Chicken Shawarma Seasoning: What’s In It and How to Use It
Chicken shawarma seasoning is a savory, tangy spice blend built on garlic, cumin, coriander, paprika, turmeric, black pepper and a sour note from sumac or dried lime. It is mixed into a yogurt or oil marinade, left on the chicken for hours, then cooked hot and fast so the edges char and the meat stays juicy.
Shawarma started as meat stacked on a vertical spit and shaved off in thin slices as it turned. Most home cooks do not own a spit, and the good news is you do not need one. The seasoning and the marinade do most of the work, and a hot oven or skillet does the rest.
Our family blends Kashat Chicken Shawarma in small batches in Madison Heights, Michigan, and it is one of our 18 house blends. Here is what goes into a shawarma spice, how to marinate with it, and how to cook the chicken four different ways.
What is in chicken shawarma seasoning?
A typical shawarma spice for chicken includes garlic, cumin, coriander, paprika, turmeric, black pepper, a warm spice such as allspice or cinnamon, and a sour element such as sumac, dried lime or lemon. Every shop and every family has its own ratio. Ours is a family recipe, so we will describe what each part does rather than print the amounts.
Garlic
Garlic is the first thing you taste in good shawarma. Fresh garlic works, but garlic powder spreads more evenly through a dry blend and does not burn as easily on a hot pan.
Cumin and coriander
These two earthy seeds give shawarma its savory backbone. Cumin is warm and slightly smoky, coriander is mild and a little citrusy, and together they taste like the street food you remember.
Paprika and turmeric
Paprika brings color and a sweet pepper flavor. Turmeric adds an earthy note and the golden tint that makes chicken shawarma look the way it should. Neither adds much heat.
The sour note
This is what separates chicken shawarma from plain grilled chicken. Ground sumac adds a tart, fruity edge, and ground dried lime, which we call Lemon Balls, adds a deeper, almost fermented sourness. Many Iraqi-style recipes use both.
Warm spices
A small amount of allspice, cinnamon or cardamom rounds out the blend. It should stay in the background. If you can clearly taste cinnamon, there is too much.
How do you season shawarma chicken?
Season shawarma chicken by mixing the spice blend into a marinade, coating the chicken well, and letting it rest in the fridge for at least 2 hours and ideally overnight. Boneless, skinless thighs are the best cut because they stay juicy under high heat. Breasts work if you slice them thin and watch the time.
Yogurt marinade vs oil marinade
A yogurt marinade gives the most tender result and a light tang. Plain whole-milk yogurt, lemon juice, olive oil, spice blend and salt is the classic shawarma marinade. An oil and lemon marinade is lighter and lets the spice flavor come through more directly, and it browns a little better in a skillet. Both work. Use yogurt for the oven and oil for the grill if you want a simple rule.
How much seasoning to use
Use about 1 to 1.5 tablespoons of chicken shawarma seasoning per pound of chicken, plus salt to taste if your blend is unsalted. Add 2 tablespoons of olive oil, the juice of half a lemon, and a half cup of yogurt if you are going that route. Rub it in with your hands so every piece is coated.
Marinating steps
- Mix the marinade in a bowl or zip-top bag.
- Add the chicken and coat every piece.
- Refrigerate for 2 to 24 hours. Longer is better, up to a day.
- Take the chicken out 20 minutes before cooking so it is not fridge cold.
How do you cook chicken shawarma at home?
Cook chicken shawarma with high, direct heat so the outside chars while the inside stays moist. Whatever method you choose, cook until the thickest part reaches 165°F, then rest for 5 minutes and slice thin against the grain.
Oven
Heat the oven to 425°F. Spread the marinated thighs on a lined sheet pan in a single layer with sliced onion. Roast for 25 to 30 minutes, then broil for 2 to 3 minutes to char the edges. This is the easiest method for a crowd.
Skillet
Heat a heavy skillet over medium-high with a little oil. Cook thighs 5 to 7 minutes per side without crowding the pan. Slice, then return the slices to the pan for a minute to crisp the edges.
Air fryer
Set the air fryer to 400°F. Cook thighs in a single layer for 15 to 18 minutes, flipping halfway. Work in batches if needed. The result is close to the oven with better browning.
Grill
Grill over direct medium-high heat for 5 to 7 minutes per side. Thread the pieces onto skewers or stack them tightly so the juices stay in. The grill gives the closest match to a real spit.
How do you serve chicken shawarma?
Serve chicken shawarma in warm pita or thin flatbread with garlic sauce, pickles, tomato and a handful of parsley. That is the classic wrap. For a bowl, pile the sliced chicken over rice or fattoush and top with a spoon of tahini. For a salad, toss the chicken with romaine, cucumber, tomato, red onion and a lemon and sumac dressing.
For a full method with measurements, see our Chicken Shawarma recipe.
Frequently Asked Questions
What is the difference between shawarma spice and shawarma marinade?
Shawarma spice is the dry seasoning blend, and shawarma marinade is that spice mixed with a liquid such as yogurt, oil and lemon juice. The dry blend alone works as a rub, but the marinade tenderizes the chicken and helps the spices stick. For the best result, use both: mix the dry chicken shawarma seasoning into a wet marinade and give it time in the fridge.
Can I use chicken shawarma seasoning on other meats?
Yes, this seasoning works well on turkey, fish, shrimp and roasted vegetables. It is brighter and more citrusy than a beef shawarma blend, so it suits lighter proteins best. On beef or lamb it is still good, but the traditional beef version leans on warmer spices like baharat. Try it on cauliflower or chickpeas for a vegetarian shawarma bowl.
How long should chicken shawarma marinate?
Marinate chicken shawarma for at least 2 hours and up to 24 hours in the refrigerator. Two hours gives you flavor on the surface, while overnight lets the seasoning and the acid work deeper into the meat. Do not go past a day with a yogurt or lemon marinade, since the acid can start to make the texture mealy. If you are short on time, slice the chicken thin before marinating so even 30 minutes helps.
Is chicken shawarma seasoning spicy?
No, most shawarma seasoning for chicken is savory and tangy rather than hot. The heat you sometimes taste in a restaurant wrap usually comes from a hot sauce or pickled peppers added at the end, not the spice blend. If you want heat in the marinade, add a pinch of cayenne or crushed red pepper. The blend itself is mild enough for kids.
Kashat Chicken Shawarma blend is ground fresh and hand-mixed in small batches with no artificial preservatives or additives. Order a jar of Kashat Chicken Shawarma and a bag of Ground Sumac for the onions, and you are set for the week. Orders ship in 1 to 3 business days.
