Blueberry Cookies

These Blueberry Cookies are one of my favorite summery treats, and because they start with frozen blueberries, I can enjoy them any time of year. But let me tell you, they’re still one of the best ways to celebrate farmers market season and the warm summer nights. This easy no-chill cookie recipe makes 3 dozen chewy, jammy cookies with brown sugar, white chocolate chips, and just the right amount of cinnamon for a cozy-sweet blueberry flavor. These beauties are summer vacation in cookie form! Get ready for your new favorite way to use blueberries.

Soft and Chewy Blueberry Cookies

These blueberry cookies remind me of long summers as a kid growing up in New England. They really are a special treat; I love it when food evokes such strong (happy!) memories. They’ve got the soft, chewy center I want in a homemade cookie, little pockets of juicy blueberry, creamy white chocolate chips, and a hint of cinnamon that makes the berries taste even sweeter and fuller.

I get the best texture when the blueberries go into the dough fully frozen, even when I’m starting with fresh berries from the farmers’ market or grocery store. The colder, firmer berries are much easier to fold in without smashing. This means the dough doesn’t turn too wet or streaky before it hits the oven. They still bake into those jammy little pockets, but the cookies hold their shape better and stay chewy instead of spreading too much. If you’re in a fruity cookie mood, my strawberry cookies are another fun one to try next!

Recipe Success Tips

1. Keep the blueberries fully frozen. Add them to the dough straight from the freezer. If you’re starting with fresh berries, fully freeze them first before using! Soft or thawed blueberries can burst as you fold them in, making the dough too wet and turning it blue or purple before baking.
2. Fold gently once the berries go in. I use a spatula instead of a hand mixer so the blueberries and white chocolate chips stay mostly intact. A few blueberry streaks are totally fine, but crushed berries throughout the dough can make the cookies bake up wetter than you want.
3. Don’t overmix after adding the flour. Mix just until the dry ingredients disappear and a sticky dough forms. Overmixing develops the gluten in the flour, which can make the cookies tougher instead of soft and chewy.
4. Watch the edges, not just the timer. These cookies are done when they’ve spread, and the tops or edges are just starting to turn lightly golden. I like to pull them on the earlier side because the centers keep setting as they cool, which gives you a softer, chewier cookie.
5. Bake the dough right away. Like I mention in my peaches and cream cookies, I don’t recommend making this cookie dough ahead once the fruit is folded in. Even though the berries start frozen, they’ll thaw as the dough sits and release extra juice. This can make the dough too wet and affect how the cookies spread and bake.
6. Make them bakery-style! For bigger, coffee shop-style cookies, stack two scoops of dough on top of each other, gently press them together, and leave extra room between each cookie on the baking sheet. This makes fewer cookies, so it’s less budget-friendly per serving, but they still cost way less than buying giant cookies from a bakery or coffee shop (and they make such a fun homemade gift!)

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Blueberry Cookies

These easy Blueberry Cookies are soft, chewy, and jammy with frozen blueberries, white chocolate chips, and a hint of cinnamon. No chilling needed!

Course Dessert

Cuisine American

Total Cost $4.54 recipe / $0.13 serving

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 36 cookies (1.25oz cookie scoop)

Calories 92kcal

Author Jess Rice

Equipment

• 2 Large Cookie Sheets
• Parchment Paper
• Mixing Bowls
• Hand Mixer
• 1.25 oz Cookie Scoop

Ingredients

• 8 Tbsp salted butter softened, $0.94
• 1 cup light brown sugar packed, $0.68
• ½ cup granulated sugar $0.17
• 2 cups all-purpose flour $0.24
• 1 tsp sea salt $0.05
• 1 tsp baking powder $0.04
• 1 large egg $0.12
• ½ tsp cinnamon $0.04*
• 1 tsp vanilla extract $0.65
• ½ cup frozen blueberries $1.04**
• ¼ cup white chocolate chips $0.57

