Skillet Chicken Shawarma

Chicken shawarma in a bowl with fresh veggies, hummus, and rice.

This easy skillet chicken shawarma recipe is a quick and easy take on the classic Middle Eastern dish. Tender and juicy, the meat is perfectly spiced and ready to eat in about 30 minutes. Serve it in wraps, salads, bowls, and more!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Middle Eastern

Diet: Gluten Free

Keyword: chicken shawarma, chicken shawarma recipe, easy chicken shawarma

Method: Skillet

Servings: servings

Ingredients

2 pounds boneless skinless chicken thighs (you can even do more!)
2 tablespoons shawarma seasoning
1 teaspoon fine sea salt
2 tablespoons olive oil for marinating
¼ cup olive oil for sauce
2 tablespoons tomato paste
1 lemon juiced, more for garnish
Flaky salt for garnish
Parsley for garnish

Instructions

Marinate the Chicken:

In a large bowl, combine the chicken thighs, 2 tablespoons olive oil, salt, and shawarma seasoning. Toss well to coat and let sit while you prepare the sauce.

Make the Tomato Oil Mixture:

In a small pot over medium heat, whisk together ¼ cup olive oil and tomato paste until smooth. Add lemon juice and cook for 2–5 minutes, stirring often. Remove from heat and let cool slightly.

Combine:

Once the oil mixture has cooled, pour it over the marinated chicken. Toss again to coat evenly.

Cook the Chicken:

Heat a large skillet over medium-high heat and add a bit of oil. When hot, add the chicken thighs and cook for 5–7 minutes per side, until golden brown. They don’t need to be fully cooked through yet.

Slice and Crisp:

Remove the chicken from the pan and slice into thin strips. Return to the skillet and cook for another 10-15 minutes, stirring occasionally, until some pieces get crispy and browned.

Serve:

Garnish with flakey salt, parsley, and extra lemon juice. Enjoy your shawarma-style chicken in a pita, over rice, or on top of a salad with your favorite toppings and sauces like hummus, tztiki.

Notes

Storage: Store leftover chicken shawarma in an airtight container in the fridge for 3-4 days. Or, freeze for up to 2-3 months. To serve, I thaw frozen chicken in the fridge overnight and warm it in the microwave or in a skillet over medium heat.

Nutrition