This homemade chicken shawarma recipe is always in the list of my signature recipes that I would like to introduce to my friends. Since the first time it came to my life, this aromatic dish has never ceased to exit my mind ever. I still remember clearly the satisfaction of enjoying the dish on my business trip to Kuwait.
But then, it was not until recent days that I digged out my very own chicken shawarma at home to cater my taste.
Also, check out the recipe video for full details! These awesome chicken shawarma wraps Are incredibly quick and easy to make!
Firstly, What Is Chicken Shawarma?
Shawarma is a dish which consists of thin slices of shaved meat such as beef, lamb, chicken, turkey or veal – served with flatbread and an assortment of vegetables. However, the secret for its authentication should be the cooking method: Various layers of meat are skewered on a spit and slowly roasted liberally on both sides.
Despite having been long known as one of the most favorite street foods in Middle East, chicken shawarma wrap is actually an Arabian fast food which was originated in Turkey. The dish then gradually became one of the world’s most popular street foods, especially in the countries of the Levant and the Arabian Peninsula. For that reason, nowadays chicken shawarma has been a staple part of citizens in the Middle Eastern countries.
The main protein I use in today’s recipe is chicken (either chicken breasts or thighs are fine). Well, it’s a shame that I don’t actually have a revolving spit. I do wish I could do the traditional way just for once! Therefore, we’ll bake the chicken in the oven. It’s one of the easiest cooking methods to cook chicken, but believe me, the taste will be incredible.
What Spices Are In Chicken Shawarma?
It is indeed unquestionable that the soul of authentic homemade chicken shawarma lies in the spices. These includes cumin, turmeric powder, ground coriander, garlic powder, paprika and ground cloves. As a result, you won’t believe how these simple ingredients can lend a flavor so rich and exquisite that sure to captivate your palate at the first tasting.
What Is The Difference Between Gyro And Shawarma?
At first, if you take a quick glance at gyro and shawarma, they seem to be very alike. Both of them calls for shaving of chicken from a large turning meat cone. I have to admit that it’s a brilliant way to help keep the very unique meat juice’s flavor.
However; lamb, beef, tomato, tzatziki and onion toppings are the main ingredients of gyro. Meanwhile, shawarma calls for a whole range of toppings: from tahini, tabouli, fattoush, to cucumber and even hummus.
Is Chicken Shawarma Good For You?
We all know how chicken itself is beneficial for weight-loss, so – yes.
As science proofed, chicken shawarma offers 15g of fat, and 400 calories – which takes up only 24% of an ideal adult’s daily intake of calories. Totally not so alarming at all.
What Goes Perfect With Chicken Shawarma?
As a true Middle Eastern dish, chicken shawarma usually comes with pita breads, pickles, and heaps of fresh veggies and sauce. Similar to meat shawarma, zesty drizzles of tzatziki sauce are often a good dressing choice for chicken shawarma wrap. Other ideal chicken shawarma sauces are garlic sauce and tahini sauce.
In the end, this homemade chicken shawarma is one of my family’s favorite weeknight dinners, along with other awesome healthy chicken recipes for dinner. Be sure to check them out and I’m sure you’ll love them like my whole family does. So, happy cooking and I’ll see you next time!
Chicken Shawarma Recipe
Ingredients
For the shawarma spice:
- 1/4 tbsp ground cumin
- 1/4 tbsp turmeric powder
- 1/4 tbsp ground coriander
- 1/4 tbsp garlic powder
- 1/4 tbsp paprika
- 1/6 tsp ground cloves
For the chicken baking:
- 6 boneless, skinless chicken thighs or chicken breasts, sliced into small pieces
- 1/9 cup extra virgin olive oil
- 1/6 tsp cayenne
- 1 large onion cut into thin slices
- 1 large lemon juice
- Salt and black pepper to taste
Serve:
- Gluten-free or corn tortillas
- Veggies (mine used cress)
- Olive oil
Follow Healthy Kitchen 101 on Pinterest
Instructions
Prep
- First, mix all the ingredients for the spice mix in a small bowl and set aside.
- Next, put the chicken meat in a large bowl, season with the shawarma spice mix, onions, lemon juice, olive oil, salt and pepper. Then toss them all together to make sure the chicken pieces are evenly coated in the marinade. After that, cover with a plastic wrap and store overnight in the fridge for at least 3 hours.
Cook
- To begin with, remove the marinated chicken from the fridge, and let it reach room temperature.
- After that, spread the marinated chicken and the onions on the baking tray lined with baking sheet. It is important to make sure all the chicken pieces are lying flat and not on top of each other. Then bake for 25 minutes at 425 degrees F.
