Grilled Chicken Shawarma is bursting with Middle Eastern Flavors! Serve it up with Israeli Salad and Basmati Rice (or Naan Bread) with a side of Tzatziki or Baba Ganoush! The perfect combination of flavors. No grill? Try this Baked Chicken Shawarma! 

This EASY Grilled Chicken Shawarma skewers in a pita with tzatziki and tomatoes, cucumber and red onion.

One of my favorite recipes on the blog- packed with Middle Eastern spices, this recipe for Grilled Chicken Shawarma is bursting with amazing flavor and turns out delicious every single time. It comes together easily and it’s one we use a lot at home and in our catering business. The flavors are out of this world! Serve it up in three different ways!

 How to Make Chicken Shawarma!| 60-sec video

Why You’ll Love Chicken Shawarma

  1. Bursting with Flavor: Chicken shawarma is incredibly flavorful and aromatic. The combination of spices like cumin, coriander, and garlic, makes every bite a delight for your taste buds.
  2. Versatile Serving Options: Chicken shawarma can be served in various ways, giving you the freedom to enjoy it according to your preferences. Whether you prefer it in a sandwich or wrap with tzatziki sauce and fresh vegetables, or over a bed of refreshing Israeli salad, there are so many delicious ways to enjoy chicken shawarma.
  3. Juicy and Tender: Using boneless, skinless chicken thighs in the recipe ensures that the meat remains moist, tender, and full of flavor. Grilling or baking the chicken adds a beautiful char and smoky flavor, making every bite juicy and satisfying.
  4. Easy to Make: This grilled chicken shawarma recipe is simple and easy to make at home. With just a few steps and basic ingredients, you can recreate the flavors of the Middle East in your own kitchen. Marinate the chicken, grill or bake it, and then slice it up for a mouthwatering meal.
  5. Perfect for Gatherings: Chicken shawarma is a fantastic dish to serve when you have guests over or for special occasions. Its vibrant flavors and appealing presentation make it a crowd-pleaser, and you can easily scale up the recipe to accommodate a larger group.

Ingredient Notes:

  • Chicken thighs: Boneless skinless chicken thighs are commonly used in this recipe. You can also opt for skin-on chicken thighs if desired.
  • Spices: Cumin, coriander, garlic cloves, kosher salt, cayenne pepper, turmeric, ground ginger, ground black pepper, and allspice are the key spices used to season the chicken.
  • Olive oil: Used for marinating the chicken and providing moisture and flavor.
  • Optional White sauce: Commonly served with chicken shawarma can be whipped up using garlic, lemon juice, salt and olive oil.

See the recipe card below for a full list of ingredients and measurements.

How To make Chicken Shawarma:

STEP 1: Make the Shawarma marinade, using whole or ground spices- and stir the spices with garlic and olive oil (or pulse in a food processor) to create a flavorful paste. Tip: if making a big batch, I often place it in a food processor.

Step 2: Coat the chicken thighs well with the shawarma marinade, keeping in mind the longer you marinate the better the flavor. A minimum of 20 mins, or up to 48 hours in the fridge!

Grilled Tandoori Chicken- an easy authentic Indian recipe with a simple yogurt marinade using chicken thighs. Served with naan and Raita Sauce. #tandoorichicken #grilled #grilledchicken #indianrecipe

Tip: For this recipe, I use boneless, skinless thighs, as thighs end up being extra tender and juicy. Keep the chicken thighs whole or cut into bite-sized pieces for skewers.

Step 3: Grill the chicken either whole or on skewers over medium-high heat, until good grill marks appear.

Step 4: Once the chicken gets a nice char, either turn the heat down and cover, to cook through, or place into a 350 F oven until chicken thighs are cooked all the way through( to 170F).

Ways to Grill Chicken Shawarma:

Since most of us don’t own a rotisserie or a vertical turning spit, the next best way to mimic this technique is to grill the shawarma.  You can use a gas grill or charcoal grill. We can do this in two different ways:

  1. Make Kabobs or skewers!
  2. Grill whole chicken thighs, then slice.

Step 5: Cover the chicken shawarma with foil and let rest 5-10 minutes.

Step 6:  Thinly slice!

Shawarma is often served with a “White Sauce” that can be whipped up in a food processor or blender. It is typically made with garlic, lemon, salt and olive oil.  More often than not, I prefer serving shawarma with yogurt-based Tzatziki, but I’ll include this white sauce in the recipe below.

Here I’ve sliced up the whole Chicken Shawarma to place over a big bowl or Israeli Salad. Light and refreshing!

I love the warm grilled chicken over the cool and refreshing salad, so good!

Grilled Chicken Shawarma over Refreshing

What To Serve With Chicken Shawarma

Chicken Shawarma FAQs

What is shawarma?

Shawarma originates from the Middle East and in essence, is deeply seasoned, marinated meat (typically lamb, beef or chicken) that has been stacked on a vertical spit, to roast low and slow for hours on end while slowly turning, nestled up to the gas-burning grill. Shawarma translates to “turning” in Turkish.  Once roasted, the meat is tender, juicy, and full of incredible flavor from the spices, and is often thinly sliced and folded into pita, or wraps, or made into a shawarma plate.

