Why You’ll Love this Juicy Middle Eastern Chicken Shawarma
If you’re searching for a chicken dish that will transform your weeknight dinner into something extraordinary, this Middle Eastern Chicken Shawarma might just become your new obsession.
The secret lies in the marinade – a fragrant blend of citrus, spices, and garlic that infuses the chicken thighs with incredible flavor.
I love how the paprika, cumin, coriander, and hint of cinnamon create a complexity that’s both comforting and exotic.
When roasted, the chicken develops a gorgeous golden crust while staying impossibly juicy inside.
Paired with that creamy tahini-yogurt sauce, it’s restaurant-quality food right at your table.
Who needs takeout?
What Ingredients are in Juicy Middle Eastern Chicken Shawarma?
The heart of any great chicken shawarma lies in the perfect balance of spices and fresh ingredients that transform ordinary chicken thighs into something truly magical. This recipe brings together aromatic spices with bright citrus notes and rich olive oil to create that authentic Middle Eastern flavor profile we all crave. The marinade ingredients work together beautifully, tenderizing the meat while infusing it with layers of flavor that develop even more during roasting.
- 12 skinless and boneless chicken thighs
- 2 unwaxed lemons (zest and juice)
- 100 ml olive oil
- 4-6 garlic cloves, finely grated
- 2 bay leaves
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried chili pepper flakes
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 teaspoons flaked sea salt
- Lettuce leaves, for serving
- 250 g plain yogurt (for sauce)
- 4 tablespoons tahini (for sauce)
- 1-2 garlic cloves, finely grated (for sauce)
- Salt to taste (for sauce)
- 1 tablespoon pomegranate seeds (for garnish)
When shopping for these ingredients, quality really does matter. Try to find the freshest chicken thighs possible, as they’ll remain juicier than breast meat during cooking. For the spices, if you have time, toasting whole cumin and coriander seeds before grinding them will elevate the flavor profile dramatically. And don’t skip the pomegranate seeds! They add a burst of sweet-tart flavor and gorgeous color that makes the final dish pop visually. The tahini should be well-stirred before measuring, as it tends to separate in the jar—a little extra effort that makes a big difference in your sauce consistency.
How to Make this Juicy Middle Eastern Chicken Shawarma
The magic of this shawarma begins with the perfect marinade. Start by placing 12 skinless and boneless chicken thighs in a large resealable freezer bag—this makes the marinating process wonderfully mess-free.
Using a fine microplane grater, zest 2 unwaxed lemons directly into the bag, then squeeze in all their juice. Pour in 100 ml of olive oil and add 4-6 finely grated garlic cloves (depending on their size and your love for garlic).
Now for the spice symphony: add 2 bay leaves, 2 teaspoons paprika, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon dried chili pepper flakes, 1/4 teaspoon ground cinnamon, 1/4 teaspoon freshly grated nutmeg, and 2 teaspoons flaked sea salt.
Once all ingredients are in the bag, it’s time to get hands-on—well, hands-outside-the-bag-on. Squish everything together through the plastic until the chicken is evenly coated with this fragrant mixture. This part is oddly satisfying, almost therapeutic.
Seal the bag tightly, place it on a plate (trust me, you’ll want this precaution against leaks), and refrigerate for at least 6 hours, though overnight works even better if you can plan ahead. The longer marinating time allows those spices to really penetrate the meat, transforming it into something extraordinary.
When you’re ready to cook, preheat your oven to 220°C (350°F) and remove the chicken from the fridge to let it come up to room temperature—cold meat straight into a hot oven never cooks as evenly.
Empty the entire contents of the bag, marinade and all, into a shallow roasting tin. Arrange the chicken thighs so they’re lying flat, not stacked on top of each other, which guarantees they’ll cook evenly and develop that gorgeous golden top.
For professional results that rival restaurant quality, consider investing in professional cookware sets that distribute heat evenly for perfect browning and caramelization.
Roast for 30 minutes until cooked through and gloriously golden. While the chicken works its magic in the oven, quickly stir together the sauce by combining 250 g plain yogurt with 4 tablespoons tahini and 1-2 finely grated garlic cloves. Add salt to taste and sprinkle with pomegranate seeds just before serving.
To serve, line a platter with crisp lettuce leaves, top with the hot chicken, and—here’s my favorite part—pour those incredible spiced, lemony, garlicky pan juices right over everything. Those juices are liquid gold, and not a drop should go to waste.
Juicy Middle Eastern Chicken Shawarma Substitutions and Variations
While traditional chicken shawarma uses chicken thighs, you’ve got several delicious ways to modify this recipe based on your dietary needs or what’s already in your fridge.
Boneless chicken breast works wonderfully if you’re watching fat content—just reduce the cooking time by about 5 minutes to prevent drying out.
For a vegetarian twist, try firm tofu or portobello mushrooms marinated in the same aromatic spice blend.
They’ll soak up those middle eastern flavors beautifully.
Can’t find tahini? A smooth natural peanut butter with a splash of sesame oil makes a surprisingly good stand-in for the sauce.
What to Serve with Juicy Middle Eastern Chicken Shawarma
Three classic accompaniments can transform your chicken shawarma from merely delicious to absolutely spectacular.
The included yogurt-tahini sauce, with its creamy tang and nutty depth, is non-negotiable. Who doesn’t love that garlicky goodness?
I always recommend warm pita bread for wrapping—it’s practically mandatory.
Add a bright, acidic salad like tabbouleh or a simple cucumber-tomato mix to cut through the richness.
For the ambitious, hummus, pickled vegetables, or even grilled halloumi make wonderful sides.
The contrast of temperatures, textures, and flavors? That’s where the magic happens.
Final Thoughts
Making chicken shawarma at home brings Middle Eastern street food magic right into your kitchen. The combination of warm spices, tender chicken, and that garlicky yogurt sauce creates something truly special that’ll have everyone asking for seconds.
What I love most about this recipe is its flexibility. You can prep it ahead for busy weeknights, double it for gatherings, or customize the heat level to your preference. The leftovers, if you’re lucky enough to have any, make incredible wraps or salads the next day.
Trust me, this shawarma might just become your new go-to recipe.
