18 Flavorful Chicken Shawarma Recipes You’ll Love

Craving bold, juicy flavors without the hassle? Chicken shawarma is your weeknight hero—packed with aromatic spices, tender meat, and endless versatility. Whether you’re firing up the grill, using your slow cooker, or opting for a quick skillet version, we’ve rounded up 18 mouthwatering recipes that’ll transport your taste buds. Get ready to ditch the takeout menu—these shawarma spins are about to become your new obsession!

Classic Chicken Shawarma Wrap

This juicy, spiced chicken shawarma wrap is a crowd-pleaser—packed with bold flavors and wrapped up for easy eating.

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1/2 cup tahini sauce
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh parsley

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken thighs and toss to coat. Marinate for 30 minutes (or up to 4 hours).
2. Heat a large skillet over medium-high. Cook chicken for 5–6 minutes per side until caramelized and cooked through. Let rest 5 minutes, then slice thinly.
3. Warm tortillas in a dry skillet for 20 seconds per side. Spread each with 2 tbsp tahini sauce, then layer with chicken, 1/4 cup lettuce, 2 tbsp diced tomatoes, and 1 tbsp parsley.
4. Fold sides of tortillas inward, then roll tightly to seal.

The magic here? The marinade’s smoky-sweet depth clings to every bite, while the tahini adds a creamy, nutty contrast.

Tip: For extra crunch, toast the wrapped shawarma in a panini press for 2 minutes!

Spicy Garlic Chicken Shawarma

This Spicy Garlic Chicken Shawarma is a flavor-packed twist on the classic, with a fiery garlic marinade that caramelizes beautifully as it cooks.

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp cayenne pepper (reduce to ½ tsp for milder heat)
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp honey

1. In a bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp cumin, 1 tsp cayenne, 1 tsp salt, ½ tsp black pepper, and 1 tbsp honey.
2. Add chicken thighs to the marinade, tossing to coat. Cover and refrigerate for at least 1 hour (or up to overnight).
3. Heat a large skillet over medium-high. Shake excess marinade off chicken and cook for 6–7 minutes per side, until deeply charred and internal temperature reaches 165°F.
4. Let rest 5 minutes, then slice thinly against the grain.

The double hit of garlic—raw in the marinade and caramelized in the pan—gives this shawarma its addictive depth. Pile it into warm pitas with crunchy veggies and a drizzle of tahini for the ultimate bite.

Tip: For extra tenderness, lightly score the chicken thighs before marinating.

Lemon Herb Chicken Shawarma

This bright and zesty chicken shawarma is packed with Mediterranean flavors and cooks up juicy every time—perfect for stuffing into pitas or serving over rice.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. In a bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1 tsp salt, and 1/2 tsp black pepper.
2. Add chicken thighs to the marinade, coating evenly. Cover and refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).
3. Heat a grill or skillet over medium-high. Cook chicken for 5-6 minutes per side until internal temperature reaches 165°F and edges are slightly charred.
4. Rest chicken for 5 minutes, then slice thinly. Sprinkle with 2 tbsp fresh parsley before serving.

The smoky-sweet marinade caramelizes beautifully on the chicken, while the fresh parsley adds a pop of color and brightness. Tip: For extra tenderness, let the chicken marinate overnight—the lemon juice works magic!

Grilled Chicken Shawarma Skewers

These juicy, spice-rubbed skewers bring the bold flavors of shawarma to your backyard grill—no fancy equipment required!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1 tsp salt
• 1/4 tsp black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp cinnamon, 1 tsp salt, and 1/4 tsp black pepper.
2. Add chicken pieces to the marinade, tossing to coat. Cover and refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).
3. Thread chicken onto soaked skewers, leaving small gaps between pieces. Discard excess marinade.
4. Preheat grill to medium-high (about 400°F). Grill skewers for 4–5 minutes per side, turning once, until chicken reaches 165°F and has crispy-edged char marks.

