Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
Easy Chicken Shawarma is ready in under 40 minutes. After making this many times, I’ve discovered the trick to crispy, juicy chicken every time. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Keto Egg Roll in a Bowl Recipe Ready in 30 Minutes and Easy Slow Cooker Loaded Baked Potatoes Recipe.
Why This Easy Chicken Shawarma Recipe Ready in Under 40 Minutes Is Pure Comfort
- Crispy, juicy chicken
- Better than takeout
- Packed with flavor
- Easy to customize
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 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Lettuce
- Optional: Tomato
- Optional: Red onion
- Optional: Tahini sauce
- Optional: Pita bread
📝 Ingredient Notes
- Chicken breasts: Thinly slice the chicken breasts for faster cooking and better texture.
🛒 Tools & Equipment I Recommend
- Instant-read meat thermometer — Ensures perfectly cooked, juicy chicken every time. → See on Amazon
- High-quality non-stick skillet — Prevents chicken from sticking and ensures even cooking. → See on Amazon
How to Make Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
- Marinate: In a bowl, combine chicken, olive oil, lemon juice, garlic, and spices. Marinate for 30 minutes.
- Cook: Heat a non-stick skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 10 minutes.
- Serve: Serve chicken shawarma on pita bread with your favorite toppings.
Cook's Tips for Perfect Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
- Common mistake and fix: Don't overcook the chicken. Use a meat thermometer to ensure it reaches 165°F (74°C).
- Pro tip: For extra crispy chicken, pat the chicken dry before cooking.
- Pro tip: Customize your shawarma with your favorite spices and toppings.
Storing & Reheating Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftover chicken shawarma in an airtight container in the fridge for up to 3 days. Make-ahead tip: Marinate the chicken up to 24 hours ahead. Cook just before serving.
Freezing Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
Freeze cooked chicken shawarma for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicier shawarma, add a pinch of cayenne pepper to the marinade.
- Best substitution: Substitute chicken breasts with chicken thighs for even more flavor.
- Make-ahead: Marinate the chicken up to 24 hours ahead. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd.
- Troubleshooting: If your chicken is sticking to the pan, try adding a little more oil or using a non-stick skillet.
Want to level up this recipe?
High-quality food processor — Makes quick work of mincing garlic and chopping herbs for your shawarma marinade. → Check price on Amazon
Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
Seasonings
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings
- Lettuce
- Tomato
- Red onion
- Tahini sauce
- Pita bread
Instructions
- Marinate: In a bowl, combine chicken, olive oil, lemon juice, garlic, and spices. Marinate for 30 minutes.
- Cook: Heat a non-stick skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 10 minutes.
- Serve: Serve chicken shawarma on pita bread with your favorite toppings.
Notes
- Chef tip: For a spicier shawarma, add a pinch of cayenne pepper to the marinade.
- Best substitution: Substitute chicken breasts with chicken thighs for even more flavor.
- Make-ahead: Marinate the chicken up to 24 hours ahead. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd.
- Troubleshooting: If your chicken is sticking to the pan, try adding a little more oil or using a non-stick skillet.
Storage
- Fridge: Store leftover chicken shawarma in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken shawarma for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Marinate the chicken up to 24 hours ahead. Cook just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 20g
- Carbs: 10g
- Fiber: 1g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 70mg
- 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, marinate the chicken up to 24 hours ahead. Cook just before serving.
Overcooking is the most common reason for dry chicken shawarma. Use a meat thermometer to ensure it reaches 165°F (74°C) but not more.
Yes, freeze cooked chicken shawarma for up to 2 months. Thaw overnight in the fridge before reheating.
Yes, cook chicken shawarma in the air fryer at 375°F (190°C) for 10-15 minutes, flipping halfway through.
If you can't find pita bread, use naan bread or tortilla wraps as a substitute.
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!
