This easy chicken shawarma has been a weeknight hero in my kitchen for years. I fell in love with this version the first winter I wanted something aromatic and bright that did not require hours at the stove. The thighs soak up a spice-forward blend of coriander, cumin, cardamom, smoked paprika and lemon, resulting in tender meat with charred edges and warm, complex flavor. It works on busy nights because most of the time is hands-off marinating, and the quick sear unlocks the spices and gives the chicken the slightly crisp surface that makes every bite addictive.

I first tested this while adapting a street-style preparation into a pan-friendly method for home cooks without a rotisserie. It kept the essential contrasts of shawarma: a citrusy tang, a smoky warmth and a silky sauce to balance the spices. Family and friends immediately asked for repeats and started suggesting toppings. The recipe is forgiving, straightforward and performs beautifully whether you stack it into pita, lay it on a leafy bowl or serve it with rice and grilled vegetables.

Ingredients

• Boneless skinless chicken thighs: Use 2 pounds of thighs for the best balance of flavor and moisture. Thighs stay juicy and char beautifully; pick fresh, evenly sized pieces for uniform cooking.
• Olive oil: 3 tablespoons adds fat to carry the spices and encourage browning. Use a fruity extra virgin for the marinade and a neutral oil for the pan if you prefer.
• Lemon: 2 tablespoons juice and the zest of one lemon brighten the marinade; the acidity helps tenderize the meat and lifts the spice blend.
• Garlic: Two cloves minced in the marinade, plus extra for sauces. Fresh garlic provides pungent backbone; grate it for even distribution.
• Warm spices: Ground coriander, ground cumin, ground cardamom, smoked paprika, cayenne and black pepper create the shawarma profile. Measure spices precisely for balance and look for recently ground spices for best aroma.
• Salt: One teaspoon in the marinade seasons the meat; kosher salt is recommended. Adjust to taste if using table salt.
• Yogurt sauce: Plain Greek yogurt, grated cucumber, garlic, cumin, lemon juice and seasoning make a cooling accompaniment. Greek yogurt yields a thick, clingy sauce perfect for wraps.
• Tahini sauce: Tahini paste thinned with olive oil and water, plus minced shallot, garlic, lemon and parsley, offers a nutty, rich alternative. Stir the tahini before measuring to remix the natural oils.

Instructions

Make the Marinade: In a large mixing bowl whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, zest of 1 lemon, 2 cloves minced garlic, 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1/2 tablespoon ground cardamom, 2 teaspoons smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon cayenne. Whisk until emulsified and aromatic, about 30 seconds to one minute. Marinate the Chicken: Add 2 pounds boneless skinless chicken thighs to the bowl and turn to coat thoroughly. Cover and refrigerate at least 2 hours for a quick soak or up to 48 hours for maximum flavor infusion. Overnight is ideal if you have the time. Prepare the Sauces: For the yogurt sauce combine 1 cup plain Greek yogurt, 1 clove garlic finely minced, 1 1/2 tablespoons grated peeled cucumber, 1 teaspoon cumin, 1 tablespoon lemon juice, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. For the tahini sauce whisk 2 tablespoons tahini paste, 1 1/2 tablespoons olive oil, 1 1/2 tablespoons water, 1/2 small shallot minced, 1 clove garlic minced, 1 tablespoon lemon juice, 1 tablespoon minced parsley, 1 teaspoon lemon zest, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper and a pinch of red pepper flakes. Cover and chill until ready. Cook the Chicken: Heat a large heavy-bottomed skillet, such as cast iron, over medium-high heat. Add a small drizzle of oil and when shimmering arrange the thighs in an even layer, working in batches if needed. Cook 4 to 5 minutes without moving to build a sear, then flip and cook an additional 4 minutes until internal temperature reaches 165 degrees F and edges are nicely charred. Rest, Slice and Serve: Transfer chicken to a plate and loosely tent with foil. Let rest 5 to 7 minutes so juices redistribute, then slice thinly against the grain. Serve warm in pita or flatbread with yogurt or tahini sauce and toppings like sliced cucumber, tomatoes, red onion and crumbled feta.

Storage Tips

Store any leftover chicken in an airtight container and refrigerate within two hours of cooking. For best texture keep sliced chicken on a shallow tray so pieces cool quickly and then cover once cool. Refrigerated cooked chicken will keep 3 to 4 days. For longer storage freeze in portioned vacuum bags or freezer-safe containers for up to 3 months. When reheating, gently warm in a skillet over low heat with a splash of water or broth to prevent drying, or microwave in short bursts covered with a damp paper towel.

Ingredient Substitutions

If you prefer white meat, boneless skinless chicken breasts will work; slice breasts thinner before cooking and reduce sear time to 3 to 4 minutes per side. To make it dairy free omit the yogurt sauce or use coconut yogurt; tahini sauce is naturally dairy free but check the tahini ingredients for added oils. If you cannot find cardamom, increase coriander slightly and add a pinch of nutmeg for warm background notes. For less heat reduce cayenne to 1/8 teaspoon or omit entirely.

Serving Suggestions

Serve sliced shawarma in warmed pita, flatbread or large lettuce leaves for a low-carb option. Add sliced cucumber, tomato, thinly sliced red onion, pickled turnips and crumbled feta for a classic balance. For a composed plate serve over herbed rice or freekeh with roasted vegetables and a drizzle of tahini sauce. Garnish with chopped parsley, lemon wedges and a sprinkle of sumac if you have it for a bright finish.

Cultural Background

Shawarma traces its roots to the Levant and Eastern Mediterranean where seasoned meat was traditionally stacked and slow-roasted on a vertical spit. Street vendors would carve thin slices from the rotating cone for wraps served with tahini or garlic sauces. This home method recreates the signature spice blend and sear while using a skillet rather than a spit. Regional variations feature different spice ratios and sauces, but the core idea remains: layered spices, citrus, and a creamy sauce to balance the meat.

Seasonal Adaptations

In summer keep the meal light by serving over a crisp salad with mint and cucumbers, and use grilled vegetables for smoky notes. In cooler months pair the chicken with warm grains like bulgur or barley and roasted root vegetables. For holiday gatherings double the batch and set out toppings and sauces buffet style so guests can assemble their own wraps or plates. Swap fresh herbs seasonally—use cilantro in midsummer or parsley in winter for the freshest flavor.

Meal Prep Tips

Marinate the chicken and store it in one airtight container for up to 48 hours. Pre-make both sauces and portion them into small jars for weekday use. Cooked chicken can be sliced and portioned into meal containers with fresh veggies and a lemon wedge for easy lunches. Pack sauces separately to avoid soggy greens. Label containers with dates so you rotate older batches first and maintain quality.

Ultimately this preparation is about approachable technique and big flavor. Whether you are feeding kids after soccer practice or hosting friends, these elements combine into a fast, reliable meal that invites customization. Make it your own and enjoy the ritual of assembling and sharing.