This homemade chicken shawarma has quickly become a staple in our weeknight dinner rotation. Inspired by an online recipe, I’ve made a few adjustments to streamline the process while keeping the flavors rich and authentic. The marinade is a perfect blend of spices, including garlic, cumin, and turmeric, which infuses the chicken with an irresistible aroma and taste. Whether you’re grilling, baking, or pan-frying, this chicken shawarma turns out juicy and flavorful every time.
What I love most about this recipe is its versatility. It pairs beautifully with a variety of sides like jasmine white rice, Greek-flavored roasted cauliflower, and toasted pita points. Top it off with some creamy tzatziki, hummus, and feta cheese, and you have a meal that’s both satisfying and customizable. Below, you’ll find my simplified version that’s perfect for busy evenings.
Homemade Chicken Shawarma
Ingredients
- 2.5-3 lbs Chicken Thighs, boneless + skinless trimmed as desired
- 3 tbsp Olive Oil
- 1 cup Greek Yogurt, plain
- ½ Lemon, juiced
- 1 tbsp Thyme
- 1½ tbsp Garlic Powder
- 1 tsp Cayenne Pepper
- ½ tsp Turmeric
- ½ tsp Cinnamon
- 1 tsp Cumin
Instructions
- Mix olive oil, Greek yogurt, and lemon juice in a large mixing bowl.
- Add all seasonings and mix well. (To be honest, I don't usually measure seasonings. I just eyeball it and go with the gut.)
- Put chicken in the bowl and stir until evenly covered.
- Let this marinate overnight (or a minimum of 6 hours) in refrigerator.
- Remove from fridge and put in an 8×8 glass dish.
- Bake in a preheated oven at 425℉ for 45-55 minutes, or until cooked.
- Serve as it or slice up!
Notes
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