Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
Easy chicken shawarma is a crispy, flavorful takeout-style dinner you can make at home in under 40 minutes. After making this many times, I’ve discovered the trick to getting that perfect crispy texture and authentic shawarma flavor. If you love recipes like this, you’ll also enjoy Easy Mujadara Lentils and Rice Recipe for Dinner and Creamy Gorgonzola Truffle Mushroom Sauce for Pasta.
Why This Easy Chicken Shawarma Recipe Ready in Under 40 Minutes Is Pure Comfort
- Crispy, golden chicken with authentic shawarma flavor
- Ready in under 40 minutes for a quick weeknight dinner
- Better than takeout and perfect for meal prepping
What You'll Need for Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1.5 lbs boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup plain Greek yogurt
- 4 cloves garlic, minced
- 1 tbsp shawarma spice blend
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Optional: chopped fresh parsley
- Optional: sliced red onion
- Optional: diced tomatoes
- Optional: tahini sauce
📝 Ingredient Notes
- shawarma spice blend: You can find this at Middle Eastern markets or make your own using a mix of paprika, cumin, coriander, turmeric, cinnamon, and black pepper.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing → See on Amazon
- Meat mallet — Ensures even thickness for even cooking → See on Amazon
How to Make Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
- Step 1: Slice chicken breasts into thin strips, then pound them to an even thickness using a meat mallet.
- Step 2: In a large bowl, combine olive oil, lemon juice, Greek yogurt, minced garlic, shawarma spice blend, salt, black pepper, and paprika. Add chicken strips and toss to coat evenly.
- Step 3: Heat a large cast iron skillet over medium-high heat. Add chicken strips in a single layer, making sure not to overcrowd the pan. Cook for 4-5 minutes on each side or until golden brown and crispy.
- Step 4: Serve chicken shawarma hot with your choice of toppings.
Cook's Tips for Perfect Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
- : For extra crispy chicken, pat the chicken strips dry before adding them to the pan.
- Common mistake and fix: If your chicken is sticking to the pan, it's not hot enough. Make sure your pan is well-heated before adding the chicken.
- : To make this recipe even quicker, you can slice and marinate the chicken the night before.
Storing & Reheating Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can marinate the chicken up to 24 hours in advance.
Freezing Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
Freeze cooked chicken shawarma for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. For best results, cover the dish with a damp paper towel.
Recipe Notes
- Chef tip: For extra flavor, you can add a pinch of saffron to the marinade.
- Best substitution: If you don't have Greek yogurt, you can substitute sour cream or mayonnaise.
- Make-ahead: You can slice and marinate the chicken the night before to save time.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your chicken is not browning, make sure your pan is hot enough and not overcrowded.
Want to level up this recipe?
High-quality meat thermometer — Ensures chicken is cooked to a safe temperature every time → Check price on Amazon
Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup plain Greek yogurt
- 4 cloves garlic, minced
Seasonings
- 1 tbsp shawarma spice blend
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Optional Toppings
- chopped fresh parsley
- sliced red onion
- diced tomatoes
- tahini sauce
Instructions
- Step 1: Slice chicken breasts into thin strips, then pound them to an even thickness using a meat mallet.
- Step 2: In a large bowl, combine olive oil, lemon juice, Greek yogurt, minced garlic, shawarma spice blend, salt, black pepper, and paprika. Add chicken strips and toss to coat evenly.
- Step 3: Heat a large cast iron skillet over medium-high heat. Add chicken strips in a single layer, making sure not to overcrowd the pan. Cook for 4-5 minutes on each side or until golden brown and crispy.
- Step 4: Serve chicken shawarma hot with your choice of toppings.
Notes
- Chef tip: For extra flavor, you can add a pinch of saffron to the marinade.
- Best substitution: If you don't have Greek yogurt, you can substitute sour cream or mayonnaise.
- Make-ahead: You can slice and marinate the chicken the night before to save time.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your chicken is not browning, make sure your pan is hot enough and not overcrowded.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooked chicken shawarma for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. For best results, cover the dish with a damp paper towel.
- Make ahead: You can marinate the chicken up to 24 hours in advance.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 18g
- Carbs: 10g
- Fiber: 1g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 95mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chicken Shawarma Recipe Ready in Under 40 Minutes FAQs
Yes, you can marinate the chicken up to 24 hours in advance. However, it's best to cook the chicken just before serving for the crispy texture.
Your chicken may be dry if it's overcooked. Make sure to use a meat thermometer to ensure the chicken is cooked to a safe temperature but not overcooked.
Yes, you can freeze cooked chicken shawarma for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, you can make chicken shawarma in the air fryer. Cook at 400°F (200°C) for 10-12 minutes, flipping halfway through.
Chicken shawarma is a Middle Eastern dish made with marinated chicken that is grilled or broiled and served on pita bread with various toppings. Chicken gyro is a Greek dish made with sliced meat from a vertical rotisserie that is served on pita bread with various toppings. The main difference is in the preparation and seasoning of the meat.
A Warm Final Note
I can’t wait for you to try Easy Chicken Shawarma Recipe Ready in Under 40 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
