This Chicken Shawarma recipe is bursting with the best Mediterranean flavors and it is incredibly easy to make! Make it with chicken that’s bathing in a delicious yogurt marinade full of the best spice blend. You can’t pass it up!
This is hands down one of the most incredible Mediterranean chicken recipes for dinner that’s suited for any occasion! This Chicken Shawarma will promise to infuse your home with the scent of the best Mediterranean spices.
THE HISTORY OF CHICKEN SHAWARMA
This Chicken Shawarma recipe is made regularly in Lebanon, as one of our go-to recipe for Lebanese chicken meals. It’s packed with flavor in every bite. For as low effort it is to make, it sure is a Mediterranean chicken recipe to make on repeat! It’s what we know as our street food.
Shawarma is typically purchased in a small restaurant or a quick meal option in downtown Beirut in a sandwich form. The sandwich is traditionally packed with meat, fries, pickles, and Toum, which is a Lebanese garlic sauce. Yum! So our chicken shawarma recipe had to feature the authentic ingredients as well as add a couple fresh veggies that you would find in a restaurant Shawarma sandwich.
There are so many ways to cook this chicken shawarma recipe, so we gave you our favorite options:
Make in the air fryer for a quick and healthy chicken dinner.
Grill outside on a nice day.
Bake in the oven and fill your house with all the best spices.
Don’t pass up the opportunity to BBQ this chicken recipe! The spices come to life on the grill!
The best way to serve pita is BBQed for about a minute! Toss the pita bread on the grill after cooking the chicken to slightly crisp it prior to serving!
It couldn’t be easier to make and will become one of your favorite Air Fryer chicken recipes for a quick and healthy Mediterranean diet meal.
SERVING SUGGESTIONS
Serve this Chicken Shawarma in a sandwich, how it traditionally served!
To make Chicken Shawarma Sandwiches you will need:
- Pita bread
- Lebanese garlic sauce (Toum)
- Tomatoes
- Cucumbers
- Red onion
- Dill pickles
- Radishes, optional
Also, try my yummy citrusy hummus recipe!
CAN YOU MAKE THIS RECIPE IN ADVANCE
Yes! I typically make this recipe at lunch time to serve for dinner, or the night before to marinade overnight.
HOW LONG CAN THIS RECIPE STORE IN THE FRIDGE
If you end up with leftovers, store in the fridge for up to 3 days. Serve warm.
FOR THIS RECIPE, YOU WILL NEED:
- Food processor, for simplicity. This one has been my favorite for years.
- Cutting board. I’ve had this style of cutting boards for years and love having multiple light weight options, for meals that I’m using veggies and seafood.
- A Knife.
- Measuring cups.
- Air Fryer, grill or oven. The Ninja Foodi is my absolute favorite Air Fryer, as you can also use it as an indoor grill. The best part is the built in digital thermometer!
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INGREDIENTS
- 2 lbs chicken thighs boneless, skinless
- ½ cup yogurt
- ½ cup oil any
- 3 tbsp apple cider vinegar
- 1 tbsp minced fresh garlic about 7 cloves
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 2 tsp ground allspice
- 2 tsp ground coriander
- 1 pod cardamom chopped, or a pinch of ground cardamom
- 1 tsp aleppo pepper flakes see notes
- ½ tsp black pepper
- 2 tsp salt
A TIP FOR THIS RECIPE
Double the spices and save in a jar for the next time you’re looking for a mouth-watering skinless chicken thigh recipes!
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Chicken Shawarma (Air Fryer, Grill and Oven Recipe!)
Ingredients
- 2 lbs chicken thighs boneless, skinless
- ½ cup yogurt
- ½ cup oil any
- 3 tbsp apple cider vinegar
- 1 tbsp minced fresh garlic about 7 cloves
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 2 tsp ground allspice
- 2 tsp ground coriander
- 1 pod cardamom chopped, or a pinch of ground
- 1 tsp aleppo pepper flakes see notes
- ½ tsp black pepper
- 2 tsp salt
Instructions
- In a small mixing bowl, combine all the spices and salt.
- In a large mixing bowl, mix the yogurt, oil, and vinegar. To the yogurt mixture, add the dry spices and mix to combine.
- On a cutting board, tenderize the chicken thighs so they can best absorb the marinade.
- Then, toss the chicken in the bowl of marinade and coat completely.
- Cover with plastic wrap and place in the fridge for at least 4 hours, up to overnight (see notes).
- Prior to cooking, remove the chicken and leave at room temp for 20-30 minutes for even cooking.
Cooking Instructions
On the grill:
- If you plan to grill, be sure to reserve the marinade to brush on the chicken. I prefer to brush each side once with the extra marinade, to ensure they stay juicy and flavorful. Omit the brushing of the marinade if you left overnight.
In the oven:
- 425 degrees for approximately 30-40 minutes, or until the interior temperature of the chicken reaches 165 degrees.
Air fryer:
- Preheat the air fryer to 400 degrees. Once preheated, cook the chicken shawarma in the air fryer for 16-18 minutes. I love how they turn out in the air fryer. Mine is the Ninja Air fryer, which has a built in food thermometer that makes cooking meat so easy!
Tonight I wanted to try something new and have new aromas swirling around my kitchen. The dinner was flipping fantastic! I made it authentic by pairing the chicken with The Perfect Tide’s toum recipe and found a delightful gluten free pita recipe. The pitas were not really pitas but a cross between a flour tortilla and naan bread. They were an amazing addition. Between the air fried chicken, tangy toum and crunchy veggies for a topper, this was the perfect combination of spices, texture and aromas. Thanks for sharing!
Thank you, Leia!!!