One day I had chicken in the fridge but not quite enough for everyone, and so i decided to make Sausage And Chicken Shawarma. I added some sausage to stretch the meal a little further, and honestly it ended up becoming one of those happy kitchen accidents that turned into a regular dinner.

The chicken stays juicy while the sausage adds extra flavor and richness. Everything gets coated in warm shawarma spices and served with fresh vegetables and sauce, making it a meal that feels special without requiring a ton of work. If you already enjoy recipes like Chicken Shawarma Wrap, Harissa Chicken, or Huli Huli Chicken, this chicken and sausage shawarma fits perfectly into that homemade dinner rotation.

Why You Will Love This Chicken And Sausage Shawarma

What I love most about this recipe is how flavorful it is while still using simple ingredients.

The combination of chicken and sausage gives the dish plenty of texture and richness.

Another thing I like is that it works in wraps, rice bowls, salads, or flatbreads.

It’s also great for meal prep because the leftovers reheat really well honestly.

What You Will Need For Chicken And Sausage Shawarma

A large skillet works best because it allows the chicken and sausage to brown properly.

You'll also need a mixing bowl for marinating the meat.

A sharp knife helps slice everything into even pieces.

If you're serving wraps, warming the flatbreads honestly makes a big difference.

Ingredients For Chicken And Sausage Shawarma

For The Shawarma

• 1 pound boneless chicken thighs, sliced
• 8 ounces smoked sausage, sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon turmeric
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper

For Serving

• Flatbreads or pita bread
• Lettuce
• Tomatoes
• Cucumber
• Red onion
• Garlic sauce or yogurt sauce

How To Make Chicken And Sausage Shawarma

In a large bowl, combine the chicken, sausage, olive oil, lemon juice, paprika, cumin, coriander, turmeric, garlic powder, salt, and black pepper.

Mix well until everything is coated.

Let the mixture marinate for at least 20 minutes.

Heat a large skillet over medium-high heat.

Cook the chicken and sausage until browned and fully cooked through, about 10 to 12 minutes.

Warm the flatbreads or pita bread.

Fill each wrap with the chicken and sausage mixture.

Add lettuce, tomatoes, cucumber, red onion, and sauce.

Serve immediately.

I usually add extra garlic sauce because honestly shawarma always tastes better with plenty of sauce. This chicken and sausage shawarma also goes really well with Mixed Cucumber Salad, Red Cabbage Salad, or L

Lemon Vanilla Iced Tea if you want something refreshing on the side.

Tips For Chicken And Sausage Shawarma

Chicken thighs stay juicier than chicken breast in this recipe.

Letting the meat marinate longer gives even better flavor.

Do not overcrowd the skillet or the meat will steam instead of brown.

A little extra lemon juice right before serving honestly brightens everything up.