Homemade Chicken Shawarma is a flavorful, easy-to-make dish that brings the tastes of the Middle East right to your kitchen. With tender, spiced chicken thighs and a simple seasoning mix, this recipe offers a delicious, quick meal that’s perfect for wrapping in pita bread or serving over rice. Whether you’re craving something savory for dinner or looking to impress guests, this chicken shawarma recipe is sure to be a hit.
Why You’ll Love This Recipe
This Homemade Chicken Shawarma recipe is a burst of bold, aromatic flavors in every bite. The combination of spices like cumin, coriander, turmeric, and cinnamon gives the chicken an irresistible depth of flavor that’s balanced with the richness of olive oil. Plus, it’s quick and easy to prepare, making it perfect for weeknight dinners. With just a few ingredients, you can create a delicious, healthy meal that can be served in pita bread, as a wrap, or over a bed of rice. It’s a versatile dish that’s sure to become a family favorite.
Ingredients
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4 boneless, skinless chicken thighs
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2 tablespoons olive oil
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1 tablespoon ground cumin
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1 tablespoon ground coriander
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1 teaspoon paprika
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1 teaspoon garlic powder
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1/2 teaspoon turmeric
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1/2 teaspoon cinnamon
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Salt and pepper to taste
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Pita bread or rice, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 400°F (200°C).
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In a small bowl, mix together olive oil, cumin, coriander, paprika, garlic powder, turmeric, cinnamon, salt, and pepper.
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Rub the spice mixture evenly all over the chicken thighs.
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Place the chicken on a baking sheet and bake for 20-25 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
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Once the chicken is done, remove it from the oven and let it rest for a few minutes before slicing.
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Serve the sliced chicken with pita bread or over rice.
Servings and Timing
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Prep Time: 10 minutes
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Cooking Time: 25 minutes
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Total Time: 35 minutes
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Servings: 4 servings
Variations
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Add some heat: If you like your shawarma spicy, add cayenne pepper or red pepper flakes to the spice mix for an extra kick.
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Vegetarian version: Substitute the chicken with tofu or roasted vegetables for a vegetarian version of this dish.
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Top with yogurt sauce: Drizzle with a creamy tahini sauce or a simple yogurt and cucumber sauce (tzatziki) for added flavor.
Storage/Reheating
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Storage: Store leftover chicken shawarma in an airtight container in the refrigerator for up to 3 days.
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Reheating: To reheat, warm the chicken in the oven at 350°F (175°C) for about 10 minutes or microwave in short bursts. If you have pita or rice leftovers, reheat them separately and assemble as desired.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but thighs tend to stay more juicy and tender, making them ideal for this recipe. If using chicken breasts, be sure to watch the cooking time and avoid overcooking.
2. Can I make the chicken shawarma ahead of time?
Yes, you can prepare the chicken ahead of time. Simply marinate the chicken in the spice mixture for a few hours or overnight in the fridge before baking it.
3. How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check for doneness.
4. Can I make this dish on the grill instead of the oven?
Yes, grilling the spiced chicken is a great option! Just preheat your grill and cook the chicken for about 5-7 minutes per side, depending on the thickness, until fully cooked.
5. Can I use different spices?
Feel free to experiment with other spices like cardamom, sumac, or ground ginger to customize the flavor to your liking.
6. Can I make shawarma wraps with this recipe?
Yes, simply place the cooked chicken in a pita or flatbread, add your favorite toppings like lettuce, tomatoes, and onions, and drizzle with a yogurt or tahini sauce.
7. Can I use boneless, skinless chicken breasts?
Yes, you can use boneless, skinless chicken breasts instead of thighs, but you may need to adjust the cooking time to ensure they don’t dry out.
8. Can I make this recipe with lamb or beef?
Absolutely! You can substitute chicken with lamb or beef for a different take on shawarma. Just adjust the cooking time depending on the thickness and type of meat used.
9. What should I serve with chicken shawarma?
Chicken shawarma goes great with a side of rice, roasted vegetables, or a simple salad. You can also serve it with hummus or a cucumber yogurt dip for extra flavor.
10. Can I make this recipe in a slow cooker or Instant Pot?
Yes, you can cook the chicken in a slow cooker or Instant Pot. For the slow cooker, cook on low for 6-8 hours, and for the Instant Pot, cook on high pressure for 8-10 minutes. Be sure to adjust the seasonings as needed.
Conclusion
Homemade Chicken Shawarma is an easy, flavorful dish that brings a taste of the Middle East to your kitchen. The aromatic spice blend gives the chicken an incredible depth of flavor, and with just a little time and effort, you can create a delicious meal that works perfectly for wraps, pita, or rice bowls. Whether you’re serving it for a family dinner or impressing guests, this chicken shawarma recipe will quickly become a favorite. Enjoy the savory goodness of this simple yet flavorful dish tonight!
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Homemade Chicken Shawarma
Homemade Chicken Shawarma is a flavorful and easy-to-make dish that brings the bold, aromatic spices of the Middle East right to your kitchen. Tender, spiced chicken thighs are roasted to perfection and served with pita bread or rice for a satisfying meal. This quick recipe is perfect for weeknight dinners or impressing guests with its delicious flavors and versatility.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
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
Pita bread or rice, for serving
Instructions
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Preheat the oven to 400°F (200°C).
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In a small bowl, mix olive oil, cumin, coriander, paprika, garlic powder, turmeric, cinnamon, salt, and pepper.
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Rub the spice mixture evenly over the chicken thighs.
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Place the chicken on a baking sheet and bake for 20-25 minutes, until fully cooked and the internal temperature reaches 165°F (74°C).
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Remove from the oven and let it rest before slicing.
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Serve the sliced chicken with pita bread or over rice.
Notes
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Variations: Add cayenne pepper or red pepper flakes for a spicier version. For a vegetarian option, substitute chicken with tofu or roasted vegetables.
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Top it off: Drizzle with a creamy yogurt sauce or tahini sauce for added flavor.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat by warming in the oven at 350°F (175°C) for about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Oven-Baked
- Cuisine: Middle Eastern
- Diet: Gluten Free
