Easy Chicken Shawarma Recipe Ready in Under 40 Minutes

Easy Chicken Shawarma is a quick and delicious meal ready in under 40 minutes. After making this many times, I’ve perfected the marinade for tender, flavorful chicken. The crispy edges and fresh veggies make this better than takeout. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners and Easy Classic Split Pea Soup Recipe for Cozy Dinners.

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 dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 clove garlic, minced
• Salt and pepper, to taste
• 2 tbsp water (if needed)
• Optional: Pita bread
• Optional: Lettuce
• Optional: Tomatoes
• Optional: Red onion
• Optional: Feta cheese

How to Make Easy Chicken Shawarma Recipe Ready in Under 40 Minutes

1. Marinate chicken: Combine olive oil, lemon juice, garlic, cumin, paprika, oregano, salt, pepper, and cayenne (if using) in a bowl. Add chicken and coat evenly. Refrigerate for at least 30 minutes.
2. Prepare tahini sauce: Mix tahini, lemon juice, garlic, salt, and pepper. Add water if needed to reach desired consistency.
3. Cook chicken: Heat a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes on each side or until cooked through. Let rest for 5 minutes before slicing.
4. Assemble shawarma: Warm pita bread, then layer with sliced chicken, lettuce, tomatoes, red onion, and feta cheese. Drizzle with tahini sauce.

Storing & Reheating Easy Chicken Shawarma Recipe Ready in Under 40 Minutes

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Marinate chicken up to 24 hours in advance. Cook just before serving.

Freezing Easy Chicken Shawarma Recipe Ready in Under 40 Minutes

Freeze cooked chicken for up to 2 months. Thaw in the fridge overnight before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Cover with a damp paper towel to prevent drying.

Recipe Notes

• Chef tip: For a spicier sauce, add more garlic or a pinch of cayenne pepper.
• Best substitution: Substitute chicken breasts for chicken thighs for even more tender meat.
• Make-ahead: Prepare all ingredients ahead of time for a quick weeknight dinner.
• Troubleshooting: If chicken is sticking to the pan, it's not ready to flip. Let it cook undisturbed until it releases naturally.

Easy Chicken Shawarma Recipe Ready in Under 40 Minutes

⏱

Prep

30 mins

🍳

Cook

15 mins

⏳

Total

45 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

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 dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Seasonings

• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 clove garlic, minced
• Salt and pepper, to taste
• 2 tbsp water (if needed)

Optional Toppings

• Pita bread
• Lettuce
• Tomatoes
• Red onion
• Feta cheese

Instructions

1. Marinate chicken: Combine olive oil, lemon juice, garlic, cumin, paprika, oregano, salt, pepper, and cayenne (if using) in a bowl. Add chicken and coat evenly. Refrigerate for at least 30 minutes.
2. Prepare tahini sauce: Mix tahini, lemon juice, garlic, salt, and pepper. Add water if needed to reach desired consistency.
3. Cook chicken: Heat a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes on each side or until cooked through. Let rest for 5 minutes before slicing.
4. Assemble shawarma: Warm pita bread, then layer with sliced chicken, lettuce, tomatoes, red onion, and feta cheese. Drizzle with tahini sauce.

Notes

• Chef tip: For a spicier sauce, add more garlic or a pinch of cayenne pepper.
• Best substitution: Substitute chicken breasts for chicken thighs for even more tender meat.
• Make-ahead: Prepare all ingredients ahead of time for a quick weeknight dinner.
• Troubleshooting: If chicken is sticking to the pan, it's not ready to flip. Let it cook undisturbed until it releases naturally.

Storage

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked chicken for up to 2 months. Thaw in the fridge overnight before reheating.
• Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Cover with a damp paper towel to prevent drying.
• Make ahead: Marinate chicken up to 24 hours in advance. Cook just before serving.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 28g
• Carbs: 15g
• Fiber: 2g
• Sugar: 3g
• Sodium: 750mg
• Cholesterol: 105mg
• Sat. Fat: 4.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Chicken Shawarma Recipe Ready in Under 40 Minutes FAQs

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!