it in to saturate the meat fully. This step is key—you want those warm, fragrant spices to seep deep into the chicken for that authentic shawarma taste.
Step 4: Bake the Chicken
Arrange the spiced chicken thighs on a baking sheet and bake for 20 to 25 minutes. Cooking until the internal temperature reaches 165°F (74°C) means perfectly cooked chicken that’s juicy but safe to eat. Keep an eye toward the end of cooking to avoid drying out the meat.
Step 5: Let the Chicken Rest
Once out of the oven, allow the chicken thighs to rest for a few minutes to redistribute the juices. This rest period makes every slice even more tender and flavorful.
Step 6: Slice and Serve
Slice your rested chicken into thin, tender strips. Serve this delicious homemade chicken shawarma over warm pita bread or a bed of rice, ready for all those tasty toppings and sauces you love.
How to Serve Homemade Chicken Shawarma Recipe
Garnishes
Garnishing your homemade chicken shawarma brings the dish alive with texture and brightness. Fresh parsley or cilantro, thinly sliced cucumbers, chopped tomatoes, and pickled turnips complement the warm spices beautifully. Drizzle with garlic sauce or tahini for the perfect finishing touch.
Side Dishes
To round out this meal, consider serving simple sides like tabbouleh salad, creamy hummus, or roasted vegetables. Each adds fresh, vibrant notes that balance the rich, spiced chicken and make the meal feel complete and satisfying.
Creative Ways to Present
If you want to impress, why not turn your homemade chicken shawarma into wraps stuffed with crunchy veggies and creamy sauces? Or pile the sliced chicken atop a grain bowl with colorful veggies and a zesty dressing for a nutritious lunch or dinner that’s as pretty as it is tasty.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken shawarma in an airtight container in the refrigerator. It stays juicy and flavorsome for up to 3 days, making it perfect for quick lunches or dinners after a busy day.
Freezing
If you want to keep your homemade chicken shawarma longer, freeze the cooked chicken in a freezer-safe container or bag. Properly stored, it lasts up to 2 months. Thaw it overnight in the fridge before reheating.
Reheating
To reheat, gently warm the chicken in a skillet over medium heat or in the oven, adding a splash of water or broth to keep it moist. Avoid microwaving if possible, as this can dry the meat out.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts can be used, though thighs are preferred for their juiciness. If using breast, watch cooking time closely to prevent drying out.
Is this recipe spicy?
This Homemade Chicken Shawarma Recipe has warm and aromatic spices but is generally mild. You can add chili powder or cayenne pepper if you like a kick.
Can I marinate the chicken overnight?
Yes! Marinating overnight in the spice mixture enhances the flavors even more, making the chicken incredibly flavorful.
What sauces go best with this chicken shawarma?
Garlic sauce, tahini, or a tangy yogurt-based sauce pair wonderfully with the spiced chicken and fresh veggies.
Is it necessary to bake or can I grill the chicken?
Grilling is a great alternative that adds a smoky char perfect for shawarma, just adjust cooking time according to the heat.
Final Thoughts
Sharing this Homemade Chicken Shawarma Recipe feels like passing along a treasured secret, because once you make it, it will become one of those dishes you crave for its rich aroma and comforting spices. It’s simple, satisfying, and endlessly versatile—giving you delicious warmth from your own kitchen whenever you want. So grab those spices and chicken thighs, and get ready for a meal that’s every bit as exciting as your favorite street food.
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Homemade Chicken Shawarma Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Description
This Homemade Chicken Shawarma recipe features tender, flavorful chicken thighs marinated in a blend of aromatic Middle Eastern spices and baked to perfection. It’s a simple and delicious way to enjoy a classic shawarma meal at home, served with pita bread or rice for a complete and satisfying dish.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
To Serve
- Pita bread or rice, for serving
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
- Prepare the spice mixture: In a small bowl, combine olive oil, ground cumin, ground coriander, paprika, garlic powder, turmeric, cinnamon, salt, and pepper to create a fragrant marinade.
- Marinate the chicken: Thoroughly rub the spice mixture evenly over each of the chicken thighs, ensuring all surfaces are coated well.
- Bake the chicken: Arrange the chicken thighs on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Rest and slice: Remove the chicken from the oven and allow it to rest for a few minutes before slicing to retain its juices and tenderness.
- Serve: Serve the sliced chicken shawarma with warm pita bread or over rice for a flavorful meal.
Notes
- For extra flavor, marinate the chicken in the spice mixture for a few hours or overnight in the refrigerator before baking.
- You can add a side of garlic sauce or tahini sauce to complement the shawarma.
- Leftover shawarma chicken is great for wraps or salads the next day.
- Use a meat thermometer to ensure perfectly cooked chicken every time.
