A delicious chicken shawarma recipe that is easy enough to make at home, no spit roasting required. It may not be traditional, but make up a plate with banana peppers, garlic, sauce, pita, and hummus and you are in for a treat.
Dig into this chicken shawarma platter: chicken, banana peppers, garlic sauce, and classic hummus served up with warm pita bread. It’s not traditional, but it is so good!
Warning: This recipe is not traditional. It doesn’t include slow roasting large amounts of chicken over a spit, the spice combination has not been passed down through generations, and I use canned (gasp!!) chickpeas for my hummus. Whew! It feels good to get that off my chest! 
This chicken shawarma plate was originally inspired by the chicken and hummus from Oasis Mediterranean Restaurant in Lexington, Kentucky, where I went to college. I was introduced to it by my best friend and it didn’t take long before we were picking up a to-go order at least once a week to share while watching reruns of Sex and the City.
Over the years I’ve searched high and low for an easy way to recreate it at home. Note the key word: easy. While my final result is quite different from the original inspiration, according to my tastebuds it’s still very, very good. The best part is that all but the chicken can be made in advance which makes getting dinner on the table much quicker.
My rendition of chicken shawarma, like the original, is best when you have all 5 elements: warm pita bread, garlic sauce, pickled banana peppers, classic hummus, and spiced chicken. The garlic sauce, chicken, and hummus come from recipes I have perfected over the years, while the pita and banana peppers are store bought ready for use.
The ideal pita for chicken shawarma is thin and soft. The best place to find them is at a Mediterranean restaurant, but if that isn’t an option you can usually find them at the grocery store too. Someday I’ll figure out how to make pitas puff up without setting off the smoke detector, but for now I use what I can find.
The banana peppers provide a little bit of crunch with a tangy and slightly sweet flavor that comes from the pickling process. They come in a jar and you can find them near the salad dressing section of your grocery.
Click here for the easy hummus recipe (and scroll down).
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Homemade Chicken Shawarma with Garlic Toum
- Total Time: 485 minutes
- Yield: 4–6 servings 1x
Description
Juicy, warmly spiced chicken shawarma served as a platter with fluffy pita, homemade hummus, and an intensely flavorful garlic sauce (toum).
Ingredients
- 1/2 cup low-fat Greek yogurt
- 1/3 cup milk
- 1 tbsp lemon juice
- 1 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cinnamon
- 1/2 tsp garam masala
- 1/2 tsp ground ginger
- 1/2 tsp kosher salt
- 1/2 tsp ground coriander
- 1/2 tsp black pepper
- 1 lb chicken breast or thighs
- Olive oil, for the skillet
- 1 (15 oz / 425 g) can chickpeas, drained and rinsed
- 2 garlic cloves
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp tahini
- 1/2 tsp ground cumin
- 1/2 tsp salt
- Pinch of paprika
- 2-4 tbsp water (to reach desired consistency)
- 6-8 garlic cloves (about 1 oz)
- 1/2 tsp salt
- 1 egg white
- 1 tbsp water
- 1 tbsp lemon juice
- 1 cup vegetable oil
- 1 jar pickled banana peppers
- 4-6 pitas
Instructions
- In a medium bowl, combine all the spices, then add the yogurt, milk, and lemon juice and whisk to combine.
- Slice the chicken into strips about 1/4 inch thick and 2–3 inches long.
- Stir the chicken into the marinade until completely coated. Refrigerate a minimum of 30 minutes or up to two days.
- Place the chickpeas, garlic, olive oil, lemon juice, tahini, cumin, salt, paprika, and water into the container of a food processor, mini chopper, or blender. Pulse to combine.
- If needed, add more water 1 tablespoon at a time to reach the desired consistency.
- Place the garlic, salt, lemon juice, water, egg white, and vegetable oil into the bottom of a wide-mouth mason jar.
- Place the immersion blender into the jar, touching the bottom. Turn it on high.
- As the oil begins to emulsify and turn white, gently rock the immersion blender to draw in the remaining ingredients. In about 2–3 minutes you’ll have a thick, flavorful garlic sauce. It keeps for 2–3 weeks in the fridge.
- Heat a large skillet over medium heat with just enough olive oil to prevent sticking. Add the chicken a few pieces at a time and sauté for 1–2 minutes per side, without crowding the pan.
- Cut the pitas into 6 triangles each.
- Open a pita triangle and layer on the toum, followed by a banana pepper or two, then a few chunks of chicken and a dollop of hummus.
- Gently wrap the tips of the triangle around the filling and enjoy.
Notes
The hummus, toum, and chicken can all be made ahead — only the cooking of the chicken needs to happen right before serving. Thin the hummus with extra water if it thickens in the fridge.
- Prep Time: 5 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Cuisine: Middle Eastern
Frequently Asked Questions
What type of chicken should I use for this shawarma platter?
You can use boneless, skinless chicken thighs or breasts for this recipe, but thighs generally yield a juicier result.
How do I make the garlic sauce for the platter?
The garlic sauce can be made by blending garlic, lemon juice, and olive oil until smooth; adjust the garlic to your taste preference.
Can I substitute the canned chickpeas for fresh ones in the hummus?
While the recipe suggests using canned chickpeas for convenience, you can also cook dried chickpeas and blend them for a fresher hummus.
