Easy & Authentic Homemade Chicken Shawarma Recipe: Your Takeout Favorite Made at Home

Imagine sinking your teeth into a warm, fluffy pita, generously stuffed with perfectly spiced, tender chicken, vibrant taboule, tangy pickled turnips, and a creamy, homemade garlic sauce. This isn’t just a meal; it’s an experience. Our recipe brings the authentic flavors of the Middle East right to your kitchen, offering you the best homemade chicken shawarma that’s not only incredibly delicious but also healthier than your typical takeout. Get ready to impress your family and friends with this surprisingly simple yet incredibly rewarding dish.

Key Ingredients and Smart Substitutions for Your Chicken Shawarma

Crafting the perfect chicken shawarma at home starts with high-quality ingredients, but it’s also important to know your options for substitutions. Here’s a detailed look at what you’ll need and how you can adapt the recipe to your pantry or preferences.

• Pitas: These soft, warm bread pockets are essential for holding all the delicious fillings. If you don’t have pitas, you can easily wrap the ingredients in a large flatbread, a flour tortilla, or even serve it in a bowl over rice for a delicious chicken shawarma bowl.
• Pickled Turnips: The distinctive pink hue and tangy crunch of pickled turnips add an authentic touch to homemade shawarma. If they’re hard to find, pickled red cabbage offers a similar vibrant color and crisp texture. Alternatively, you can embark on a fun kitchen project and make your own fermented pickled turnips from scratch. Regular dill pickles can also work in a pinch for that briny element.
• Frozen Fries: A common and delightful addition to many shawarma wraps, frozen fries offer a satisfying texture and can be easily cooked while you prepare the other components. Feel free to use your favorite variety of frozen fries, or if you’re feeling ambitious, cut and fry your own potatoes for an even fresher touch.

For the Fresh and Flavorful Taboule Salad

Taboule (or tabbouleh) is a cornerstone of Middle Eastern cuisine, providing a refreshing counterpoint to the rich chicken. Freshness is key here!

• Parsley: Whether you opt for flat-leaf or curly-leafed parsley, ensure it’s fresh and finely chopped. Parsley is the star of taboule, so don’t skimp on it!
• Field Tomato: A fully ripe, juicy field tomato will impart the best flavor and texture to your taboule. Dice it finely and deseed for a less watery salad. If ripe tomatoes are out of season, red bell peppers can be a surprisingly good substitute, adding a sweet crunch.
• Red Onion: Red onion provides a sharp, pungent kick that balances the other flavors. If you prefer a milder taste or don’t have red onion, white or yellow onion can be used, though red onion’s color is also a visual appeal.
• Lemon Juice: Freshly squeezed lemon juice is always recommended for its bright, natural acidity. However, good quality bottled lemon juice can be used when fresh lemons aren’t available.
• Salt: Seasoning to taste is crucial for bringing out all the flavors in the taboule.

The Aromatic Chicken Shawarma Marinade

The magic of shawarma truly lies in its aromatic spice blend. This marinade infuses the chicken with deep, complex flavors that are characteristic of traditional Middle Eastern cooking.

• Chicken Breasts: Boneless, skinless chicken breasts are a lean and versatile choice. Boneless, skinless chicken thighs would also work wonderfully, offering a slightly richer flavor and moister texture. For an even quicker prep, fresh chicken tenders can significantly cut down on cooking time.
• Olive Oil: Extra virgin olive oil adds flavor and helps tenderize the chicken. Any neutral cooking oil, such as grapeseed or canola oil, can also be used.
• Lemon Juice: As with the taboule, fresh lemon juice is ideal for this marinade, adding brightness and aiding in tenderization. (See substitution notes above if you only have bottled.)
• Garlic: Freshly minced garlic provides the best, most potent flavor. Pre-minced garlic from a jar is a convenient alternative if you’re short on time.
• Turmeric: This spice gives shawarma its beautiful golden color and a subtle earthy note. Saffron, though more expensive, would be the best substitute, imparting a similar hue and delicate flavor.
• Cumin: Cumin offers a warm, earthy, slightly pungent flavor. Coriander can provide a similar flavor profile if cumin is unavailable, or a blend of both can enhance complexity.
• Paprika: Sweet paprika adds a mild pepper flavor and vibrant color. For those who enjoy a bit of heat, cayenne pepper is a good substitute, but be mindful that it will significantly increase the spice level of your dish.
• Coriander: Ground coriander has a citrusy, slightly sweet flavor. You can swap it out for cumin for a deeper earthiness, or even use a pinch of garam masala for an Indian-inspired twist.
• Nutmeg: Just a touch of nutmeg adds warmth and a subtle sweetness. Allspice is an excellent substitute, offering a similar fragrant, warm spice profile.
• Salt: Essential for seasoning the chicken and enhancing all the other flavors. Adjust to your preference.
• Cinnamon: A small amount of cinnamon brings a surprising depth and warmth to the marinade. If you don’t have cinnamon, you can slightly increase the amount of nutmeg or allspice for a similar aromatic effect.

