This chicken shawarma stew takes the warm, garlicky flavors of chicken shawarma and turns them into a cozy, one-pot dinner. Tender chicken thighs, chickpeas, potatoes, and carrots simmer in a tomato broth seasoned with cumin, coriander, paprika, and cinnamon. Finish each bowl with fresh lemon, chopped parsley, and a spoonful of creamy garlic sauce.
My homemade shawarma seasoning makes the seasoning simple, and warm pita with Lebanese garlic sauce is perfect for serving alongside it.
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Why You’ll Love This Chicken Shawarma Stew
- Everything cooks in one pot. Brown the chicken, build the broth, and simmer until tender.
- Made with everyday ingredients. Chicken thighs, canned chickpeas, vegetables, and pantry spices do most of the work.
- Warmly spiced and easy to adjust. Keep it mild or add cayenne for a little heat.
- A hearty dinner on its own. Chickpeas and potatoes make each bowl satisfying.
- Great for leftovers. The spices settle into the broth as the stew rests, making it a useful make-ahead meal.
What Is Chicken Shawarma Stew?
Chicken shawarma stew is a shawarma-inspired chicken stew made with the aromatic spices commonly used to season shawarma.
Traditional shawarma involves meat cooked on a rotating vertical spit. This recipe brings those warm spice flavors into a Dutch oven with chicken, chickpeas, vegetables, and broth. It’s a different preparation with familiar garlic, cumin, coriander, and lemon flavors.
If you enjoy this combination, try my ground chicken shawarma kebabs for another easy dinner using shawarma spices.
Chicken Shawarma Stew Recipe
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
- 2½ tablespoons homemade shawarma seasoning, divided
- 1 teaspoon fine sea salt, divided, plus more to taste
- 2 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 2 medium carrots, sliced into thick coins
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (14.5 ounces) diced tomatoes, undrained
- 3 cups low-sodium chicken broth, plus more as needed
- 12 ounces Yukon Gold potatoes, cut into ¾-inch pieces
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 2 tablespoons fresh lemon juice, plus more to taste
- ¼ cup chopped fresh parsley
Optional toppings and sides:
- Plain Greek yogurt
- Toum garlic sauce
- Pickled red onions
- Chopped fresh parsley
- Lemon wedges
- Warm pita or flatbread
Ingredient Notes
Chicken thighs: Boneless chicken thighs stay tender during simmering and add richness to the broth. Trim away large pieces of excess fat before cutting.
Shawarma seasoning: Use the linked homemade blend or your favorite prepared seasoning. If your blend contains salt, reduce the added salt and adjust at the end.
Chickpeas: Canned chickpeas make this chicken and chickpea stew easy to pull together. Drain and rinse them before adding.
Yukon Gold potatoes: These hold their shape while becoming creamy inside. Cut them evenly so they finish cooking together.
Tomato paste: Cooking it briefly with the vegetables gives the broth a deeper flavor.
Fresh lemon: Add it after simmering. Its brightness balances the warm spices and rich chicken broth.
How to Make Chicken Shawarma Stew
1. Season the chicken
Pat the chicken pieces dry with paper towels. Toss with 1½ tablespoons shawarma seasoning and ½ teaspoon salt.
2. Brown in batches
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat.
Add half the chicken in a single layer. Brown for about 2 minutes per side, then transfer to a plate. Repeat with the remaining chicken, adding a little of the remaining oil if needed.
The chicken will finish cooking in the stew.
3. Cook the vegetables
Reduce the heat to medium. Add the remaining olive oil, onion, and carrots.
Cook for 5–6 minutes, stirring occasionally, until the onion begins to soften. If the browned bits on the bottom start getting too dark, add a small splash of broth and scrape them loose.
4. Add the garlic and spices
Stir in the garlic, tomato paste, and remaining 1 tablespoon shawarma seasoning.
Cook for about 1 minute, stirring constantly, until fragrant.