The magic here? The cinnamon and coriander add warmth to the smoky paprika, mimicking authentic shawarma without a rotisserie. Serve with garlic sauce and pickled veggies for the full experience!

Tip: For even cooking, keep chicken pieces uniform and don’t overcrowd the skewers.

Creamy Yogurt Chicken Shawarma Bowl

This vibrant bowl combines tender spiced chicken with cool, tangy yogurt sauce for a meal that’s as satisfying as it is simple to whip up.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch strips
• 1 cup plain Greek yogurt (divided)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups cooked basmati rice
• 1 cup shredded purple cabbage
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese

Instructions:

1. In a bowl, whisk together 1/2 cup Greek yogurt, olive oil, lemon juice, smoked paprika, cumin, garlic powder, salt, and black pepper. Add chicken and toss to coat. Marinate for 15 minutes (or up to 2 hours).
2. Heat a large skillet over medium-high. Cook chicken for 5–6 minutes per side until charred and internal temperature reaches 165°F.
3. Meanwhile, stir remaining 1/2 cup Greek yogurt with 1 tbsp water to thin slightly.
4. Divide rice among bowls. Top with chicken, cabbage, parsley, and feta. Drizzle with yogurt sauce.

The magic here? The yogurt does double duty—marinating the chicken for maximum juiciness and becoming a creamy finishing sauce.

Tip: For extra crunch, add quick-pickled onions (soak thin slices in vinegar + sugar for 10 minutes).

Garlic Butter Chicken Shawarma Pita

This garlic butter chicken shawarma is a flavor-packed twist on the classic, with tender spiced chicken tucked into warm pita and drizzled with a luscious garlicky sauce.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 medium pitas, warmed
• 1/4 cup unsalted butter, melted
• 3 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 1/2 cup plain Greek yogurt
• 1/2 cup shredded lettuce (optional)
• 1/4 cup diced tomatoes (optional)

Instructions:

1. In a bowl, toss chicken with olive oil, lemon juice, smoked paprika, cumin, garlic powder, salt, and black pepper. Let marinate for 15 minutes.
2. Heat a large skillet over medium-high. Cook chicken for 5–6 minutes per side until browned and cooked through.
3. In a small bowl, stir together melted butter and minced garlic. Brush half over the cooked chicken.
4. Spread Greek yogurt onto warmed pitas. Top with chicken, lettuce, and tomatoes (if using). Drizzle with remaining garlic butter and sprinkle with parsley.

The double hit of garlic—both in the marinade and the buttery finish—gives this shawarma an irresistible depth. The yogurt adds a cool contrast to the smoky spices.

Tip: For extra flavor, toast the pitas in the skillet for 1–2 minutes until lightly charred.

Smoky Paprika Chicken Shawarma

This easy, flavor-packed shawarma brings the warmth of Middle Eastern spices to your weeknight dinner with minimal fuss.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. In a bowl, whisk together 3 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp coriander, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice.
2. Toss chicken thighs in the marinade until fully coated. Let sit at room temperature for 15 minutes (or refrigerate up to 4 hours for deeper flavor).
3. Heat a large skillet over medium-high. Cook chicken for 6–7 minutes per side until charred at the edges and internal temperature reaches 165°F.
4. Rest for 5 minutes, slice into strips, and garnish with parsley.

The double hit of smoky paprika and charred edges gives this shawarma an irresistible depth—no specialty spices or long marinating required!

Tip: For extra-crispy bits, press down lightly on the chicken with a spatula while searing.

Mediterranean Chicken Shawarma Salad

This vibrant salad packs all the bold flavors of shawarma into a fresh, no-fuss bowl—perfect for a quick lunch or light dinner.

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp olive oil, divided
• 1 tbsp lemon juice
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, diced
• 1/4 cup sliced red onion
• 1/4 cup crumbled feta cheese
• 2 tbsp tahini
• 1 tbsp water

Instructions:

1. In a bowl, toss chicken with 1 tbsp olive oil, lemon juice, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Cook chicken for 5–6 minutes per side until browned and cooked through.
3. Meanwhile, assemble salad bowls with romaine, cherry tomatoes, cucumber, and red onion.
4. Whisk tahini with water until smooth. Drizzle over salad.
5. Top salads with cooked chicken and feta cheese.

