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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


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.


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


  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.)


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.


  • 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