Chicken Shawarma Recipe

This delicious Chicken Shawarma Recipe of spice-marinated chicken is tightly packed on a skewered and roasted to perfection for a favorite Middle Eastern dish.

My family is obsessed with this recipe and loves the big, bold taste of it.


– coriander seeds – cinnamon stick – green cardamom pods – cumin seeds – whole black pepper corns – coarse salt

Optional but add the whole black peppercorns, coriander seeds, cumin seeds, cinnamon stick, and cardamom pods to a medium-sized sauté pan and cook while occasionally stirring over low to medium heat.

Add them to a spice grinder. Add the spices along with the cayenne, turmeric, paprika, garlic, ginger, salt, yogurt, oil, lemon juice, tomato paste, and vinegar to a large bowl and mix to combine.

Set aside. Gently pound the boneless skinless chicken breasts and thighs until they are about ¼” to ½” thick. The goal is for them to be flat in all areas for even cooking.

Add the pounded chicken to the bowl of spices and yogurt and thoroughly mix to coat. Once mixed, cover and place in the refrigerator for 12 to 48 hours.

Next, remove the chicken from the bowl and layer it onto a vertical skewer, firmly stacking it until all the chicken is used. Place on a rack in the lower third of the oven at 375° and cook for 1:15.

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