The smoky-spiced chicken paired with crisp veggies and creamy tahini makes every bite a satisfying mix of textures and flavors.

Tip: For extra zing, add a sprinkle of sumac or a handful of kalamata olives!

Chicken Shawarma Tacos with Tzatziki

These flavor-packed tacos bring Middle Eastern flair to taco night, with tender spiced chicken and cool, creamy tzatziki tucked into warm tortillas.

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small flour tortillas
• 1 cup shredded purple cabbage
• 1/4 cup chopped fresh parsley
• 1/2 cup tzatziki sauce (store-bought or homemade)

Instructions:

1. In a bowl, toss chicken thighs with 2 tbsp olive oil, 1 tbsp lemon juice, 2 tsp cumin, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Let marinate 15 minutes.
2. Heat a large skillet over medium-high. Cook chicken for 5–6 minutes per side until browned and cooked through.
3. Warm tortillas in a dry skillet for 30 seconds per side or wrap in a damp towel and microwave for 20 seconds.
4. Assemble tacos: Fill each tortilla with chicken, shredded cabbage, and a drizzle of tzatziki. Sprinkle with parsley.

The smoky-spiced chicken paired with crunchy cabbage and herby tzatziki makes these tacos irresistibly fresh and satisfying.

Tip: For extra flavor, char the tortillas lightly over a gas burner for 10 seconds per side.

Slow Cooker Chicken Shawarma

This hands-off version of chicken shawarma delivers all the bold, spiced flavors you love—without the fuss of grilling or constant stirring.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cinnamon
• 1 large yellow onion, thinly sliced

Instructions:

1. In a small bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp smoked paprika, 1 tbsp cumin, 1 tsp turmeric, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cinnamon.
2. Place chicken thighs and sliced onion in the slow cooker. Pour the spice mixture over them, tossing to coat evenly.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken shreds easily with a fork.
4. Use two forks to shred the chicken directly in the slow cooker, stirring it into the juices and onions.

The magic here? The onions melt into a jammy, caramelized base that balances the warm spices—no dry shawarma in sight!

Tip: For extra crispy edges, spread the shredded chicken on a baking sheet and broil for 3–5 minutes before serving.

Chicken Shawarma Rice Pilaf

This one-pan wonder combines tender shawarma-spiced chicken with fluffy rice, caramelized onions, and golden pine nuts for a meal that’s as vibrant as it is comforting.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 ½ cups basmati rice, rinsed
• 1 large yellow onion, thinly sliced
• ¼ cup pine nuts
• 3 tbsp olive oil, divided
• 2 tbsp shawarma spice blend
• 1 ½ tsp salt
• ½ tsp black pepper
• 2 ¼ cups chicken broth
• ¼ cup chopped fresh parsley
• 1 lemon, cut into wedges (for serving)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add the chicken, 1 tbsp shawarma spice, 1 tsp salt, and ¼ tsp black pepper. Cook for 5–6 minutes until browned. Transfer to a plate.
2. In the same skillet, add 1 tbsp olive oil, onion, and ½ tsp salt. Cook for 8 minutes until deeply golden. Stir in pine nuts and toast for 2 minutes. Remove half the mixture for garnish.
3. Add rice, 1 tbsp shawarma spice, and ¼ tsp pepper to the skillet. Toast for 1 minute, then pour in broth. Nestle the chicken on top. Bring to a boil, then cover and simmer on low for 18 minutes (no peeking!).
4. Turn off heat; let sit for 5 minutes. Fluff rice with a fork, then top with reserved onions, parsley, and lemon wedges.

The magic here? Toasting the rice in shawarma spices before steaming infuses every bite with bold flavor—no bland grains allowed!

Tip: For extra depth, swap ¼ cup broth with tomato juice.

