This easy Grilled Chicken Shawarma recipe is bursting with middle eastern flavors. Fast and simple to make, it comes together in less than 30 minutes and it's one we use a lot at home. During hot summer evenings, I love it best served over a bed of a chilled Israeli Salad, a salad made of very finely diced summer vegetables and fresh herbs. The combination of hot grilled juicy chicken, together with the chilled Israeli salad is refreshing and delicious. Look for the Israeli salad recipe here in the next couple days. For heartier appetites, fold the tender flavorful chicken into pita, with tahini sauce along with this Turkish Cucumber Salad, or simply serve with rice…..the flavors will not disappoint.
It starts with a marinade, made with a combination of spices that I've been tinkering with for a while now. It finely tastes, just right. Use whole seeds or ground spices, either is fine.
Stir the spices with garlic and oil into a paste and rub all over the chicken. For this recipe, I use boneless, skinless thighs, as thighs end up being extra tender and juicy. I haven't tried the marinade on tofu yet, but my guess is it would be delicious, lathered up on tofu slices and baked on a sheet pan, in the oven.
Chop the chicken up and place over a salad, or serve them whole along side rice and salad.