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Serving suggestions for homemade grilled chicken shawarma on a spit with pita bread, sauces, hummus, and pickled vegetables, arranged on a modern kitchen countertop.

Grilled Chicken Shawarma on a Spit

Kathleen ron
Chicken Shawarma is a Middle Eastern street food favorite, featuring tender, spiced chicken cooked on a spit or grill, then sliced and served in pita wraps, over rice, or with fresh salads. This homemade version captures the bold flavors of traditional shawarma, making it easy to recreate in your kitchen!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Turkish
Servings 4 people
Calories 320 kcal

Ingredients
  

For the Marinade

  • 2 lbs 900g chicken thighs or breasts, boneless & skinless
  • 3 tbsp olive oil
  • 2 tbsp plain yogurt
  • 3 cloves garlic minced
  • Juice of 1 lemon
  • 1 tsp salt
  • ½ tsp black pepper

Shawarma Spice Blend

  • 1½ tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp smoked paprika optional

For Cooking & Serving

  • Pita bread or flatbreads
  • Garlic sauce Toum or tahini sauce
  • Pickled vegetables cucumbers, turnips
  • Fresh parsley & red onions sliced
  • Hummus or tzatziki optional

Instructions
 

Step 1: Prepare the Marinade

  • In a large mixing bowl, combine olive oil, yogurt, garlic, lemon juice, salt, pepper, and shawarma spices.
  • Add chicken thighs or breasts, coating well.
  • Cover and marinate for at least 6 hours, or overnight for best flavor.

Step 2: Cooking Methods

    Option 1: Grilled Shawarma

    • Preheat grill to medium-high heat (about 375°F/190°C).
    • Grill chicken for 5–7 minutes per side until charred and cooked through.

    Option 2: Oven-Roasted Shawarma

    • Preheat oven to 400°F (200°C).
    • Arrange chicken on a lined baking sheet and roast for 25–30 minutes, flipping halfway through.
    • For a crispier finish, broil for the last 3–5 minutes.

    Option 3: Stovetop Shawarma

    • Heat a cast-iron pan or skillet over medium-high heat.
    • Cook chicken for 6–8 minutes per side, flipping once.

    Step 3: Slice and Serve

    • Let chicken rest for 5 minutes, then slice thinly.
    • Serve in pita wraps, over rice, or as a platter with sides.

    Serving Suggestions

    • Classic Wrap: Stuff pita with sliced shawarma, garlic sauce, fresh veggies, and pickles.
    • Shawarma Bowl: Serve over rice with tahini sauce and roasted vegetables.
    • Low-Carb Option: Wrap in lettuce leaves or serve with a Mediterranean salad.

    Storage & Reheating

    • Refrigerate: Store leftovers in an airtight container for up to 4 days.
    • Freeze: Freeze marinated (uncooked) chicken for up to 2 months.
    • Reheat: Warm in a skillet over medium heat for 2–3 minutes.

    Nutrition Per Serving (1 Wrap or 4 oz Chicken)

    • Calories: 320
    • Protein: 35g
    • Carbs: 10g
    • Fat: 15g
    Keyword Grilled Chicken Shawarma on a Spit