Learn how to make a healthy Middle Eastern Chicken Shawarma Plate right at home. Loaded with succulent shawarma-spiced chicken, creamy Hummus, fresh Pita Bread, and a delicious Middle Eastern salad, you'll never order out again!
Why This Recipe Works
You and your dinner guests will absolutely love this Chicken Shawarma Plate recipe! The recipe is easy to put together and over-the-top on the flavor scale! You don't have to be an exceptional cook to marinate and grill chicken, whirl chickpeas in a food processor, and chop up vegetables for the Middle Eastern salad.
If preparing a chicken shawarma plate seems too overwhelming, you can prepare the hummus ahead of time and buy pita bread instead of baking your own.
What Goes Into This Chicken Shawarma Recipe
Ingredient Notes and Substitutions
- Chicken — I prefer using chicken thighs in this Shawarma Plate recipe. Thighs are juicy and more flavorful than chicken breasts. However, you can use either. It's best to use boneless, skinless chicken to make shawarma because it cooks faster and is easier to slice.
- Lemon Juice — If at all possible, use freshly squeezed lemon juice instead of bottled.
- Olive Oil — Although this recipe calls for olive oil, you can substitute healthy avocado oil instead.
- Shawarma Seasoning — If you must, you can purchase Shawarma Seasoning, but I highly recommend using my Shawarma Seasoning recipe!
How to Make A Chicken Shawarma Plate
Marinating the Chicken
Step 1: Mix olive oil and lemon juice into a small bowl. Add crushed garlic.
Step 2: Mix in shawarma seasoning, stirring to combine.
Step 3: Place thawed chicken in a ziplock bag and cover with the marinade. Use a spatula to get every last drop.
Step 4: Remove air from the bag, then seal. Massage the marinade into the chicken then place on a plate and refrigerate for at least a couple of hours, but preferably longer.
Cooking the Chicken Shawarma
Grill Chicken Shawarma over medium heat until done.
Or slice chicken into strips and cook in a lightly-oiled and seasoned cast-iron skillet (affiliate link).
You can also cook the chicken shawarma in the oven. Place the sliced chicken on a lightly oiled, foil-covered baking sheet and bake in a 425-degree F oven for 10 to 15 minutes, or until browned.
Shawarma Serving Suggestions
Serve the sliced Chicken Shawarma on a plate, along with a Middle Eastern salad, Hummus sprinkled with fresh chopped parsley, Tahini Sauce, and Pita Bread.
Or stuff the meat in a pita pocket or flatbread and add French fries, tabouli, and drizzle with tahini sauce.
Chicken Shawarma Bowls
Yet another option is to make shawarma bowls instead of plates or platters. Shawarma Bowls are similar to Mexican Rice Bowls. First, you'll want to add some rice, I recommend Vermicelli Rice. Next, pile on some chicken shawarma, and salad and drizzle with tahini sauce. A sprinkle of Sumac would also work.
Recipe FAQ's and Expert Tips
Chicken Shawarma is very healthy, especially when eaten with, especially when eaten with fresh vegetables such as sliced cucumbers and tomatoes instead of bread or rice.
Marinated in olive oil, lemon juice, and various spices, Chicken Shawarma provides a delicious way to sneak more protein into your diet. Not to mention, it tastes way better than a protein shake!
Want to make Chicken Shawarma even healthier? Use chicken breasts instead of chicken thighs.
Chicken Shawarma is extremely flavorful and can have some heat to it. Seasoned was exotic spices like cardamom, cinnamon, coriander, cloves, and allspice, you'll be taking your taste buds on a flavor-packed adventure!
If you prefer bland food, steer clear of Shawarma Chicken!
Chicken Shawarma is usually prepared with dark meat or thighs. Using chicken thighs yields juicier Chicken Shawarma, but there are no rules that say you can't use chicken breasts.
Shawarma dates back to the Ottoman Empire (modern-day Turkey). The word "shawarma" means "turning" in Arabic. Highly spiced meat (lamb, beef, or chicken) is roasted while stacked on a rotating vertical spit, hence the name "Shawarma." But since most of us don't have a spit at home, you can cook the shawarma meat on the grill, in a pan, or in the oven.