Instructions

• Gather ingredients and preheat oven to 350℉. Prepare 2 large cookie sheets with parchment.
• Combine room temperature butter, brown sugar, and granulated sugar in a large mixing bowl and mix until creamy and well-combined.
• In a separate bowl, combine flour, salt, and baking powder. Whisk until combined.
• Beat together the large egg, cinnamon, and vanilla extract. Add it to the creamed butter and sugar. Mix with a hand mixer until combined.
• Little by little, add some of the dry flour mixture to the wet mixture until a sticky dough forms and all of the flour mixture has been used up.
• Gently fold in the frozen blueberries and white chocolate chips.
• Using a cookie scoop (I use a 1.25 oz. cookie scoop), portion out cookies on the lined baking sheets, leaving 2 inches of space between cookies.
• Baking in the middle rack of 350℉ oven for 15-20 minutes, or until the cookies have spread out and have just a touch of golden color around the edges. (In my oven, they took 15 minutes. In the Budget Bytes oven, they took 20 minutes!) I like my cookies a little chewy, so I pull them right when I start to see them looking a little golden on the tops or edges.
• Transfer to a cooling rack and let cool 10-15 minutes before you enjoy!

See how we calculate recipe costs here.

Notes

*The cinnamon didn’t make it into my ingredient photo, but it’s a must! It really makes the flavor of the blueberries shine, so don’t forget it.

**Make sure your blueberries (even if you’re using fresh) are fully frozen when you add them to the dough! If they are soft, they will squish as you fold them in and the dough will become too wet. I like to use the big bags of Wyman’s wild blueberries for these cookies because the berries are a bit smaller and easier to handle, but any variety of blueberry will do. I can find these berries at both my local Kroger and Walmart with ease.

Add a few extra white chocolate chips on top: To achieve showstopping, beautiful cookies, press a couple of extra white chocolate chips into the top of each ball just before baking!

Make the dough fresh: I don’t recommend refrigerating the mixed dough once the blueberries are folded in, because the berries can thaw and release juice.

Nutrition

Serving: 1cookie | Calories: 92kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Sodium: 101mg | Fiber: 0.3g

how to make Blueberry Cookies step-by-step photos

Gather all your ingredients and preheat the oven to 350°F. Also line 2 large cookie sheets with parchment paper.

Cream the butter and sugars: Add 8 Tbsp salted butter (softened to room temperature), 1 cup packed light brown sugar, and ½ cup granulated sugar to a large mixing bowl. Beat until the mixture looks creamy, fluffy, and well combined, scraping down the sides of the bowl as needed.

Combine the dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp sea salt, and 1 tsp baking powder until evenly combined. This helps the salt and baking powder distribute evenly through the dough.

Add the egg and flavorings: In a small bowl, beat together 1 large egg, ½ tsp cinnamon, and 1 tsp vanilla extract. Pour the egg mixture into the creamed butter and sugar, then mix with a hand mixer until smooth and combined. The dough will smell sweet and lightly spiced from the cinnamon and vanilla.

Make the dough: Add the dry flour mixture to the wet mixture a little at a time, mixing on low speed after each addition. Continue until a soft, sticky cookie dough forms and no dry streaks of flour remain. Try not to overmix once the flour is added, or the cookies can turn out tough once baked.

Add the blueberries and chocolate: Gently fold in ½ cup frozen blueberries and ¼ cup white chocolate chips. Keep the blueberries frozen and fold carefully so they don’t burst too much or turn the whole dough purple. A few blue streaks are totally fine and make the cookies look pretty!

Portion the dough: Use a cookie scoop (I use a 1.25 oz scoop), to portion the dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie so they have room to spread in the oven.

Bake the cookies: Bake on the middle rack of the 350°F oven for 15-20 minutes, or until the cookies have spread and the edges are just lightly golden. The centers should still look soft and slightly puffy. In my oven, they took about 15 minutes, but in the Budget Bytes oven, they needed closer to 20 minutes, so start checking early.

I like these blueberry cookies a little chewy, so I pull them right when I start to see them looking a little golden on the tops or edges.

Cool and serve: Let the blueberry cookies cool on the baking sheet for 10-15 minutes so they can firm up, then transfer them to a cooling rack. The white chocolate will be melty, the blueberries will be jammy, and the cookies will finish setting as they cool. Enjoy!

Serving Suggestions

I’ll happily eat these chewy blueberry cookies straight from the cooling rack! They’re a fun treat for summer cookouts, birthdays, or gifting to friends, but they’re also so easy to turn into a summery dessert. Sandwich a scoop of vanilla ice cream between two cooled cookies for the cutest blueberry cookie ice cream sandwiches. The jammy blueberries and white chocolate chips taste so, so good with the creamy vanilla. These cookies also perfect with an iced coffee or cold brew in the afternoon!

