Why settle for bland, store-bought shawarma when you can make it at home with perfectly seasoned, juicy meat and authentic flavors in under an hour?
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Ultimate Shawarma on a Spit: Perfectly Juicy & Flavorful
Perfectly juicy and flavorful chicken grilled on a spit with a blend of aromatic spices and served with creamy tahini sauce and fresh garnishes.
- Total Time: 45
- Yield: 4 1x
Ingredients
🥄 1/2 pound boneless skinless chicken thighs
🥄 1/2 cup whole milk Greek yogurt
🥄 2 tablespoons shawarma seasoning
🥄 2 garlic cloves, crushed
🥄 1/4 cup olive oil
🥄 1 tablespoon parsley, chopped
🥄 1 lemon, juiced and zested
🥄 1/2 lemon for topping the chicken
🥄 1 teaspoon salt
🥄 1/2 cup chicken stock
🥄 1/2 cup whole milk yogurt
🥄 1 tablespoon tahini
🥄 1 teaspoon olive oil
🥄 1 teaspoon red wine vinegar
🥄 1/2 teaspoon salt
🥄 3 tablespoons water, to thin
🥄 4 pita breads, for serving
🥄 French fries, for garnish
🥄 Lettuce, for garnish
🥄 Cucumbers, for garnish
Instructions
👨🍳 Cut chicken thighs into 1-inch thick pieces and place in a bowl
👨🍳 Mix 1/2 cup Greek yogurt, crushed garlic, 1 teaspoon salt, and shawarma seasoning in a separate bowl
👨🍳 Toss chicken with the yogurt mixture and marinate for at least 30 minutes or up to 8 hours
👨🍳 Heat olive oil in a large skillet or on a spit over high heat
👨🍳 Cook chicken pieces for 3-4 minutes per side, turning every minute
👨🍳 In a small bowl, whisk together tahini, 1/2 cup yogurt, red wine vinegar, olive oil, and salt with 3 tablespoons water to make sauce
👨🍳 Warm pita breads and stuff with chicken, lettuce, cucumber slices, and tahini sauce
👨🍳 Garnish with chopped parsley and a squeeze of fresh lemon juice
Notes
Marinate chicken up to 8 hours in advance. Store leftover chicken in the fridge for up to 3 days.
- Prep Time: 30
- Cook Time: 15
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 400
- Fat: 18
- Carbohydrates: 15
- Fiber: 2
- Protein: 25
The Best Shawarma Spice Blend
The magic begins with a well-made spice blend. Combine 2 tablespoons of shawarma seasoning, 1 teaspoon of paprika, 1 teaspoon of ground cumin, 1 teaspoon of coriander, 1/2 teaspoon of turmeric, and 1/4 teaspoon of cinnamon. These spices work together to create the complex, aromatic profile that defines authentic shawarma. If you’re short on time, use a pre-made shawarma paste, but make sure it’s not overly salty.
Marinate Chicken for Maximum Flavor
Use 1/2 pound of boneless skinless chicken thighs for the most tender and juicy results. Cut into 1-inch thick pieces, then toss with 1/2 cup Greek yogurt, 2 cloves crushed garlic, 1 teaspoon salt, and your homemade spice blend. Marinate for at least 30 minutes, or up to 8 hours in the refrigerator. The yogurt breaks down the meat’s fibers, while the spices penetrate deeply, creating layers of flavor.
Spit Cooking for That Signature Char
Set up your spit or use a large skillet on high heat. Dredge the chicken pieces in flour or cornstarch to form a light coating. Cook each piece for 3-4 minutes per side, turning every minute to get a golden-brown exterior. The key is maintaining even heat to avoid overcooking. If the meat starts to dry out, baste with olive oil and a splash of chicken stock.
The Perfect Topping: Tahini Sauce
Whisk 1/4 cup whole milk yogurt, 2 tablespoons tahini, 1 teaspoon red wine vinegar, 1 teaspoon olive oil, 1/2 teaspoon salt, and 3 tablespoons water until smooth. This sauce balances the richness of the meat with a bright, tangy finish. Serve it drizzled over the chicken or on the side.
Assembly and Serving
Warm 4 pita breads and cut them in half. Layer the cooked chicken inside with shredded lettuce, cucumber slices, and a dollop of tahini sauce. Top with a squeeze of lemon juice and a sprinkle of chopped parsley. This makes an ideal lunch or dinner that’s both filling and aromatic.
Make Ahead & Storage Tips
The marinated chicken can be prepped up to 24 hours ahead. Store in the fridge, covered, and bring to room temperature before cooking. Leftover cooked chicken stays fresh in the fridge for up to 3 days. Reheat on the spit or in a skillet with a splash of oil to retain juiciness.
Troubleshooting Common Issues
Too dry? You may have overcooked the meat. Keep the heat at medium-high and check frequently. If the spice blend seems bland, use a high-quality shawarma powder or roast the spices briefly before blending for more depth. The sauce is too thick? Add more water or yogurt gradually until desired consistency.
Quick Variations You’ll Love
Swap chicken for lamb or turkey for different textures. Add pickled vegetables or hummus for extra umami. For a vegetarian twist, substitute the chicken with seasoned tofu or chickpeas.
Conclusion
This homemade shawarma delivers that restaurant-quality taste without the hassle. With a quick marinade, perfect spit cooking, and rich tahini sauce, you’ll have an unforgettable meal in under an hour. Try it for your next dinner party or cozy night in.
