About this Recipe

By: Rachel

If you have spent time in the Middle East, you have probably tasted shawarma—or at least smelled it while walking down the street. And if you have, you may have wondered how to make shawarma at home. This mouthwatering and ubiquitous treat is found on nearly every street corner in city centers. Fortunately, you don’t have to travel to the Middle East to sample this incredible, flavorful dish. My easy, homemade chicken shawarma recipe will yield delicious results in no time.

Shawarma: A Beloved Street Food With A Long History

Shawarma originated during the Ottoman Empire. It consists of meat (usually lamb, beef, chicken, and/or turkey) stacked on a spit and slowly roasted, rotisserie-style, for hours. As orders come in throughout the day, the proprietor shaves thin slices off the edges. These are served, usually in pita-style bread or over rice, with plenty of delicious accouterments.

Meats, marinades, toppings, and bread choices vary by region. Each are delicious and wonderfully fragrant, beckoning hungry passersby throughout the day.

So, What Goes In My Chicken Shawarma Bowl or Wrap?

In the Middle East, shawarma typically comes with a sauce or spread. Hummus, baba ghanoush or tahini; garlicky yogurt, or toum are all delicious options. There will likely be salads to choose from—chopped vegetable mixes that may include tomatoes, cucumbers, and onions, and pickles.

French fries are not a side dish. They go in a shawarma wrap. You might also have a choice of bread. Pita is a quickly-made, thin bread with a pocket; or laffa is a fermented Iraqi flatbread that is larger, fluffier, and chewier than pita.

How Do I Make Shawarma At Home?

Ever since my first, unforgettable bite, I badly wanted to create an easy chicken shawarma recipe that would approximate the original. Though it is tricky to mimic the taste of meat that has been slowly roasting for hours on a rotisserie, this version comes close. It helps to grill the meat over an open flame—that is the best way to recreate the smoky char of authentic shawarma. However, you can always add a tiny amount of liquid smoke if you really want that flavor while cooking indoors.

There are several components to this dish. Plan to marinate the chicken and prepare the garlic sauce a few hours before you want to eat, or overnight. About an hour or so before you want to eat, begin to cook the rice. While the rice cooks, cook the chicken; then prepare the salad and put the finishing touches on the garlic sauce.

The New York Inspiration Behind These Chicken Shawarma Bowls

This recipe is adapted from Deb Perleman’s second cookbook, Smitten Kitchen Every Day. She writes that this recipe was inspired by the halal carts of New York City, which she writes are “one of the greatest meals to be had.” She is right!

If you enjoy these chicken shawarma bowls, you’ll also love these dishes: Kurdish Shamburak, Tabbouleh Salad, and Silk Road Tiramisu.

Beverage Pairing

By: Olivia

The incredible depth of flavors in this dish makes it fun to pair. A few things should remain constant with the wine: it should be bright and fruity to complement the variety of spices and ingredients in the recipe. You could go toward lighter red varietals, like Gamay, Barbera, or Carignan. Explore aromatic white varietals like Gewürztraminer, Grillo, or Muscat for white wine. A fragrant rosé or orange wine would also be delightful, such as the Bernard Rondeau Bugey Cerdon Méthode Ancestral Rosé, a sparkling rosé from Gamay.

Shawarma Chicken with Garlic-Yogurt Sauce

This at-home version of chicken shawarma will satisfy your cravings with juicy meat, fragrant saffron rice, cool yogurt sauce, and a bright, colorful salad.

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Prep Time 30

Cook Time 1

Time to Marinate Chicken 2

Meal Type Main Dish

Good For Middle Eastern

Yield servings

Equipment

Cast-iron skillet

Ingredients

For the chicken and marinade:

3 ounces (85g) plain, full-fat Greek yogurt (I use only Fage 5%)
½ teaspoon kosher salt
2 cloves minced garlic
1 teaspoon hot paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon turmeric
⅛ teaspoon cinnamon
4-6 boneless, skinless chicken thighs
1 tablespoon vegetable oil for frying

For the rice:

1 pinch saffron threads
2-3 tablespoons hot water
2 cups (400g) white rice
½ teaspoon ground cumin
½ teaspoon kosher salt
3 cups (700mL) chicken stock

For the garlic sauce:

1 medium Persian cucumber
5 ounces (140g) plain, full-fat Greek yogurt (I only use Fage 5%)
2 tablespoons olive oil divided
1 clove minced garlic
¼ teaspoon kosher salt
Juice of ½ lemon
2 tablespoons chopped mint

For the salad:

2 cups (300g) cherry tomatoes halved
2 medium Persian cucumbers chopped
½ cup (150g) feta in brine cubed or crumbled
3 tablespoons olive oil
Juice of ½ lemon
¼ cup chopped mint

*Italian parsley or dill may be substituted

Step by Step Instructions

For the chicken:

Mix the yogurt, lemon, garlic, salt, and spices together and add the chicken, making sure to coat each piece well. Refrigerate, and marinate, ideally for at least 2 hours and up to 24 hours.
30 minutes before cooking, remove the chicken from the refrigerator and allow it to come to room temperature. Remove the chicken from the marinade and scrape off most of the yogurt mixture (you will discard the marinade).
On the grill: Cook the chicken on your grill for the most authentic taste. Over a hot grill, cook the chicken to 175°F to 195°F (79°C to 90°C).
Indoors: Heat the oil in a heavy skillet, such as cast iron, over medium-high.
Preheat your oven to 350°F (180°C). When the pan is hot, add the chicken thighs. Do not crowd the pan; this may be done in multiple batches. Turn the heat down to medium and cook, undisturbed, for 5-7 minutes on each side.
Transfer to a baking dish and finish cooking in the oven, 15-20 minutes. The internal temperature will reach 175°F to 195°F (79°C to 90°C).
Either way: Set aside to rest for 5-7 minutes before serving.

For the rice:

Grind the saffron into a powder, and add to 3 tablespoons hot water to bloom. Allow it to steep for 15 minutes.
Add the rice, saffron in water, cumin, salt, and stock to a rice cooker or pot, and cook until done. Keep warm until ready to serve.

For the salad:

Mix all ingredients together in a salad bowl to combine. Add the chopped herbs just prior to serving.

For the garlic sauce:

Peel the Persian cucumber, and finely shred it onto a plate lined with 2-3 paper towels. Set aside. Mix the yogurt, 1 tablespoon olive oil, garlic, salt, and lemon, and stir to combine.
Over the sink, squeeze the cucumber in the paper towels, allowing the paper towels to absorb most of the moisture; some liquid may drip into the sink. Add the shredded cucumber into the yogurt mixture, and stir to combine. Cover, and refrigerate.
Just prior to serving, mix in the chopped herbs and drizzle with the remaining tablespoon olive oil.

To serve:

The garlic sauce is delicious with both the chicken and the rice; I often put everything together in a bowl (even the salad) and mix a little so the flavors meld. If you have some pita bread, it would be an excellent addition to the meal.