Chicken Shawarma

Total Time:
8 hr 40 min
20 min
8 hr
20 min

4 servings

  • 10 cloves garlic, chopped
  • 2 lemons, juiced
  • 1/2 cup olive oil
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 2 teaspoon ground pepper
  • 5 drops yellow food coloring, optional
  • 2 pounds boneless skinless chicken breasts
  • 4 pieces pita bread
  • 1 tomato, chopped
  • Shawarma Sauce, recipe follows

To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.

Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.

Shawarma Sauce:

3 cloves garlic

1 cup store-bought tahini

3 cups water

1/2 cup lemon juice


Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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3.9 19
I loved it, tasted like the local restraunt. item not reviewed by moderator and published
There is an easier way to make Shawarma than 8 hours. You can use a pre-made marinade by Teta Foods. You just add 4 tbls per lb of meat, let it sit for an hour (or overnight, then grill, bake, broil, or cook in a skilet. They also have the Taratoor (Tahini Sauce and Garlic spread known as Toum. item not reviewed by moderator and published
I enjoyed making this recipe on my new "Spinning Grillers" Shawarma machine that I have purchased from Amazon. I have used skinless chicken thighs instead of chicken breast. Added 1 teaspoon of cumin. The curry powder gave the recipe an authentic Middle Eastern flair. My vertical Shawarma broiler crisped the chicken from the outside while keeping it moist on the inside. It is like having your favorite Shawaram shop in your backyard. If you need more information about this Grill you can Google Spinning Grillers. item not reviewed by moderator and published
My husband is Egyptian, and we've had shwarma both in the Middle East and NYC. This was a good, easy recipe. Yes, the curry powder isn't traditional in the ME, but you will find it used in a lot of the "halal meat" carts of NYC. The key to this is serving the shwarma with toum--a Lebanese garlic sauce, similar to Aioli, but without the egg yolks. (You can find a recipe on Allrecipes) Ideally, you should also look for pickled turnips, and a nice chopped salad to go into your pita. BTW, pita freezes easily... and can either dethaw on the counter rather quickly or will be like new after 20 seconds or so in the microwave. All of the reviews made me want to check out Guy's recipe as well. While I usually like his food, I can't bear to make shwarma with spinach. That is just too weird for me. So, we'll stick to this recipe.. with a bit of tweaking. I'd add a little greek yogurt into the marinade... and maybe some parsley, cayenne, and cumin. We'll see. :) item not reviewed by moderator and published
if you read the title above: $40 a day is a rachael ray yo're right it isn't guy's recipe. item not reviewed by moderator and published item not reviewed by moderator and published
So, this isn't a traditional chicken shawarma, but it's really tasty non the less. I marinaded it for about 6 hours and cooked it stove top on a grill pan. It had so much flavor and was really moist. And still tasted great as left overs for lunch the next day. I wasn't a big fan of the sauce. A little too runny for my preference. I would recommend either using a store bought hummus or taziki sauce. Served it with warm pita bread and a side of couscous. It was a very satisfying meal and the marinade was really easy to make. If you prefer stuffing it in a pita, try a little tomato, red onion or persian cucumbers to add a little coolness to all the spice. item not reviewed by moderator and published
This is not the shawarma recipe from Guy's big bite. IF you would like that recipe, search for "Good Karma Schawarma." (Note the different spellings for "schawarma.") item not reviewed by moderator and published
Can someone please give detailed instruction as to Guy's way of making this. I really want to try it his way but missed what he put in the marinade; amounts of each ingredient. This looks fantastic! Can't wait to try it. item not reviewed by moderator and published
Karma Schawarma. Marinade ingredients are yogurt, garlic, onion, viengar, parsley, oregano, salt, cumin, pepper, red chili flakes and sage. Then it's baked as shown on the program. Haven't tried it yet, but it looks outstanding! item not reviewed by moderator and published
There seems to be some confusion among the reviewers of this recipe. This recipe is actually from a restaurant featured in Rachel Ray's $40 a day series. Guy's recipe is completely different. On his show, Guy says that his marinade consists of yogurt, onion, garlic, chili powder, and more. Unfortunately, I haven't found his recipe for chicken shawarma on this site yet. item not reviewed by moderator and published
You guys are incredible. Guy loved the food so much he's trying to share it with his audience and all you can say is the sauce was wrong, or he didnt cut the meat right? You guys have alot of courage blasting him behind anonymous screen names This recipe is great and if I hadnt seen him make it I wouldve never had any version of Shawarma. Thank you for broadening my horizons yet again Guy item not reviewed by moderator and published
i love all these reviews of people giving reviews and HAVE NOT made the recipe. Guy didnt say he was making AUTHENTIC TRADITIONAL shawarma, he was making his make at home version. his version. it looked good on the show, and im going to give it a try, i even liked his neat technique of using the disposable roasting pan. So since others did it , im going to rate the recipe a 5 even though i have yet to make it :) item not reviewed by moderator and published
I have not made this yet, but by just reading the recipe, I can tell you that this is not real "shawerma". Real shawerma does not have curry powder in it. You could substitute cardamom powder and allspice for the curry powder and add some white vinegar for a more authentic taste. Also I recommend cutting the chicken into strips after grilling it. A small amount of yogurt could be added to the tahini sauce. The recipe does sound good...however, just not like a real shawerma. item not reviewed by moderator and published
The meat is fantastic. I just put it in pita bread, use store bught tzaziki, and chili or hot sauce. Line your pita with the tzaziki and hot sauce then throw in the is fantastic item not reviewed by moderator and published
The recipe is incomplete. Firstly, Lebanese hardly ever use curry in their food. Second, shawerma, whether chicken or meat, is usually sliced thinly so you can really bite the "sandwich". I recommend slicing the chicken and cooking it in an oven instead of a grill. Third, for chicken shawerma, Lebanes usually use a suace of paste made from garlic and oil. This, however, is not easy to make. item not reviewed by moderator and published
I followed this recepe and I liked it very much. But I also added a little bit of sour cream to the tahini sauce. item not reviewed by moderator and published
this recipe is not at all what shawarma really is. even the sauce is totally WRONG!!! i don't advise anyone to try it, you will be very disappointed especially if you have eaten really lebanese shawarma. item not reviewed by moderator and published
This dish was easy to make turned out to be less than I expected. I greatly increased the amount of garlic in the sauce which helped. item not reviewed by moderator and published