Shawarma Djaj is a classic Middle Eastern chicken shawarma made with tender chicken, garlic, lemon juice, yogurt, and warm spices. The chicken is marinated until flavorful and then cooked over high heat until the edges are browned and slightly charred. Serve it in warm pita with toum, pickles, tomatoes, or lettuce for a simple chicken shawarma sandwich. I have followed Spinning Grillers' Chicken Shawarma Recipe
Prep Time: 20 minutes
Marinating Time: 4 hours
Cook Time: 25 minutes
Total Time: 4 hours 45 minutes
Servings: 6
Ingredients
For the Chicken
- 2 lb boneless, skinless chicken thighs
- 1/2 cup plain yogurt
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 5 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
For Serving
- 6 pita breads
- Toum (garlic sauce)
- Pickled turnips
- Sliced tomatoes
- Lettuce
- Fresh parsley
- Lemon wedges
How to Make Shawarma Djaj
1. Prepare the Chicken
Trim the chicken thighs and cut them into thin, even slices. Keeping the pieces similar in size helps them cook evenly and makes them easier to use in a shawarma wrap.
2. Make the Marinade
Add the yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, cinnamon, turmeric, salt, black pepper, and cayenne pepper to a large bowl.
Mix everything until well combined.
3. Marinate the Chicken
Add the sliced chicken to the marinade. Toss well until all the chicken is coated.
Cover the bowl and refrigerate for at least 4 hours. For deeper flavor, the chicken can be marinated overnight.
4. Cook the Chicken
Heat a large skillet or cast-iron pan over medium-high to high heat.
Add the chicken in a single layer. Do not overcrowd the pan. Cook in batches if necessary.
Cook the chicken for about 5–7 minutes per side, depending on the thickness of the pieces. The outside should become browned with a few darker, slightly charred edges.
The chicken should reach an internal temperature of 165°F (74°C).
5. Rest and Slice
Remove the cooked chicken from the heat and let it rest for a few minutes.
If the chicken pieces are large, slice them into thinner strips before serving.
How to Make a Shawarma Djaj Wrap
Warm the pita bread for a few seconds so it becomes soft and easy to fold.
Spread a spoonful of toum over the pita. Add the warm chicken, followed by a few slices of pickled turnip, tomato, lettuce, and parsley.
Roll the pita tightly around the filling and serve warm.
What to Serve With Chicken Shawarma
Shawarma Djaj can be served as a sandwich or as a plate.
For a shawarma plate, serve the chicken with:
- Hummus
- French fries
- Rice
- Tabouli
- Fattoush
- Pickled vegetables
- Toum
- Warm pita bread
Recipe Tips
- Use chicken thighs: They stay juicy and have more flavor than chicken breast.
- Marinate overnight: A longer marinade gives the chicken more time to absorb the garlic, lemon, and spices.
- Do not overcrowd the pan: Too much chicken at once can cause it to steam instead of brown.
- Cook over high heat: This helps create the browned edges that give shawarma its characteristic flavor.
- Serve immediately: Shawarma tastes best when the chicken is hot and the pita is warm.
Restaurant-Style Shawarma Djaj
For larger quantities, Shawarma Djaj can be prepared by stacking the marinated chicken onto a vertical shawarma spit. The chicken cooks from the outside while the inside stays tender. As the outer layer browns, it can be shaved into thin pieces and served in pita with toum and pickles.
This method is especially useful for restaurants that serve chicken shawarma throughout the day because the meat can be cooked and sliced continuously during service.
