The easiest way to make chicken shawarma at home

-   3 skinless, boneless chicken thighs (approximately 1 pound)

-  1 medium-sized onion, finely chopped or grated

-   1 garlic clove, minced

-   2 tablespoons plain yogurt

-   ¼ cup olive oil

-   1 tablespoon tomato paste

-   ½ teaspoon thyme


Strain the grated onion in a mixing bowl. Save the juice and discard the leftovers.



In the same bowl, add minced garlic, yogurt, vegetable oil, tomato paste, thyme, cumin, black pepper, red pepper flakes, and salt. Mix well to create a marinade.


Toss the chicken pieces in the marinade and coat them thoroughly.


Heat the cast-iron pan over medium-high heat and melt the butter.


Add the marinated chicken pieces and cook until slightly browned, stirring occasionally.


Remove the pan from heat and enjoy your chicken shawarma.


Add a dash of smoked paprika for a smoky twist or cayenne pepper for heat. If you're out of yogurt, you can swap it for keto-friendly mayonnaise. Just feel free to experiment with new ingredients.

Chef's pro tip

To get more helpful content and tips on storing your chicken shawarma, tap the link below!