There is something utterly irresistible about a perfectly seasoned and juicy Grilled Chicken Shawarma Recipe that warms the soul with every bite. This dish brings together a vibrant blend of Middle Eastern spices, tender marinated chicken, and the subtle tang from yogurt and lemon juice, creating an explosion of flavors that feels both comforting and exciting. Whether you’re craving a quick weeknight dinner or want to impress friends with something exotic yet simple, this grilled chicken shawarma will quickly become a beloved staple in your recipe collection.
Ingredients You’ll Need
Gathering the right ingredients for this Grilled Chicken Shawarma Recipe is both straightforward and essential. Each element plays a crucial role—spices add aromatic depth, yogurt tenderizes the chicken to perfection, and fresh lemon juice brightens the entire dish. Together, they create a balance of flavors and texture that makes this recipe shine.
- 3 pounds boneless skinless chicken thighs: Juicy and tender, perfect for grilling and soaking up the marinade’s flavors.
- 1 teaspoon cumin: Adds a warm, earthy aroma that is signature to shawarma.
- 1 teaspoon ground turmeric: Gives the chicken a beautiful golden hue and a subtle peppery flavor.
- 1/2 teaspoon ground ginger: Provides a hint of bright, zesty spice that lifts the dish.
- 1/2 teaspoon ground cinnamon: Offers a subtle sweetness and warmth, rounding out the spices perfectly.
- Dash of cayenne pepper: Just enough heat to make your taste buds dance without overpowering.
- 1/2 teaspoon salt: Enhances all the flavors in the marinade.
- 1/4 teaspoon black pepper: Adds a mild bite that complements the spices.
- 1 teaspoon minced garlic: Brings bold, savory notes that soak deep into the chicken.
- 1 tablespoon olive oil: Helps distribute the marinade evenly and keeps the chicken moist on the grill.
- 1 tablespoon lemon juice: Brightens and tenderizes with its fresh acidity.
- 2 tablespoons plain yogurt: The secret to tender, flavorful chicken with a creamy marinade base.
How to Make Grilled Chicken Shawarma Recipe
Step 1: Prepare the Marinade and Chicken
Start by combining all the spices—cumin, turmeric, ginger, cinnamon, cayenne, salt, and pepper—with garlic, olive oil, lemon juice, and yogurt in a large bowl or a ziplock bag. Mixing these ingredients creates a fragrant, creamy marinade that’s bursting with Middle Eastern character. Toss in the chicken thighs and coat them thoroughly. Cover and let the chicken absorb all these flavors in the refrigerator for at least an hour—overnight is even better for maximum tenderness and depth.
Step 2: Preheat Your Grill
When you’re ready to cook, heat your grill to medium-high. This temperature ensures the chicken will sear beautifully, locking in all the juice and creating those delightful char marks that are signature to shawarma. A properly heated grill is key to transforming simple marinated chicken into a smoky, flavorful masterpiece.
Step 3: Grill the Chicken
Remove the chicken from the marinade, allowing any excess to drip off so it doesn’t cause flare-ups on the grill. Place the thighs directly over the heat and cook for about 5 to 6 minutes per side. They should develop a lovely char with crispy edges while staying juicy inside. The aroma wafting from the grill will have everyone eagerly waiting around the table!
Step 4: Rest and Slice
Once cooked, transfer the chicken to a plate and let it rest for a few minutes. This resting period allows the juices to redistribute, keeping each bite tender and succulent. Then slice the chicken into thin strips—this makes it effortless to pile into pita pockets or onto a vibrant salad.
How to Serve Grilled Chicken Shawarma Recipe
Garnishes
The beauty of this Grilled Chicken Shawarma Recipe is how well it pairs with fresh, crunchy garnishes. Think crisp lettuce, juicy cherry tomatoes, thinly sliced red onions, briny kalamata olives, and crumbled feta cheese. These elements provide contrast in texture and flavor, amplifying the spice and smokiness in your grilled chicken.
Side Dishes
For side dishes, simple is perfect. Warm pita bread is a must for scooping and wrapping your shawarma. Pair it with creamy tzatziki sauce for a cool, tangy finish that complements the bold spices. You could also include a light cucumber salad or roasted vegetables to round out your meal beautifully.
