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Sliced grilled chicken shawarma with charred edges and Middle Eastern spices on white plate

Homemade Chicken Shawarma

Tender chicken thighs marinated in aromatic Middle Eastern spices and grilled to perfection with beautiful char marks. This authentic shawarma delivers layers of warm cumin, smoky paprika, and bright lemon in every bite—restaurant quality made easy at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 432
Ingredients Method Notes

Ingredients
  

For the Shawarma Marinade
  • 80 g Greek yogurt
  • 30 ml olive oil
  • 30 ml lemon juice
  • 6 garlic cloves minced
  • 8 g ground cumin
  • 6 g smoked paprika
  • 4 g ground turmeric
  • 4 g ground coriander
  • 3 g ground cinnamon
  • 2 g ground cardamom
  • 1 g cayenne pepper
  • 10 g fine sea salt
  • 4 g freshly ground black pepper
For the Chicken
  • 800 g boneless skinless chicken thighs

Method
 

Prepare the Marinade
  1. In a large bowl, combine 80g Greek yogurt, 30ml olive oil, 30ml lemon juice, and 6 minced garlic cloves. Add 8g cumin, 6g smoked paprika, 4g turmeric, 4g coriander, 3g cinnamon, 2g cardamom, 1g cayenne, 10g salt, and 4g black pepper. Whisk until smooth and fully incorporated.
Marinate the Chicken
  1. Add 800g chicken thighs to the marinade, turning each piece to coat thoroughly on all sides. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to overnight for deeper flavor penetration.
Bring to Room Temperature
  1. Remove the marinated chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Preheat your grill or grill pan to high heat during this time.
Prepare for Grilling
  1. Remove chicken thighs from the marinade one at a time, shaking off excess marinade. Let each piece drip for 30 seconds over the bowl before placing on a clean plate ready for grilling.
Grill the Chicken
  1. Place chicken thighs on the preheated grill. Cook for 6 to 7 minutes per side without moving them, allowing charred spots to develop. Cook until the internal temperature reaches 74°C or 165°F.
Rest and Slice
  1. Transfer grilled chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice against the grain into strips approximately 1cm wide for authentic shawarma presentation.

Notes

  • The Greek yogurt in the marinade serves a dual purpose—it tenderizes the chicken through its natural enzymes while also helping the exterior char beautifully during grilling
  • This specific spice blend creates the authentic shawarma flavor profile, so don't substitute or skip any of the spices, especially the cardamom and cinnamon which provide the distinctive warmth
  • For extra crispy, caramelized edges that mimic traditional vertical spit shawarma, finish the grilled chicken under a hot broiler for 2 minutes per side
  • Chicken thighs are essential for this recipe as they stay moist during high-heat cooking and absorb the marinade better than breast meat