Easy Chicken Shawarma Recipe Ready in Under 40 Minutes

Easy Chicken Shawarma is a better-than-takeout, crispy, and juicy homemade version ready in under 40 minutes. After making this many times, I discovered the trick to a perfect shawarma every time. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Hearty Irish Vegetarian Stew Recipe for Comforting Dinner and Easy Sweet Potato Chickpea Curry Recipe.

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.

• 2 lbs boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup plain Greek yogurt
• 1 tbsp shawarma spice blend
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Optional: Lettuce
• Optional: Tomato
• Optional: Red onion
• Optional: Tahini sauce
• Optional: Pita bread

How to Make Easy Chicken Shawarma Recipe Ready in Under 40 Minutes

1. Marinate the chicken: In a food processor, combine olive oil, lemon juice, Greek yogurt, shawarma spice blend, salt, pepper, garlic powder, and paprika. Pulse until smooth. Slice chicken breasts into thin strips, then add to the marinade. Coat evenly and refrigerate for at least 30 minutes.
2. Cook the chicken: Heat a cast iron skillet over medium-high heat. Add marinated chicken strips in a single layer, discarding excess marinade. Cook for 5-7 minutes on each side, or until golden and crispy. Remove from heat and let rest for 5 minutes.
3. Serve: Slice the rested chicken into thin strips. Serve on a bed of lettuce with your favorite toppings and a drizzle of tahini sauce.

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 for up to 4 days. Make-ahead tip: Marinate the chicken up to 24 hours in advance.

Freezing Easy Chicken Shawarma Recipe Ready in Under 40 Minutes

Freeze cooked chicken strips 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 for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in a skillet if desired.

Recipe Notes

• Chef tip: For a spicier shawarma, add a pinch of cayenne pepper to the marinade.
• Best substitution: Substitute chicken breasts with boneless, skinless chicken thighs for even more tender and juicy results.
• Make-ahead: Marinate the chicken up to 24 hours in advance. Cook just before serving.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If your chicken is still pink in the middle, it needs more time to cook. Make sure it reaches an internal temperature of 165°F.

Easy Chicken Shawarma Recipe Ready in Under 40 Minutes

⏱

Prep

30 mins

🍳

Cook

15 mins

⏳

Total

45 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free, Low-carb

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup plain Greek yogurt

Seasonings

• 1 tbsp shawarma spice blend
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika

Optional Toppings

• Lettuce
• Tomato
• Red onion
• Tahini sauce
• Pita bread

Instructions

1. Marinate the chicken: In a food processor, combine olive oil, lemon juice, Greek yogurt, shawarma spice blend, salt, pepper, garlic powder, and paprika. Pulse until smooth. Slice chicken breasts into thin strips, then add to the marinade. Coat evenly and refrigerate for at least 30 minutes.
2. Cook the chicken: Heat a cast iron skillet over medium-high heat. Add marinated chicken strips in a single layer, discarding excess marinade. Cook for 5-7 minutes on each side, or until golden and crispy. Remove from heat and let rest for 5 minutes.
3. Serve: Slice the rested chicken into thin strips. Serve on a bed of lettuce with your favorite toppings and a drizzle of tahini sauce.

Notes

• Chef tip: For a spicier shawarma, add a pinch of cayenne pepper to the marinade.
• Best substitution: Substitute chicken breasts with boneless, skinless chicken thighs for even more tender and juicy results.
• Make-ahead: Marinate the chicken up to 24 hours in advance. Cook just before serving.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If your chicken is still pink in the middle, it needs more time to cook. Make sure it reaches an internal temperature of 165°F.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked chicken strips for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in a skillet if desired.
• Make ahead: Marinate the chicken up to 24 hours in advance.

Nutrition Per Serving

• Calories: 320
• Protein: 35g
• Fat: 15g
• 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

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!