Short answer
A chicken shawarma recipe marinates boneless thighs in yogurt, lemon, garlic and warm spices for at least four hours, then roasts them at 450°F or sears them in a skillet. Slice the chicken thin and serve it in flatbread with salad and garlic sauce.
A chicken shawarma recipe starts with boneless chicken thighs marinated in yogurt, lemon, garlic and warm spices for at least four hours, then roasted on a hot sheet pan at 450°F until browned and cooked to 165°F. Slice the chicken thin and serve it in bread with salad, pickles and garlic sauce.
What do you need for chicken shawarma?
You need chicken thighs, yogurt, lemon, garlic, oil and a spice mix. The ingredients below make enough for four wraps.
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup plain yogurt
- Juice of 1 lemon
- 4 cloves garlic, grated
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom or allspice
- 1 1/2 teaspoons salt and 1/2 teaspoon black pepper
Thighs are the usual choice because their fat keeps the chicken juicy while it browns. Breasts work if they are sliced thin.
How do you make the chicken shawarma marinade?
Whisk the yogurt, lemon juice, oil, garlic and spices into a thick paste, then coat the chicken with it and rest it in the refrigerator for four to twelve hours.
- Trim large pieces of fat from the thighs and pat the chicken dry.
- Whisk the marinade ingredients in a large bowl until smooth.
- Add the chicken and turn it until every piece is coated.
- Cover and refrigerate for at least four hours.
The yogurt and lemon tenderize the surface of the meat, and the oil carries the spice flavor. Do not marinate longer than about 24 hours, because the texture turns soft.
How do you cook chicken shawarma in the oven?
Roast the marinated chicken on a sheet pan at 450°F for 20 to 25 minutes, turning once, until the edges brown and the center reaches 165°F. A hot oven is the key to browned edges.
- Heat the oven to 450°F with the rack in the upper third.
- Line a sheet pan with foil and spread the chicken in one layer, with space between pieces.
- Roast for 12 minutes, turn the pieces and roast 8 to 13 minutes more.
- Finish under the broiler for two minutes if the edges need color.
- Rest the chicken for five minutes, then slice it thin.
Check the thickest piece with a thermometer. Chicken is safe at 165°F according to US food safety guidance.
How do you cook chicken shawarma in a skillet?
Sear the chicken in a hot cast iron skillet in batches, two to four minutes per side, for the closest match to the crisp edges of shaved shawarma. The skillet gives deeper browning than the oven.
Heat the skillet over medium-high heat with a little oil. Lay the chicken in a single layer and leave it alone until it browns before turning. Cook in batches so the pan does not steam the meat. Slice the chicken across the grain and toss the pieces back into the hot pan for a minute to crisp the edges.
| Method | Time | Result |
|---|---|---|
| Oven at 450°F | 20 to 25 minutes | Even cooking, easy for a crowd |
| Skillet | 4 to 8 minutes per batch | Deep browning, crisp edges |
| Grill | 6 to 8 minutes per side | Smoky flavor, needs flipping |
What do you serve with chicken shawarma?
Chicken shawarma is served in warm flatbread, over rice, or in a bowl, with fresh vegetables, pickles and sauce. A simple spread covers all the textures: soft bread, crunch, acid and cream.
- Bread: lavash, pita, flatbread or naan
- Salad: sliced tomato, cucumber, lettuce, parsley
- Pickles: turnips, cucumbers or pickled peppers
- Sauce: garlic sauce, tahini or hummus
- Sumac onions: sliced onion tossed with sumac and a pinch of salt
For a plate, add rice or fries. For a bowl, layer rice, salad and chicken, then spoon sauce over the top.
How do you make a quick garlic sauce for chicken shawarma?
Mix 1/2 cup plain yogurt with one grated garlic clove, two teaspoons lemon juice, a tablespoon of olive oil and a pinch of salt. Stir and rest for ten minutes so the garlic mellows.
