Let’s be honest—sometimes takeout feels easier, right? But if you’re craving that juicy, spiced-to-perfection chicken shawarma, why not make it yourself and skip the greasy bag altogether? This recipe brings those familiar Middle Eastern street food vibes into your own kitchen. We’re talking smoky spices, garlicky yogurt sauce, and crispy, tender chicken that practically begs for a warm pita wrap. When I first tried making shawarma at home, I figured it would be a long list of weird spices and an all-day thing. Nope. This one’s as weeknight-friendly as they come, and way tastier than you’d expect. And you can play around too—make it spicy, tone it down, throw it in a bowl instead of a wrap. Your dinner, your rules. So grab that rotisserie chicken or marinate your own, and let’s build something better than takeout—something that might just turn into your new comfort meal. I’ve made it three times this month already, and I’m not even close to bored. Let’s do this.

1) Key Takeaways
2) Easy Homemade Chicken Shawarma Recipe
3) Ingredients for Homemade Chicken Shawarma
4) How to Make Homemade Chicken Shawarma
5) Tips for Making Homemade Chicken Shawarma
6) Making Homemade Chicken Shawarma Ahead of Time
7) Storing Leftover Homemade Chicken Shawarma
8) Try these chicken recipes next!
9) Homemade Chicken Shawarma
10) Nutrition

1) Key Takeaways

Use boneless chicken thighs for juicy, flavorful shawarma
Marinate at least an hour for the best spice absorption
Cook on a hot skillet or grill pan to lock in that charred flavor
Serve with warm pita, garlic sauce, and your favorite toppings

2) Easy Homemade Chicken Shawarma Recipe

Let’s face it, chicken dinners can feel a little tired. This recipe? Anything but. Homemade chicken shawarma hits all the right notes—crispy, tender chicken soaked in warm spices, that perfect garlic bite, and a soft wrap that holds it all together. It’s one of those easy recipes for dinner with chicken that doesn’t feel like a compromise.

Back when I first tried to make shawarma at home, I expected it to be a production. Turns out, it’s all about the marinade and a bit of heat. Nothing complicated here. And if you use rotisserie chicken, things move even faster. That’s why this one’s in regular rotation at my house.

Give it a try, and you’ll see why I’m hooked. Whether you’re trying to switch things up or just looking for something that tastes better than anything from a box, this one delivers every time. Twice this week alone? Guilty.

3) Ingredients for Homemade Chicken Shawarma

Boneless Chicken Thighs: This cut stays juicy during cooking and soaks up the marinade like a dream. Chicken breasts work too if that’s what you’ve got.

Greek Yogurt: Acts as the base for the marinade and tenderizes the chicken. It gives the whole thing that tangy depth.

Olive Oil: Helps everything stick and brings a smooth richness to the spices.

Cumin and Paprika: These two add warmth and color. Together, they build that classic shawarma flavor.

Turmeric and Cinnamon: Turmeric brings earthiness while cinnamon adds just a hint of sweetness. A little goes a long way here.

Garlic Powder and Fresh Garlic: I like to double up on garlic. Powder for background flavor, fresh for that real kick.

Salt and Pepper: Nothing fancy—just the basics to round everything out.

Lemon Juice: Brightens things up and balances the richness from the oil and yogurt.

Flatbreads or Pita: You’ll want something soft and warm to wrap all that goodness up.

Optional Toppings: Think pickles, lettuce, tomatoes, tahini, or garlic sauce—whatever works for you.

4) How to Make Homemade Chicken Shawarma

Step 1. Mix the marinade ingredients: Greek yogurt, olive oil, lemon juice, garlic, and all the spices. Give it a good stir until everything’s well combined.

Step 2. Toss in the chicken. Coat every piece, then cover and pop it in the fridge. One hour is good, overnight is even better.

Step 3. Heat a skillet over medium-high. Add the marinated chicken. Cook each side for 5 to 7 minutes until it’s got a nice brown crust and is cooked through.

Step 4. Let the chicken rest. Don’t skip this. It helps the juices stay where they belong—inside the meat.

Step 5. Slice thin. Whether you go for big chunks or thin shavings is totally up to you.

Step 6. Serve with your favorite toppings and warm flatbread. Sauce it up if you want or keep it simple. You really can’t mess it up.

5) Tips for Making Homemade Chicken Shawarma

Use high heat to cook the chicken. You want those crispy edges that mimic the rotisserie effect. A cast iron skillet works wonders here.

Don’t rush the marinade. It’s what gives the chicken that deep, layered flavor. An hour is the bare minimum but go overnight if you can.

If you’re using rotisserie chicken, warm it in a pan with a bit of oil and the spice mix. It freshens everything up and makes it taste homemade again.

6) Making Homemade Chicken Shawarma Ahead of Time

Life gets busy. I get it. That’s why I love this recipe—it’s perfect for meal prep. Marinate the chicken the night before, then just cook it up when you’re ready to eat.

You can even cook it ahead of time and keep it in the fridge. It holds up great for a few days, and the flavor gets stronger too.

If you’re going full meal prep mode, chop your toppings and store them in small containers. That way, building a shawarma wrap takes all of five minutes.

7) Storing Leftover Homemade Chicken Shawarma

Got leftovers? Lucky you. Store cooked chicken in an airtight container in the fridge. It’ll stay good for four days.

Reheat it in a skillet with a splash of oil, or toss it in the microwave. Either way, it still tastes amazing.

If you made a big batch, you can freeze it too. Just let it cool, pack it in freezer-safe bags, and label it. Future-you will thank you.

8) Try these chicken recipes next!

9) Homemade Chicken Shawarma