Storage Instructions

Store the fully cooled cookies in an airtight container at room temperature for up to 2 days. I like to place parchment paper between layers to keep the soft blueberry spots and white chocolate chips from sticking together. Because these cookies have juicy berries baked into them, make sure they’re completely cool before storing, so extra steam doesn’t get trapped in the container and make them too soft.

Fridge

For longer storage, you can refrigerate these blueberry cookies in an airtight container for up to 1 week. The fridge will make them a little firmer, so let them sit at room temperature for a few minutes before serving if you want a softer texture.

Freezer

Freeze the cooled blueberry cookies in a freezer-safe bag or container for up to 3 months. I recommend freezing them in a single layer first, then stacking them with parchment between layers once firm, so they don’t stick together. Thaw at room temperature, or warm one cookie in the microwave for a few seconds for that just-baked feel!

Love Blueberry Treats? Try These Recipes Next!

• This Blueberry Mug Muffin is ready in about 7 minutes, which makes it perfect for a fast little sweet treat.
• I’d serve these Lemon Blueberry Scones with coffee because they’re sweet, citrusy, and not too heavy.
• These Homemade Blueberry Muffins use plain yogurt in the batter, which helps keep them soft and tender.

More Easy Cookie Recipes

Chocolate Chip Cookies

$4.57 recipe / $0.15 serving

Breakfast Cookies

$5.32 recipe / $0.35 serving

Snickerdoodles

$3.83 recipe / $0.24 serving

Black and White Cookies

$4.44 recipe / $0.14 serving

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Chicken Shawarma

Even though it’s been 15 years since I first shared this recipe, I still believe the marinade for this Chicken Shawarma is one of the best marinades I’ve ever made. EVER. It’s so good that I find myself using it on everything. This easy chicken shawarma is made with chicken marinated in yogurt, lemon, garlic, and warm spices, then grilled or cooked in a skillet until tender and juicy. Serve it as a wrap, pile it over rice, tuck it into pita, or turn it into a meal prep bowl with plenty of fresh vegetables and tangy yogurt sauce. It’s pure magic, super versatile, and much easier to make at home than you think.

“This recipe is in my regular rotation of BB recipes. I always chop up the chicken so it gets more marinade up the garlic in the sauce. This time I didn’t have cucumber so I subbed spinach for both that and the lettuce. So good!”

Kelsey

Easy Homemade Chicken Shawarma

Shawarma is a Middle Eastern dish traditionally made from marinated meat that’s slow-roasted on a rotating spit. Lamb is a popular choice, but for my recipe, I use chicken because it’s a more accessible and budget-friendly option. I don’t have a rotating spit at home (and I’m assuming you don’t either!), so my take on this traditional recipe involves marinating the chicken and then cooking it on a grill or in a hot skillet. So while my recipe isn’t technically authentic, it’s an easy option for home cooks to try!

I mix warming spices like cinnamon, nutmeg, and cloves with yogurt, lemon, and garlic, then let the chicken marinate for AT LEAST 4 hours so the flavor has time to really work its way in. That big flavor is what makes this chicken so good for meal prep because you can cook a batch once and use it all week to make sandwiches, rice bowls, salads, or whatever you like. I even use the marinade in my roasted potato wedges with shawarma sauce recipe. So good!

Recipe Success Tips

1. Chicken breasts and thighs both work. I used 2 large chicken breasts as that’s what I had to hand, but chicken thighs will also work (and are usually cheaper!). The fattiness of the thighs will make the chicken taste a little more like the traditional rotisserie version, too. The marinade will work for about 4-6 boneless, skinless chicken thighs.
2. Give the chicken time in the marinade. Four hours is the minimum I’d recommend here, but overnight is even better if you’re planning ahead. The yogurt, lemon, garlic, and spices need time to season the chicken all the way through, but I wouldn’t push it past 24 hours since the lemon can start making the texture of the chicken too soft.
3. Slice the chicken before marinating for extra flavor. You can marinate the chicken breasts whole, but slicing them into strips first gives the marinade more surface area to cover. It also helps the chicken cook faster and makes it easier to use in wraps, bowls, salads, and meal prep boxes after!
4. Get the grill or skillet nice and hot. Shawarma is traditionally cooked on a rotating spit, so a hot grill or skillet helps recreate some of those browned, lightly charred edges at home. Let the chicken cook long enough to get color before flipping! If you’re using a skillet, cook the chicken in batches if needed so the pieces have room to brown nicely.
5. Don’t skip the final rest. Let the chicken rest for a few minutes after cooking so the juices redistribute back into the meat. I also like to spoon any juices from the plate back over the sliced chicken because there’s so much flavor there!

