If you've ever walked past a shawarma stand and been drawn in by the irresistible aroma of sizzling chicken, you know how magical it can smell. This crispy chicken shawarma recipe brings that magic into your kitchen. Juicy, marinated chicken, soft pita or shawarma wrap, tangy pomegranate molasses, and a golden, crispy coating that will have everyone asking for seconds.
Perfect for lunch, dinner, or entertaining, this recipe delivers restaurant-quality shawarma at home without needing a vertical rotisserie.
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Ingredients & Why We Use Them
Chicken & Marinade - Chicken thighs or Breast or a combination of both - Juicy and tender, thighs hold flavour well and stay moist even when cooked at high heat. Chicken breasts (optional) - Leaner meat adds balance; halving ensures even cooking alongside thighs. I use only Chicken Thighs to ensure that the meat is juicy.
Lemon juice - Acidic juice tenderises the meat and brightens the flavour profile.
Olive oil - Keeps chicken moist and helps spices adhere evenly.
Yoghurt - Softens the chicken while adding subtle tanginess, enhancing Middle Eastern spices.
Turkish hot red pepper paste - Adds smoky, mildly spicy depth that balances sweet and savoury flavours.
Garlic - Infuses aromatic punch that's essential for authentic shawarma.
Shawarma spice blend - Warm blend of cumin, coriander, cinnamon, and nutmeg for layered, complex flavour.
Smoked paprika - Adds a subtle smokiness and rich colour.
Salt and Pepper -Enhances all flavours and seasons the chicken evenly.
Toppings & Sauce
Toum (garlic spread) - Creamy, intensely garlicky sauce that's the soul of authentic shawarma.
Note: No mayonnaise is needed. The crisp coating and garlic sauce are rich and flavourful enough on their own.
Pomegranate molasses - Tangy-sweet syrup balances spicy, savoury chicken and adds a glossy finish.
Pickles - Crunchy acidity cuts through richness and adds texture.
Shawarma Bread (Khobez) - or Pitta. Any soft, pliable bread that wraps the chicken and toppings perfectly without overpowering flavours. You don't want to use any Bread that is too thick.
Crispy Coating
Vegetable oil - Forms the golden, crispy exterior that gives shawarma its signature crunch.
Turkish hot pepper paste - Adds spice and depth to the coating. You can use (mild - tatli or hot - aci).
Cayenne Pepper- Introduces a gentle heat to complement the sweet tang of pomegranate molasses.
Water - Thins the paste for an even brushable coating.
Salt - Balances the flavours in the crispy layer.
How to Make Crispy Chicken Shawarma
Marinate the Chicken
Combine lemon juice, olive oil, yogurt, Turkish hot red pepper paste, garlic paste, shawarma spice blend, smoked paprika, salt and black pepper.
Add the chicken thighs. Massage thoroughly so every piece is coated. Cover and refrigerate for at least 30 minutes (or several hours for maximum flavour).
Roast & Grill
Preheat oven to 220°C, 425°F, Gas Mark 7, 200 °C Fan.
If using bamboo skewers, soak for 15 minutes to prevent burning.
Thread chicken onto skewers. Pack snugly.
Place skewers over a baking dish. Spoon any leftover marinade into the dish with ⅓ cup water. Cover with foil tightly.
Bake for 20 - 30 minutes until mostly cooked, then grill 5-10 minutes for a light browning.
Tip: If the pan dries out, splash in a little extra water to keep chicken juicy.
Prep Toppings & Sauce
Garlic sauce: Use toum directly on Shawarma Bread, its creamy, punchy flavour is all you need. You can find this in international supermarkets. Otherwise use a strong Garlic Sauce.
Pickles: Slice thinly for easy layering.
Crispy coating: Mix vegetable oil, Turkish hot pepper paste, cayenne, water, and a pinch of salt. Brush on later to get golden crunch.
Slice & Rest
Let chicken rest 5 minutes.
Shave thinly from the skewers and return to the pan to soak up juices.
If centre pieces aren't fully cooked, sauté quickly over medium-high heat for 2-3 minutes.
Assemble Your Shawarma
Spread garlic sauce on shawarma bread, add pickles, top with sliced chicken.
Roll tightly.
Crisp the Wrap
Heat a pan or skillet over medium heat.
Brush the rolled naan/shawarma bread with the crispy coating.
Toast 30 seconds to 1 minute per side until golden and crisp all around.
Blot excess oil and serve warm with extra garlic sauce and pickles.
Tip: Brush lightly, too much paste or oil can burn quickly.
Pro Tips for Perfect Shawarma
- Marinate for at least 30 minutes for full flavour.
- Soak your skewers to prevent burning. Skip this step if using metal skewers.
- Toast evenly for a uniform crisp.
- Rest chicken before slicing to lock in juices.
- Brush coating sparingly to avoid burning.
Storage & Reheating
Fridge: Store sliced chicken up to 3 days.
Reheat: Skillet over medium heat keeps the crispiness. Avoid microwaving.
Variations & Serving Ideas
Chicken only: Thighs for juicier meat, breasts for leaner.
