Chicken Shawarma Recipe

This Chicken Shawarma is juicy, messy, smoky — and just ridiculously good. Marinated chicken thighs stacked on skewers with onions and peppers, grilled ‘til gnarly outside but soft inside. Easy to prep, crowd-pleasing, and honestly, it smells unreal while it’s cooking.

Ingredients Needed

For the Filling:

• 12 small free-range chicken thighs, skinless & boneless
• 2 garlic cloves
• 3 lemons
• 3 tsp baharat spice mix (plus extra to serve)
• 100g natural or Greek-style yoghurt
• 2 mixed-colour peppers
• 1 red onion

For Assembling:

• 6 flatbreads (shop-bought or homemade)
• Olive oil
• Chilli sauce (optional)

You’ll Also Need:

• 4 long metal skewers

How To Make Chicken Shawarma

1. Marinate the Chicken: Grate the garlic into a bowl. Add lemon zest + juice from 1 lemon, the baharat spice, yoghurt. Whisk. Toss in the chicken thighs. Coat them well. Cover and let it chill — 2 hours minimum, overnight is better.
2. Prep the Veggies: Rip up the peppers. Peel and quarter the onion. Halve the other lemons. Keep it rustic — this isn’t a dainty dish.
3. Add the Chicken: Skewer time: start with half a lemon, then layer on the chicken thighs, bits of pepper, onion chunks. Stack it all. End with the other lemon half. Drizzle olive oil over the top.
4. Grill to Perfection: Cook on a BBQ with indirect heat — or in the oven at 200°C. 55 mins on the grill, turn every 10 min. Oven takes about 45 mins. Add a splash of water in a tray underneath so it stays juicy.
5. Serve Hot: Rest for 10 mins. Slice vertically between skewers so you get crispy edges + tender centre. Serve with flatbreads, chilli sauce, and extra baharat. Dig in.

Why I Love This Recipe

Okay so, we had mates over and I did this on the grill — I didn’t say a word. Just brought it out and started carving. Silence. Followed by, “What is this and when can I have it again?” It’s that kinda recipe. Big flavour, simple stuff.

Recipe Tips

• Marinate overnight for deep flavour — you’ll taste the difference
• Don’t skip the lemon on the skewers — it bastes everything from the inside
• Baharat can be swapped for ras el hanout or shawarma spice blend
• If using oven, rotate the skewers halfway for even browning
• Let the meat rest — juices settle, flavour locks in
• Flatbreads warm up best in a dry pan, not the microwave
• Slice with a long sharp knife, not a serrated one

How To Store Chicken Shawarma

• At Room Temperature: Don’t leave it out for more than an hour.
• In the Fridge: Store cooked chicken in an airtight container for up to 3 days.
• In the Freezer: Freeze slices flat in a zip bag. Lasts up to 2 months.
• Reheating: Oven at 180°C for 8–10 mins. Or pan-fry until warmed through.

Nutrition Facts (per serving)

• Calories: ~480
• Carbs: 28g
• Protein: 36g
• Fat: 24g
• Sugar: 5g
• Fibre: 3g
• Sodium: Moderate

Let’s Answer a Few Questions! (FAQs)

• Q: Can I use chicken breast instead of thighs?
  A: You can, but it’ll be drier. Thighs are more forgiving — juicier, tastier.
• Q: What if I don’t have baharat?
  A: Use a mix of paprika, cumin, coriander, cinnamon, and pepper. Close enough.
• Q: Can I bake this without skewers?
  A: Sure — lay it in a tray with the onions and peppers. Still delicious.
• Q: Can I make this vegetarian?
  A: Yeah — try thick slices of aubergine or halloumi instead of chicken. Same marinade.