Crispy Chicken Shawarma is one of the most viral recipes right now and my version keeps everything simple, flavorful, and accessible using ingredients you can find anywhere. The chicken cooks entirely on a frying pan which gives it a golden crispy exterior and tender juicy center. The marinade is a super easy yogurt based mix that uses everyday spices to create the classic shawarma flavor without any complicated steps. It is quick, healthy, and perfect for anyone who wants a flavorful meal without spending hours in the kitchen.

The yogurt marinade is what makes this recipe so tender and flavorful. Yogurt helps soften the chicken while carrying all the warm spices like paprika, cumin, garlic, and turmeric. It only takes a short time to marinate and the result is juicy chicken that browns beautifully on the pan. The simplicity of the marinade makes this recipe great for beginners and perfect for meal prep because the chicken cooks fast and stays tender even when reheated.

Cooking shawarma on a frying pan gives you those crispy edges and caramelized pieces that make the dish so addictive. A light sear on the pan locks in the flavors from the yogurt marinade and creates a texture that feels just as satisfying as restaurant style shawarma. Since you only use a small amount of oil, this version stays lighter and healthier while still delivering tons of flavor. It is easy to pair with rice, salads, wraps, or vegetables and works beautifully for meal prepping several servings at once.

One of the best parts of this recipe is building the wraps or bowls with all the toppings. My favorite spread to use inside is toum (traditional Lebanese garlic sauce) or garlic sauce from Trader Joe’s (a quick easy option) because it adds a creamy garlicky punch that pairs perfectly with the warm shawarma spices. Pickled red onions add brightness and crunch, while fresh tomatoes bring a juicy refreshing bite. These toppings make everything taste more balanced and help create a restaurant style shawarma experience at home.

This crispy chicken shawarma is ideal for busy home cooks, students, or anyone who wants a quick and customizable recipe that uses common ingredients. It works for weeknight dinners, lunches, and meal prep, and you can adjust the heat, spices, and toppings depending on your taste. Whether you assemble it in a warm pita, layer it over fluffy rice, or build a colorful salad bowl, this stovetop shawarma delivers big flavor with very little effort. Once you try it, it will become one of your go to healthy meals.

Substitutions

Chicken:
Boneless chicken thighs give the juiciest result, but chicken breast works well if you want a leaner option.

Yogurt Marinade:
Use Greek yogurt or regular yogurt. If you need a non dairy version, coconut yogurt works well.

Shawarma Spices:
If you do not have a full spice mix, combine paprika, cumin, garlic powder, onion powder, turmeric, salt, and pepper. Curry powder or taco seasoning can be used if you want a quick alternative.

Garlic Sauce:
Trader Joe’s garlic sauce is amazing, but you can swap it with homemade garlic sauce, tzatziki, tahini sauce, or hummus.

Toppings:
Pickled onions and tomatoes are my favorites, but cucumbers, lettuce, feta cheese, parsley, or a drizzle of lemon juice all work well.

Print

Easy Crispy Chicken Shawarma

Recipe by Julia Vuong

0.0 from 0 votes

Course: MainCuisine: Middle Eastern

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

Ingredients

• 2 lbs 2 (6-8 pieces) boneless skinless chicken thighs

• 1/3 cup 1/3 greek yogurt

• 1.5 tbsp 1.5 tomato paste

• 1 tbsp 1 lemon juice

• 5 5 minced garlic cloves

• 1 tbsp 1 Trader Joe’s Italian Bamba Hot Pepper Sauce (optional for some heat, can sub for red pepper flakes)

• 2 tbsp 2 olive oil

• pita bread

• Chicken Marinade Seasonings

• 1 tsp 1 salt

• 1 tsp 1 garlic powder

• 1 tsp 1 onion powder

• 1 tsp 1 paprika

• 1 tsp 1 cayenne pepper

• 1/2 tsp 1/2 pepper

• 1/2 tsp 1/2 cumin

• 1/2 tsp 1/2 turmeric

• Spiced Red Oil

• 1/2 tbsp 1/2 tomato paste

• 1/2 tbsp 1/2 Trader Joe’s Italian Bamba Hot Pepper Sauce

• 1/2 tsp 1/2 paprika

• 3 tbsp 3 olive oil

• pinch of salt

• Toppings

• cherries tomatoes

• pickled red onions

• garlic sauce (toum)

• cilantro or parsley

• greek yogurt

Directions

• Prepare the Chicken Marinade
  In a large bowl, combine yogurt, olive oil, paprika, cumin, garlic powder, onion powder, turmeric, salt, pepper, minced garlic, tomato paste, chili paste, and lemon juice.
  Add the chicken and coat each piece evenly in the marinade.
  Marinate for at least 20 minutes or refrigerate for up to 12 hours for deeper flavor.
• Cook the Chicken
  Heat a large frying pan over medium high heat and add a small drizzle of oil.
  Add the chicken pieces in a single layer. Do not overcrowd the pan.
  Cook for 5 to 6 minutes on each side until golden, crispy on the edges, and fully cooked.
  Remove from the pan and let the chicken rest for a few minutes.
  Slice or shred the chicken into bite sized pieces.
• Make the Spiced Red Oil
  In a small bowl, stir together the oil, paprika, tomato paste, chili paste, and pinch of salt.
  Set aside for brushing the wraps.
• Build the Shawarma Wrap
  Split each pita into two pieces and overlap on each other.
  Spread a generous layer of garlic sauce or toom onto your pita, naan, or wrap.
  Add sliced crispy chicken.
  Top with pickled red onions and fresh tomatoes.
  Add any extras like lettuce, cucumbers, or parsley.
  Fold the wrap tightly.
• Crisp the Wrap
  Heat the same frying pan over medium heat.
  Brush the outside of the wrap lightly with spiced oil.
  Place the wrap seam side down and cook for 1 to 2 minutes per side until the outside is golden, crisp, and slightly charred.
  Remove from the pan and wrap in tin foil before serving.
• Serve
  Serve warm with extra garlic sauce, greek yogurt, lemon wedges, or a side salad. This recipe stores well for meal prep and reheats beautifully on the pan.
• Enjoy!