Oh, you guys, I am SO excited to share this with you today! This Grilled Chicken shawarma recipe is an absolute weeknight savior in my house. Seriously, the moment the aroma starts wafting from the kitchen, my whole family just descends. It’s that kind of magic. You know those nights when you’re completely wiped but still want something incredibly delicious and satisfying? This is it. It’s so much better than anything you’d get from a takeout container, and honestly, it’s not even that hard. I used to think shawarma was this super complicated, restaurant-only kind of deal, but this recipe totally changed my mind. If you love bold, savory flavors and tender, juicy chicken, you are going to adore this. It’s got all those incredible spices that just sing together, and the way the chicken gets those crispy, charred edges on the grill? Pure perfection. Forget those bland chicken dishes; this is where it’s at!
What is a grilled chicken shawarma?
So, what exactly *is* this glorious dish we’re diving into? At its heart, Grilled Chicken shawarma is all about marinated chicken, cooked until it’s wonderfully tender and slightly crispy, then usually served in a wrap or flatbread with a medley of fresh toppings. The “shawarma” part really refers to the method of cooking and the specific spice blend. Traditionally, it’s made by stacking thinly sliced meat on a vertical spit and roasting it slowly, allowing the fat to drip down and baste the meat. While we can’t all have a giant rotisserie in our backyard (sadly!), this grilled version absolutely captures that same incredible flavor profile. Think of it as a super flavorful, deconstructed, home-cook-friendly version that’s just as satisfying, if not more so, because you can control every single element. It’s basically a flavor explosion waiting to happen!
Why you’ll love this recipe?
There are so many reasons why this grilled chicken shawarma has become a staple for me, and I just know you’re going to feel the same way. First off, the FLAVOR! It’s just out of this world. The marinade is this beautiful symphony of spices – warm, a little smoky, a little tangy. It’s the kind of flavor that makes you close your eyes and savor every single bite. And the chicken itself? It comes off the grill so incredibly juicy and tender, with those little bits of char that just add another layer of deliciousness. It’s not just about the chicken, though. The whole experience is fantastic. It’s surprisingly SIMPLE to put together, even on a busy weeknight. The marinating does most of the heavy lifting, and then it’s just a quick grill and assembly. What I really love is how COST-EFFECTIVE it is. Chicken thighs are usually pretty budget-friendly, and the marinade ingredients are all pantry staples. You get so much incredible flavor for so little cost! And let’s talk about VERSATILITY. This chicken is amazing tucked into warm pita bread with tahini sauce and pickled onions, but it’s also fantastic over a bed of rice, in a salad, or even just eaten straight off the plate (guilty as charged!). If you’re a fan of my Sheet Pan Chicken Fajitas, you’ll appreciate the bold flavor and ease, but this shawarma has its own unique, Middle Eastern-inspired charm. It’s just one of those recipes that makes you feel like a culinary rockstar without a ton of effort. It truly hits all the right notes!
How do I make grilled chicken shawarma?
Quick Overview
This recipe is all about building layers of flavor and then letting the grill do its magic. We’ll start by marinating the chicken in a vibrant blend of spices and yogurt for maximum tenderness and taste. Then, it’s a quick char on the grill until it’s perfectly cooked through and a little smoky. While that’s happening, we’ll prep some simple but essential accompaniments. The whole process from marinating to serving is designed to be manageable and incredibly rewarding, even if you’re new to making shawarma. It’s all about good ingredients, a great marinade, and a little bit of heat.
Ingredients
What is the recipe for chicken marinade?
1.5 pounds boneless, skinless chicken thighs (I always go for thighs because they stay so moist and forgiving on the grill!)
1/2 cup plain Greek yogurt (full-fat is best for richness)
2 tablespoons olive oil
2 tablespoons fresh lemon juice (from about 1 lemon)
4 cloves garlic, minced (don’t be shy with the garlic!)
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon ground coriander
1 teaspoon turmeric powder
1/2 teaspoon ground cinnamon (this is my secret for that authentic warmth!)
1/2 teaspoon cayenne pepper (or more, if you like a kick!)
