How to Make Shawarma Chicken: A Complete Guide
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| Delicious homemade shawarma chicken served with fresh vegetables—the perfect visual for a complete shawarma-making guide. |
Shawarma chicken is one of the most flavorful and widely loved Middle Eastern dishes in the world. Its bold spices, juicy texture, and rich aroma make it a favorite street food-from Lebanon and Turkey to restaurants worldwide. Although shawarma looks complex, it can actually be prepared at home using simple ingredients and the right technique.
In this detailed guide, you’ll learn how to prepare authentic shawarma chicken, including the ingredients you need, the marination process, grilling techniques, and expert tips to achieve restaurant-quality results. Whether you're cooking for your family, running a food blog, or planning to start a small food business, this recipe will give you everything you need for perfect shawarma every time.
What Makes Shawarma Special?
Shawarma is traditionally cooked on a vertical rotisserie, where marinated meat slowly rotates and cooks evenly. As it cooks, the outer layer becomes crispy, while the inside remains soft and juicy. The flavor comes from a unique combination of spices-paprika, oregano, garlic, onion, and pepper-balanced with tangy vinegar and lemon.
Even if you don’t have a vertical grill, you can easily recreate the same taste using a stovetop pan, oven, charcoal grill, or air fryer. The secret is in the marination, and that is exactly what we will focus on.
Shawarma Chicken Ingredients
Here is the full list of ingredients used in this recipe. This quantity makes enough marinade for a medium batch of shawarma chicken:
12 g Oregano
12 g White pepper
90 g Apple vinegar
90 g Sweet paprika
300 g Goody sauce
300 g Kokoman soya sauce
600 g Water
1.8 kg Chicken
1 piece Lemon (freshly squeezed)
90 g Garlic powder
48 g Onion powder
Chicken pieces (boneless thigh recommended)
Each ingredient plays an essential role. Vinegar and lemon help tenderize the chicken, paprika adds color and sweetness, garlic and onion powder boost aroma, and oregano adds traditional shawarma flavor. The sauces provide richness and depth, while oil ensures juiciness during grilling.
Step-by-Step Instructions: How to Make Shawarma Chicken
Step 1: Prepare the Marinade
Take a large mixing bowl and combine all the spices and liquids:
1. Add oregano, white pepper, garlic powder, and onion powder.
2. Pour in the apple vinegar, Goody sauce, Soya sauce, and water.
3. Add the sweet paprika which gives shawarma its signature color.
4. Squeeze the juice of one lemon.
5. Stir everything together until fully mixed.
6. Finally, add the oil and whisk again until smooth.
The result should be a rich, reddish marinade with a slightly thick consistency.
Step 2: Marinate the Chicken
Clean and trim your chicken pieces.
Boneless chicken thighs work best because they stay juicy even after long cooking.
Add the chicken into the marinade.
Massage the sauce into the chicken so every piece is fully coated.
Cover the bowl and refrigerate for at least 6 hours (overnight is best).
The longer the marination, the softer and more flavorful the shawarma becomes.
Step 3: Cooking or Grilling the Shawarma Chicken
You can grill the chicken in several ways:
1. Vertical Shawarma Machine (Traditional Method)
Stack the marinated chicken pieces on the skewer.
Press them down tightly.
Cook slowly, letting the outer layer become golden and crispy.
Slice thin pieces as it cooks.
2. Oven Method
Preheat the oven to 200°C.
Lay chicken pieces on a tray.
Bake for 20–25 minutes and broil at the end to get a charred effect.
Slice into thin strips.
3. Stovetop Pan
Heat a pan with a bit of oil.
Add chicken pieces.
Cook on medium heat until fully done.
Slice into small shawarma-style strips.
4. Charcoal Grill
Grill on medium heat for smoky flavor.
Flip regularly to avoid burning.
How to Serve Shawarma Chicken
Shawarma can be served in multiple styles depending on your preference:
1. Shawarma Wrap (Classic Style)
Pita or Lebanese flatbread
Garlic sauce or tahini
Lettuce, onion, tomato
Chicken slices
French fries inside the wrap (Lebanese style)
2. Shawarma Plate (Healthy Option)
Place chicken on a plate with:
Hummus
Arabic pickles
Salad
Rice or pita bread
3. Shawarma Sandwich
Use burger buns or tortilla wraps for a modern twist.
Tips for Perfect Shawarma Chicken
1. Use Chicken Thighs
Breast meat becomes dry quickly, but thighs stay juicy.
2. Don’t Skip the Marination Time
Overnight marination gives the best flavor.
3. Add Extra Paprika for More Color
Restaurant shawarma looks red because of paprika.
4. Slice Thin for Authentic Texture
The thinner the slices, the closer it is to traditional shawarma.
5. Add a Little Grill Smoke
Even a few minutes of charcoal smoke makes a huge difference.
Frequently Asked Questions
1. Can I store marinated shawarma chicken?
Yes. It lasts up to 48 hours in the fridge or 2 months in the freezer.
2. Can I make the marinade spicier?
Add chili powder, cayenne pepper, or hot paprika.
3. Can I make the shawarma in an air fryer?
Absolutely! Cook at 200°C for 12–15 minutes, flipping halfway.
4. Which sauces are essential?
The Goody and Kokoman soya sauces add depth, but you can replace them with yogurt or mayonnaise-based marinades if you prefer.
Final Thoughts
Making shawarma chicken at home is easier than most people think. With the right balance of spices, proper marination, and slow cooking, you can achieve restaurant-style shawarma that’s juicy, flavorful, and perfect for wraps, plates, and sandwiches. The recipe provided above uses a professional-style marinade that guarantees authentic results every time.
Whether you're cooking for guests, adding a new dish to your blog, or experimenting with Middle Eastern recipes, this shawarma method is sure to impress. Enjoy your flavorful homemade shawarma chicken!
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