Pan-Seared Chicken Shawarma🍗

Easy + Flavor-Packed Weeknight Dinner

Some recipes feel like they belong to the weekend… but not this one. This pan-seared chicken shawarma is bold, juicy, and full of warm spices—and the best part is, it’s totally doable after work. No grill or special equipment required. Just a skillet, a little marinating time (even 30 minutes helps!), and dinner is on the table in under 30 minutes.

I love serving it wrapped in warm pita with homemade tzatziki, fresh cucumbers, and crunchy lettuce. But if you’re short on time? The Trader Joe’s tzatziki is honestly amazing too. No judgment here—we’re all about soft weeknight wins around here.

📝 Ingredients

For the Chicken Marinade:

• 1 ½ lbs boneless, skinless chicken thighs (or breasts)

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• Juice of 1 lemon

• 1 ½ teaspoons ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon turmeric

• ½ teaspoon cinnamon

• ½ teaspoon ground coriander (optional)

• ¾ teaspoon salt

• ½ teaspoon black pepper

• Or if you have a chicken shawarma seasoning simply add the garlic, lemon, and olive oil!

👩‍🍳 Instructions

1. Marinate the Chicken In a bowl or zip-top bag, combine olive oil, lemon juice, garlic, and spices. Add chicken and coat well. Let it marinate for at least 30 minutes (or up to overnight in the fridge).

2. Sear in a Skillet: Heat a drizzle of oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook for 8-12 minutes per side, or until nicely browned and cooked through (internal temp: 165°F). Let rest 5 minutes, then slice.

3. Assemble Your Plates Serve shawarma in warm pita or over rice bowls with:

   • Homemade tzatziki (recipe below or linked!)

   • Chopped cucumbers and tomatoes

   • Pickled onions

   • Lettuce or arugula

   • Crumbled feta

   Store-bought shortcut: Trader Joe’s tzatziki is a great stand-in if you’re short on time (I always keep one on hand!).

🥣 Homemade Tzatziki (Quick Version)

• 1 cup Greek yogurt

• ½ cucumber, grated and squeezed

• 1 clove garlic, finely minced

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• Salt to taste

• Optional: chopped fresh dill

Mix all ingredients and chill until ready to serve. That’s it!

💡 Weeknight Tips

• Chicken can be pre-marinated the night before and stored in the fridge.

• Double the batch and use leftovers for wraps or salad bowls the next day.

• This also works great with roasted chickpeas or cauliflower for a vegetarian version!

✨ Final Thoughts

This pan-seared shawarma is exactly what I love to share here: simple, flavorful, and real-life doable. It feels like takeout, but it’s made right at home with clean ingredients and your own rhythm. Whether you pair it with a homemade sauce or grab one from your favorite store, this meal is a weeknight win.

Let me know if you try it—tag me or message me if you serve it with naan, rice, salad, or wrap-style. I love seeing how your kitchens bring these recipes to life!

— Lauren

@weeknight_homemaker