The Creamy, Dreamy Garlic Sauce

This homemade garlic sauce is often referred to as toum (Middle Eastern garlic sauce) and is a game-changer for your shawarma. Its unique thickness and intense garlic flavor perfectly complement the seasoned chicken.

• Unsweetened Plain Soy Milk: This is the secret ingredient for the sauce’s incredible thick and creamy texture. It’s crucial for the emulsion, so other types of milk are not recommended as substitutes here – trust us, soy milk is key!
• Sunflower Oil: A neutral-flavored cooking oil like sunflower oil is ideal as it won’t overpower the delicate garlic flavor. Light olive oil is also a suitable alternative.
• Garlic: Since this is a “garlic sauce,” you’ll want fresh, potent garlic. (See substitution notes for garlic above.)
• Lemon Juice: Provides acidity to balance the richness of the oil and brighten the garlic flavor. (See substitution notes for lemon juice above.)
• Salt: To perfectly season the sauce.

Step-by-Step Guide: How to Make Chicken Shawarma at Home

Creating your own delicious chicken shawarma is easier than you think. Follow these simple steps to bring this Middle Eastern delight to your dinner table.

1. Prepare the Flavorful Marinade: Begin by combining all the spices, lemon juice, olive oil, and minced garlic in a bowl. Whisk until well combined. This aromatic blend is what gives shawarma its signature taste. Slice your chicken breasts lengthwise into thinner cutlets to ensure even cooking and better flavor absorption.
2. Marinate and Grill the Chicken to Perfection: Place the sliced chicken into a large freezer bag or a shallow bowl and pour the prepared spice mixture over it, ensuring all chicken pieces are coated. Marinate for at least 15 minutes to allow the flavors to meld, or for a deeper, more intense taste, refrigerate for up to 24 hours. Once marinated, preheat your BBQ to medium-high heat. Grill the chicken for about 12-15 minutes, flipping halfway through, until it’s cooked through and has nice char marks. Alternatively, you can bake the chicken in an oven-safe dish at 400°F (200°C) for 15-20 minutes.
3. Whip Up the Taboule and Creamy Garlic Sauce: While the chicken is grilling, prepare your fresh accompaniments. For the taboule, simply combine all the chopped parsley, diced tomato, red onion, lemon juice, and salt in a bowl and mix well. For the garlic sauce, blend the unsweetened soy milk, sunflower oil, minced garlic, lemon juice, and salt in a blender or food processor until it thickens into a creamy, emulsified sauce.
4. Cook the Crispy Fries: Follow the package directions for your frozen fries, usually involving baking in the oven for about 15 minutes, flipping once, until golden and crispy.
5. Assemble Your Dream Shawarma: With all components ready, it’s time for assembly! Lightly warm your pitas in the oven for a couple of minutes to make them soft and pliable. Thinly slice the cooked chicken. Spread a generous amount of garlic sauce inside each pita, then layer with the warm chicken, a scoop of fresh taboule, a handful of tangy pickled turnips, and a few crispy fries.
6. Serve and Savor Every Bite! Carefully fold up your pita into a wrap. Serve immediately and enjoy the incredible flavors of your homemade chicken shawarma!

Why Make Chicken Shawarma at Home?

While takeout shawarma is undeniably convenient, there are numerous benefits to crafting this delicious dish in your own kitchen:

• Healthier Ingredients: When you make chicken shawarma at home, you have complete control over the quality and quantity of ingredients. You can opt for lean chicken, fresh vegetables, and less oil in your garlic sauce, making it a much healthier meal. Our recipe focuses on fresh, wholesome components, ensuring you get maximum flavor with minimum guilt.
• Cost-Effective: Eating out, especially for specialized dishes like shawarma, can add up quickly. Preparing it at home is significantly more budget-friendly. You can buy ingredients in bulk and make multiple servings for the cost of one or two takeout orders.
• Customization to Your Taste: Love extra garlic sauce? Want more pickles? Prefer a different kind of vegetable? Making shawarma at home allows you to customize every aspect to your personal preference. You can adjust spice levels, add different fresh toppings, or even experiment with various types of bread.
• Freshness and Quality: There’s nothing quite like fresh, homemade food. Your chicken will be cooked to perfection, your taboule will be vibrant and crisp, and your garlic sauce will be intensely flavorful. You’ll taste the difference that fresh ingredients make.
• Fun and Rewarding Experience: Cooking shawarma can be a fun family activity, and the aroma filling your kitchen is truly inviting. The satisfaction of creating such a delicious and authentic meal from scratch is incredibly rewarding.