Spice it up: Add more cayenne or Turkish pepper paste.
Vegetarian: Swap chicken for halloumi or roasted cauliflower.
Some mushroom varieties also work well.
Alternative serving: Over rice or salad with garlic sauce.
Sauce swaps: Tahini or hummus are great for extra layers.
FAQs
What is shawarma?
A Middle Eastern marinated meat dish traditionally cooked on a vertical rotisserie. This oven-friendly version keeps all the authentic flavours.
How do I make shawarma chicken crispy?
Brush the rolled shawarma bread with the oil and spice mixture, then toast all four sides until golden.
Can I skip skewers?
Yes! Bake or pan-sear, skewers just help cook evenly and they look good!
Can I use only chicken breasts?
Yes, but pairing with thighs ensures juiciness. Slice evenly to avoid drying out.
How should I serve shawarma?
Traditionally in shawarma khobez with toum/garlic sauce and pickles, or over rice or salad for a hearty meal.
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📖 Recipe
Crispy Chicken Shawarma Wrap with Toum and Pomegranate Molasses
Ingredients
Chicken Marinade
- 2 lb Chicken Thighs Boneless, Skinless
- 2 tablespoon Lemon Juice
- 1 tablespoon Olive Oil
- 1 ½ tablespoon Plain Yoghurt
- 1 tablespoon Turkish Pepper Paste Tatli (Mild) Biber Salcasi or Aci (Hot) Biber Salcasi or Tomato Paste/Puree
- 1 tablespoon Garlic Paste
- 1 tablespoon Shawarma Spice Blend Available in most international and regular supermarkets
- 1 teaspoon Smoked Paprika
- Salt and Black Pepper
Crispy Coating
- 3 ½ tablespoon Oil Vegetable
- 2 teaspoon Turkish Pepper Paste Tatli (Mild) Biber Salcasi or Aci (Hot) Biber Salcasi or Tomato Paste/Puree
- 1 teaspoon Cayenne Pepper
- 2 tablespoon Water
- Pinch Salt
Shawarma Fillings/Toppings
- 4 Shawarma Wraps Lavash, Laffa, saj or any pliable and thin Naan or Pitta
- Toum
- Pickles
- Pomegranate Molasses
Instructions
Marinate the Chicken
- Combine lemon juice, olive oil, yoghurt, Turkish hot red pepper paste, garlic paste, shawarma spice, smoked paprika, salt and black pepper. Add the chicken thighs. Massage thoroughly so every piece is coated. Cover and place in the fridge for at least 30 minutes (or several hours for maximum flavour).
Prep Toppings & Sauce
- Garlic sauce - Use toum directly on Shawarma Bread, its creamy, punchy flavour is all you need but you can add a pinch of Sumac to it. You can find both Toum and Sumac in international supermarkets. Otherwise use a strong Garlic Sauce.
- Pickles - Slice thinly for easy layering.
- Crispy coating - Mix vegetable oil, Turkish hot pepper paste, cayenne, water, and a pinch of salt.
Roast & Grill
- Preheat oven to 220°C, 425°F, Gas Mark 7, 200 °C Fan. If using bamboo skewers, soak for 15 minutes to prevent burning. Thread chicken onto skewers. Pack snugly. Place skewers over a baking dish. Spoon any leftover marinade into the dish with ⅓ cup water. Cover with foil tightly. Bake for 22 - 28 minutes until mostly cooked, then grill 5-10 minutes to crisp the edges and add colour.Tip: If the pan dries out, splash in a little extra water to keep chicken juicy.
Slice & Rest
- Let chicken rest 5 minutes. Shave thinly from the skewers and return to the pan to soak up juices. If centre pieces aren't fully cooked, sauté quickly in a pan over medium-high heat for 2-3 minutes.
Assemble Your Shawarma
- Spread garlic sauce on shawarma bread, add pickles, top with sliced chicken. Roll tightly.
Crisp the Wrap
- Heat a pan or skillet over medium heat. Brush the rolled naan/shawarma bread with the crispy coating. Tip: Brush lightly, too much paste or oil can burn quickly.
- Toast 30 seconds to 1 minute per side until golden and crisp all around. Don't forget the sides!
Enjoy
- Dip the top in more toum and pomegranate molasses (trust me) and enjoy.
Notes
Pro Tips for Perfect Shawarma
- Marinate for at least 30 minutes for full flavour.
- Soak your skewers to prevent burning. Skip this step if using metal skewers.
- Toast evenly for a uniform crisp.
- Rest chicken before slicing to lock in juices.
- Brush coating sparingly to avoid burning.
Storage & Reheating
Fridge: Store sliced chicken up to 3 days.Reheat: Skillet over medium heat keeps the crispiness. Avoid microwaving.
Variations & Serving Ideas
Chicken only: Thighs for juicier meat, breasts for leaner.Spice it up: Add more cayenne or Turkish pepper paste.
Vegetarian: Swap chicken for halloumi or roasted cauliflower. Some mushroom varieties also work well.
Alternative serving: Over rice or salad with garlic sauce.
Sauce swaps: Tahini or hummus are great for extra layers.
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