If you love bold, Middle Eastern-inspired flavors with a fun taco twist, you’ll love these Chicken Shawarma Tacos. Juicy, marinated chicken thighs are grilled until nicely charred, then tucked into warm tortillas and finished with creamy garlic sauce, bright pickled onions, diced tomatoes, fresh cilantro, and crumbled feta for an easy, flavor-packed meal that’s perfect for weeknights and gatherings.
Bring Middle Eastern flavor to taco night!
I like taking familiar dishes and giving them a fresh twist. These chicken shawarma tacos do exactly that by packing the warm, aromatic spices of shawarma into a soft tortilla. The result is the same crave-worthy combo—well-seasoned chicken, creamy garlic sauce, and tangy toppings—in a format that’s easy to serve and share.
The real key to success here is the marinade. A simple blend of shawarma seasoning, olive oil, and fresh lemon juice tenderizes the chicken and infuses it with bright, citrusy, warm-spiced flavor before it hits the grill. Marinate for at least 30 minutes or up to 8 hours for more depth; either way you’ll get restaurant-worthy shawarma at home.
Key ingredients
The complete ingredient list and measurements are in the recipe card below.
- Chicken thighs – boneless, skinless thighs are ideal because they stay juicy and flavorful on the grill. You can use chicken breasts if you prefer, but watch cook time carefully to avoid drying them out.
- Chicken shawarma seasoning – this spice mix is where the character comes from. Use a blend designed for chicken (milder and brighter than some beef-based mixes) or make your own at home.
- Olive oil and lemon juice – these form the marinade base, helping the spices coat the meat while adding acidity to tenderize and brighten the flavor.
Instructions
Step-by-step photos are included below to help you through the process. For quick reference, please scroll to the recipe card further down.
Assemble the tacos by warming tortillas on the stovetop, grill, or microwave. Fill with sliced shawarma chicken and top with garlic sauce, pickled onions, cherry tomatoes, crumbled feta, and chopped cilantro. Add a squeeze of lemon if you like extra brightness.
Ways to serve it
These are called tacos, but the spiced chicken works beautifully in many formats. Serve the chicken in warm pita or flatbread for a more traditional shawarma wrap, or skip the bread and serve it over rice or a big green salad for a lighter meal. You can also turn the filling into a taco bowl or grain bowl for meal prep.
Do not skip the garlic sauce—its creamy, garlicky tang is the perfect foil to the warm spices and acidic pickles. If you don’t want to make a homemade garlic sauce, use a high-quality store-bought garlic spread or yogurt-based garlic sauce as an easy alternative.
Chicken Shawarma Tacos
Juicy, marinated chicken grilled until charred and served in warm tortillas with garlic sauce, pickled onions, tomatoes, cilantro, and crumbled feta.
Ingredients
Shawarma Chicken
- 2 pounds boneless, skinless chicken thighs (or chicken breasts)
- 4 tablespoons chicken shawarma seasoning
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
Tacos
- 12 small flour tortillas (or corn tortillas)
- ½ cup pickled onions
- ½ cup cherry tomatoes, halved
- ¼ cup garlic sauce (or preferred garlic spread)
- ½ cup crumbled feta cheese
- 2 tablespoons fresh cilantro, chopped
Instructions
- Place the chicken thighs in a large zipper bag or bowl. Add the shawarma seasoning, olive oil, and lemon juice. Seal or cover and marinate in the refrigerator for at least 30 minutes, or up to 8 hours for deeper flavor.
- Preheat a grill to medium-high heat (about 400°F). If using a grill pan or skillet, heat it over medium-high heat.
- Add the marinated chicken and grill 5–6 minutes per side, until well charred and cooked through. Aim for an internal temperature of 160°F; it will rise a few degrees while resting.
- Remove the chicken and let it rest on a cutting board for 5 minutes, then slice or dice into bite-sized pieces.
- Warm the tortillas, then fill each with sliced chicken and top with garlic sauce, pickled onions, cherry tomatoes, crumbled feta, and cilantro. Serve immediately.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet or microwave, or enjoy cold in wraps and salads.
- This recipe makes about 12 small tacos, enough for 4–6 people depending on appetite (plan on 2–3 tacos per person).
- To meal-prep, double the recipe and grill all the chicken at once. Use the cooked chicken throughout the week in wraps, bowls, or salads.
- To make the tacos gluten-free, use corn tortillas or gluten-free flatbreads.
- If you don’t have a grill: cook in an air fryer at 400°F for about 6 minutes per side, or roast in a preheated oven at 425°F for 18–20 minutes.
Nutrition Facts (per taco, approximate)
Calories: 246 kcal | Carbohydrates: 19 g | Protein: 18 g | Fat: 11 g | Sodium: 863 mg
More taco-fusion recipes
After you try these chicken shawarma tacos, explore other fusion taco ideas for new flavor combinations.
Pad Thai Tacos
Philly Cheesesteak Tacos
Buffalo Chicken Tacos
