Ultimate Homemade Chicken Shawarma

by Zarina
Ultimate Homemade Chicken Shawarma

This hit the spot, people!…the real deal…  This homemade version has been made many times, and I can happily say it is perfected.

Seriously incredible flavours going on here. We used the rotisserie attachment in our gas Napoleon BBQ @napoleongrillsuk, which evenly cooked the chicken beautifully with the most incredible char; however, if you don’t have a rotisserie, you can still get fab results in your oven. Details are in the recipe.

I used Zest & Zings @zestandzingspices shawarma spice to top up my usual spice mix, which really did give such an incredible blast of spice.  If you can’t get a hold of this, add a bit more of each dry spice in the chicken marinade (1 tsp make 1 tsp slightly heaped).

Ultimate Homemade Chicken Shawarma

Ultimate Homemade Chicken Shawarma

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 kg chicken thighs
  • 600 g Greek yoghurt
  • 1 Lemon juiced
  • 200ml Olive oil
  • ½ tsp Cayenne Pepper
  • 1½ tbsps Garlic crushed
  • 1 tbsp Smoked Paprika
  • 1 tbsp Cumin powder
  • 1 tsp Cinnamon powder
  • 1 tbsp Coriander powder
  • 1 tbsp Shawarma spice mix
  • Salt
  • Pepper
  • 2 Garlic cloves crushed
  • 60ml Lemon juice
  • 140g Tahini paste
  • ½ tsp Sea salt
  • Pinch ground cumin
  • 6 tbsp Coldwater
  • 1 Cucumber grated
  • 600g Greek yoghurt
  • 2 tbsps Fresh dill chopped
  • 2 tbsp Fresh parsley chopped
  • 1 Lemon Juiced
  • 1 tbsp Garlic Minced
  • Salt
  • Pepper
  • Flatbreads
  • Shredded Lettuce
  • Cucumber slices
  • Tomato Slices
  • Red Onion thinly sliced
  • Lebanese pickles or Gherkins
  • Chilli Sauce
  • Half an onion
  • 1 Thick wooden skewer


  1. Squeeze the grated cucumber in a kitchen towel to remove any moisture and tip it into a bowl
  2. Add tzatziki ingredients to the bowl, mix well, cover, and refrigerate
  3. In another bowl, whisk together all ingredients for the tahini, set aside
  4. In a larger bowl, add all the chicken marinade ingredients, mix well, and set aside
  5. Flatten each chicken thigh slightly by placing it on a work surface, covering it with cling film, and bashing it with a rolling pin or heavy saucepan 
  6. Mix the pounded chicken into the marinade well
  7. Marinate preferably overnight but at least 2 hours in the refrigerator 
  8. If using a rotisserie BBQ, then thread chicken pieces onto the middle of the rotisserie attachment rotating each one 90° and packing them close together
  9. If using the oven, pre-heat oven to 200℃, cut the end off the onion to make it sit flat, remove peel and place on an oven tray
  10. Stick the skewer vertically into the onion so it is standing up
  11. Thread the chicken thigh pieces onto the skewer, so they lay directly on top of the onion, which is used as a base, keep threading rotating each one 90° and packing them close together
  12. Cook on the rotisserie or in the oven for about 1.5 hours or until the internal temperature reaches 75℃ 
  13. Carve off slices of the chicken and serve hot in flatbread with the tahini sauce, tzatziki sauce, chilli sauce, and all the accompaniments
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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