5. Build the stew
Pour in the diced tomatoes and chicken broth, scraping the bottom of the pot to release the browned bits.
Add the potatoes, chickpeas, remaining ½ teaspoon salt, and browned chicken with any juices from the plate.
Bring to a gentle boil, then reduce the heat to maintain a low simmer.
6. Simmer until tender
Partially cover and simmer for 20–25 minutes, stirring occasionally, until the potatoes are tender and the chicken reaches an internal temperature of 165°F.
For a thicker stew, simmer uncovered for another 5 minutes. Add a splash of broth if you prefer a looser consistency.
7. Finish with lemon and herbs
Remove the pot from the heat. Stir in the lemon juice and parsley.
Taste and adjust the salt and lemon juice before serving. Ladle into bowls and add your favorite toppings.
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Tips for the Best Chicken Shawarma Stew
Brown the chicken without crowding the pot. Working in batches helps the chicken develop color and creates flavorful browned bits for the broth.
Keep the simmer gentle. A rolling boil can break up the potatoes before the chicken becomes tender.
Check the potatoes before serving. They should be easy to pierce with a fork while still holding their shape.
Thicken with chickpeas. Mash a small scoop of chickpeas and potatoes against the side of the pot, then stir them back into the broth.
Add creamy toppings to individual bowls. Spoon yogurt or toum over the finished stew so each person can choose how much they want.
Easy Variations
Make It Spicy
Add ¼ teaspoon cayenne with the shawarma seasoning, then adjust to taste. You can also serve the stew with harissa on the side.
Add Greens
Stir in a few handfuls of baby spinach during the final 2 minutes of cooking.
Skip the Potatoes
Leave out the potatoes and start with 2½ cups broth. Serve the finished stew over rice or couscous, adding more broth if needed.
Use Chicken Breasts
Cut chicken breasts into large, even pieces. After browning, hold them aside while the vegetables simmer for about 10 minutes, then return them to the pot. Cook until the potatoes are tender and the chicken reaches 165°F.
Keep It Dairy-Free
The stew itself contains no dairy. Serve it with parsley, lemon, pickled onions, and toum instead of Greek yogurt.
What to Serve with Chicken Shawarma Stew
Warm pita or flatbread is an easy choice for scooping up the chicken and chickpeas and soaking up the spiced tomato broth.
For a fresh side, serve it with my Greek village salad or Big Fat Greek Salad with Lemon Vinaigrette. Crisp vegetables and a bright dressing balance the warm, hearty stew.
A small spoonful of homemade toum adds plenty of garlic flavor. Start with a little and swirl it into your bowl.
Easy Chicken Shawarma Stew with Chickpeas
This hearty chicken shawarma stew combines tender chicken thighs, chickpeas, potatoes, and carrots in a warmly spiced tomato broth. Finished with fresh lemon and parsley, it’s a cozy one-pot dinner perfect for serving with warm pita and garlic sauce.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6–8 servings 1x
- Category: Dinner, DINNER | SOUP
- Method: STOVETOP
- Cuisine: Middle Eastern Inspired
- Diet: Dairy-Free
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
- 2½ tablespoons shawarma seasoning, divided
- 1 teaspoon fine sea salt, divided, plus more to taste
- 2 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 2 medium carrots, sliced into thick coins
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes, undrained
- 3 cups low-sodium chicken broth, plus more as needed
- 12 ounces Yukon Gold potatoes, cut into ¾-inch pieces
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 tablespoons fresh lemon juice, plus more to taste
- ¼ cup chopped fresh parsley
- Optional for serving: plain Greek yogurt, toum garlic sauce, pickled red onions, lemon wedges, and warm pita
Instructions
- Pat the chicken dry with paper towels. Toss with 1½ tablespoons shawarma seasoning and ½ teaspoon salt.
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Brown the chicken in two batches, cooking for about 2 minutes per side. Transfer to a plate. Use a little of the remaining oil as needed to prevent sticking. The chicken will finish cooking in the stew.