- Meanwhile, prepare the chicken shawarma sauce to your preferences. Usually, I use a simple Greek Tzatziki sauce to enhance the chicken’s flavor. However, garlic sauce or tahini sauce work fine as well.
- Finally, I often enjoyed my homemade chicken shawarma in tortillas with a few stems of cress, and finally some drizzles of your favorite chicken shawarma sauce and olive oil. Therefore, be creative all you want.
Video
Notes
- You can certainly substitute chicken breasts for the thighs with no different cooking time.
- It is sure much more tasty if the chicken is coated in the marinade and let sit for 1 day beforehand in the fridge. When ready to serve, simply defrost it on the next day before cooking.
- Moreover, the chicken can also be frozen in its marination – as long as the meat has not been previously frozen – for up to 3 months.
- Be sure to check out the recipe video as well!
Nutrition
Debra Daniel
January 7, 2019 at 7:30 amHey,
Thank you for shawarma recipe, I really really like the way you explained it, Me and my family like shawarma when we ate it in asian restaurant so i’m going to try this one in upcoming weekend where we set together once in a week so this will be amazing can you please tell me if i use persian saffron in it ? this will be perfect or not give me some suggestion
Thanks
Debra
Luna
February 20, 2019 at 4:35 amHi Debra. I suppose it would be a more gourmet dish if there was persian saffron 😀 I expect it to be a bit more bitter and tangy. Anyway, my suggestion is, go for it 😀 Really can’t wait to learn from this new experience of yours 😉
Currie Oliver
February 7, 2019 at 4:44 amIt’s no surprise to me that shawarma is Turkish but haha I’ve barely eaten shawarma that’s oven-baked. And it’s honestly gorgeous! Big thumps for ya.
Hsin
February 16, 2019 at 4:50 amI have never been so fond of turmeric, but surprisingly, the spice mix in this chicken shawarma comes together so well. That’s pretty weird, but amazingly weird I guess 🙂
Sati Abdul
February 19, 2019 at 4:42 amI tried this once not so long ago, somewhere in Karachi, and they were kind of roasted and sliced right off the rotating spit. There were loads of mayo in the rolls too. I’ve been seeking for the recipes and yours seems to be the least oily, love that!
Melissa
February 28, 2019 at 4:47 amOmg it truly bears resemblance to gyro. I’m not so sure about gyro’s origins but maybe I should give shawarma a try to tell the differences myself, since I am already madly in love with gyro. Your recipe sounds fantastic, and looks no hectic to me at least. Thank you 😀
Robert K
March 5, 2019 at 4:40 amVery detailed recipe. I personally I love the spice mix the most, it’s unbelievable. I also don’t prefer wrapping them in tortillas but the tzatziki is truly a match!
Elvio
March 9, 2019 at 4:54 amSorry, but I will say no to the cress. Like, the breast meat is ‘OK’ in taste, but why cress? They’re too contrasting in taste and that strikes me as odd.
Kinsey
March 10, 2019 at 4:45 amThe thing I love about this dish is that it’s super easy to make. Oh for God’s sake, I love all the mediterranean dishes made in the oven. I mean, why not when they’re super effort-saving? Haha. Sure there are waiting time this and that but it takes me literally no special skills. I’m so new to cooking but I find it a breeze following your recipe 😉
Elanor
March 12, 2019 at 4:53 amHi Luna,
Just wanna ask do you have to warm or somehow, bake the tortillas? Just so it’s slightly crispy and more biteable? I suppose it would be a bit leathery, no?
Anyway, thanks for the instruction, very informative.
Lisette
March 20, 2019 at 4:48 amThis chicken shawarma is so easy to snack on, like, I can finish a batch of it alone in 10 minutes time! That’s crazy. I love it more this way more than in wraps. Thumbs up.
Roper Lori
March 27, 2019 at 4:52 amI found the spice mix is enough and any dip is redundant, also, I love to see more veggies in the wraps, feel like it’d be more balanced that way. But nice recipe anyway, thank you 😀
Juan Headen
April 1, 2019 at 4:41 amAfter seasoned, I stored the chicken for only an hour but it’s still very aromatic and also not too bland. I’d expected it to be pretty greasy, judging on the pictures, but they’re not 😀 Thanks for sharing.
Al bara
April 1, 2019 at 4:49 amI am impressed by the outcome pictures. But there’s only one thing I’m confused and that is whether chicken breasts are a bit dry for shawarma style? Anyway, though I’m more used to thighs I will definitely give chicken breasts a chance any time soon 🙂
Sahl Shumayl Bitar
April 2, 2019 at 4:46 amI imagine it would be marvelous if it was veal. But well, sure I’ll give this recipe a try. Can’t resist the display. Thanks!