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Flavorful Chicken Shawarma Recipe with Easy Creamy Tahini Sauce

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A quick and easy chicken shawarma recipe featuring juicy marinated chicken thighs and a luscious creamy tahini sauce, perfect for weeknights or gatherings.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • 1 tsp turmeric powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • ½ cup tahini paste
  • 2 tbsp lemon juice
  • 1 clove garlic, finely minced
  • 3–4 tbsp cold water
  • ½ tsp salt
  • Pinch of cayenne pepper (optional)
  • Fresh parsley, chopped (for garnish)
  • Warm pita bread or flatbreads (to serve)
  • Optional veggies: sliced cucumbers, tomatoes, red onion, or pickled turnips

Instructions

  1. Trim any excess fat from the chicken thighs and pat dry with paper towels.
  2. In a medium bowl, combine minced garlic, cumin, smoked paprika, coriander, cinnamon, turmeric, salt, pepper, olive oil, and lemon juice. Whisk until blended.
  3. Add chicken thighs to the marinade, toss to coat evenly. Cover and refrigerate for at least 30 minutes, preferably 2 hours or overnight.
  4. In a small bowl, whisk tahini paste with lemon juice, minced garlic, and salt. Slowly add cold water, one tablespoon at a time, whisking until creamy and pourable. Adjust seasoning as needed.
  5. Heat a large skillet or grill pan over medium-high heat. Add marinated chicken in a single layer. Cook 5-6 minutes per side until internal temperature reaches 165°F and outside is charred. Cook in batches if needed.
  6. Transfer chicken to a plate and let rest for 5 minutes. Slice thinly against the grain.
  7. Warm pita breads and assemble with sliced chicken, tahini sauce, fresh veggies or pickles, and garnish with chopped parsley.

Notes

Marinate chicken for at least 30 minutes for good flavor; overnight is best. Use chicken thighs for juiciness. Add water slowly to tahini sauce for perfect consistency. Slice chicken thinly against the grain. For gluten-free, use gluten-free flatbread or lettuce wraps. Tahini sauce is naturally dairy-free. Leftovers keep well refrigerated for up to 3 days.

Nutrition

Keywords: chicken shawarma, tahini sauce, Middle Eastern recipe, easy chicken recipe, weeknight dinner, creamy tahini, marinated chicken

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