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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

Chicken Shawarma Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 70 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

  • 2 lbs to 2 1/4 lb chicken thighs (boneless and skinless, or skin on- see notes) leave whole or cut into bite-sized pieces for skewers.

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


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 for the best flavor, 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.
  5. 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. 
  6. * Alternatively, you can bake the chicken thighs in a 375 F oven for 30-40 minutes or use a grill pan on the stovetop. 
  7. Enjoy the chicken shawarma over Israeli salad, tabouli, Lebanese Slaw, or with Middle Eastern rice and veggies, or as a sandwich with tahini yogurttzatziki,  pita bread,  tomatoes, cucumber, and red onion.

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: 4 ounces
  • Calories: 213
  • Sugar: 0.1 g
  • Sodium: 693.7 mg
  • Fat: 12.1 g
  • Saturated Fat: 2.3 g
  • Carbohydrates: 3 g
  • Fiber: 0.6 g
  • Protein: 23 g
  • Cholesterol: 106.5 mg