The marinade for this Chicken Shawarma has to be the very best marinade I’ve ever made. Ever. It’s so good that I want to use it on everything! If you’ve never had a shawarma wrap before, the flavor is an interesting mix of savory garlic and sweet spices, topped with a tangy yogurt sauce and wrapped in soft flatbread. It’s pure magic and much easier to make at home than you think.
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What Is Chicken Shawarma?
Shawarma is a Middle Eastern dish traditionally made from marinated meat that’s slow-roasted on a rotating spit. Lamb is a popular choice, but for my recipe, I use chicken because it’s a more accessible and budget-friendly option. I don’t have a rotating spit at home (and I’m assuming you don’t either!), so my take on this traditional recipe involves marinating the chicken and then cooking it on a grill. Mix warming spices like cinnamon, nutmeg, and cloves with yogurt, and let the chicken marinate in it for AT LEAST 4 hours. I even use the marinade in my roasted potato wedges with shawarma sauce recipe—so good!
Ingredients
Here’s what you’ll need to make this grilled chicken shawarma recipe:
- Chicken Breasts: I used 2 large chicken breasts as that’s what I had to hand, but chicken thighs will also work! The fattiness of the thighs will make these wraps taste a little more like the traditional rotisserie version, too. The marinade will work for about 4-6 boneless, skinless chicken thighs.
- Garlic: Adds the best flavor to the marinade and yogurt sauce.
- Plain Yogurt: For marinating the chicken.
- Greek Yogurt: This makes the sauce that goes on top of your chicken and veggies. It’s tangy and creamy and compliments the spices in the marinade perfectly.
- Seasonings: The seasoning for chicken shawarma can vary slightly depending on who you ask, but for this recipe, I use cinnamon, dried oregano, salt, ground nutmeg, and ground cloves. I also use a sprinkling of dried dill in the yogurt sauce to give it a tzatziki-like flavor.
- Lemon Juice: A must for tenderizing the chicken and adding some acidity to the marinade.
- Naan, Pita, or Flatbread: Use whatever you can get your hands on, but I love the soft and chewy texture of naan.
- Salad: Romaine lettuce, cucumber, and Roma tomatoes are my favorites for these wraps.
Serving Suggestions
I made this grilled chicken shawarma with the intention of making sandwich wraps, but then I started topping salads with it and eventually just snacked on the chicken plain. It’s just that good. I even divided the ingredient list in case you want to use the marinade for something else because even if you don’t want the wrap, you NEED to at least try the chicken.
That said, here are some delicious sides to pair with your wrap:
- Grilled vegetables
- White bean hummus
- Quinoa tabbouleh
- Cumin rice
- Air Fryer French fries
- Baba ganoush
Do I Need to Use a Grill?
Don’t worry if you don’t have a grill; this chicken comes out just as delicious when cooked in a skillet. It won’t have the char marks, but it’ll still taste amazing. Cook the chicken until browned on both sides and cooked through!
Storage Instructions
Leftover cooked shawarma chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop it back in the grill or pan until heated through. The yogurt sauce can also be stored in the refrigerator for up to 4 days. I’d store everything separately and assemble when ready to eat.
Chicken Shawarma Recipe
Servings 4Ingredients
CHICKEN & MARINADE
- 2 large chicken breasts (1.25 lbs) ($2.48)
- 1/2 cup plain yogurt ($0.25)
- 1 Tbsp garlic, minced ($0.36)
- 1 Tbsp lemon juice ($0.32)
- 1/2 tsp cinnamon ($0.03)
- 1/2 tsp dried oregano ($0.03)
- 1/2 tsp salt ($0.02)
- 1/4 tsp ground nutmeg ($0.03)
- 1/4 tsp ground cloves ($0.03)
YOGURT SAUCE
- 7 oz cup plain greek yogurt ($1.59)
- 1/4 tsp garlic, minced ($0.03)
- 1/4 tsp dried dill ($0.03)
- 1/4 tsp salt ($0.02)
SANDWICH
- 4 homemade naan, pita or flatbread ($0.64)
- 1/2 head romaine lettuce ($0.80)
- 1 medium cucumber ($0.69)
- 2 medium roma tomatoes ($0.63)
Instructions
- In a small bowl, combine the ingredients for the marinade (yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and clove). Add chicken to the marinade, coat well, cover and refrigerate for 4-24 hours. If desired, slice the chicken into strips before marinating to maximize the flavor.
- Prepare the yogurt sauce for the sandwiches. Open a 7 oz. container of plain greek yogurt and stir in the garlic, dill, and salt. Refrigerate until ready to use.
- After marinating the chicken, grill until cooked through (I use a George Foreman, cooked for about 7 minutes).
- After it's grilled, let it sit for a few minutes to let the juices redistribute and then slice it into strips (if not already sliced).
- To make the yogurt sauce for the sandwich, stir some dried dill, minced garlic, and salt into a container of plain greek yogurt.