In the Middle East, shawarma is just one of the popular street foods that you'll find as you stroll through the streets.
However, Shawarma is sometimes confused with Greek Gyros (pronounced Yee-ros) which is Greek in origin. Similar to Shawarma, "Gyros" means "turning" in Greek. Ground pork, lamb, or beef is mixed with spices and formed into a loaf, around a rotating vertical spit.
The gyros loaf is then sliced into very thin, long, strips of meat and served with flatbread, Tzatziki sauce, sliced onions, lettuce, and tomatoes.
- Slicing the chicken prior to marinating enhances the traditional shawarma flavor even further and assures the marinade penetrates the chicken more evenly. This is especially recommended if you don't have hours to marinate the chicken.
- If you decide to slice the chicken while raw, you can still prepare it on the grill using a grill basket (affiliate link).
- This marinade is also tasty when used to marinate beef, pork, and lamb.
- To transform this recipe from a chicken shawarma plate to a chicken shawarma wrap, just stuff all the tasty ingredients inside a flatbread, lavash bread, or tortilla.
- Another delicious salad to try with shawarma chicken is Tabbouleh.
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📖 Recipe
Chicken Shawarma Plate
Ingredients
- ⅓ cup olive oil
- ¼ cup lemon juice (freshly squeezed)
- 5 cloves garlic (crushed)
- 2½ teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon allspice
- 1 teaspoon coriander
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon cayenne pepper
- 3 pounds chicken thighs
Instructions
Marinating the Chicken
- Mix olive oil and lemon juice. Add crushed garlic.
- Mix in shawarma seasoning, stirring to combine.
- Place thawed chicken in a ziplock bag and cover with the marinade. Use a spatula to get every last drop.
- Remove air from the bag, then seal. Massage the marinade into the chicken then place on a plate and refrigerate for at least a couple of hours, but preferably longer.
Cooking the Chicken Shawarma
- Grill Chicken Shawarma over medium heat until done.
- Or slice chicken into strips and cook in a lightly-oiled and seasoned cast-iron skillet.
- You can also cook the chicken shawarma in the oven. Place the sliced chicken on a lightly oiled, foil-covered sheet pan and bake in a 425-degree F oven for 10 to 15 minutes, or until browned.
Serving Suggestions
- Serve the sliced Chicken Shawarma on a plate, along with a Middle Eastern salad, Hummus, and Pita Bread.
Notes
- Slicing the chicken prior to marinating enhances the traditional shawarma flavor even further and assures the marinade penetrates the chicken more evenly. This is especially recommended if you don't have hours to marinate the chicken.
- If you decide to slice the chicken while raw, you can still prepare it on the grill using a grill basket (affiliate link).
- This marinade is also tasty when used to marinate beef, pork, and lamb.
- To transform this recipe from a chicken shawarma plate to a chicken shawarma wrap, just stuff all the tasty ingredients inside a flatbread, lavash bread, or tortilla.
- Another delicious salad to try with shawarma chicken is Tabbouleh.
Terry Smith says
Oops! I commented on the wrong recipe. I meant Spicy Vegan BiryaniRecipe. But I did make the chicken Shawarma a long time ago. It was very good.
Terry Smith says
I made it also and had enough to freeze the rice and vegetables. When I wanted to use up the leftovers I added cut up cooked chicken tenders. Yum!
Karen says
Hi,Hilda! I just began marinating the chicken for tonight and got a message that my guest has a cold and can't make it. Can I freeze the chicken in the marinade bag till they can come again? TIA!!
Hilda Sterner says
Hi Karen,
You sure can! Take care and stay well!
karen says
Made this last night. SOOO GOOD!! Hubs loved it so i made more seasoning this morning. Thx!! (Ps, I see you on the Assyrian cooking site! )
Hilda Sterner says
Hi Karen,
Thank you so much for the sweet review! I'm really glad you liked the Shawarma Chicken. Say hello next time! 🙂
Terry says
Wow, I have all that stuff! I’ll try it.
Hilda Sterner says
Hi Terry, yeah, I think you'll like it!
Kelly Methey says
Sounds delicious! I will have to try it or better yet have you make it for me! 🤣
Hilda Sterner says
Get your butt up to Montana and I will make it for you! 😍