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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

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6
  • Category: Chicken, Grilled
  • Method: grilled
  • Cuisine: Middle Eastern
  • Diet: Gluten Free

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

  • 2 lbs to 2 ¼ 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 teaspoon allspice

Instructions

  1. Place all marinade ingredients in a bowl and mix, or pulse in a food processor to make a paste.
  2. Rub chicken on all sides with the marinade and let sit 20 minutes (or up to 24-48 hours refrigerated). You can also cut chicken into 1-inch cubes and make skewers.
  3. 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, about 10 minutes.  (Alternatively, you can  bake the chicken thighs in a 375 F oven for 30-40 minutes)
  4. Enjoy the chicken shawarma over Israeli salad, or with rice and veggies, or with pita bread and tzatziki

Notes

Feel free to use 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.

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