Pineapple Chicken Shawarma Skewers

These Pineapple Chicken Shawarma Skewers bring a tropical twist to classic Middle Eastern flavors—juicy, smoky, and perfect for grilling season!

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups fresh pineapple chunks (1-inch pieces)
• 1/4 cup plain Greek yogurt
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden or metal skewers (soaked if wooden)

1. In a bowl, whisk together 1/4 cup Greek yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, 2 tsp smoked paprika, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken pieces and toss to coat. Marinate for at least 30 minutes (or up to 4 hours).
2. Thread chicken and pineapple chunks alternately onto skewers, leaving a little space between pieces.
3. Preheat grill or grill pan to medium-high (about 400°F). Grill skewers for 4–5 minutes per side, turning once, until chicken is charred at the edges and reaches 165°F internally.
4. Let rest for 3 minutes before serving.

The caramelized pineapple adds a sweet tang that balances the smoky shawarma spices—no sauce needed! Serve with warm pita or over rice for a fuss-free crowd-pleaser.

Tip: For extra flavor, brush skewers with leftover marinade during the first 2 minutes of grilling (discard any unused marinade after).

Chicken Shawarma Flatbread Pizza

This fusion dish combines the bold flavors of shawarma with the crispy comfort of flatbread pizza—perfect for a quick weeknight dinner with a twist.

Ingredients:

• 1 large flatbread (10–12 inches)
• 1 cup shredded cooked chicken
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup tahini sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup thinly sliced red onion
• 2 tbsp chopped fresh parsley
• 1/4 cup crumbled feta cheese

Instructions:

1. Preheat oven to 400°F. Place flatbread on a baking sheet and brush with 1 tbsp olive oil.
2. In a bowl, toss shredded chicken with remaining 1 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread tahini sauce over the flatbread, then top with seasoned chicken and mozzarella cheese. Bake for 12–15 minutes until cheese is melted and edges are crisp.
4. Remove from oven and garnish with red onion, parsley, and feta cheese. Slice and serve immediately.

The smoky spiced chicken paired with cool, creamy tahini and tangy feta makes every bite a flavor explosion—no dipping sauce required!

Tip: For extra crispiness, broil the pizza for 1–2 minutes at the end (watch closely to avoid burning).

Harissa-Spiced Chicken Shawarma

This bold, smoky chicken shawarma gets its fiery kick from harissa paste and a touch of warmth from cinnamon—perfect for stuffing into pitas or piling onto grain bowls.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp harissa paste
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 3 garlic cloves, minced

Instructions

1. In a bowl, whisk together 2 tbsp harissa paste, 2 tbsp olive oil, 1 tbsp lemon juice, 2 tsp smoked paprika, 1 tsp cumin, 1/2 tsp cinnamon, 1 tsp salt, 1/2 tsp black pepper, and 3 minced garlic cloves.
2. Toss chicken thighs in the marinade until fully coated. Cover and refrigerate for at least 1 hour (or up to overnight).
3. Heat a grill or skillet over medium-high. Cook chicken for 5–6 minutes per side until charred and internal temperature reaches 165°F.
4. Rest for 5 minutes, then slice thinly against the grain.

The cinnamon adds a subtle sweetness that balances the harissa’s heat, while quick searing keeps the chicken juicy. Tip: For extra flavor, baste the chicken with leftover marinade during the last 2 minutes of cooking.

Chicken Shawarma Stuffed Bell Peppers

These vibrant bell peppers are packed with juicy chicken shawarma and fluffy rice for a Middle Eastern-inspired twist on stuffed peppers that’s weeknight-friendly and bursting with flavor.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb boneless, skinless chicken thighs, diced into ½-inch pieces
• 1 cup cooked basmati rice
• 2 tbsp olive oil, divided
• 1 tbsp lemon juice
• 2 tsp shawarma spice blend
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup chopped fresh parsley
• ¼ cup plain Greek yogurt (for serving)

Instructions:

1. Preheat oven to 375°F. Brush the outside of the bell peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a bowl, toss the chicken with remaining 1 tbsp olive oil, lemon juice, shawarma spice blend, garlic powder, salt, and black pepper until evenly coated.
3. Heat a skillet over medium-high. Cook the chicken for 5–6 minutes until no longer pink, then stir in the cooked rice and parsley.
4. Divide the chicken-rice mixture among the peppers, packing gently. Cover the dish with foil and bake for 30 minutes. Remove foil and bake 10 more minutes until peppers are tender.
5. Serve warm with a dollop of Greek yogurt and extra parsley.

