Chicken Shawarma – Easy Best Ever Juicy Weeknight Copycat

Sliced chicken shawarma piled into warm pita with crisp cucumbers, tomatoes, red onion, and creamy garlic sauce, with extra lemon wedges on the side.

Chicken shawarma is bold, cozy, and packed with warm spices that taste better than takeout. You get juicy chicken slices with those classic shawarma edges, plus a tangy, creamy sauce that ties everything together. This chicken shawarma is meal prep friendly, perfect for easy weeknight dinners, and it makes amazing leftovers for wraps and bowls.

Introduction

If you love big flavor without complicated steps, chicken shawarma is about to be your new favorite. It’s the kind of dinner that smells incredible while it cooks, and everyone suddenly shows up in the kitchen asking what’s for dinner.

The standout trick is the yogurt-and-spice marinade. Yogurt helps tenderize the chicken, and the spices soak in so every bite tastes seasoned all the way through. Trust me, don’t skip the resting time—even 30 minutes makes a difference.

This chicken shawarma is also a fan-favorite because you can cook it on a sheet pan, slice it up, and serve it a dozen ways. Wraps, rice bowls, salads… you can’t go wrong.

Why You’ll Love This Chicken Shawarma

• Better than restaurant: Warm shawarma spices and juicy chicken slices, right at home.
• Easy weeknight dinner: Simple marinade and a quick bake or pan-cook.
• Meal prep friendly: Make a big batch for wraps and bowls all week.
• Family-friendly: Big flavor, but not too spicy unless you want it.
• Customizable toppings: Pita, rice, salad—build your perfect plate.

Ingredients for the Best Chicken Shawarma

Chicken and Marinade

• Chicken fillets or boneless skinless chicken pieces (2 pounds) – stays juicy and slices nicely; turkey fillets also work.
• Plain Greek yogurt (1/2 cup) – tenderizes and helps spices stick; sour cream works in a pinch.
• Olive oil (3 tablespoons) – adds richness and helps browning; avocado oil works too.
• Lemon juice (3 tablespoons) – brightens and balances; bottled lemon works, but fresh tastes best.
• Garlic, minced (4 cloves) – classic shawarma flavor; use 1 1/2 teaspoons garlic powder if needed.
• Ground cumin (2 teaspoons) – warm, earthy base.
• Smoked paprika (2 teaspoons) – color and smoky depth; regular paprika works too.
• Ground turmeric (1 teaspoon) – classic golden color and gentle earthiness.
• Ground coriander (1 teaspoon) – citrusy warmth; extra cumin can sub.
• Ground cinnamon (1/4 teaspoon) – tiny amount = shawarma magic (don’t worry, it won’t taste sweet).
• Cayenne pepper (1/8 to 1/4 teaspoon) – optional heat; skip for mild.
• Salt (1 1/2 teaspoons) and black pepper (1 teaspoon) – brings everything to life.

Creamy Garlic Sauce (Quick)

• Mayonnaise (1/2 cup) – creamy base; Greek yogurt can replace half for a lighter sauce.
• Lemon juice (1 tablespoon) – keeps it bright.
• Garlic, finely grated (1 clove) – strong and punchy; start small and taste.
• Salt (pinch) – balances.

For Serving

• Pita bread or flatbread – warm it so it stays soft.
• Sliced cucumbers, tomatoes, and red onion – crunch and freshness.
• Chopped parsley – fresh finish.
• Optional: shredded lettuce – extra crunch.
• Optional: pickles – tangy bite.

Helpful note: If your spices are old and dusty-smelling, the flavor will be flat. Fresh-ish spices make shawarma taste like shawarma.

Chicken Shawarma Recipe Step-by-Step

• 1. Whisk: In a large bowl, whisk yogurt, olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne (if using), salt, and pepper until smooth and fragrant.
• 2. Marinate: Add chicken and toss until fully coated. Cover and chill at least 30 minutes (2–12 hours is even better). If you’re short on time, 30 minutes still helps a lot.
• 3. Roast: Heat oven to 425°F. Line a sheet pan with foil and lightly oil it. Spread chicken out in a single layer (don’t overcrowd). Roast 18–25 minutes, flipping once halfway, until browned at the edges and the thickest piece reaches 165°F.
• 4. Rest: Let chicken rest 5 minutes, then slice thinly. If you want extra char, broil 1–2 minutes at the end—watch closely so it doesn’t burn.
• 5. Stir: Mix mayonnaise, lemon juice, grated garlic, and a pinch of salt for a quick creamy garlic sauce. Taste and adjust—if it’s too strong, add a spoonful more mayo.
• 6. Assemble: Warm pita, add chicken shawarma, pile on veggies, and drizzle with sauce. If it looks a little dry, add an extra squeeze of lemon. Instant upgrade.

Tips for Perfect Chicken Shawarma

• Don’t skip the yogurt marinade—it’s the secret to juicy, tender chicken.
• Roast hot and fast (425°F) for browned edges and juicy centers.
• Give the chicken space on the pan so it roasts instead of steaming.
• Slice after resting so the juices stay in the meat.
• Add lemon at the end if the flavor needs a lift.

Variations & Substitutions

• Bowl version: Serve chicken shawarma over rice with veggies and sauce.
• Salad version: Pile onto chopped lettuce with cucumbers and tomatoes.
• Extra spice: Add 1/2 teaspoon ground cardamom for a stronger shawarma vibe.
• Dairy-light: Use plain yogurt for the marinade and swap sauce to half yogurt, half mayo.
• Gluten-free: Skip pita and serve over rice or salad.
• Vegetarian swap: Use cauliflower florets or chickpeas with the same spice mix and roast until browned.
• “Lazy” version: Use a store-bought shawarma seasoning blend, then add yogurt, lemon, and garlic.

Make-Ahead & Freezing

Fridge: Store cooked chicken in an airtight container for 3–4 days.
Reheat: Warm in a skillet over medium heat with a tiny splash of water until hot. (Microwave works, but skillet keeps edges nicer.)
Freezer: Freeze cooked sliced chicken up to 2 months. Thaw overnight in the fridge and reheat gently.
Make-ahead tip: Marinate the chicken the night before, then roast the next day for an easy weeknight dinner.

Serving Suggestions & Pairings

• Pita wraps with crunchy veggies and creamy garlic sauce
• Rice bowls with cucumbers, tomatoes, and a squeeze of lemon
• Simple side salad with lemony dressing
• Roasted potatoes or roasted vegetables for a fuller plate

Recipe Card

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes (plus marinating)
Yield: 6 servings
Category: Main Course
Method: Roast
Cuisine: Middle Eastern-inspired
Diet: Dairy-free option available

Reader Review: This tasted just like my favorite takeout spot. The marinade makes the chicken so juicy, and the sauce is dangerously good.

If you make this chicken shawarma, please leave a rating and comment. What are you adding to your wrap—extra veggies, pickles, or more sauce?