Chicken Shawarma Recipe

READY IN: 1hr 5mins
Recipe by Alskann

These are delicious and addicting. You can also use beef or lamb in place of the chicken. I usually will make my own tahini (See Heavenly Hummus.

Top Review by Lesley G

I used chicken tenders and had to skip the cardamom because I didn't have any and it is about 10 bucks a bottle. It was still good w/o it! I was really worried at first because when I took the chicken out of the bag it was marinating in, it smelled horrible (mostly b/c of the vinegar)! But once it started cooking, it smelled great and turned out wonderfully. The marinade made a tasty coating on the chicken. I didn't cut the tenders before cooking them, and they only cooked for about 15 minutes on medium heat before they were done (flipped halfway through). I used roasted garlic hummus instead of the sauce. I topped the wraps (I used tortillas) with chopped red onion, sliced cucumbers, halved grape tomatoes, and feta cheese. It was so yummy!

Ingredients Nutrition


  1. Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time).
  2. Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
  3. In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.
  4. While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
  5. Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add any other filling ingredients in a large bowl and combine well.
  6. When the chicken is done, you can shred it, slice it, or leave into large pieces. Just make sure it is thinly cut.
  7. Spread each half pita with hummus.
  8. Place enough chicken on pita that cover 1/4 of the loaf.
  9. Add veggies and pour on sauce.
  10. Roll like a soft taco or burrito and you have shawarma!
  11. You can also stuff the pocket of the pita if you prefer. I prefer to roll large pitas and stuff the smaller ones.
  12. ****Cooking time does not include refrigerating overnight****.

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