Creative Ways to Present
Want to impress? Serve the sliced grilled chicken shawarma over a bed of fragrant rice or couscous, garnished with chopped fresh herbs like parsley or cilantro. Another fun idea is assembling mini shawarma sliders using small buns and plenty of toppings, perfect for parties and casual gatherings where everyone can build their own.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra grilled chicken shawarma, store it in an airtight container in the refrigerator. It will stay juicy and flavorful for up to 3 days, making it an ideal option for quick lunches or dinners on busy days.
Freezing
You can also freeze the cooked chicken for longer storage. Place the cooled slices in a freezer-safe bag or container, separating layers with parchment paper to avoid sticking. Frozen grilled chicken shawarma maintains great taste for up to 2 months.
Reheating
To reheat, gently warm the chicken in a skillet over low heat or use the microwave, making sure to avoid drying it out. Adding a splash of water or broth while reheating can help restore moisture. Reheated shawarma is excellent for wraps, salads, or simply enjoyed on its own.
FAQs
Can I use chicken breasts instead of thighs for this Grilled Chicken Shawarma Recipe?
Absolutely! Chicken breasts can be used, but keep in mind they are leaner and might cook faster, so watch carefully to prevent drying out. Marinating longer helps keep them tender and flavorful.
Do I need a specific type of grill to make the shawarma?
No special grill is required. Whether you use a gas, charcoal, or electric grill, just ensure it’s preheated to medium-high for the best sear and smoky flavor.
Can I prepare the marinade and chicken the night before?
Yes! Marinating overnight intensifies the flavors and makes the chicken extra tender. Just keep it covered in the fridge until you’re ready to grill.
Is there a vegetarian alternative for this Grilled Chicken Shawarma Recipe?
While this recipe is chicken-based, you can experiment with hearty vegetables like portobello mushrooms or cauliflower steaks marinated in the same spices for a delicious vegetarian version.
What are the best sauces to serve with grilled chicken shawarma?
Tzatziki is a classic choice, offering cool yogurt and cucumber notes that complement the spices. Garlic sauce or tahini also work wonderfully as creamy accompaniments.
Final Thoughts
This Grilled Chicken Shawarma Recipe is one of those truly wonderful dishes that feels both exotic and familiar. Its rich spices, tender chicken, and simple preparation make it a winner every time you make it. So grab your ingredients and your grill, dive into the delicious world of shawarma, and watch this recipe become a fast favorite in your kitchen!
Print
Grilled Chicken Shawarma Recipe
- Prep Time: 1 hour 5 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
- Diet: Halal
Description
This Grilled Chicken Shawarma recipe features tender, marinated boneless skinless chicken thighs seasoned with a fragrant blend of Middle Eastern spices, including cumin, turmeric, and cinnamon. Marinated in yogurt, lemon juice, and garlic, the chicken is grilled to perfection, delivering smoky, juicy flavors. Perfect for serving with pita bread and classic Mediterranean accompaniments, this dish offers an authentic shawarma experience at home.
Ingredients
Chicken and Marinade
- 3 pounds boneless skinless chicken thighs
- 1 teaspoon cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- Dash of cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons plain yogurt
Instructions
- Prepare the Marinade: In a large bowl or ziplock bag, combine cumin, turmeric, ground ginger, cinnamon, cayenne pepper, salt, black pepper, minced garlic, olive oil, lemon juice, and plain yogurt. Mix thoroughly to create a uniform marinade.
- Marinate the Chicken: Add the boneless skinless chicken thighs to the marinade and toss to coat each piece evenly. Cover the bowl or seal the bag and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat the Grill: When ready to cook, heat your grill to medium-high heat to ensure a good sear and smoky flavor.
- Grill the Chicken: Remove the chicken from the marinade, shaking off any excess. Place the chicken thighs on the hot grill over direct heat. Cook for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked with a slight char.
- Rest and Slice: Remove the grilled chicken from the heat and let it rest for 3-5 minutes. This helps retain juices and ensures moist meat. Slice the chicken into thin pieces for serving.
- Serve: Serve the sliced chicken shawarma hot, ideally with pita bread, tzatziki sauce, crisp lettuce, cherry tomatoes, sliced red onion, kalamata olives, and crumbled feta cheese for an authentic Mediterranean meal.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness significantly.
- Use boneless skinless chicken thighs for juicier and more flavorful meat compared to chicken breasts.
- If a grill is not available, the chicken can be cooked under a broiler or on a stovetop grill pan, adjusting time accordingly.
- Letting the meat rest before slicing helps retain moisture for a better eating experience.
- Adjust cayenne pepper quantity based on your spice preference.
