Chicken Shawarma Recipe

This recipe is the opposite of flavorless chicken. In this dish, the chicken is marinated in an array of pungent spices and cooked to perfection.

Nutritional info
per serving

Calories 271
Fat 16g
Saturated fat 2g
Carbohydrates 4g
Sodium 515mg
Fiber 1g
Protein 28g
Cholesterol 65mg

Chicken Shawarma Recipe

5.0 stars based on 1 reviews
Prep time: Cook time: Total time:


  • 1 lb. boneless, skinless chicken breast
  • [1/4] cup fresh lemon juice
  • [1/4] cup Greek yogurt
  • 2 TB. minced garlic
  • [1/2] tsp. seven spices
  • [1/4] tsp. ground cardamom
  • [1/4] tsp. ground cinnamon
  • [1/2] tsp. cayenne
  • [1/2] tsp. paprika
  • 1 tsp. dried parsley
  • 4 TB. extra-virgin olive oil
  • [3/4] tsp. salt
  • [1/2] tsp. ground black pepper


Using a sharp knife, cut chicken into thin, [1/4]-inch strips. Place strips in a large bowl.

Add lemon juice, Greek yogurt, garlic, seven spices, cardamom, cinnamon, cayenne, paprika, parsley, extra-virgin olive oil, salt, and black pepper.

Marinate chicken in the refrigerator for at least 20 minutes and up to 24 hours.

In a large skillet over medium heat, cook chicken and marinade for 10-15 minutes or until chicken is lightly browned and marinade has evaporated.

Serve warm with pita bread and garlic sauce.

Tasty Tip
You can save time with this recipe by prepping and marinating it the day before you plan to have it for lunch or dinner.

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Julie A. Spears

I have made this recipe twice and can't get over how good it is. I rarely give reviews on recipes, but couldn't pass up on this one. My husband and I both love it. I serve it over the yellow rice found on this site also. He used to order Chicken Shawarma at a local Mediterranean restaurant, and although I never had it, I know he liked it. Since I love to cook and am always looking for new recipes, I decided to give this one a try. Boy, am I glad I did...this is a keeper. I always marinade the chicken for the full 24 hrs, which makes it so tender and juicy. I recommend everyone try this recipe. It's definitely company-worthy also. This is quite spicy, so the next time I make it I think I might lower the cayenne pepper to 1/4 tsp. though.

3 June , 2015

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