Chicken Shawarma with Tender Yogurt-Marinated Strips and Crisp Edges
By Ethan Parker
Prep
10 min
Cook
25 min
Total
65 min
Servings
4
Level
Easy
Weeknight dinner can start after a 30-minute marinade, then cook in the oven, skillet, or air fryer. This Lebanese chicken shawarma combines yogurt, lemon, onion, and warm spices for tender strips with browned, crisp-edged bits, ready to pile into pita or serve as a plate.
Boneless, skinless thighs are the preferred cut because their extra fat stays juicy at higher heat, though breast works with closer attention. Plain or Greek yogurt helps the seasoning cling, while olive oil, lemon juice, onion, garlic powder, paprika, cardamom, coriander, ginger, and two peppers build the marinade. Slice the chicken thinly so more surface area meets the spiced mixture and cooks quickly.
After marinating, let the chicken sit out for about 20 minutes before cooking. In the oven, look for browned chicken and soft onion after stirring halfway; under the broiler, stay nearby because the extra color develops quickly. In a skillet or air fryer, crowded strips steam instead of browning, so work in batches and leave room between pieces for crisp edges.
Fill pita with toum, chicken, lettuce, tomatoes, and pickles, or add potato chips for the crunchy wrap version. Brush the rolled wrap with olive oil and chili paste, with pomegranate molasses if wanted, then pan-grill both sides. The chicken also works on a plate alongside rice, salads, hummus, or fries.
Why you'll love this recipe
- Choose the fastest available appliance: the air fryer cooks the strips in 10 to 14 minutes, while the skillet needs only 12 to 15 minutes.
- Cleanup stays manageable because the marinade is mixed in one bowl, and the chicken cooks on a sheet pan, skillet, or air-fryer basket.
- Prep remains short with thin chicken strips, sliced onion, yogurt, lemon juice, olive oil, and measured ground spices rather than a separate sauce.
- No specialized shawarma equipment is required, since the recipe gives clear oven, stovetop, and air-fryer directions that all produce browned chicken and softened onions.
- Make-ahead work saves time because the marinade can be mixed three to four days early, or raw chicken can be frozen in it.
- Flexible serving keeps dinner practical: use pita with toum and fries, or set the chicken out with rice, salads, and hummus.
Ingredients
- •1 lb boneless skinless chicken thighs or chicken breast (cut into thin strips)
- •0.33 cup olive oil
- •0.5 cup plain yogurt (plain or Greek)
- •2 tbsp lemon juice
- •1 onion (medium, sliced)
- •2 tsp garlic powder
- •1 tsp paprika or smoked paprika
- •1 tsp ground cardamom
- •0.5 tsp salt
- •0.5 tsp black pepper
- •0.5 tsp ground coriander
- •0.5 tsp ground ginger
- •0.5 tsp white pepper
- •garlic sauce (toum, for serving)
- •potato fries (for serving)
- •pita bread (Lebanese or Arab thin flatbread, for serving)
- •tomatoes (for serving)
- •lettuce (for serving)
- •pickles (or pickled turnips, for serving)
- •potato chips (optional, for crispy wraps)
- •chili paste (for crispy wraps)
- •pomegranate molasses (optional, for crispy wraps)
Instructions
- 1
Mix the olive oil, yogurt, lemon juice, onion, garlic powder, paprika, cardamom, salt, black pepper, coriander, ginger, and white pepper in a bowl.
- 2
Add the chicken strips and toss until evenly coated.
- 3
Cover and refrigerate for at least 30 minutes; 2 hours is ideal, and the chicken can marinate for up to 24 hours.
- 4
Take the chicken out of the refrigerator about 20 minutes before cooking so it loses its chill.
- 5
For the oven method, heat the oven to 425°F. Spread the chicken and onions in a single layer on a sheet pan, roast for about 25 to 30 minutes while stirring once halfway through, then broil for 2 to 3 minutes for more color if desired.
- 6
For the stovetop method, heat a large skillet over medium-high heat. Cook the chicken in batches if needed, stirring and turning often, for about 12 to 15 minutes until browned and cooked through.
- 7
For the air fryer method, arrange the chicken in a single layer and air fry at 400°F for 10 to 14 minutes, shaking or flipping halfway through. Cook in batches for crispier edges.
- 8
Cook the chicken until it reaches 165°F, then let it rest for a few minutes.
- 9
For an optional crispy wrap, fill pita with chicken, potato chips, toum, pickles, and lettuce. Brush the outside with olive oil mixed with chili paste and optional pomegranate molasses, then pan-grill until golden and crunchy on both sides, flipping once.
FAQ
Nutrition (per serving)
Calories
339
Protein
24g
Fat
24g
Carbs
7g
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