1 teaspoon salt, plus more to taste
1/2 teaspoon Black Pepper
For Serving:
Pita bread or flatbreads (warmed)
Tahini sauce (store-bought or homemade)
Sliced tomatoes
Thinly sliced red onions (quick-pickled if you have time, but raw is great too!)
Chopped fresh parsley
Cucumber slices
Optional: Hummus, pickles, hot sauce
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a large bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, cayenne pepper, salt, and Black Pepper. Whisk everything together until it’s a smooth, cohesive marinade. Now, add your chicken thighs to the bowl. Toss them around until every piece is beautifully coated in that glorious spice mixture. Cover the bowl tightly with plastic wrap or transfer it to a resealable bag. Pop it in the refrigerator to marinate for at least 1 hour, but honestly, 4 hours is even better, and overnight is pure magic. The longer it marinates, the more tender and flavorful your chicken will be.
Step 2: Preheat the Grill
When you’re ready to cook, preheat your grill to medium-high heat. You want it hot enough to get a nice sear on the chicken, but not so hot that it burns before it cooks through. Clean your grill grates thoroughly – this is super important to prevent sticking. A quick brush with oil right before you place the chicken on can also help.
Step 3: Grill the Chicken
Remove the chicken from the marinade, letting any excess drip off (you don’t need to scrape it all off, a little cling is good!). Place the chicken thighs on the preheated grill in a single layer. Don’t overcrowd the grill; cook in batches if necessary. Grill for about 6-8 minutes per side, depending on the thickness of your thighs. You’re looking for nice char marks and for the chicken to be cooked through. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the grill and let it rest on a cutting board for about 5-10 minutes. This resting period is crucial for juicy chicken – it allows the juices to redistribute throughout the meat. Trust me on this one; don’t skip it!
Step 4: Slice the Chicken
After resting, thinly slice the chicken thighs against the grain. You’ll see how incredibly tender and juicy it is. The slicing really makes it perfect for stuffing into pitas and getting that authentic shawarma feel.
Step 5: Assemble Your Shawarma
Warm up your pita bread or flatbreads on the grill for a minute or two until they’re soft and slightly toasty. Now comes the fun part: building your shawarma! Spread a generous spoonful of tahini sauce onto the warm pita. Pile on the sliced grilled chicken. Add your favorite toppings: sliced tomatoes, red onions, parsley, cucumber, hummus, or pickles. Fold it up, take a bite, and prepare for a flavor explosion. It’s that simple and that delicious!
What to Serve It With
This grilled chicken shawarma is pretty much a meal in itself, but oh boy, can it get even better with the right partners! For a relaxed weekend brunch, I love serving it alongside a big bowl of my vibrant Mediterranean Quinoa Salad. The fresh herbs and crunchy veggies are the perfect counterpoint to the warm, spiced chicken. If you’re feeling fancy for a dinner party, plating it over fluffy basmati rice with a dollop of garlicky yogurt sauce and a side of roasted vegetables is always a hit. My kids, bless their picky little hearts, absolutely adore it stuffed into warm pita pockets with just a bit of hummus and some sliced cucumbers. They say it’s their “special occasion food,” which is funny because it’s a weeknight meal for me! And for a truly cozy snack, forget the pita sometimes – I’ll just serve the chicken piled high with some quick-pickled red onions and a drizzle of tahini on a plate. It’s so satisfying and feels incredibly indulgent. I’ve also found that a simple side of grilled halloumi cheese is an amazing addition for those who love a bit of extra savory goodness. Honestly, the possibilities are endless, and that’s part of why I love this recipe so much!