The shawarma spices caramelize slightly in the oven, giving the filling a smoky-sweet depth that pairs perfectly with the bright peppers. Tip: For extra char, broil the stuffed peppers for 2–3 minutes after baking!

Chicken Shawarma Hummus Plate

This vibrant plate combines smoky, spiced chicken with creamy hummus and fresh veggies—perfect for a quick weeknight dinner or a crowd-pleasing appetizer.

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup prepared hummus
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• 4 pita breads, warmed
• Lemon wedges, for serving

Instructions:

1. In a bowl, toss the chicken with 1 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat a large skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until charred and cooked through.
3. Spread the hummus onto a serving platter. Top with the cooked chicken, cherry tomatoes, and parsley.
4. Serve with warmed pita bread and lemon wedges for squeezing over the top.

The contrast of warm, spiced chicken against cool, creamy hummus makes every bite irresistible. Bonus: leftovers taste even better the next day!

Tip: For extra flavor, let the chicken marinate in the spices for 30 minutes before cooking.

Chicken Shawarma Pasta Bake

This cozy bake combines the bold flavors of shawarma with creamy pasta—perfect for a weeknight dinner that feels anything but ordinary.

Ingredients:

• 8 oz penne pasta
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp olive oil
• 1 tbsp shawarma spice blend
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/2 cup crumbled feta cheese

Instructions:

1. Preheat oven to 400°F. Cook pasta according to package instructions until al dente; drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken, shawarma spice blend, garlic powder, salt, and black pepper. Cook for 6–8 minutes until browned and cooked through.
3. Stir in heavy cream, chicken broth, and Parmesan cheese. Simmer for 3–4 minutes until slightly thickened.
4. Toss cooked pasta with the chicken mixture, then transfer to a greased 9×13-inch baking dish. Sprinkle feta cheese on top.
5. Bake for 15–20 minutes until bubbly and golden. Garnish with parsley before serving.

The feta melts into salty pockets, balancing the rich creaminess—just like your favorite shawarma wrap, but in fork-twirlable form!

Tip: For extra crispiness, broil for the last 2 minutes (watch closely!).

Avocado Chicken Shawarma Wrap

This wrap packs all the bold flavors of shawarma into a quick, handheld meal—with a creamy avocado twist that’ll make it your new lunch obsession.

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large avocado, sliced
• 1/4 cup Greek yogurt
• 4 large flour tortillas
• 1 cup shredded lettuce
• 1/4 cup chopped fresh cilantro

Instructions:

1. In a bowl, toss chicken with 2 tbsp olive oil, 1 tbsp lemon juice, 2 tsp smoked paprika, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat a skillet over medium-high. Cook chicken for 6–8 minutes, stirring occasionally, until no pink remains and edges are slightly crispy.
3. Warm tortillas in a dry pan for 20 seconds per side. Spread 1 tbsp Greek yogurt on each, then layer with chicken, avocado slices, shredded lettuce, and cilantro.
4. Fold sides of tortillas inward, then roll tightly to seal. Slice in half diagonally and serve.

The smoky-spiced chicken pairs perfectly with cool avocado and tangy yogurt—plus, the whole thing comes together faster than takeout!

Tip: For extra crunch, toast the wrapped shawarma in a panini press for 2 minutes before slicing.

Conclusion

With 18 delicious chicken shawarma recipes to choose from, there’s something here for every taste and occasion! Whether you’re craving classic flavors or a creative twist, these dishes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup with your fellow foodies on Pinterest—happy cooking!