What to Serve with Your Homemade Chicken Shawarma

While a chicken shawarma pita can be a satisfying meal all on its own, expanding the spread with a few complementary sides can elevate your homemade feast to a full takeout-style experience, perfect for entertaining friends or a lavish family dinner. Consider these additions to complete your Middle Eastern culinary adventure:

• Chopped Vegetables: A simple platter of fresh, crisp chopped cucumbers, tomatoes, and bell peppers can add extra freshness and crunch.
• Rice Pilaf or Cauliflower Rice: For a heartier meal, a fluffy rice pilaf or a lighter cauliflower rice makes an excellent base, especially if you’re serving the shawarma components in a bowl.
• Chickpea Salad: A protein-packed chickpea salad can add another layer of texture and flavor, offering a delightful contrast to the chicken.
• Avocado Hummus: While traditional hummus is always a winner, avocado hummus offers a creamy, rich alternative that pairs beautifully with spiced chicken.
• Lentil Soup: A warm, comforting lentil soup can be a nourishing starter or a comforting side, especially on a cooler evening.
• Falafel: For an ultimate Middle Eastern spread, include some crispy falafel. They add another layer of authentic flavor and texture, perfect for dipping in extra garlic sauce.

Tips for Perfect Homemade Chicken Shawarma Every Time

Achieving restaurant-quality shawarma at home is within reach with a few key tips:

• Marination Time is Key: While 15 minutes is fine for a quick meal, marinating your chicken for at least 4 hours, or even better, overnight (up to 24 hours), allows the flavors to deeply penetrate the meat, resulting in a much more tender and flavorful chicken.
• Thin Slicing for Maximum Flavor & Texture: For that authentic shawarma experience, make sure to slice your cooked chicken thinly. This ensures each bite is tender and full of flavor, mimicking the shaved meat from a traditional vertical spit. You can do this against the grain for extra tenderness.
• Don’t Overcook the Chicken: Chicken breasts can dry out if overcooked. Keep an eye on your cooking time (12-15 minutes on medium-high heat, flipping once, or 15-20 minutes at 400°F in the oven) and remove the chicken as soon as it’s cooked through to maintain its juiciness.
• Warm Your Pitas: A slightly warmed pita bread is more pliable and pleasant to eat. A quick minute or two in the oven or microwave will make a big difference in the texture of your wrap.
• Balance Your Toppings: The beauty of shawarma is in the balance of flavors and textures. Don’t be shy with the garlic sauce and taboule, but also ensure you have a good mix of chicken, pickles, and fries in each wrap for a harmonious bite.

Frequently Asked Questions About Chicken Shawarma

Storing and Reheating Your Homemade Shawarma Components

To maximize freshness and enjoy your delicious homemade chicken shawarma for days, it’s best to store the components separately. This prevents sogginess and allows each element to maintain its ideal texture and flavor.

Store the cooked chicken and the prepared taboule in individual airtight containers in the refrigerator. Both will stay fresh and flavorful for approximately 3-4 days. The homemade garlic sauce (toum) has a longer shelf life due to its oil content and acidity, remaining fresh in an airtight container in the fridge for 7-10 days.

When you’re ready to enjoy leftovers, reheating the chicken properly is key to maintaining its tenderness. You can reheat the chicken in the microwave in 30-second intervals, sprinkling a little water over it before heating to prevent it from drying out. Alternatively, for a slightly crispier texture, you can throw the chicken leftovers into a skillet over medium-low heat with a bit of water, stirring until warmed through. Once the chicken is hot, simply assemble your toppings with a fresh, warm pita and enjoy a second round of this fantastic meal!

Freezing Chicken Shawarma for Future Meals

Meal prepping and saving time on future dinners is simple with this chicken shawarma recipe, as the chicken freezes beautifully!

To prepare the chicken ahead of time: You can freeze the raw, marinated chicken directly in its marinade. Simply place the chicken and marinade in a freezer-safe Ziploc bag or an airtight container and freeze for up to 3 months. The night before you plan to cook, transfer the bag or container to the refrigerator. This allows the chicken to defrost slowly overnight while continuing to absorb the delicious flavors of the marinade, resulting in even more tender and flavorful meat when you cook it fresh the next day.

To freeze cooked chicken: If you have cooked chicken leftovers, you can also freeze these for later. Store the cooked and sliced chicken in a freezer bag or glass bowls, ensuring as much air is removed as possible to prevent freezer burn. When you’re ready to use it, let the chicken defrost in the fridge overnight, then reheat it using the instructions mentioned above (microwave or skillet with a splash of water) to bring it back to life. Having pre-marinated or pre-cooked chicken shawarma in your freezer makes healthy, flavorful meals incredibly convenient!

More Delicious Takeout Copycat Recipes to Try

Craving your favorite restaurant meals but want to enjoy them from the comfort of your home? These takeout copycat recipes are just what you need to satisfy those cravings:

• Pulled Chicken Burrito
• Sweetfire Chicken
• Texas Cheese Fries
• Chicken Shawarma Bowls

Essential Meal Prep Tools for This Recipe

Equip your kitchen with these helpful tools to make preparing this delicious chicken shawarma even easier:

• Save some prep time and order a shawarma spice blend.
• You can also order garlic sauce online.
• Get your square glass meal prep bowls here to store your leftovers.
• And of course I get all my free-range chicken breasts from Butcher Box.