Shawarma Kebabs

I get asked for a good chicken shawarma recipe often. It’s one of the most loved takeaway dishes out there. At takeaways, the meat is thinly sliced off a massive upright skewer so that you get juicy, nicely charred chicken in every bite. That smoky aroma, juicy marinated meat with charred edges all wrapped up in a warm pita with garlic sauce or tahini sauce… it doesn’t get much better!

But what if you don’t have an upright skewer or rotisserie setup at home? No problem! In this chicken shawarma recipe, I will show you how to make to make an authentic tasting chicken shawarma using a barbecue, tandoor oven or even a pan.

What is Chicken Shawarma?

Shawarma is a popular Middle Eastern dish made from thin slices of marinated meat, traditionally cooked on a rotating vertical spit. While lamb and beef are common, chicken shawarma has become a favourite around the world for its juicy texture, deep flavour, and versatility.

After cooking, the meat is shaved off and usually served in flatbread with pickles, salad, and sauces like toum (garlic sauce), tahini sauce or yoghurt.

Ingredients

The measures for the ingredients are in the recipe card at the bottom of the page. Get all your ingredients prepared and ready before you start. It's easier that way.

• Chicken thighs
• Vegetable oil or ghee
• FOR THE MARINADE
• Olive oil
• Juice of one lemon
• Garlic and ginger paste
• Ground cumin
• Ground coriander
• Allspice
• Turmeric
• Cinnamon powder
• Paprika or smoked paprika
• Cayenne chilli powder (optional for more heat)
• Salt and black pepper to taste
• Greek yoghurt (optional)

See recipe card for quantities.

Step by step photos

Check out my step by step photos to see just how easy it is to make this chicken shawarma recipe. You will find the exact ingredient measures in the recipe card at the bottom of the page.

1. Step 1: Slice the chicken thighs lenghwise one or two times to make thin steaks.

2. Step 2: Slice each piece into smaller pieces that will fit onto your skewers comfortably. If cooking in the oven, you can leave them whole.

3. Step 3: Place the chicken in a mixing bowl and cover with the garlic and ginger paste, lemon juice and salt.

4. Step 4: Add the spices and yoghurt and stir well to combine. Be sure to rub this marinade right into the flesh of the chicken.

The Secret’s in the Marinade

Since we’re not using a vertical spit, the marinade becomes even more important. This is where you’ll build the deep, complex flavour that makes shawarma so addictive.

My recipe is earthy, warm, tangy, and just a little smoky. Marinating the meat overnight will get you a better and more complex flavour but you can get away with marinating for 30 minutes if you’re in a rush.

I suggest whisking the marinade ingredients in a large bowl, adding the chicken thighs and mix it all up well to coat every piece. Cover and refrigerate for at least 4 hours, but ideally overnight. The yoghurt and lemon tenderize the meat, and the spices infuse it with that signature shawarma flavour.

Which cut of chicken works best?

Thigh meat! I have tried this recipe using breast meat but it simply isn’t as good. Chicken thighs have more fat and that fat means flavour.

Although you could still get a nice shawarma using breast meat, in my opinion, chicken thighs are the way to go. Thighs stay juicy and tender over high heat. They also mimic the texture and fat content of meat shaved off a spit better than breasts.

How is this Chicken Shawarma cooked?

I cooked it on skewers in my Doori Tandoor oven. You can also cook it on skewers over charcoal or gas on a barbecue though charcoal will get you the best flavour.

If you would rather cook indoors, you can also cook the chicken shawarma in a pan. All is explained in the recipe card below.

Can you use a small vertical spit?

Yes but... I have tried a few family sized vertical spits and have never been overly impressed. That doesn’t mean they don’t work. They do.

The thing is, when you try to imitate the larger takeaway style spit with a tiny version, you will get a nice, charred presentation skewer you can take to the table. To serve it all just right though, you need to place the skewered chicken back in the oven once you've shaved off the charred meat to char again. I find it all a bit of a faff on.

Using this chicken shawarma recipe, you will get perfectly charred, juicy chicken that you can serve in one go, without having to keep returning to your oven or barbecue. You will still be able to replicate the layered effect of a shawarma spit.o a great idea to link out to another blogger with a similar recipe that fits a different diet.

Variations

There are many different variations. Here are a few popular options.

• No Yoghurt - The yoghurt adds a little flavour and also tenderises the meat as it marinates. You need to add yoghurt if you are marinating the chicken for longer than 4 hours. If not, you can leave the yoghurt out.
• Different Meats - Although chicken is a popular choice, you could use fattier cuts of beef, lamb or pork for this recipe. Pork is of course not on the menu in Middle Eastern countries but thin slices of pork shoulder always go down a treat at my house.
• Served Over Rice - Rolling the chicken shawarma meat into flatbreads is very nice but if you are avoiding gluten, you might like to serve your chicken shawarma meat over a flavourful rice like this rice pilau with a side salad.
• Make it Spicy: Chicken shawarma is usually quite mild but you could spice it up to taste by adding chilli powder instead of paprika or with the paprika.

Classic Serving Ideas:

• In pita or flatbread: Load it up with garlic sauce (toum), tahini sauce, shredded lettuce, tomato, red onion, and pickles.
• On a platter: Serve with rice or bulgur, grilled vegetables, and salad.
• Over fries: A shawarma plate with garlic sauce and hot chips? Yes, please.
• In a bowl: Go low-carb with a salad base, hummus, and cucumber-tomato mix.

Equipment

While you don’t need a vertical rotisserie, having the right tools makes the process smoother and more authentic.

1. Sharp Chef’s Knife or Carving Knife

• Essential for slicing the cooked chicken thinly, just like a shawarma stand.
• Pro tip: Let the meat rest 5–10 minutes before slicing for clean cuts and juicy results.

2. Cast Iron Skillet or Grill Pan

• Retains high heat and gives excellent char—perfect for mimicking spit-roasted flavour.
• A ridged grill pan also gives you nice sear marks.

3. Mixing Bowls (Stainless Steel or Glass)

• Useful for marinating the chicken without absorbing flavours or staining.

4. Measuring Spoons and Cups

• Accuracy matters for spice blends—shawarma seasoning has a lot of components.

5. Wooden or Metal Skewers (Optional)

• For stacking chicken into a “mock shawarma tower” and roasting upright in a loaf tin.
• Not necessary, but a fun and authentic-looking method.

6. Flatbread Warmer or Pan

For gently reheating pitas, lavash, or naan without drying them out.

Storage

You can store leftover chicken shawarma in the fridge or freezer. I usually batch cook the meat and freeze it. It makes whipping up this delicious chicken shawarma even quicker!

Fridge:

Reheating tip: Reheat in a hot pan or under the grill for best texture. Microwaving is OK but softens the edges.

How long: 3–4 days

How to store: Let it cool completely, then store in airtight containers. Add a bit of the pan juices to keep it moist.

Freezer:

• How long: Up to 3 months
• Best method: Slice before freezing so it’s easy to portion and reheat.
• Storage tips:
  • Freeze in zip-top freezer bags with as much air removed as possible.
  • You can also wrap in foil and place in a freezer-safe container.
  • Label and date each batch.

Reheating from frozen:

• Thaw overnight in the fridge, then reheat in a hot pan or oven.

Final Thoughts

Just because you don’t have a vertical spit doesn’t mean you can’t enjoy authentic chicken shawarma at home. With the right marinade and a hot oven,  pan, tandoor or barbecue, you can recreate that beloved street food flavour in your own kitchen. The aroma alone will have everyone running to the table.