Chicken Shawarma Recipe – Garam Masala & Yogurt Marinated

Last Updated on 2 months by Neha Deshmukh

Chicken Shawarma Recipe – Garam Masala & Yogurt Marinated

Hey everyone! If you’re anything like me, you absolutely love a good shawarma. That warm, flavorful, perfectly spiced chicken wrapped in a soft pita… seriously, what’s not to love? I first made this at home when I was craving the shawarma from my favorite street vendor, and honestly, I think this version might be even better! It’s packed with flavor thanks to a gorgeous garam masala and yogurt marinade. Let’s get cooking!

Why You’ll Love This Recipe

This Chicken Shawarma recipe is a total winner for a few reasons. It’s surprisingly easy to make at home, and the marinade is the key – it tenderizes the chicken beautifully and infuses it with incredible flavor. Plus, you get to control the ingredients, so you know exactly what you’re eating. It’s a fantastic weeknight meal, perfect for a casual get-together, or even a fun weekend project.

Ingredients

Here’s what you’ll need to make this delicious Chicken Shawarma:

• 250 grams chicken breast
• 1/2 tsp ginger garlic paste
• 1 tsp garam masala powder
• 1/4 tsp cardamom powder
• 1/4 tsp black pepper powder
• 2 tbsp yogurt
• 1/2 egg
• 1 tsp vinegar
• 1 tsp salt
• 1 tbsp olive oil
• As needed lettuce, tomato, carrot, cabbage, cucumber (for the filling)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Garam Masala: This is the spice blend that gives this shawarma its authentic flavor. Don’t skimp on quality here! Every brand has a slightly different flavor profile, so feel free to experiment to find your favorite.
• Cardamom: Just a touch of cardamom powder adds a lovely floral aroma. It really elevates the whole dish.
• Yogurt Marinade: The yogurt tenderizes the chicken and helps the spices cling. I prefer using full-fat yogurt for the best results, but low-fat will work in a pinch.
• Chicken Choice: While I use chicken breast here for a leaner option, you can absolutely use chicken thighs for a more succulent and flavorful shawarma. Just adjust the cooking time accordingly!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s marinate the chicken. In a bowl, combine the chicken breast with ginger garlic paste, garam masala powder, cardamom powder, black pepper powder, yogurt, egg, vinegar, salt, and olive oil. Mix everything well, ensuring the chicken is fully coated.
2. Cover the bowl and refrigerate for at least 4 hours, or even better, overnight. The longer it marinates, the more flavorful and tender it will be!
3. When you’re ready to cook, take the marinated chicken out of the fridge and let it come to room temperature.
4. Heat a grill pan with a little oil over high flame. Cook the chicken for 4-5 minutes per side, until it’s beautifully golden.
5. Once cooked, cover the pan and cook for another 3-4 minutes, or until the chicken is cooked through and tender.
6. While the chicken is cooking, let’s make the garlic sauce. In a small bowl, mix together yogurt, salt, garlic paste, and lemon juice. Strain it through a fine-mesh sieve for a super smooth consistency.
7. Now for the fun part! Shred the cooked chicken and combine it with shredded lettuce, tomato, carrot, cabbage, and cucumber in a bowl. Add the garlic sauce and mix everything well.
8. Warm your pita bread, slit it open, and stuff it generously with the chicken-veggie mixture. Roll it up tightly and serve immediately!

Expert Tips

Here are a few tips to help you make the perfect Chicken Shawarma:

• Don’t overcrowd the grill pan. Cook the chicken in batches to ensure it gets a nice sear.
• For extra crispy chicken, you can broil it for a minute or two after grilling. Keep a close eye on it to prevent burning!
• Shredding the vegetables finely is key for a good shawarma texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a plant-based yogurt and a chicken substitute like seitan or jackfruit. It’s surprisingly delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Simply use gluten-free pita bread. Easy peasy!
• Spice Level: Adjust the amount of black pepper to your liking. For a little extra heat, add a pinch of chili flakes to the marinade.
• Festival Adaptations: Serve this as part of a larger Middle Eastern spread with hummus, baba ghanoush, and tabbouleh. It’s always a hit at parties!

Serving Suggestions

This Chicken Shawarma is fantastic on its own, but it’s even better with some sides! I love serving it with:

• Arabic pickle
• Hummus
• A simple side salad

Storage Instructions

Leftover shawarma can be stored in an airtight container in the refrigerator for up to 3 days. The pita bread might get a little soggy, so it’s best to store the filling and bread separately.

FAQs

Let’s answer some common questions:

• What cut of chicken works best for shawarma? Chicken breast is a great lean option, but thighs are more flavorful and stay juicy.
• Can I marinate the chicken for longer than overnight? Yes, you can! Marinating for up to 24 hours will result in even more flavorful and tender chicken.
• How do I get the shawarma chicken crispy? Grilling over high heat and a quick broil at the end will help you achieve that crispy texture.
• What is the best way to shred the vegetables? A mandoline slicer or a food processor with a shredding attachment will make quick work of shredding the vegetables.
• Can I make the garlic sauce ahead of time? Absolutely! The garlic sauce can be made up to 2 days in advance and stored in the refrigerator.