How do you serve chicken shawarma?

Serve as a Sandwich: Wrap the chicken shawarma in a pita or wrap with tzatziki sauce or tahini sauce with tomatoes, cucumbers, red onions or pickled onions and serve as a flavorful sandwich or wrap.
Serve as a Salad: Serve Chicken Shawarma 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.
Create a Shawarma “Plate” with Lebanese Slaw (or Israeli Salad), Basmati Rice, Tzaziki, or Baba Ganoush, or Hummus, or Labneh!

What spices are used in chicken shawarma?

Toasting whole spices gives the shawarma marinade a more intense flavor, but using ground spices is quicker and easier and works well too!  Use toasted whole seeds or ground spices, or a combo! Cumin, coriander, garlic cloves, salt, cayenne pepper, turmeric, ginger, black pepper, and allspice.

What is shawarma sauce made of?

Shawarma is often served with a “White Sauce” that can be whipped up in a food processor or blender. It is typically made with garlic, lemon, salt, and olive oil, similar to a creamy aioli (but without the egg).  More often than not, I prefer serving shawarma with yogurt-based Tzatziki.

Can I use a grill pan on the stove?

Though we prefer the flavor of a real grill here, a grill pan or skillet works in a pinch! We also have a recipe for Baked Chicken Shawarma on the blog.

 Grilled Chicken Shawarma skewers in a pita with tomato, cucumber, and tzatziki.

More Recipes You May Enjoy

Give this EASY Grilled Chicken Shawarma recipe a try! You will loooooooove it. I promise! And btw leftovers are amazing!

xo

Sylvia

Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.

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This EASY Grilled Chicken Shawarma recipe is bursting with Middle Eastern Flavors! Serve it as a wrap, in pita bread with tzatziki sauce and Israeli Salad. | #shawarma #chicken #chickenshawarma #shawarmawrap

Grilled Chicken Shawarma Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 69 reviews

Description

A simple delicious recipe for chicken shawarma that can be grilled or baked – full of Middle Eastern flavor. Serve with homemade pita bread and tzatziki or over Israeli Salad.


Ingredients

Units Scale
  • 2 lbs to 2 1/4 lb chicken thighs (boneless and skinless, or skin on- see notes)

Shawarma Marinade:

  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 8 garlic cloves, minced
  • 2 teaspoons kosher salt
  • 6 tablespoons olive oil
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground black pepper
  • 2 teaspoons allspice

White Sauce:

  • juice of one large lemon
  • 1215 garlic cloves
  • 3/4 teaspoon salt
  • 1 cup olive oil, or grape seed oil

Instructions

  1. Soak skewers in water if using.
  2. Place all marinade ingredients in a bowl and mix, or pulse in a food processor to make a paste.
  3. Rub chicken on all sides with the marinade and let sit at minimum 20 minutes (or up to 24-48 hours refrigerated). You can also cut the chicken into 1-inch cubes and marinate for skewers.
  4. Grill chicken on a pre-heated Grill, on medium-high heat, closing the lid to the BBQ, until all sides have nice grill marks, about 8 minutes each side. Move to a cooler part of the grill or finish cooking chicken in a 350 F oven until cooked all the way through ( 170F) , about 10 minutes.  (Alternatively, you can  bake the chicken thighs in a 375 F oven for 30-40 minutes)
  5. Enjoy the chicken shawarma over Israeli salad, tabouli, Lebanese Slaw, or with rice and veggies, or as a sandwich with tzatziki,  pita bread,  tomatoes, cucumber and red onion.
  6. To make the White Sauce, place garlic, lemon and salt in a blender or food processor and pulse until relatively smooth, scraping down the sides. While the motor is going, add 1 tablespoon of olive oil, blend for 20 seconds, then add another tablespoon of olive oil, and blend for 15 seconds.  It should be creamy. Very gradually add the remaining oil, a tablespoon at a time to keep that creamy emulsion.  Pour into a bowl or jar and refrigerate until serving. (This will keep 4 days, refrigerated.)

Notes

Feel free to use boneless skinless chicken breasts, understanding grilling time will shorten. I prefer thighs because they are pretty hard to overcook/dry out.

If using skewers: Make sure to soak wood skewers in water, at least 30 minutes so they don’t burn. Marinate the cubes of chicken in a bowl for at least 20 minutes, before skewering.

Nutrition

  • Serving Size:
  • Calories: 314
  • Sugar: 0.2 g
  • Sodium: 1088.3 mg
  • Fat: 18.5 g
  • Saturated Fat: 3.4 g
  • Carbohydrates: 4.8 g
  • Fiber: 1 g
  • Protein: 32.3 g
  • Cholesterol: 149.1 mg

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Comments

  1. This is delicious. My spouse is very happy with this recipe. The salad I made on the side was small diced of cucumbers, red onion ( yellow onion will do ), tomatoes toss with lemon juice , olive oil, salt and pepper. The combination is great together. Thanks for this recipe






  2. This was delicious and a winner with guests. Made in the oven. I did put foil over the dish for the first 15 minutes and then uncovered to finish. Tender and juicy. I recommend the 24 hour marinade process. Get your hands messy and really rub that paste in too.






