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A white skillet with grilled chicken shawarma over a grey surface with pita breads and yogurt sauce on the side.
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Easy Grilled Chicken Shawarma

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. 
Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 15 minutes
marinating time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 237kcal

Ingredients

To Serve:

Instructions

  • In a mixing bowl, whisk together lemon juice, 2 tablespoons of 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, and add chicken shawarma, greens, and tomatoes, if desired. Serve immediately.
  • Other serving options: cubed cucumbers, sliced olives, chopped parsley, crumbled feta, and fried or roasted eggplant.

Notes

 
GROUND CLOVES: Traditional shawarma recipes have ground cloves and/or cinnamon. I don't add it because my family doesn't like the taste, but if you like exotic flavors, don't think twice and add a ¼ - ½ teaspoon of ground cloves and/or cinnamon to the marinade.
BLACK PEPPER: You can substitute black pepper for cayenne pepper or even red pepper flakes to make it a little bit spicy.
CHICKEN: This time, I used boneless, skinless chicken breasts, but this recipe turns out fabulous with boneless chicken thighs, too, so use whatever you and your family enjoy more.
STORE: Allow the grilled chicken to cool down to room temperature before storing it. This prevents condensation and the growth of bacteria. Place in airtight containers or resealable plastic bags and store for up to 3 days.
FREEZE: If you don't plan to consume the grilled chicken within a few days, you can freeze it. Wrap each piece tightly in plastic wrap or place them in freezer bags, removing as much air as possible to prevent freezer burn. Frozen grilled chicken can typically be stored for up to 2-3 months.
REHEAT: If the grilled chicken is stored in the refrigerator, take it out and let it sit at room temperature for about 15-30 minutes before reheating. This helps the chicken heat more evenly. My favorite way to reheat grilled chicken is a skillet over the stove. I recommend slicing it into one-inch-thick pieces—thin enough that the meat can heat quickly but thick enough that it won’t dry out. Add just enough water to cover the bottom of the skillet - if you prefer, you can also add chicken stock. Set the pan over medium heat and add the chicken as soon as the water starts to simmer. Lower the heat and gently stir the chicken, cooking until the meat has warmed through to 165°F (74°C).
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition

Calories: 237kcal | Carbohydrates: 4g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 919mg | Potassium: 518mg | Fiber: 1g | Sugar: 1g | Vitamin A: 391IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 2mg