Few things beat the bold, smoky aroma of chicken shawarma sizzling in a hot pan or on a grill. This Spiced Chicken Shawarma with Lemon and Tahini Drizzle is a weeknight winner and a weekend showstopper, combining a tangy, aromatic marinade with a rich, nutty drizzle that elevates every bite. Whether you're stuffing the meat into warm pita, piling it high over rice for a chicken shawarma bowl, or tossing it into a bright chicken shawarma salad, this versatile dish deserves a permanent spot in your meal rotation.
Spiced Chicken Shawarma with Lemon and Tahini Drizzle
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Middle Eastern
Mixing bowls One for the chicken shawarma marinade and one for the tahini sauce.
Whisk or Fork To blend the tahini drizzle smoothly.
Cast iron skillet or grill pan For that charred, smoky finish. A non-stick pan will work in a pinch.
Tongs To flip and move the chicken.
Sharp knife and cutting board For slicing the chicken post-cooking.
Food processor (optional) To get an ultra-smooth tahini drizzle if desired.
For the Chicken
- 2 pounds shwarma chicken breasts
- 4 tablespoons plain Greek yogurt
- 3 tablespoons olive oil
- Juice of 1 lemon
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper adjust to taste
- Salt and pepper to taste
For the Lemon Tahini Drizzle
- 1/2 cup tahini
- Juice of 1 lemon
- 2 tablespoons water more as needed to thin
- 1 tablespoon olive oil
- 1 garlic clove grated
- Salt to taste
Optional Garnishes & Sides
- Warm pita or flatbread
- Pickled red onions
- Chopped cucumbers
- Fresh parsley or mint
- Cooked basmati or jasmine rice
- Mixed greens for salad
Marinate the Chicken
In a large mixing bowl, whisk together the yogurt, olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, and pepper. This forms the base of your swarma chicken marinade recipe. Add the chicken breasts and coat thoroughly. Cover and let it marinate in the fridge for at least 1 hour, preferably overnight.
Make the Lemon Tahini Drizzle
In another bowl, combine the tahini, lemon juice, olive oil, garlic, and salt. Whisk until thick and pasty. Add water gradually, stirring until it reaches a pourable consistency. Adjust salt and lemon to taste.
Cook the Chicken
Heat a skillet or grill pan over medium-high heat. Drizzle in a little oil. Add the marinated chicken breasts in a single layer (do this in batches if necessary). Cook for about 6-8 minutes per side until deeply golden and charred in spots, and fully cooked through.
Rest and Slice
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Then, slice it thinly against the grain. This step ensures the juices stay locked in, and the texture is tender and juicy.
Assemble Your Plate
Now comes the fun part. You can build a classic shawarma food experience by:
Stuffing the sliced chicken into warm pita with cucumbers, pickled onions, and a good drizzle of tahini.
Creating a chicken shawarma bowl with fluffy rice, chopped greens, and veggies.
Tossing it into a chicken shawarma salad with lemony dressing and crunchy toppings.
Pairings in Detail
Drinks: This dish pairs beautifully with chilled yogurt-based drinks like Ayran, or a tart homemade lemonade with mint. If you're going the wine route, a crisp Sauvignon Blanc or a dry Riesling cuts through the richness perfectly.
Sides: Serve with spiced roasted potatoes, a simple cucumber-tomato salad, or warm lentils. Hummus and baba ghanoush also add a creamy, cooling complement to the spiced meat.
Breads: While pita is a classic, don’t shy away from serving this with lavash or naan. Even a warm, chewy sourdough flatbread can work if that’s what you have.
FAQs
1. Can I bake the chicken instead of grilling?
Absolutely. Preheat your oven to 425°F (220°C) and lay the marinated chicken on a lined baking sheet. Bake for 25-30 minutes or until the edges begin to crisp. For extra char, broil for the last 3 minutes.
2. Can I meal prep this?
Yes! This dish is a dream for meal prep. Store cooked shawarma chicken in airtight containers and refrigerate for up to 4 days. The lemon tahini drizzle also keeps well in the fridge.
3. What makes this different from Turks shawarma?
While both share roots in Middle Eastern recipes, Turks shawarma often incorporates different spices and is traditionally cooked on a vertical spit. This version is simplified for the home kitchen, leaning more toward Lebanese-inspired flavors.
4. Can I use this marinade for other meats?
Definitely. This chicken shawarma marinade works beautifully on lamb, beef, or even tofu for a vegetarian twist. Just adjust the cook time accordingly.
5. What’s the best way to reheat leftover shawarma chicken?
Reheat sliced chicken gently in a skillet over medium heat with a splash of water or broth to keep it moist. You can also microwave it in short bursts, covered with a damp paper towel, to avoid drying it out.