  3. Tried this for the first time 2 weeks ago and it went down a storm with family and friends. In fact I didn’t make enough apparently!!! 🙂
    I used chicken legs last time instead, plus fresh ginger and cooked it about 3 hrs later on the BBQ over a medium heat.
    Deeeeeelicious! So I’m making it again today, with a salad and home made Tsasiki






  4. This recipe is brilliant! Everyone who has tried it loves it and it is quick and easy to prepare. It goes perfectly with the Israeli salad, and I like to serve it with bread too.






  5. I brought the marinated chicken along with the Israeli salad, pita bread, hummus and feta to my daughter and son in law’s today for an impromptu middle of the week cookout. The grilled chicken shawarma and Israeli salad were a big hit ! My daughter asked for the recipes. These recipes will be made often!

  6. I made this with the israeli salad tonight for a healthy dinner party and it was such a hit!!!! I used chicken thighs because that’s what I had and they turned out super juicy and delicious. I marinated for a couple hours to really get the flavours going. This was my first time checking out your blog and I have found quite a few things I will definitely try. Yum!!!!






    1. Awesome Whitney- appreciate you rating and leaving a comment- and glad you like the salad and chicken- 2 of my personal favs! Welcome to the blog- happy you are here!

  7. Made this recipe for dinner last night and it is amazing! I blended the spices in a foods processor and rubbed on chicken breasts then let them sit for about 30min then grilled. The smoky flavor transported us to the Mediterranean! I will make this again – thank you so much for posting!






    1. Great to hear Kristi! Thanks for the comment and rating and I’m so glad you enjoyed it!xoxo

  8. I made this last night for a group of friends. I used boneless skinless chicken thighs.. It was outstanding, and so simple to make . Along with the Israeli salad I added naan and an eggplant curry to round it out. Not a bit of leftovers. This one will stay in my summer grilling rotation:)
    I really love your posts and appreciate the alternative suggestions, to make it vegetarian or vegan as I like to mix it up.






  9. Excellent recipe! The chicken shwarma and Israeli salad was well received even though I did over cook the chicken a bit.

  10. Fantastic recipe! My husband thinks this was the best chicken I’ve ever made. Thank you! It’s juicy, flavorful and so aromatic.

  11. I made this tonight with the salad, gluten free paleo pita and a Lebanese garlic dill sauce all wrapped up in the pitas! So so good! I will keep this recipe in my make again file!






    1. Sounds Delicious! thanks for sharing- and love that you put it in a pita! Great idea!

  12. I am just now getting around to leaving a comment, however I have been making this recipe now for about a year.
    I cannot tell you how many times in a week my husband and children ask if I can make this. It’s easy and incredibly flavorful! It is my go to for larger crowds as well because of the simplicity of it. Everyone raves about it!






    1. Thanks so much Krista! I’m so happy you and your family have enjoyed these! And thank you for leaving a comment and rating! Always appreciated!!!

  13. It would be nice to give tribute to the actual origin of this food, which is clearly Palestinian. This recipe is a new favorite-delicious!!

  14. Hi delicious
    By the way i don’t think it’s Israeli or Palestinian salad…
    It’s originally Jamaican salad so please all you political folks fighting over the right to the salad….give credit to where credit is due..
    Jamaica…

  15. I just want to say how fantastic this recipe turned out! I made it with the Israeli salad and it was the perfect accompaniment to the chicken. I did use chicken breast instead of the thighs as I already had it on hand. This meal was so flavorful and wonderful, so happy I tried it out! Can’t wait to make it again!






  16. I have made this a few times, and it is one of my favorites – fantastic!! I use chicken breasts & cook it on the grill, big green egg, and the combination of the spices and smokiness is wonderful. My husband and kids love this too, and those kids are picky… Making for Mother’s Day. Thank you for this great recipe.

  17. I was expecting 6 people for dinner and a couple of hours before we ate, it grew to 10. I had plenty of appetizers, so wasn’t concerned. I had marinated the suggested amount of chicken overnight, and just added more thighs to the baggie with the paste and it was just barely enough – whew! Served with the Israeli Salad and Turkish Cucumber Salad along with quinoa cooked in chicken broth. Two thumbs up all around for ease of prep (though the chopping took me a while), moistness of chicken and delicious flavors. Thank you for sharing and for making me appear to be a carefree hostess.






  18. Had this for dinner tonight, but I subbed pork chops for chicken. It definitely would be better with a fattier dark meat like chicken thighs but it was great this way, too. Amazing flavors. I cubed the pork, put it on skewers and broiled it on a rack on a cookie sheet. Gets it that nice grill flavor without a grill 🙂






  19. Fixed the chicken tonight and was very impressed. I made it with breasts and split them horizontally and they took chicken to a new level. Will make the Israeli salad tomorrow night to have with the leftover chicken. Thanks for a very interesting and delicious recipe.

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