- (Optional) Refrigerate the sauce to allow the flavor to soak into the yogurt.
- Prepare the vegetables for the sandwich. Chop, rinse, and drain the lettuce in a colander. Wash and slice the cucumber and tomato.
- Build the sandwiches. Spread the yogurt sauce on your flat bread, top with the chicken and vegetables. Roll the sandwich closed. You can wrap the sandwich in foil to help it stay closed as you eat.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos.
Pictured with Marinated White Beans.
How to Make Chicken Shawarma – Step By Step Photos
In a small bowl, combine the ingredients for the marinade (1/2 cup plain yogurt, 1 Tbsp lemon juice, 1 Tbsp minced garlic, 1/2 tsp cinnamon, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp nutmeg, and 1/4 tsp ground clove).
Add 2 large chicken breasts to the marinade, coat well, cover and refrigerate for 4-24 hours. If desired, slice the chicken into strips before marinating to maximize the flavor.
After marinating the chicken, grill until cooked through (I use a George Foreman, cooked for about 7 minutes).
After it’s grilled, let it sit for a few minutes to let the juices redistribute and then slice it into strips (if not already sliced).
To make the yogurt sauce for the sandwich, stir 1/4 tsp dried dill, 1/4 Tbsp minced garlic, and 1/4 tsp salt into a 7 oz container of plain greek yogurt.
(Optional) Refrigerate the sauce to allow the flavor to soak into the yogurt.
Prepare the vegetables for the sandwich. Chop, rinse, and drain 1/2 head Romaine lettuce in a colander. Wash and slice the 1 medium cucumber and 2 medium Roma tomatoes.
Build the chicken shawarma sandwiches. Spread the yogurt sauce on your flat bread, top with the chicken and vegetables. Roll the sandwich closed. You can wrap the sandwich in foil to help it stay closed as you eat.
I used chicken thighs and cooked in my cast iron because no grill and it was perfect. Served with flat bread, whole roasted cauliflower, and yogurt.
My husband and I are obsessed with this and keep it in our regular rotation. The garlic sauce is my husband’s favorite. I was skeptical at first (cinnamon? In CHICKEN?) but it really works and is so flavorful. I make mine with the israeli salad recipe from Tori Avey (usually scaled down for portion sizing). We cook it on our panini press (basically a giant George Foreman). This is definitely a winner.
Question, why do you cook the bread in a panni press? To warm, or crisp it?
I have a panni press & like different ideas for using it.
Also, I have a small, 4″ waffle maker & could use it to make heat/crisp small shawarma bread for appetizers.
Hi Joyce, I can only speak for myself but it’s the chicken that I cook in the George Foreman, not the bread. I don’t want to use my grill all the time, and I find that the press does a great job of cooking the chicken through.
I just found your page and already it’s a hit! I wish I found it a long time ago. Meals for me are tough I’m not the world’s best cook🙄😬lol also with boys I’m on a budget but need to fill them! Everything I’ve made from your site has been raved about, but these were hands down everyone’s favourite 😍
I dont have a “foreman” so instead I did them stovetop 3 min a side and they were perfect!!!! Amazing thank you
Made this tonight and had to come back and leave a comment–it was delicious! I didn’t have naan or pita in the house (and didn’t want to make it), so I sliced some focaccia we had, drizzled w/ a little olive oil, and grilled them after I finished the chicken. It made for a very messy but delicious open-faced sandwich. Thanks, Beth, for the solid recipes time after time.
Has anyone tried making this with bone in thighs? I supposed I could de-bone them, but it seems like too much extra work for a busy mom…
I have made this before with boneless thighs and it was such a hit. Love it! Many thanks!
You’d need to remove the bone before adding it to the wrap anyway, so I think your best bet is to just debone them before cooking.
Can the chicken be broiled in the oven? No grill…
I would probably do it in a hot skillet instead of the broiler. You’ll have more control over the browning.
This recipe is in my regular rotation of BB recipes. I always chop up the chicken so it gets more marinade up the garlic in the sauce. This time I didn’t have cucumber so I subbed spinach for both that and the lettuce. So good!
This is one of my favorite recipes of yours! I’m about to pop out a baby and trying to do some freezer prep– think this would freeze okay or would the yogurt do something weird? I can’t decide.
Thanks!
Hmm, I’m actually not sure how the yogurt would react to freezing and thawing, but the vegetables will definitely be a problem. The water in the plant cells will freeze and burst the cell walls, so they’ll get limp and watery upon thawing.
Honestly I am floored by how good and authentic this tastes. I’m trying to save money by not eating out so much, and now I won’t have to worry when I crave some chicken shawarma! Couple things to try if you’re looking for variation — instead of the yogurt sauce, try mixing fresh minced garlic with mayo and using that instead, and topping a naan bread with the chicken, sauce, and thinish sliced baby dill pickles. Not as healthy, but a family favorite!
Will try this
My thirteen year old loved it and ensured there were no leftovers of your naan bread or this chicken recipe.