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Chicken Shawarma Recipe

A magical blend of yogurt, lemon, garlic, and warm spices makes this homemade Chicken Shawarma tender, flavorful, and perfect for wraps, bowls, salads, or meal prep.

Course Lunch

Cuisine Middle-Eastern

Total Cost $10.05 recipe / $2.51 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Marinate Time 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 4

Calories 156kcal

Author Beth Moncel

Equipment

• Mixing Bowls
• Ziptop Bag
• Grill or Skillet

Ingredients

CHICKEN & MARINADE

• 2 large chicken breasts 1.25 lbs, $3.21*
• ½ cup plain Greek yogurt $0.52
• 1 Tbsp lemon juice $0.04
• 1 Tbsp garlic minced, (3 cloves) $0.18
• ½ tsp ground cinnamon $0.04
• ½ tsp dried oregano $0.07
• ½ tsp salt $0.01
• ¼ tsp ground nutmeg $0.03
• ¼ tsp ground cloves $0.03

YOGURT SAUCE (optional)

• ¾ cup plain Greek yogurt $0.78
• ¼ tsp garlic minced, (1 clove) $0.06
• ¼ tsp dried dill $0.03
• ¼ tsp salt $0.01

SANDWICH (optional)

• ½ head romaine lettuce washed, dried & chopped, $1.07
• ½ medium cucumber sliced, $0.38
• 2 medium Roma tomatoes sliced, $0.64
• ¼ red onion sliced, $0.31
• 4 naan or pita or flatbread, $2.64**

Instructions

• Gather all of your ingredients.
• In a small bowl, combine the ingredients for the marinade (½ cup plain Greek yogurt, lemon juice, garlic, cinnamon, oregano, salt, nutmeg, and ground cloves). Stir to combine.
• Slice chicken breasts into 1-inch-thick strips before marinating to maximize the flavor.
• Add chicken to a gallon ziptop bag or to a medium mixing bowl. Pour in the marinade and toss to cover the chicken. Make sure it’s coated well. Then, cover and refrigerate for 4-24 hours.
• If you're making the yogurt sauce (optional), you can prepare it while the chicken marinates. Combine the ¾ cup plain Greek yogurt with the garlic, dill, and salt. Cover and refrigerate until ready to use.
• Preheat your grill. After marinating the chicken, grill until cooked through (I use an indoor tabletop grill; the total amount of time it'll take to cook will vary from grill to grill). Flip after 7 minutes.***
• Check the internal temperature of the chicken before removing it from the grill; it must read at least 160℉. It'll reach a safe temperature of 165℉ after it’s removed from the grill and rested for a few minutes, covered with foil on a clean plate. Once rested, the chicken is ready to use!
• If you want to make a wrap sandwich (optional), spread the yogurt sauce on your flat bread, top with the chicken and vegetables. Roll the sandwich closed. You can also wrap the sandwich in foil or parchment paper to help it stay closed as you eat.

See how we calculate recipe costs here.

Video

Notes

*I got my chicken breasts for $2.57 per lb at my local Walmart. It was a bulk package of 8 breasts. If you can, buy in bulk, split up the breasts, and freeze it for future meal prep. You can also use 4-6 boneless, skinless chicken thighs.

**If I’m using this chicken to make a sandwich, I love serving it in a homemade naan. Homemade pita or flatbreads are also perfect. But you can, of course, use a store-bought option to save time! Our cottage cheese wraps will also work as a protein-packed alternative. 

***Don’t worry if you don’t have a grill; this chicken comes out just as delicious when cooked in a skillet. It won’t have the char marks, but it’ll still taste amazing. Cook the chicken until browned on both sides and cooked through!

Marinating Time: Marinate the chicken for at least 4 hours, or up to 24 hours for the best flavor. You can also freeze the chicken in the marinade for up to 3 months, then thaw overnight in the fridge (it’ll marinate as it thaws!) and cook as directed.

 

Nutrition information: The nutritional information below is for the marinated chicken only. Naan, pita, and flatbreads can all vary in shape, size, and nutritional value. This chicken is also delicious served in many ways, not just as a wrap!

