Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
Easy Chicken Shawarma is a quick and delicious meal that’s better than takeout. After making this many times, I’ve perfected the marinade for tender, flavorful chicken every time. The crispy edges and juicy interior will make your taste buds dance. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Roasted Strawberry Lime Basil Ice Cream and Easy Hibachi Zucchini Stir Fry.
Why This Easy Chicken Shawarma Recipe Ready in Under 40 Minutes Is Pure Comfort
- Tender, flavorful chicken in under 40 minutes
- Crispy edges and juicy interior
- Creamy tahini sauce that's better than takeout
- Easy to customize with your favorite veggies
What You'll Need for Easy 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 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp turmeric
- 1/2 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/4 cup water
- Salt, to taste
- Optional: Chopped fresh parsley
- Optional: Diced tomatoes
- Optional: Red onion slices
- Optional: Lemon wedges
📝 Ingredient Notes
- Chicken breasts: You can also use chicken thighs for this recipe.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of mincing garlic and blending the sauce. → See on Amazon
- Grill pan — Achieves perfect grill marks and crispy edges on the chicken. → See on Amazon
How to Make Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
- Marinate the chicken: In a bowl, combine olive oil, lemon juice, garlic, cumin, paprika, salt, black pepper, and turmeric. Add chicken breasts and coat evenly. Let it marinate for at least 30 minutes.
- Prepare the sauce: In a food processor, combine tahini, lemon juice, garlic, water, and salt. Blend until smooth. Add more water if needed to reach desired consistency.
- Cook the chicken: Preheat a grill pan over medium-high heat. Add chicken breasts and cook for 6-7 minutes on each side, or until cooked through and golden brown.
- Serve: Slice the chicken and serve with tahini sauce, chopped fresh parsley, diced tomatoes, red onion slices, and lemon wedges.
Cook's Tips for Perfect Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
- Common mistake and fix: Overcooking the chicken can make it dry. Use a meat thermometer to ensure it reaches 165°F (74°C).
- Pro tip: For extra crispy edges, let the chicken cook undisturbed for the first 4-5 minutes on each side.
- Pro tip: Make the sauce ahead of time and store it in the fridge for up to 5 days.
Storing & Reheating Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftover chicken in an airtight container in the fridge for up to 4 days. Make-ahead tip: Marinate the chicken up to 24 hours ahead. Prepare the sauce up to 5 days ahead.
Freezing Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
Freeze cooked chicken for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp up in a pan.
Recipe Notes
- Chef tip: For a spicier version, add 1/2 tsp cayenne pepper to the marinade.
- Best substitution: Substitute chicken thighs for chicken breasts for even more tender results.
- Make-ahead: Prepare the marinade and sauce ahead of time to save time on busy weeknights.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the sauce is too thick, add more water or lemon juice to reach desired consistency.
Want to level up this recipe?
Meat thermometer — Ensures perfectly cooked chicken every time. → Check price on Amazon
Easy Chicken Shawarma Recipe Ready in Under 40 Minutes
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp turmeric
Seasonings
- 1/2 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/4 cup water
- Salt, to taste
Optional Toppings
- Chopped fresh parsley
- Diced tomatoes
- Red onion slices
- Lemon wedges
Instructions
- Marinate the chicken: In a bowl, combine olive oil, lemon juice, garlic, cumin, paprika, salt, black pepper, and turmeric. Add chicken breasts and coat evenly. Let it marinate for at least 30 minutes.
- Prepare the sauce: In a food processor, combine tahini, lemon juice, garlic, water, and salt. Blend until smooth. Add more water if needed to reach desired consistency.
- Cook the chicken: Preheat a grill pan over medium-high heat. Add chicken breasts and cook for 6-7 minutes on each side, or until cooked through and golden brown.
- Serve: Slice the chicken and serve with tahini sauce, chopped fresh parsley, diced tomatoes, red onion slices, and lemon wedges.
Notes
- Chef tip: For a spicier version, add 1/2 tsp cayenne pepper to the marinade.
- Best substitution: Substitute chicken thighs for chicken breasts for even more tender results.
- Make-ahead: Prepare the marinade and sauce ahead of time to save time on busy weeknights.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the sauce is too thick, add more water or lemon juice to reach desired consistency.
Storage
- Fridge: Store leftover chicken in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooked chicken for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp up in a pan.
- Make ahead: Marinate the chicken up to 24 hours ahead. Prepare the sauce up to 5 days ahead.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 28g
- Carbs: 12g
- Fiber: 2g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 95mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chicken Shawarma Recipe Ready in Under 40 Minutes FAQs
Yes, you can marinate the chicken up to 24 hours ahead and prepare the sauce up to 5 days ahead. Cook the chicken just before serving.
Overcooking the chicken can make it dry. Use a meat thermometer to ensure it reaches 165°F (74°C).
Yes, you can freeze cooked chicken for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook the marinated chicken at 375°F (190°C) for 15-20 minutes, flipping halfway through.
If you can't find tahini, you can substitute it with peanut butter or almond butter. The flavor will be slightly different, but still delicious.
A Warm Final Note
I can’t wait for you to try Easy 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!
