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RECIPE
Chicken Shawarma Marinade (Also for Beef and Lamb)
An easy chicken shawarma marinade with yogurt, lemon and warm spices that also works for beef and lamb. Makes enough for about 2 lb of meat.
Updated
November 1, 2026
Ingredients
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup plain yogurt (optional, best for chicken)
- 5 garlic cloves, grated
- 1 tbsp ground cumin
- 1 tbsp paprika
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 2 tsp salt and 1 tsp black pepper
RECOMMENDED GEAR
What You’ll Need
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No special gear needed for this one. See our picks for the basics.
Essential shawarma tools →Instructions
- Whisk everything together in a bowl until smooth.
- Coat the meat thoroughly and refrigerate in a covered container or zip-top bag.
- Marinate chicken 2–12 hours, beef 4–24 hours, and lamb overnight.
- Cook by roasting, grilling or searing, then slice thinly for wraps or plates.
Tips for chicken shawarma
- Use thighs. Boneless, skinless thighs stay juicy at the high heat shawarma needs; breasts dry out faster.
- Keep the yogurt for chicken. It helps the marinade cling and keeps the meat tender. Skip it for beef if you prefer.
- Marinate 2 to 12 hours. Longer than about a day can make chicken mushy because of the lemon.
- Cook hot, then check. Roast, grill or sear until the thickest piece reaches 165°F (74°C).
Ways to cook it
Helpful gear
- OXO Good Grips Garlic Press for the five garlic cloves.
- ThermoPro instant-read thermometer to check chicken hits 165°F.
- Short on spices? A ready-made blend like Spice Way Shawarma Seasoning can replace the individual spices.
As an Amazon Associate, Shawarma.com earns from qualifying purchases. Picks are based on specs and listings, not hands-on testing.