Authentic Chicken Shawarma Recipe

by
Jump to Recipe·Print Recipe
Authentic Chicken Shawarma Recipe 1765686790.6641705
Authentic Chicken Shawarma Recipe 6

FREE PRINTABLE RECIPE

Get the Printable Recipe PDF (Free)

Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.

1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.

No spam. Unsubscribe anytime. After submitting, you’ll get a confirmation email first (double opt-in). If you don’t see it, check Spam or Promotions.

  • ✅ Printable PDF (ingredients + steps)
  • ✅ Save it to your phone (no long scrolling)
  • ✅ Includes cook time + servings
  • ✅ Easy to follow

FAQ

Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.

I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.

Get the printable PDF for this recipe.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Authentic Chicken Shawarma Recipe 1765686790.6641705

authentic chicken shawarma recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Brooke Ellis
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: General
Print Recipe

Description

This chicken shawarma recipe uses a simple sear-and-roast method to achieve tender, juicy chicken thighs without a vertical spit. The chicken is marinated in a spiced yogurt blend and finished with a sticky pomegranate glaze, served with a creamy tahini drizzle.

Ingredients

Scale
  • 2 lb boneless, skinless chicken thighs
  • 1/2 cup plain Greek yogurt
  • 2 tbsp olive oil (plus 1 tbsp for cooking)
  • 2 tbsp lemon juice (plus 2 tbsp for sauce)
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cardamom
  • 1/4 tsp cayenne pepper (optional)
  • 1/4 tsp ground cinnamon
  • 1 1/2 tsp fine sea salt
  • 1/2 tsp fresh black pepper
  • 3 tbsp pomegranate molasses, divided
  • 1/4 cup tahini
  • 1/4 to 1/3 cup cold water
  • 1 small garlic clove, minced
  • 1/2 tsp salt (for sauce)
  • 6 to 8 pieces pita bread
  • 1/2 oz fresh mint leaves (for garnish)
  • 1/4 cup pomegranate arils (for garnish)

Instructions

  1. Marinate the Chicken: In a large bowl, whisk together the Greek yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, 4 minced garlic cloves, the spice blend (cumin, coriander, paprika, turmeric, cardamom, cayenne, cinnamon), 1 tsp salt, pepper, and 1 tbsp pomegranate molasses. Add the chicken thighs, ensuring all pieces are fully coated. Cover and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours), to allow flavors to fully develop.
  2. Prepare the Tahini Drizzle: Whisk together the tahini, 2 tbsp lemon juice, 1 small minced garlic clove, and 1/2 tsp salt in a small bowl. Gradually incorporate the cold water, starting with 1/4 cup, until the sauce is smooth and reaches a pourable consistency. Adjust seasoning and water as needed; cover and refrigerate until ready to serve.
  3. Sear the Chicken: Preheat the oven to 400°F (200°C). Heat 1 tbsp olive oil in a large oven-safe skillet or cast iron pan over medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Sear the chicken thighs for 3-4 minutes per side until deeply golden brown, creating a crispy crust. Work in batches to avoid overcrowding the pan.
  4. Roast and Glaze: Transfer the skillet containing the seared chicken directly into the preheated oven. Brush the chicken generously with the remaining 2 tbsp of pomegranate molasses. Roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the glaze has caramelized.
  5. Rest and Slice: Remove the chicken from the oven and transfer to a cutting board. Let the meat rest for 5-10 minutes before slicing it against the grain into thin strips.
  6. Serve: Warm the pita bread in a dry skillet or oven. Arrange the sliced chicken on a platter, drizzle generously with the creamy lemon-tahini sauce, and garnish with fresh mint leaves and pomegranate arils. Serve immediately with warm pita bread on the side.

Notes

Marinate the chicken for at least 4 hours to ensure tenderness and deep flavor; overnight is recommended. Use a meat thermometer to check for doneness (165°F / 74°C) for the best results, as overcooking will dry out the chicken thighs. Always rest the chicken for 5-10 minutes before slicing to keep the meat juicy.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Sear-Roast
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 270g
  • Calories: 700 kcal
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 45g
  • Saturated Fat: 10g
  • Unsaturated Fat: 30g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 60g
  • Cholesterol: 150mg

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star