Craving bold, flavorful chicken but not in the mood for anything complicated? Let me introduce you to Boneless Skinless Chicken Shawarma. This recipe brings all the incredible, aromatic spices of traditional shawarma right to your kitchen without the need for skewers or a rotisserie. It’s packed with flavor from a mix of spices like cumin, paprika, garlic, and turmeric, then topped off with a tangy yogurt marinade that makes the chicken juicy and tender.

I’ve been making this recipe for years now, and it’s a staple in my rotation for a reason. It’s the kind of meal that’s perfect for any night of the week—whether you’re having a casual dinner with family or meal prepping for the week ahead. Pair it with a fresh salad, warm pita, or some crispy roasted vegetables, and you’ve got yourself a dinner that’s nothing short of delicious.

Trust me, once you try it, this shawarma will become your new go-to for chicken night.

Why You’ll Love This Recipe:

Big flavor, little effort – A simple marinade and pan-sear deliver big, bold taste.
Juicy, tender chicken – The yogurt marinade ensures your chicken is extra juicy and full of flavor.
Quick and easy – Ready in under 30 minutes, making it a perfect weeknight dinner.
Customizable – You can adjust the spices and heat to suit your taste.
Healthy-ish – Packed with lean protein and lots of flavor without being heavy.
Meal prep friendly – Make a big batch and use it for lunches or wraps during the week.
Crowd-pleaser – Even the pickiest eaters will love it!

Ingredients You’ll Need:

For the chicken marinade:

Boneless skinless chicken thighs – Thighs are my go-to for shawarma because they stay juicy and tender, but you can use breasts if you prefer.
Greek yogurt – Adds creaminess to the marinade and helps tenderize the chicken.
Olive oil – Helps keep the chicken moist and adds richness.
Garlic – Fresh garlic brings a ton of flavor.
Lemon juice – The acidity helps tenderize the chicken and adds brightness.
Ground cumin – A warm, earthy flavor that’s essential for shawarma.
Ground paprika – Adds smokiness and color to the chicken.
Ground turmeric – Gives the chicken its signature golden color and a mild, earthy taste.
Ground cinnamon – Just a pinch for a little sweetness and depth.
Ground coriander – Adds citrusy, herbal notes that balance the spices.
Salt and pepper – Season to taste.
Optional: chili powder or cayenne – For a little heat if you like it spicy!

For serving:

Pita bread or flatbread – Soft and warm, perfect for wrapping the chicken.
Fresh veggies – Sliced cucumbers, tomatoes, and onions add crunch and freshness.
Tahini sauce – Optional, but it’s the perfect creamy drizzle to go with shawarma.
Fresh parsley – For garnish and a burst of color.
Pickled vegetables – Optional, but they add a nice tangy bite.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions):

Step 1: Make the marinade
In a large bowl, combine the Greek yogurt, olive oil, garlic, lemon juice, cumin, paprika, turmeric, cinnamon, coriander, salt, and pepper. If you like a little heat, add a pinch of cayenne or chili powder. Mix everything together until well combined.

Step 2: Marinate the chicken
Add the boneless skinless chicken thighs to the marinade, making sure they’re fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor. If you’re short on time, even 15 minutes of marinating will do the trick.

Step 3: Cook the chicken
Heat a large skillet or grill pan over medium-high heat. Once hot, add a little olive oil to the pan. Place the marinated chicken thighs in the pan and cook for 5-7 minutes per side, until they’re golden brown and cooked through (internal temperature should reach 165°F or 75°C). You may need to cook in batches if your pan is on the smaller side.

Step 4: Let the chicken rest
Once the chicken is cooked, remove it from the pan and let it rest for 5 minutes. This helps keep the juices inside the chicken, making it even more tender.

Step 5: Slice and serve
Slice the chicken into thin strips. Serve it on warm pita or flatbread with your choice of toppings—fresh veggies, a drizzle of tahini, and a sprinkle of parsley are all great options. Add some pickled vegetables for extra tang if you like!

Helpful Tips:

Can I use chicken breasts instead of thighs?
Yes! If you prefer chicken breasts, you can use them, but I highly recommend using boneless skinless thighs if you want to ensure the chicken stays juicy and tender.

What if I don’t have time to marinate?
No worries! You can still get great flavor with a shorter marinating time. Even 15 minutes in the fridge will help the spices penetrate the chicken. But for best results, marinate for at least 30 minutes.

How can I make this ahead of time?
You can marinate the chicken the night before or in the morning. Just cook it when you’re ready to serve. Leftovers keep well in the fridge for 3–4 days, so it’s perfect for meal prepping.

What can I serve with Chicken Shawarma?

Salads: A light tabbouleh or a simple cucumber-tomato salad works great.
Rice: Serve it with fluffy couscous or rice pilaf for a more filling meal.
Sides: Roasted vegetables, fries, or hummus are all amazing accompaniments.

Can I make this on the grill?
Absolutely! Preheat your grill and cook the chicken over medium-high heat for about 5-7 minutes per side, just like you would in a pan. It adds a smoky flavor that’s delicious.

Preparation Time:

Prep time: 10 minutes
Marinate time: 30 minutes to 4 hours
Cook time: 15–20 minutes
Total time: 45 minutes to 4 hours (depending on marinating time)
Yields: 4 servings

I make Boneless Skinless Chicken Shawarma about once a week, especially when I want something quick, flavorful, and customizable. Whether I’m enjoying it with just some fresh veggies and pita, or I’m assembling a full spread with rice and pickled veggies, it’s always a hit in my house.

Give it a try and let me know how it turns out! It’s one of those recipes you can really make your own. What do you serve with it? Share your twists in the comments—I’d love to hear how you make it your own! Happy cooking!