Easy Crispy Chicken Shawarma Recipe for Dinner
Easy Chicken Shawarma is the best crispy, flavor-packed dinner you can make at home. After making this many times, I discovered the trick to crispy chicken and a creamy garlic sauce that beats takeout. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Sun-Dried Tomato Spinach Grilled Cheese Recipe and Classic White Bean and Kale Soup Recipe for Easy Dinner.
Why This Easy Crispy Chicken Shawarma Recipe for Dinner Is Pure Comfort
- Crispy chicken with a tender inside
- Warm, aromatic spices that fill your home
- Creamy garlic sauce that's better than takeout
- Easy to customize with your favorite veggies
What You'll Need for Easy Crispy Chicken Shawarma Recipe for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 4 cloves garlic, minced
- 1 tbsp paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- Optional: Chopped fresh parsley
- Optional: Diced tomatoes
- Optional: Red onion slices
- Optional: Pita bread
- Optional: Lettuce leaves
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and ensures even marinade distribution. → See on Amazon
- Instant-read meat thermometer — Prevents overcooking and ensures food safety. → See on Amazon
How to Make Easy Crispy Chicken Shawarma Recipe for Dinner
- Marinate the chicken: In a food processor, combine olive oil, lemon juice, garlic, and spices. Pulse until well combined. Add chicken breasts and pulse until evenly coated. Transfer to a zip-top bag and refrigerate for at least 2 hours or up to 24 hours.
- Cook the chicken: Preheat a grill or grill pan to medium-high heat. Remove chicken from marinade and cook for 6-7 minutes per side or until an instant-read thermometer reads 165°F. Let rest for 5 minutes before slicing.
- Make the garlic sauce: In a small bowl, whisk together 1/2 cup Greek yogurt, 2 minced garlic cloves, 1 tbsp lemon juice, and salt to taste. Refrigerate until ready to serve.
- Assemble the shawarma: Serve sliced chicken on pita bread with lettuce leaves, diced tomatoes, red onion slices, and garlic sauce. Enjoy!
Cook's Tips for Perfect Easy Crispy Chicken Shawarma Recipe for Dinner
- Common mistake and fix: Don't overcrowd the grill or grill pan. Cook chicken in batches if necessary to ensure even cooking and crispy skin.
- Pro tip: For extra crispy skin, pat chicken dry with paper towels before cooking.
- Pro tip: Make the marinade and sauce ahead of time to save time on busy weeknights.
Storing & Reheating Easy Crispy Chicken Shawarma Recipe for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftover chicken in an airtight container in the fridge for up to 4 days. Make-ahead tip: Marinate chicken up to 24 hours ahead. Cook and assemble just before serving.
Freezing Easy Crispy Chicken Shawarma Recipe for Dinner
Freeze cooked, sliced chicken for up to 3 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. Chicken may lose some crispiness.
Recipe Notes
- Chef tip: Use a meat mallet to pound chicken breasts to an even thickness for even cooking.
- Best substitution: Substitute chicken thighs for chicken breasts for even more tender and flavorful results.
- Make-ahead: Marinate chicken up to 24 hours ahead. Cook and assemble just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If chicken is sticking to the grill or grill pan, try using a bit more oil in the marinade or cooking in a lightly oiled skillet.
Want to level up this recipe?
Cast iron skillet — Even heat distribution for perfect searing and crispy skin. → Check price on Amazon
Easy Crispy Chicken Shawarma Recipe for Dinner
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 4 cloves garlic, minced
Seasonings
- 1 tbsp paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
Optional Toppings
- Chopped fresh parsley
- Diced tomatoes
- Red onion slices
- Pita bread
- Lettuce leaves
Instructions
- Marinate the chicken: In a food processor, combine olive oil, lemon juice, garlic, and spices. Pulse until well combined. Add chicken breasts and pulse until evenly coated. Transfer to a zip-top bag and refrigerate for at least 2 hours or up to 24 hours.
- Cook the chicken: Preheat a grill or grill pan to medium-high heat. Remove chicken from marinade and cook for 6-7 minutes per side or until an instant-read thermometer reads 165°F. Let rest for 5 minutes before slicing.
- Make the garlic sauce: In a small bowl, whisk together 1/2 cup Greek yogurt, 2 minced garlic cloves, 1 tbsp lemon juice, and salt to taste. Refrigerate until ready to serve.
- Assemble the shawarma: Serve sliced chicken on pita bread with lettuce leaves, diced tomatoes, red onion slices, and garlic sauce. Enjoy!
Notes
- Chef tip: Use a meat mallet to pound chicken breasts to an even thickness for even cooking.
- Best substitution: Substitute chicken thighs for chicken breasts for even more tender and flavorful results.
- Make-ahead: Marinate chicken up to 24 hours ahead. Cook and assemble just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If chicken is sticking to the grill or grill pan, try using a bit more oil in the marinade or cooking in a lightly oiled skillet.
Storage
- Fridge: Store leftover chicken in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooked, sliced chicken for up to 3 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. Chicken may lose some crispiness.
- Make ahead: Marinate chicken up to 24 hours ahead. Cook and assemble just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 18g
- Carbs: 5g
- Fiber: 1g
- Sugar: 2g
- Sodium: 800mg
- Cholesterol: 105mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Chicken Shawarma Recipe for Dinner FAQs
Yes, marinate chicken up to 24 hours ahead. Cook and assemble just before serving.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure chicken is cooked to 165°F but not overcooked.
Yes, cook chicken at 400°F for 15-20 minutes or until an instant-read thermometer reads 165°F. Flip halfway through cooking.
You can substitute sour cream or mayonnaise for Greek yogurt in the garlic sauce.
Yes, homemade chicken shawarma is fresher, more customizable, and often healthier than takeout. Plus, it's usually cheaper!
A Warm Final Note
I can’t wait for you to try Easy Crispy Chicken Shawarma Recipe for Dinner 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!
