This Easy Grilled Chicken Shawarma is perfectly spiced, tender and so flavorful! Simple to throw together, a perfect dish to serve any night of the week.
Easy Grilled Chicken Shawarma Recipe
My family LOVES this Easy Grilled Chicken Shawarma, but they actually called: “Yellow Chicken”.
We used to eat a similar chicken in our favorite Middle Eastern restaurant, then we moved, and I knew I needed to recreate it at home, so after several tests, I think I nailed the perfect combination of spices.
WHAT IS CHICKEN SHAWARMA?
Shawarma is a Middle Eastern dish that consists of thin slices of well-marinated meat, layered on a vertical rotisserie or spit, and then slow-roasted for in its own juices. it was originally made with lamb but is also made with beef, chicken, or turkey.
Of course, I don’t have a vertical rotisserie but that didn’t stop me. My version of chicken shawarma is so easy to make and so tasty that I find myself making it pretty much every week.
This Easy Grilled Chicken Shawarma is a flavor-bomb! We’re totally in love with this homemade version of one of our favorite Middle Eastern street foods.
EASY GRILLED CHICKEN SHAWARMA INGREDIENTS:
You’ll need:
For the chicken:
- Lemon juice
- Olive oil
- Yogurt or buttermilk
- Turmeric
- Paprika
- Cumin
- Garlic powder
- Coriander
- Ground cloves or cinnamon
- Salt
- Black pepper
- Boneless, skinless chicken breasts
To Serve:
Sign up with your email address to receive egg-free recipes.
- Pita pockets
- Greek tzatziki sauce, hummus and/or tahini sauce
- Greens of your choice
- Tomatoes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
HOW TO MAKE EASY GRILLED CHICKEN SHAWARMA
- Make the marinade: combine all the marinade ingredients in a large mixing bowl.
- Marinade the chicken: Add the chicken and toss to coat well. Marinate the chicken in the refrigerator for at least 30 minutes up to overnight.
- Grill: Preheat grill to medium-high. Remove chicken from the marinade and shake off any excess; discard yogurt mixture. Spray the chicken with a little oil, then grill the chicken for 6-10 minutes on each side or until cooked through.
- Serve: Allow the chicken to rest 10 minutes before serving.
Garnish with fresh chopped cilantro, if desired, and serve.
To serve, open pita pockets up. Spread a little sauce of your choice inside, add chicken shawarma, greens, tomatoes, if desired. Serve immediately.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
VARIATIONS YOU CAN APPLY TO THIS RECIPE
- Add cayenne pepper instead of black pepper for an extra kick of spiciness.
- Cut the chicken into cubes and slide chicken chunks on skewers.
- Add a pinch of ground cloves to add an extra layer of flavor.
- Use boneless skinless chicken thighs instead of the chicken breast if you like.
- Other serving options: cubed cucumbers, sliced olives, chopped parsley, crumbled feta, and fried or roasted eggplant.
WHAT TO SERVE CHICKEN SHAWARMA WITH?
Serve this amazing chicken shawarma in pita pockets, or any other flatbread, with salad and sauces. My kids love this chicken served with white rice and chickpea salad on the side. It also livens up a fresh green salad.
Looking for more chicken recipes?
- Easy Mustard Glazed Chicken
- Easy Chicken Piccata
- Easy Instant Pot Mexican Shredded Chicken
- Skinny Oven Fried Chicken
- Instant Pot Creamy Chicken with Mushrooms
- Easy Instant Pot Chicken Marsala
Easy Grilled Chicken Shawarma
Ingredients
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- ½ cup plain yogurt or buttermilk
- 1 tablespoon turmeric
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon coriander
- ¼ teaspoon ground cloves or cinnamon, (optional) (see notes)
- 2 teaspoons salt
- ½ teaspoon black pepper (see notes)
- 6 boneless skinless chicken breasts (see notes)
To Serve:
- 6 pita pockets
- Greek Tzatziki sauce hummus and/or Tahini sauce
- Greens of your choice
- Tomatoes, sliced
Instructions
- In a mixing bowl, whisk together lemon juice, 2 tablespoons olive oil and yogurt.
- Add turmeric, paprika, cumin, garlic, coriander, salt, and black pepper; mix to combine.
- Add the chicken and toss to coat well. Marinate the chicken in the refrigerator for at least 30 minutes up to overnight.
- Preheat grill to medium-high.
- Remove chicken from the marinade and shake off any excess; discard yogurt mixture.
- Spray the chicken with a little oil, then grill the chicken for 6-10 minutes on each side or until cooked through.
- Allow the chicken to rest 10 minutes before serving.
- Garnish with fresh chopped cilantro, if desired, and serve.
- To serve, open pita pockets up. Spread a little sauce of your choice inside, add chicken shawarma, greens, tomatoes, if desired. Serve immediately.
- Other serving options: cubed cucumbers, sliced olives, chopped parsley, crumbled feta, and fried or roasted eggplant.
- Easy Mustard Glazed Chicken
- Easy Healthy Chicken and Asparagus Skillet
- Easy Chicken Piccata
- Easy Instant Pot Mexican Shredded Chicken
- Skinny Oven Fried Chicken
- Instant Pot Creamy Chicken with Mushrooms
- Easy Instant Pot Chicken Marsala
Nutrition
-
- Magnetic Measuring Spoons Set
-
- Measuring Cup Set
-
- Kitchen Tongs
-
- Le Creuset Skillet
Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Twitter, and Facebook for more fun!
When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!
Leave a Reply