Mediterranean Chicken Shawarma

Mediterranean Chicken Shawarma

This Mediterranean Chicken Shawarma is a bold, flavorful dish featuring marinated chicken thighs, warm spices, and a zesty garlic yogurt sauce, all wrapped in pillowy flatbread or served over a vibrant salad. It’s juicy, smoky, and utterly irresistible—perfect for meal prep, gatherings, or a fresh homemade takeout night.

Time Required

Prep Time: 15 minutes

Marinate Time: 1–12 hours

Cook Time: 15–20 minutes

Total Time: 30 minutes (plus marinating)

Ingredients

For the Chicken Marinade:

1 ½ lbs (700g) boneless skinless chicken thighs

3 tbsp plain Greek yogurt

3 tbsp olive oil

3 garlic cloves, minced

Juice of 1 lemon

1 ½ tsp ground cumin

1 tsp smoked paprika

1 tsp ground coriander

½ tsp ground turmeric

½ tsp cinnamon

½ tsp cayenne pepper (adjust to taste)

Salt & black pepper, to taste

For the Garlic Yogurt Sauce:

¾ cup Greek yogurt

1–2 garlic cloves, finely grated

1 tbsp lemon juice

1 tbsp olive oil

Salt, to taste

To Serve:

Warm pita or flatbread

Sliced cucumbers

Diced tomatoes

Sliced red onions

Chopped parsley

Pickled turnips or pickles (optional)

Lemon wedges

Instructions

Marinate the Chicken

In a bowl, mix together Greek yogurt, olive oil, garlic, lemon juice, and all the spices.

Add chicken thighs, ensuring each piece is coated well.

Cover and refrigerate for at least 1 hour or ideally overnight for best flavor.

Cook the Chicken

Stovetop/Grill Pan:

Heat a large skillet or grill pan over medium-high heat.

Cook chicken thighs for 5–7 minutes per side until browned and cooked through (internal temp 165°F / 74°C).

Rest for 5 minutes, then slice thinly.

Oven Option:

Preheat oven to 425°F (220°C).

Place marinated chicken on a baking sheet.

Bake for 20–25 minutes, broiling the last 2–3 minutes for crispy edges.

Prepare Garlic Yogurt Sauce

Mix Greek yogurt, grated garlic, lemon juice, olive oil, and salt until smooth. Chill until ready to use.

Assemble Shawarma Wraps

Warm pita or flatbread.

Spread garlic yogurt sauce, top with sliced chicken, cucumbers, tomatoes, onions, and parsley.

Drizzle extra sauce and wrap it up. Serve with lemon wedges or side salad.

Tips 

Use Chicken Thighs for Juiciness
Thighs stay tender and juicy even after high-heat cooking. If using chicken breast, reduce cook time slightly to avoid dryness.

Marinate Overnight for Best Flavor
While 1 hour is good, overnight marination allows the spices and yogurt to deeply tenderize and flavor the chicken.

Don’t Skip the Yogurt in the Marinade
Yogurt acts as a natural tenderizer and gives the meat a subtle tang.

Sear on High Heat for Char
Whether grilling or pan-searing, make sure your surface is hot to get those beautiful caramelized edges that mimic spit-roasted shawarma.

Rest Before Slicing
Let the chicken rest for 5–10 minutes before slicing to keep the juices locked in.

Warm Your Pita or Flatbread
Lightly toasting your bread boosts flavor and prevents sogginess when assembling wraps.

Customize the Garlic Sauce
Add chopped mint, tahini, or even cucumber for a tzatziki-style twist.

Variations

Low-Carb or Keto Option

Skip the pita and serve over a Shawarma Salad Bowl with chopped romaine, cucumbers, tomatoes, olives, and feta.

Use a cauliflower rice base or lettuce wraps.

Vegetarian Shawarma

Substitute chicken with roasted chickpeas, cauliflower, or grilled halloumi.

Use the same marinade spices tossed with olive oil before roasting veggies at 425°F (220°C).

Spicy Shawarma

Add more cayenne or a spoonful of harissa paste to the marinade.

Serve with spicy zhoug or chili-garlic sauce.

Tahini Sauce Swap

Replace yogurt sauce with a creamy lemon-garlic tahini sauce for a more nutty, earthy profile.

Add Crunch

Layer wraps with shredded red cabbage, pickled onions, or crispy shallots for extra texture.

Add Cheese (Optional)

Crumbled feta cheese or grilled halloumi strips pair wonderfully with the spiced chicken.

Q&A – Frequently Asked Questions

Q: Can I make this shawarma ahead of time?
A: Absolutely! You can marinate the chicken up to 24 hours ahead and even cook it in advance. Just reheat gently before serving to retain moisture.

Q: Can I freeze marinated chicken?
A: Yes! Place marinated chicken in a freezer bag, freeze for up to 2 months, and thaw overnight in the fridge before cooking.

Q: Is this recipe gluten-free?
A: The chicken and sauce are naturally gluten-free. Just use certified gluten-free pita or serve it over rice or salad.

Q: Can I use store-bought shawarma spice mix?
A: Yes, you can use 2–3 tablespoons of shawarma spice blend in place of individual spices, but still include the yogurt, lemon juice, garlic, and olive oil for balance.

Q: What sides go well with chicken shawarma?
A: Great pairings include:

Hummus or baba ghanoush

Tabbouleh or couscous salad

Roasted potatoes or fries with za’atar

Pickled vegetables and olives

Nutrition Information (Per Serving – Chicken + Sauce Only)

Note: Serving it in pita or with sides will increase carbs/calories.

Conclusion

This Mediterranean Chicken Shawarma is a powerhouse of bold spices, creamy garlic sauce, and vibrant textures. It’s a versatile dish that works just as well in a pita wrap, over a salad, or in a shawarma bowl. Whether you’re meal-prepping, hosting guests, or craving takeout flavors at home—this recipe delivers every time.