- Reduce the heat to medium. Add the remaining olive oil, onion, and carrots. Cook for 5–6 minutes, stirring occasionally, until the onion begins to soften. Add a splash of broth if the browned bits on the bottom begin to get too dark.
- Stir in the garlic, tomato paste, and remaining 1 tablespoon shawarma seasoning. Cook for 1 minute, stirring constantly.
- Add the diced tomatoes and chicken broth, scraping the bottom of the pot to release the browned bits. Stir in the potatoes, chickpeas, remaining ½ teaspoon salt, and chicken with any accumulated juices.
- Bring to a gentle boil, then reduce the heat to a low simmer. Partially cover and cook for 20–25 minutes, stirring occasionally, until the potatoes are tender and the chicken reaches an internal temperature of 165°F.
- For a thicker stew, simmer uncovered for another 5 minutes. For a thinner consistency, stir in additional broth as needed.
- Remove from the heat and stir in the lemon juice and parsley. Taste and adjust the salt and lemon juice. Serve warm with your choice of toppings and sides.
Notes
- Seasoning: If your shawarma seasoning contains salt, reduce the added salt and adjust after simmering.
- Thickness: Mash a small scoop of cooked chickpeas and potatoes against the side of the pot, then stir into the broth for a thicker consistency.
- Heat: Add ¼ teaspoon cayenne with the spices for a spicier stew.
- Optional greens: Stir in a few handfuls of baby spinach during the final 2 minutes of cooking.
- Dairy-free serving: Use toum instead of Greek yogurt and check prepared ingredient labels.
- Storage: Refrigerate within 2 hours in shallow airtight containers. Keep refrigerated for 3–4 days or freeze for up to 3 months. Potatoes may soften after freezing.
- Reheating: Thaw overnight in the refrigerator, then reheat on the stovetop to 165°F, adding broth as needed. Add fresh toppings after reheating.
How to Store and Reheat
Refrigerate: Refrigerate leftovers within 2 hours, using shallow airtight containers so the stew cools quickly. Keep refrigerated for up to 3–4 days.
Freeze: Freeze in individual portions for up to 3 months. Leave room in the containers for expansion. The potatoes may soften slightly after thawing.
Reheat: Thaw frozen stew overnight in the refrigerator. Reheat gently on the stove, stirring occasionally, until it reaches 165°F. Add a splash of broth if it has thickened. Add fresh toppings after reheating.
Frequently Asked Questions
Is chicken shawarma stew spicy?
It’s warmly spiced rather than especially hot. The heat depends on your shawarma seasoning, so choose a blend without cayenne for a milder stew.
Can I make chicken shawarma stew ahead of time?
Yes. Prepare the stew, refrigerate promptly, and reheat when needed. Add a fresh squeeze of lemon and the toppings just before serving.
Can I use rotisserie chicken?
Yes. Replace the raw chicken with about 4 cups cooked, shredded rotisserie chicken and skip the browning step. Cook the vegetables and potatoes as directed, adding the chicken during the final 5–10 minutes. Heat it through to 165°F.
Add all 2½ tablespoons of shawarma seasoning with the tomato paste, and reduce the added salt because rotisserie chicken is already seasoned.
How do I make the stew thicker?
Simmer uncovered for a few extra minutes, or mash some of the cooked chickpeas and potatoes into the broth. Stir regularly as it thickens.
Can I make it without chickpeas?
Yes. Substitute two cans of drained white beans. They are softer than chickpeas, so stir gently to keep them intact.
Is chicken shawarma stew gluten-free?
The ingredients can be gluten-free, but check your broth and seasoning labels. Serve with rice or gluten-free flatbread instead of regular pita.
A Cozy Dinner with Warm Shawarma Spices
This one-pot chicken shawarma stew brings together tender chicken, hearty chickpeas, and a lemony, warmly spiced broth. Serve it with pita and garlic toum, and save my homemade shawarma seasoning for the next time you want these flavors in a quick dinner.