Nutrition

Serving: 1serving (chicken only) | Calories: 156kcal | Carbohydrates: 2g | Protein: 28g | Fat: 3g | Sodium: 437mg | Fiber: 0.4g

How to Make Chicken Shawarma Step-by-Step Photos

Gather the chicken shawarma ingredients: You’ll need ½ cup plain Greek yogurt, 1 Tbsp lemon juice, 1 Tbsp minced garlic, ½ tsp cinnamon, ½ tsp dried oregano, ½ tsp salt, ¼ tsp ground nutmeg, ¼ tsp ground cloves, and 2 large chicken breasts (1.25 lbs).

Gather the wrap ingredients (optional): If you’re turning this chicken into a wrap, you’ll also need ½ head romaine lettuce, ½ medium cucumber, 2 medium roma tomatoes, ¼ red onion, and 4 naan (or pita or flatbread).

Gather the yogurt sauce ingredients (optional): The yogurt sauce I use in this recipe is for more than just wraps. It elevates this chicken shawarma however you choose to serve it! It’s optional, but if you want to make it, you’ll need ¾ cup plain Greek yogurt, ¼ tsp minced garlic, ¼ tsp dried dill, and ¼ tsp salt.

Make the marinade: Add ½ cup plain Greek yogurt, 1 Tbsp lemon juice, 1 Tbsp minced garlic, ½ tsp cinnamon, ½ tsp dried oregano, ½ tsp salt, ¼ tsp nutmeg, and ¼ tsp ground cloves to a small bowl. Mix until smooth and well combined.

Slice the chicken: I like to slice the chicken into 1-inch thick strips before marinating to allow more flavor to permeate the chicken. You can also leave the chicken whole if preferred and slice it after cooking, though it’ll take longer for the chicken to cook through if left whole.

Marinate the chicken: Place the sliced chicken in a gallon-sized ziptop bag or medium mixing bowl, and cover in the marinade. Make sure the chicken is coated well. Close the bag (or cover the bowl) and refrigerate for 4-24 hours.

Make the yogurt sauce (if using): While you wait for the chicken to marinate, you can make the herby yogurt sauce. Add ¾ cup plain Greek yogurt, ¼ tsp minced garlic, ¼ tsp dried dill, and ¼ tsp salt to a mixing bowl. Mix to combine and then store the sauce in the fridge until you’re ready to use it.

Cook the chicken: Once the chicken has marinated for at least 4 hours, grill until the chicken is cooked through. (I’m using the Ninja Sizzle Indoor Smokeless Grill. The total amount of time it’ll take to cook will vary from grill to grill). You can also cook it in a skillet on the stovetop.

Flip the chicken after 7 minutes, unless you’re using a grill with a lid that cooks it evenly from both sides, like a George Foreman grill. If using a skillet, let the chicken cook long enough to get some nice browning before flipping.

Rest and slice the chicken: The chicken is done once it has noticeable grill marks or golden browning on the outside, the juices run clear, and it’s no longer pink on the inside. If you’ve got a meat thermometer handy, you’re aiming for 160°F right in the thickest part. After it’s cooked, cover with foil and let the chicken rest for a few minutes so the juices redistribute and the internal temperature can rise to 165°F. I like to spoon any juices from the plate back over the sliced chicken because there’s so much flavor there.

Now your homemade chicken shawarma is ready to use in wraps, sandwiches, salads, or meal-prep lunches for the week!

Make the wraps, optional: If you’re making the wrap sandwiches, spread the yogurt sauce on your chosen bread, such as naan, pita, or flatbread. Then top it with the chicken, lettuce, cucumber, tomato, and red onion. Roll the wrap closed.

You can also wrap it in foil or parchment paper to help it stay closed as you eat.

Serving Suggestions

I made this grilled chicken shawarma with the sole intention of making sandwich wraps, but then I started topping salads with it and eventually just snacked on the chicken plain. It’s just that good. I even divided the ingredient list in case you want to use the marinade for something else because even if you don’t want the wrap, you NEED to at least make the chicken.

Chicken Shawarma Wrap

If you want to make the classic wrap version, spread some of the yogurt sauce over 1 naan, pita, or flatbread, then top it with a few slices of chicken, chopped romaine, sliced cucumber, tomato, and a little red onion. Roll it up tightly and, if you want, wrap it in foil or parchment paper to help hold everything together while you eat. It’s fresh, filling, and probably the closest thing to takeout-style shawarma you can make at home for way less.