This is a home shortcut, not a traditional emulsified garlic sauce. For tahini sauce, whisk three tablespoons of tahini with lemon juice, one small grated garlic clove and cold water until it is pourable.
What is Shawarma Center’s chicken shawarma?
Shawarma Center in Brooklyn lists chicken shawarma on its menu, but the recipe is not published, so this home method is not the shop’s recipe. The Uber Eats store page, read on November 13, 2026, describes marinated chicken with shepherd salad, sumac onions, lettuce and tomatoes.
The page lists the Chicken Shawarma Lavash at $16.89, the Chicken Shawarma In Uzbek Pita Bread at $16.89, the Chicken Shawarma In Homemade Pita Bread at $18.19 and the Chicken Shawarma Bowl at $23.39. These are delivery-app prices and may differ in the shop. Uber Eats marks the lavash as the most-liked item.
See the menu page for every dish and the hours and location page for the address, 1418 Avenue Z. This guide is independent and takes no orders.
What mistakes make chicken shawarma dry or bland?
The most common mistakes are cutting the chicken too thick, crowding the pan, skipping the salt in the marinade and cooking at too low a temperature. Each one has a simple fix.
- Thick pieces cook slowly and dry out on the outside. Slice thighs into strips about half an inch thick.
- A crowded pan steams the chicken instead of browning it. Use two pans or cook in batches.
- Too little salt gives flat flavor. The marinade needs about a teaspoon of salt per pound of chicken.
- A cool oven gives pale meat. Preheat fully to 450°F before the pan goes in.
- Slicing right out of the oven lets the juices run out. Rest the chicken for five minutes.
A thermometer removes the guesswork: pull the chicken when the thickest piece reads 165°F.
Can you vary the chicken shawarma spice mix?
Yes. The spice mix can be adjusted to your taste, since shawarma blends differ from cook to cook and country to country. Start from the base recipe and change one thing at a time.
| Change | Effect |
|---|---|
| More paprika and a pinch of cayenne | Warmer, with a little heat |
| Extra cinnamon and allspice | Sweeter, more Levantine |
| Sumac in the marinade | Tangier, brighter flavor |
| Lemon zest | Fresher, more citrus aroma |
| Yogurt replaced by oil and lemon | Lighter marinade, crisper edges |
Toasting whole cumin and coriander seeds in a dry pan and grinding them gives a fresher flavor than jarred powder.
How do you store and reheat leftover chicken shawarma?
Store cooked chicken shawarma in a covered container in the refrigerator for up to three or four days. Reheat it in a hot skillet until steaming.
Keep the sauce, bread and salad separate so that nothing turns soggy. A quick reheat in a skillet with a teaspoon of oil restores the crisp edges. Leftover chicken also works in rice bowls, salads and omelets.
Common questions
Can I use chicken breast for shawarma?
Yes, but breast dries out faster than thigh. Use a yogurt marinade, slice the meat thin, and cook it only until it reaches 165°F inside. Thighs are more forgiving and give juicier results.
How long should chicken shawarma marinate?
Four to twelve hours is a good range. Less than two hours gives only surface flavor, and more than 24 hours with lemon or yogurt can make the texture of the chicken soft and mealy.
What spices go in chicken shawarma?
Common choices are cumin, coriander, paprika, turmeric, cinnamon, cardamom, allspice and black pepper, plus garlic. Many cooks buy a ready blend sold as shawarma seasoning.
Can I freeze marinated chicken shawarma?
Yes. Freeze the raw marinated chicken in a flat bag for up to three months, then thaw it in the refrigerator overnight. You can also freeze cooked, sliced chicken and reheat it in a skillet.
What is the white sauce for chicken shawarma?
Garlic sauce is the most common, made with garlic, lemon, oil and sometimes yogurt. Tahini sauce, made from sesame paste, lemon and water, is another popular choice.
Looking for the basics? Shawarma Center address and opening hours are on the home page.
This article is general information from an independent guide, not from Shawarma Center itself. For the store’s current details see hours and location.