Top Tips for Perfecting Your Grilled Chicken Shawarma
Alright, let’s talk about getting this grilled chicken shawarma absolutely perfect every single time. I’ve made this recipe more times than I can count, and through trial and error, I’ve picked up a few tricks that really make a difference. First, when it comes to the chicken, don’t skimp on the marinating time! I know it’s tempting to just throw it on the grill after an hour, but letting it sit in that yogurt-based marinade for at least 4 hours, or ideally overnight, is the key to unbelievably tender and flavorful chicken. The yogurt actually helps to tenderize the meat, and the spices work their magic. Another thing: always, always preheat your grill properly. A screaming hot grill sears the chicken beautifully and prevents it from sticking. And speaking of sticking, make sure your grill grates are clean and maybe give them a quick oiling just before you lay the chicken down. When it comes to slicing, let the chicken rest after grilling! This is non-negotiable for juicy meat. If you cut it too soon, all those delicious juices will run out onto the cutting board. I’ve learned this the hard way, believe me! For the spice blend, don’t be afraid to adjust it to your liking. I love the warmth of cinnamon in there, but if it’s not your thing, feel free to omit it or add a pinch of allspice. And if you like things spicier, definitely amp up the cayenne pepper! For those who love a bit of tang, adding a pinch of sumac to the marinade or as a finishing sprinkle can be incredible. My kids aren’t huge fans of red onion, so for them, I sometimes finely dice some sweet bell peppers and toss them in. It adds a nice crunch and sweetness without the onion bite. And finally, if you can swing it, a quick pickle for your red onions is a game-changer. Just a simple soak in vinegar, sugar, and salt for about 30 minutes adds this amazing bright, tangy element that cuts through the richness of the chicken. These little tweaks really elevate this dish from great to absolutely phenomenal!
Storing and Reheating Tips
So, what happens if you miraculously have leftovers of this amazing grilled chicken shawarma? Don’t worry, it stores beautifully! For best quality, I always recommend storing any leftover cooked chicken in an airtight container in the refrigerator. It should stay fresh and delicious for about 3-4 days. If you’ve prepped your toppings separately, store those in their own containers too. The great thing about this chicken is it reheats really well. My favorite way to reheat it is in a skillet over medium heat, stirring occasionally, just until it’s warmed through. This helps to bring back a little of that nice char. You can also reheat it gently in the microwave, but be careful not to overcook it, or it might dry out a bit. If you plan on freezing it, I’d suggest slicing the chicken first and then storing it in freezer-safe bags or containers for up to 2-3 months. Thaw it overnight in the refrigerator before reheating. I generally don’t recommend freezing the assembled wraps, as they can get a bit soggy. The glaze, if you’re using one for serving, is best made fresh each time for optimal flavor and texture, but any leftover marinade can be cooked down into a sauce if you’re feeling adventurous (just make sure it’s thoroughly cooked!). Always check for quality by smell and appearance before reheating anything stored for a while.
Frequently Asked Questions
Final Thoughts
Seriously, I just can’t get enough of this grilled chicken shawarma. It’s one of those recipes that brings people together, sparks joy, and makes you feel like you’ve accomplished something truly delicious in the kitchen. It’s the perfect balance of bold, warming spices, tender, juicy chicken, and fresh, vibrant toppings. It truly is a weeknight hero, but it’s also special enough to impress guests. I really hope you give this a try soon! If you love this, you might also enjoy my Spiced Lamb Kofta or my Lemon Herb Roasted Chicken – they have that same incredible flavor profile. Let me know in the comments below how yours turns out, or if you have any fun variations you tried! I absolutely love hearing from you all and seeing your kitchen creations. Happy grilling, everyone!
Grilled Chicken Shawarma
Ingredients
Chicken Marinade
- 1 pound boneless, skinless chicken breasts cut in half lengthwise
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon turmeric
- 0.25 teaspoon curry powder
- 0.125 teaspoon cinnamon
- 0.125 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
Garlic Yogurt Sauce
- 7 ounce container 2% Greek yogurt I like Fage
- 2 teaspoons lemon juice
- 2 cloves garlic finely minced
- 0.125 teaspoon kosher salt
Garnish
- Chopped parsley
Instructions
Preparation Steps
- Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound each breast to an even thickness, about 0.5-inch thick, being careful not to puncture the bag. Place pounded chicken breasts back into bag and set aside.
- In a medium bowl, combine olive oil and lemon juice. Whisk until combined. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.
- Pour the marinade into the bag with the chicken, massaging it to evenly coat. Refrigerate and marinate for at least 1 hour, up to overnight.
- In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt. Stir to combine and refrigerate until ready to use.
- Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes. Allow the chicken to rest for 5 minutes then slice it thinly, across the grain. Top each breast with 2 tablespoons sauce and a sprinkle of parsley. Serve.
Air Fryer Method
- Air fry at 400F for 4 to 5 minutes on each side, or until cooked through.
