Easy Crispy Chicken Shawarma Recipe for Dinner

Easy Chicken Shawarma is the best crispy, flavorful dinner you can make at home. After making this many times, I discovered the trick to crispy chicken and a creamy garlic sauce that’s better than takeout. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Lemon Herb White Bean Dip Recipe for Quick Snacks and Creamy Moroccan Harissa Lentil Soup Recipe for Dinner.

What You'll Need for Easy Crispy Chicken Shawarma Recipe for Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 boneless, skinless chicken breasts
• 1 red bell pepper
• 1 red onion
• 2 cloves garlic
• 1 lemon
• 1/4 cup olive oil
• 1 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• Optional: Fresh parsley
• Optional: Lemon wedges
• Optional: Pita bread

How to Make Easy Crispy Chicken Shawarma Recipe for Dinner

1. Prepare the chicken: Thinly slice the chicken breasts and set aside.
2. Mix the marinade: In a bowl, combine olive oil, lemon juice, garlic, and spices. Add the chicken slices and toss to coat.
3. Cook the chicken: Heat a skillet over medium-high heat. Add the chicken slices and cook until crispy and cooked through, about 5-7 minutes per side.
4. Prepare the veggies: Thinly slice the red bell pepper and red onion. Mince the garlic cloves.
5. Make the garlic sauce: In the same skillet, add the minced garlic and cook until fragrant. Add the olive oil, lemon juice, and yogurt. Blend until smooth using an immersion blender.
6. Assemble the shawarma: Serve the crispy chicken slices with the garlic sauce, sliced veggies, and your choice of toppings.

Storing & Reheating Easy Crispy Chicken Shawarma Recipe for Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftover chicken shawarma in an airtight container in the fridge for up to 3 days. Make-ahead tip: Marinate the chicken and slice the veggies up to a day in advance.

Freezing Easy Crispy Chicken Shawarma Recipe for Dinner

Freeze cooked chicken slices for up to 2 months. Thaw in the fridge overnight before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp up in a skillet.

Recipe Notes

• Chef tip: For a spicier shawarma, add a pinch of cayenne pepper to the marinade.
• Best substitution: Substitute chicken thighs for chicken breasts for even more tender and flavorful results.
• Make-ahead: Marinate the chicken and slice the veggies up to a day in advance. Cook the chicken just before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the chicken is not crispy, cook it in a hotter skillet or finish it under the broiler.

Easy Crispy Chicken Shawarma Recipe for Dinner

⏱

Prep

15 mins

🍳

Cook

15 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 1 red bell pepper
• 1 red onion
• 2 cloves garlic
• 1 lemon
• 1/4 cup olive oil

Seasonings

• 1 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Optional Toppings

• Fresh parsley
• Lemon wedges
• Pita bread

Instructions

1. Prepare the chicken: Thinly slice the chicken breasts and set aside.
2. Mix the marinade: In a bowl, combine olive oil, lemon juice, garlic, and spices. Add the chicken slices and toss to coat.
3. Cook the chicken: Heat a skillet over medium-high heat. Add the chicken slices and cook until crispy and cooked through, about 5-7 minutes per side.
4. Prepare the veggies: Thinly slice the red bell pepper and red onion. Mince the garlic cloves.
5. Make the garlic sauce: In the same skillet, add the minced garlic and cook until fragrant. Add the olive oil, lemon juice, and yogurt. Blend until smooth using an immersion blender.
6. Assemble the shawarma: Serve the crispy chicken slices with the garlic sauce, sliced veggies, and your choice of toppings.

Notes

• Chef tip: For a spicier shawarma, add a pinch of cayenne pepper to the marinade.
• Best substitution: Substitute chicken thighs for chicken breasts for even more tender and flavorful results.
• Make-ahead: Marinate the chicken and slice the veggies up to a day in advance. Cook the chicken just before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the chicken is not crispy, cook it in a hotter skillet or finish it under the broiler.

Storage

• Fridge: Store leftover chicken shawarma in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked chicken slices for up to 2 months. Thaw in the fridge overnight before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp up in a skillet.
• Make ahead: Marinate the chicken and slice the veggies up to a day in advance.

Nutrition Per Serving

• Calories: 350
• Protein: 30g
• Fat: 20g
• Carbs: 12g
• Fiber: 2g
• Sugar: 3g
• Sodium: 600mg
• Cholesterol: 70mg
• Sat. Fat: 3.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Crispy Chicken Shawarma Recipe for Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Crispy Chicken Shawarma Recipe for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!