Chicken shawarma provides an incredibly flavorful recipe with chicken marinated in aromatic yogurt and bursting with Middle Eastern flavors. Wrap it in a chapati or fresh pita, and you have Instagram-worthy pictures to make your friends drool.

Chicken shawarma delivers an amazing Middle Eastern meal for a healthy alternative.

I first tasted shawarma on a trip to Berlin. I remember being struck by how something could taste so delicious and heavenly that I would completely blow my diet regimen, especially after working so hard to get in shape. But, I could not have cared less. I spent the following week eating shawarma for lunch or dinner, unfailingly. No regrets, it was that good!

On a recent trip to my hometown, Yaoundé (Cameroon). I quickly discovered that shawarmas had become an African thing, beloved especially in Nigeria. Shawarma stands are cropping up everywhere, and I was delighted to try it again after more than ten years since my last bite. It was good; however, nothing compares to your first experience.

Slicing into boneless, skinless chicken thighs ready to fill a pita.

What Makes Shawarmas Special

I have to admit that this recipe has an African twist and I took a shortcut. Traditionally, shawarmas are various proteins stacked expertly on a large stick (beef, lamb, and poultry) and flavored with tons of exotic spices. As it rotates over the fire for hours, it develops layers of flavor and the servers cut off thin slices and place them on warm flatbread with tahini or garlic sauce. Sometimes, they top it with lettuce or vegetables.

The slow roasting, combining different types of protein on the same stack, the aromatic Middle Eastern spices, warm pita, and that finger-licking good sauce are irresistible. Wow, just describing this dish is making me hungry. I grilled chicken with the shawarma spices for a faster version, but feel free to use beef, lamb, or all of them.

How to Make Chicken Shawarma

Marinade – Whisk the lemon juice, garlic, white pepper, nutmeg, coriander, allspice, parika, thyme, cayenne pepper, salt, yogurt, and optional bouillon in a medium glass bowl.
Marinate – Lightly salt the chicken, then coat it with the marinade and let it marinate overnight in the refrigerator.
Preheat a grill pan on medium-high heat. Drain the marinated chicken, and grill it for 8-10 minutes on each side or until cooked through and an instant-read thermometer reaches 165°F (74 °C).
Slice chicken into thin, bite-sized pieces and serve it on flat bread or East African chapati.
Top with the spicy mayo, sliced tomatoes, sliced cucumber, lettuce, or veggies of choice.
Spicy Mayonnaise – Combine the mayo and pepper sauce and stir well. You can do this the day before and refrigerate it.

Enjoy!

Shawarma chicken fresh off the grill and ready to slice.

Recipe Notes and Tips

I added a little thyme and a touch of cayenne pepper (omit if not a fan of spicy food). For the flat bread, I used East African chapati. However, you can stuff any flat bread or even a tortilla if that’s what you have.
Chicken thighs are much more forgiving than breasts and stay juicy even when slightly overcooked. However, chicken breasts will work fine for this recipe.
Craving a Buddha bowl? Layer quinoa, lentils, shawarma chicken, cucumbers, sliced onions, tomatoes, and your favorite dressing.

Make-Ahead and Storage

This recipe is great for weekly meal prep. Double the recipe, slice, and store in meal-size containers in the fridge or freezer. It stays good for up to 4 days in the refrigerator or 3-4 months in the freezer.

Slicing into a freshly grilled chicken marinated in shawarma marinade.

Menu Ideas for Chicken Shawarma

My cucumber tomato salad or cucumber onion salad goes great with chicken on flatbread. This versatile ingredient ramps up an average salad, replacing salmon in a refreshing salmon salad, or swapping out the chicken in jerk chicken salad for a Mediterranean vibe.