Easy Crispy Chicken Shawarma Recipe Ready in Under 40 Minutes

Easy chicken shawarma ready in under 40 minutes is a game-changer for busy weeknights. After making this many times, I’ve perfected the marinade and cooking technique to give you crispy, juicy chicken shawarma that’s better than takeout. The secret? A warm, crispy exterior with a tender, flavorful interior. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Grilled Asparagus with Tangy Tahini Lemon Sauce and Easy No-Bake Biscoff Cheesecake Cups Recipe.

What You'll Need for Easy Crispy Chicken Shawarma Recipe Ready in Under 40 Minutes

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

• 2 lbs boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup plain Greek yogurt
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• 1 tbsp ground coriander
• 1 tsp turmeric
• 1 tsp dried oregano
• 1/2 tsp cinnamon
• 1/4 tsp cardamom
• Optional: Pita bread
• Optional: Lettuce
• Optional: Tomatoes
• Optional: Red onions
• Optional: Tahini sauce
• Optional: Hummus
• Optional: Feta cheese

How to Make Easy Crispy Chicken Shawarma Recipe Ready in Under 40 Minutes

1. Marinate the chicken: In a large bowl, combine olive oil, lemon juice, Greek yogurt, garlic, cumin, paprika, salt, black pepper, cayenne pepper (if using), coriander, turmeric, oregano, cinnamon, and cardamom. Add chicken breasts and toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
2. Pound the chicken: Remove chicken from marinade and discard marinade. Place chicken between two pieces of plastic wrap and pound with a meat mallet until about 1/2-inch thick.
3. Cook the chicken: Heat a large cast iron skillet over medium-high heat. Add chicken and cook for 5-7 minutes on each side, or until golden brown and cooked through. Let chicken rest for 5 minutes before slicing.
4. Assemble the shawarma: Slice chicken into thin strips and serve on pita bread with your favorite toppings.

Storing & Reheating Easy Crispy Chicken Shawarma Recipe Ready in Under 40 Minutes

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Marinate the chicken up to 24 hours in advance. Cook as directed when ready to serve.

Freezing Easy Crispy Chicken Shawarma Recipe Ready in Under 40 Minutes

Freeze cooked chicken shawarma for up to 2 months. Thaw in the refrigerator overnight before serving.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. For best results, reheat in the oven or on the stovetop.

Recipe Notes

• Chef tip: Pounding the chicken to an even thickness ensures even cooking and helps prevent overcooking.
• Best substitution: For a lower-fat version, substitute the Greek yogurt with non-fat Greek yogurt or sour cream.
• Make-ahead: Marinate the chicken up to 24 hours in advance. Cook as directed when ready to serve.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If the chicken is sticking to the pan, it's not hot enough. Make sure the pan is hot before adding the chicken.

Easy Crispy Chicken Shawarma Recipe Ready in Under 40 Minutes

⏱

Prep

30 mins

🍳

Cook

20 mins

⏳

Total

50 mins

🍽

Serves

4-6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup plain Greek yogurt
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional)

Seasonings

• 1 tbsp ground coriander
• 1 tsp turmeric
• 1 tsp dried oregano
• 1/2 tsp cinnamon
• 1/4 tsp cardamom

Optional Toppings

• Pita bread
• Lettuce
• Tomatoes
• Red onions
• Tahini sauce
• Hummus
• Feta cheese

Instructions

1. Marinate the chicken: In a large bowl, combine olive oil, lemon juice, Greek yogurt, garlic, cumin, paprika, salt, black pepper, cayenne pepper (if using), coriander, turmeric, oregano, cinnamon, and cardamom. Add chicken breasts and toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
2. Pound the chicken: Remove chicken from marinade and discard marinade. Place chicken between two pieces of plastic wrap and pound with a meat mallet until about 1/2-inch thick.
3. Cook the chicken: Heat a large cast iron skillet over medium-high heat. Add chicken and cook for 5-7 minutes on each side, or until golden brown and cooked through. Let chicken rest for 5 minutes before slicing.
4. Assemble the shawarma: Slice chicken into thin strips and serve on pita bread with your favorite toppings.

Notes

• Chef tip: Pounding the chicken to an even thickness ensures even cooking and helps prevent overcooking.
• Best substitution: For a lower-fat version, substitute the Greek yogurt with non-fat Greek yogurt or sour cream.
• Make-ahead: Marinate the chicken up to 24 hours in advance. Cook as directed when ready to serve.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If the chicken is sticking to the pan, it's not hot enough. Make sure the pan is hot before adding the chicken.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze cooked chicken shawarma for up to 2 months. Thaw in the refrigerator overnight before serving.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. For best results, reheat in the oven or on the stovetop.
• Make ahead: Marinate the chicken up to 24 hours in advance. Cook as directed when ready to serve.

Nutrition Per Serving

• Calories: 320
• Protein: 38g
• Fat: 14g
• Carbs: 12g
• Fiber: 1g
• Sugar: 2g
• Sodium: 600mg
• Cholesterol: 105mg
• Sat. Fat: 2.5g

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

Easy Crispy Chicken Shawarma Recipe Ready in Under 40 Minutes FAQs

A Warm Final Note

I can’t wait for you to try Easy Crispy Chicken Shawarma Recipe Ready in Under 40 Minutes 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!