Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
Easy Chicken Shawarma ready in under 40 minutes. After making this many times, I’ve perfected the marinade for crispy, juicy chicken shawarma that’s better than takeout. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Salmon Cakes Recipe and Easy Summer Yogurt Parfait.
Why This Easy Chicken Shawarma Recipe Ready in Under 40 Minutes Is Pure Comfort
- Crispy, juicy chicken shawarma
- Better than takeout
- Easy, one-pan recipe
- Flavorful, aromatic marinade
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.
- Boneless, skinless chicken breasts
- Lemon juice
- Olive oil
- Garlic cloves
- Paprika
- Cumin
- Coriander
- Turmeric
- Salt
- Pepper
- Paprika
- Cumin
- Coriander
- Turmeric
- Garlic
- Lemon juice
- Salt
- Pepper
- Optional: Chopped fresh parsley
- Optional: Sliced red onion
- Optional: Tahini sauce
- Optional: Hummus
- Optional: Lemon wedges
đź“ť Ingredient Notes
- Chicken breasts: You can also use chicken thighs.
đź›’ Tools & Equipment I Recommend
- Stainless Steel Measuring Spoons — Accurate measurements for perfect results → See on Amazon
- High-Quality Olive Oil — Rich flavor for authentic shawarma taste → See on Amazon
How to Make Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
- Marinate the chicken: Combine chicken, lemon juice, olive oil, garlic, and spices. Marinate for at least 30 minutes.
- Cook the chicken: Cook chicken in a pan over medium-high heat until crispy and cooked through.
- Slice and serve: Slice the chicken and serve 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. It can become dry. 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: Make the marinade ahead of time for even more flavor.
Storing & Reheating Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Marinate the chicken up to 24 hours ahead.
Freezing Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
Freeze uncooked chicken in marinade for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) until warmed through. 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.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If your chicken is sticking to the pan, it's not hot enough. Let it heat up longer before adding the chicken.
Want to level up this recipe?
Meat Thermometer — Ensures perfectly cooked, juicy chicken every time → Check price on Amazon
Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Lemon juice
- Olive oil
- Garlic cloves
- Paprika
- Cumin
- Coriander
- Turmeric
- Salt
- Pepper
Seasonings
- Paprika
- Cumin
- Coriander
- Turmeric
- Garlic
- Lemon juice
- Salt
- Pepper
Optional Toppings
- Chopped fresh parsley
- Sliced red onion
- Tahini sauce
- Hummus
- Lemon wedges
Instructions
- Marinate the chicken: Combine chicken, lemon juice, olive oil, garlic, and spices. Marinate for at least 30 minutes.
- Cook the chicken: Cook chicken in a pan over medium-high heat until crispy and cooked through.
- Slice and serve: Slice the chicken and serve 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.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If your chicken is sticking to the pan, it's not hot enough. Let it heat up longer before adding the chicken.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze uncooked chicken in marinade for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Marinate the chicken up to 24 hours ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 18g
- Carbs: 10g
- Fiber: 2g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 95mg
- 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, cook the marinated chicken on a baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway.
Overcooking is the most common reason. Use a meat thermometer to ensure it reaches 165°F (74°C) but not more.
Yes, freeze uncooked chicken in marinade for up to 3 months. Thaw overnight in the fridge before cooking.
Yes, cook the marinated chicken in the air fryer at 375°F (190°C) for 10-12 minutes, flipping halfway.
Slice the chicken against the grain for the most tender pieces.
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!
