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This Stovetop Chicken Shawarma is juicy, flavorful and one of the easiest ways to make restaurant-style chicken right at home! Boneless chicken thighs are marinated in Greek yogurt, fresh lemon, garlic and warm spices, then seared in a hot pan until beautifully browned on the outside and tender on the inside.
I love this recipe for an easy weeknight dinner because it comes together so quickly. Serve it over rice, stuff it inside warm pita, or make a big shawarma bowl with fresh veggies and garlic sauce. Either way, this chicken is SO GOOD!
Mouth-watering Stovetop Chicken Shawarma 😋
There is nothing boring about this chicken! Shawarma gets its signature flavor from a combination of warm spices, garlic and lemon. Searing the chicken in a hot pan gives you juicy chicken with those dark, caramelized edges that make shawarma so delicious.
The biggest trick here is cooking the chicken in TWO batches. Do not try to squeeze all of your chicken into the pan at once! Overcrowding lowers the temperature of the pan and causes the chicken to steam instead of getting that beautiful golden-brown crust.
This is also one of those recipes that gets even better the longer the chicken marinates, so it’s perfect for prepping the night before.
Ingredients You Need
NOTE: The full list of ingredients with measurements is provided in the recipe card below.
- Boneless Skinless Chicken Thighs & Breasts: I like to use a mix of chicken breasts and chicken thighs are my favorite for this recipe because they stay juicy and get beautifully caramelized in the pan.
- Greek Yogurt: Yogurt helps tenderize the chicken and gives the marinade something to really cling to.
- Olive Oil: Adds moisture and helps the chicken brown.
- Fresh Lemon: You need fresh lemon juice for brightness and acidity. Don’t skip it!
- Garlic: Fresh garlic gives the chicken so much flavor.
- Spices: Cumin, paprika, coriander, turmeric and cinnamon create that warm shawarma flavor.
- Red Onion: The onion gets sautéed in all of those flavorful juices after the chicken cooks.
How to Make Stovetop Chicken Shawarma
- Make the marinade: In a large bowl, combine the Greek yogurt, olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, black pepper and cayenne pepper.
- Marinate the chicken: Add the chicken thighs to the bowl and toss until completely coated. Cover and marinate for at least 1 hour or overnight for even more flavor.
- Heat your pan: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a small drizzle of olive oil and let the pan get HOT.
- Cook the first batch: Remove half of the chicken from the marinade, letting any excess marinade drip off. Add the chicken to the hot pan in a single layer. Do not move it around! Let it sear for about 5 to 6 minutes, or until deeply browned.
- Flip the chicken: Flip and cook for another 4 to 6 minutes, or until the chicken is cooked through and reaches an internal temperature of at least 165°F. Transfer to a plate and let it rest.
- Cook the second batch: Add another small drizzle of oil if needed and repeat with the remaining chicken. Cooking in two batches keeps your pan hot and gives every piece of chicken a beautiful sear.
- Cook the onions: Once all of the chicken is finished, add the sliced red onion to the same pan. Sauté for a few minutes, scraping up all of those browned bits from the bottom of the pan.
- Slice the chicken: Let the chicken rest for about 5 minutes before slicing it into thin strips.
- Finish everything together: Add the sliced chicken back to the pan with the onions and toss everything together for 1 to 2 minutes. Squeeze fresh lemon juice over the top and serve!
DO NOT overcrowd your pan! I know it’s tempting to cook everything at once, but two batches will give you that dark, caramelized sear that makes this chicken taste like shawarma instead of just sautéed chicken.
Recipe Tips and Variations
- Cook in two batches: This is probably the most important part of the recipe. Giving the chicken space allows it to sear instead of steam.
- Use chicken thighs: Chicken breasts will work, but thighs are going to give you the juiciest chicken with the most flavor.
- Get the pan HOT: You want to hear that chicken sizzle as soon as it hits the pan. If it doesn’t, your pan probably isn’t hot enough.
- Don’t move the chicken too soon: Put it down and leave it alone! Letting the chicken sit against the hot pan is how you develop that gorgeous crust.