Other Ways to Serve Chicken Shawarma

• Chicken shawarma plate: Serve the sliced chicken on a plate with rice or flatbread, yogurt sauce, and a simple mix of cucumber, tomato, and red onion. Add a scoop of cauliflower tabbouleh, couscous, or a few grilled vegetables to make it feel like a full spread!
• Salad: Pile the chicken over chopped romaine with cucumber, tomato, and red onion, then drizzle with the yogurt sauce.
• Pita: Instead of rolling a full wrap, tuck the chicken into pita pockets with lettuce, cucumber, tomato, red onion, and sauce. It’s a little less fussy than wrapping everything up, and it makes an easy lunch or quick weeknight dinner.
• Bowl meal: Layer the chicken into a bowl with rice, couscous, or quinoa, plus fresh veggies and a spoonful of the yogurt sauce. I think this is one of the best ways to use it for meal prep because everything can be stored separately and assembled as needed.
• Takeout-style: If I’m leaning even more into the takeout vibe, I’ll serve the chicken in a wrap with air fryer French fries and a big side of yogurt sauce or tzatziki. It’s simple, fun, and very hard to complain about.

Homemade chicken shawarma shown here as a salad, wrap, platter, and an open-faced sandwich with the tangy yogurt sauce.

Meal Prep it!

This chicken shawarma keeps well for 3-4 days, making it perfect for easy meal-prep lunches. You can eat the chicken cold, especially in wraps and salads, or quickly reheat it in the microwave or in a skillet on the stovetop if you’re serving it with rice, pita, or veggies. As you can see in the photo below, the wraps can be fully assembled ahead of time, while salads, dips, and sides can be packed into separate compartments to keep everything fresh and easy to grab.

Here are some of my favorite meal prep options for this chicken:

• Meal prep box 1: Make a wrap with naan, pita, or flatbread, and pack it with a side of my creamy cucumber salad. Enjoy cold for an easy grab-and-go lunch over summer!
• Meal prep box 2: Chop the chicken and serve it over the same veggies used in the wrap variation above, including romaine, cucumber, tomato, and red onion. Pack pita wedges and white bean hummus in separate compartments for a filling lunch with lots of texture.
• Meal prep box 3: Keep the chopped chicken, salad, and hummus the same as the previous box, but swap the pita for cucumber sticks. This is my go-to when I want something lighter (it also happens to be gluten-free), and the whole box stays fresh and crunchy.
• Meal prep box 4: Pair an assembled wrap with our summer lentil salad for a hearty lunch with plenty of protein and fresh vegetables. The lentil salad is a GREAT make-ahead side because it holds up really well in the fridge.

Storage Instructions

Leftover cooked shawarma chicken can be stored in an airtight container in the refrigerator for 3-4 days. If you’ve made the yogurt sauce, keep it stored in the refrigerator for up to 4 days. For the freshest texture, keep the chicken, sauce, salad veggies, pita, naan, or flatbread separate when possible, then assemble when ready to eat.

Reheating

You can eat the chicken cold in wraps and salads, or reheat it quickly in the microwave, on the grill, or in a skillet on the stovetop until warmed through (165°F internally). If reheating in a skillet, add a tiny splash of water to keep it from drying out.

Freezer

You can freeze the cooked and cooled chicken in an airtight freezer-safe container for up to 3 months. Freeze the chicken on its own without the sauce, veggies, or bread. Thaw overnight in the refrigerator, then reheat in the microwave, on the grill, or on the stovetop until hot.

You can also freeze the uncooked chicken in the marinade for up to 3 months. Thaw overnight in the refrigerator and cook as directed.

Try These Other Middle-Eastern Inspired Recipes Next!

• This easy Homemade Falafel skips deep frying and uses a skillet instead, so you still get golden, crispy edges with less fuss!
• I love meal prepping these Beef Kofta Meatballs with Roasted Vegetables because the rice, veggies, and meatballs pack up so easily.
• My Quinoa Tabbouleh swaps bulgur for easy-to-find quinoa while keeping the fresh lemon, parsley, cucumber, and tomato flavor!

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Our Chicken Shawarma recipe was originally published 6/22/11. It was retested, reworked, and republished to be better than ever 6/24/26.

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