Juicy Chicken Shawarma Recipe: Middle Eastern Magic with a Secret Marinade
Chicken shawarma is more than just a meal—it’s a flavour-packed journey to the Middle East. Traditionally, this dish is cooked on a spit over an open flame, but thankfully, an oven will do just fine. The dish was originally made with lamb, but chicken became a popular alternative due to its lower cost and milder taste. Traditionally slow-roasted on a spit, this iconic dish has become a weeknight-friendly favourite. My recipe delivers juicy, caramelized chicken with a crispy edge, for the perfect Juicy Chicken Shawarma, thanks to a bold marinade. Whether stuffed into pitas or served over turmeric rice, salad, and potatoes, this dish brings the vibrant streets of Beirut to your kitchen.
The Secret to Juicy Chicken Shawarma at Home
Forget dry, bland chicken! The key to juicy shawarma lies in two steps: a creamy-based marinade and high-heat cooking. Boneless thighs stay moist, while smoked paprika and cardamom add depth. Marinate for at least 2 hours (or up to 24) to let the spices penetrate.
Tools and ingredients
To make this masterpiece, you will need the following,
Tools
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Baking sheet
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Wire rack (for crispy edges)
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Mixing bowl
- Tongs
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Meat thermometer (ensure 165°F internal temp)
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Aluminum foil (easy cleanup)
Ingredients
- 8 pieces of boneless chicken thighs
- 3 tbsp olive oil
- 3/4 tsp ground cumin
- 1/2 tsp ground cardamom/ 1/2 tsp allspice
- 1/4 tsp ground cayenne
- 2 tsp smoked paprika
- 3 tbsp Knorr chicken broth powder
- 1/2 tsp black pepper
- 2 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tsp garlic powder
- 1 tsp sweetener/ honey/sugar
- 1 tsp minced garlic
- Salt to taste
For Sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic (finely minced)
- 1 tbsp lemon juice
- 1 tsp honey/sugar/ 1 tbsp powdered erythritol
- 1/4 tsp salt
Step-by-step instructions
- Combine all spices, olive oil, lemon juice, and chicken in a bowl. Massage the marinade into the thighs—this ensures maximum flavour. Cover and refrigerate for 2-24 hours.
Preheat the oven to 425°F. Place a wire rack on a foil-lined baking sheet (prevents sticking and promotes airflow).- Arrange thighs on the rack, spacing them apart. Bake for 15 minutes, flip, then cook 5-10 minutes until caramelized and 165°F internal temperature
4. Let the chicken rest 5 minutes before chopping. This locks in juices
5. Whisk sour cream, mayo, garlic, lemon, and sweetener. Drizzle over shawarma wraps or rice bowls.
Topping Ideas
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Classic Middle Eastern: Pickled turnips, sliced cucumbers, and tahini.
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Bold Fusion: Mango salsa, avocado, sriracha mayo.
Why This Recipe Works
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Smoked Paprika: Adds a charred, “grilled” flavour without the flame.
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Turmeric: Boosts colour and anti-inflammatory benefits.
A Must-try Recipe
There you have it—juicy chicken shawarma that’s crispy, flavorful, and steeped in Middle Eastern tradition, all without a rotisserie! Whether you’re meal-prepping lunches or hosting a dinner with friends, this recipe is your ticket to a global culinary adventure. Got a twist on the classic? Share your creations in the comments below—I’d love to hear how you made it your own! Don’t forget to save this recipe for your next spice-packed craving, and follow along for more bold, kitchen-tested dishes that bring the world to your plate. 🌍✨
Storage
This dish can be stored in the fridge for up to 3 days. Keep the sauce in a separate container until ready to serve.
Chicken shawarma is a delicious and versatile dish that can be enjoyed in various ways. Whether you prefer it grilled or roasted, with traditional toppings or customized ones, this Middle Eastern classic is sure to satisfy your taste buds. So next time you’re in the mood for a flavorful and filling meal, give this chicken shawarma a try!
For other chicken recipes, you can also try
Easy Juicy Chicken Shawarma Recipe
Equipment
- 1 tongs
Ingredients
- 8 medium chicken thighs boneless
- 3 tbsp olive oil
- 3/4 tsp ground cumin
- 1/2 tsp ground cardamom or allspice
- 1/4 tsp cayenne powder
- 2 tsp smoked paprika
- 3 tbsp Knorr chicken broth powder
- 1/2 tsp black pepper
- 2 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tsp garlic powder
- 1 tsp sweetener or honey/sugar
- 1 tsp minced garlic
- salt to taste
For the Sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic finely minced
- 1 tbsp lemon juice
- 1 tsp 1 tsp honey or sugar/ 1 tbsp powdered erythritol
- 1/4 tsp salt or to taste
Instructions
- Combine all spices, olive oil, lemon juice, and chicken in a bowl. Massage the marinade into the thighs—this ensures maximum flavour. Cover and refrigerate for 2-24 hours.
- Preheat the oven to 425°F. Place a wire rack on a foil-lined baking sheet (prevents sticking and promotes airflow).
- Arrange thighs on the rack, spacing them apart. Bake for 15 minutes, flip, then cook 5-10 minutes until caramelized and 165°F internal temperature
- Let the chicken rest 5 minutes before chopping. This locks in juices
- Chop into bite-size pieces and serve on warm pita bread and sauce or toppings of choice and/or a side of rice
- Whisk sour cream, mayo, garlic, lemon, and sweetener. Drizzle over shawarma wraps or rice bowls
Notes
Nutrition