- Shake off excess marinade: You want the chicken coated, but too much wet marinade in the pan can prevent it from browning.
- Marinate overnight: If you have the time, marinate your chicken overnight. The longer it sits in those spices, garlic and lemon, the more flavorful it becomes.
- Adjust the spice: The cayenne pepper is optional. Leave it out for a mild version or add a little extra if you like heat.
- Use a meat thermometer: Chicken is safe to eat when the thickest part reaches an internal temperature of at least 165°F.
- Make it your own: Add more lemon, garlic or your favorite seasoning blend. Cooking is supposed to be fun, so DO YOU!
Serving Suggestions
There are so many ways to serve chicken shawarma!
Stuff it inside warm pita with lettuce, tomato, cucumbers, pickled onions and garlic sauce for an easy shawarma wrap.
For a full dinner, serve the chicken over white rice, yellow rice or my Cilantro Lime Rice with a fresh Cucumber Tomato Salad on the side.
You can also make shawarma bowls with rice, hummus, cucumbers, tomatoes, feta, pickles and a big drizzle of garlic sauce.
And honestly, I will eat the chicken straight from the pan. It’s THAT good!
Storage Instructions
Store leftover chicken shawarma in an airtight container in the refrigerator for up to 3 days.
Reheating: For the best texture, reheat the chicken in a hot skillet over medium-high heat for a few minutes. This helps bring back those crispy, caramelized edges.
Freezing: Once cooled completely, store the chicken in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make Ahead: You can prepare the marinade and marinate the raw chicken up to one day in advance. When you’re ready for dinner, all you have to do is heat your pan and cook!
Other Popular Chicken Recipes
If you love this Stovetop Chicken Shawarma, try some of my other easy chicken recipes:
- Baked Chicken Legs
- Perfect Roasted Chicken
- Bang Bang Chicken Skewers
- Jamaican Brown Stew Chicken
- Chicken Tikka Masala
Easy Chicken Shwarmara
Ingredients
- 1 lb chicken thighs
- 1 lb chicken breasts
- ½ cup plain yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp tomato paste
Spices
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 2 teaspoons salt
- 1 teaspoon turmeric
- 1 teaspoon allspice
- 1 teaspoon coriander
Garlic Sauce
- 6 garlic cloves
- ½ cup olive oil
- 1 tbsp lemon juice
For the Shwarmara
- 6 large pitas
- sliced onions
- 1 cup french fry
- sliced pickles
Instructions
- Marinate the chicken: Slice the chicken thighs into thin strips. Add the chicken to a large bowl, then add the Greek yogurt, olive oil, lemon juice, garlic powder, cumin, paprika, salt, coriander, turmeric, cinnamon, and black pepper. Toss until every piece of chicken is completely coated in the marinade. Cover and marinate in the refrigerator for at least 1 hour, or overnight for even more flavor.
- Sear the chicken: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat with a drizzle of olive oil. Once the pan is hot, add half of the chicken in a single layer and let it cook undisturbed for 2 to 3 minutes so it can develop a deep golden-brown crust. Stir the chicken until browned around the edges and completely cooked through. Transfer to a clean plate, add another small drizzle of olive oil if needed, and repeat with the remaining chicken.
- Make the garlic sauce: Add fresh garlic cloves and a pinch of salt to a blender or food processor. Blend until finely chopped. With the blender running, slowly drizzle in olive oil until the garlic becomes smooth and creamy. Add a squeeze of fresh lemon juice and blend again until combined.
- Assemble the shawarma: Warm the pita in a dry skillet until soft and movable, then spread a generous amount of garlic sauce down the center. Add the hot chicken shawarma, pickled red onions, crispy fries, and pickles if desired. Drizzle with a little more garlic sauce, fold the bottom of the pita over the filling, then roll it tightly into a wrap. For an extra crispy finish, place the shawarma seam-side down in a hot skillet for 1 to 2 minutes, flip, and toast the other side. Slice in half and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
