Go Back
+ servings
Easy Grilled Chicken Shawarma in a skillet skillet
Print

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
Keyword chicken, dinner, easy, shawarma
Prep Time 5 minutes
Cook Time 15 minutes
marinating time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 237kcal

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:

Instructions

  • In a mixing bowl, whisk together lemon juice, 2 tablespoons olive oil and yogurt.
    how to make Easy Grilled Chicken Shawarma step 2
  • Add turmeric, paprika, cumin, garlic, coriander, salt, and black pepper; mix to combine.
    how to make Easy Grilled Chicken Shawarma step 4
  • Add the chicken and toss to coat well. Marinate the chicken in the refrigerator for at least 30 minutes up to overnight.
    how to make Easy Grilled Chicken Shawarma step 7
  • 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.
    how to make Easy Grilled Chicken Shawarma step 8
  • 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.

Notes

 
GROUND CLOVES: Traditional shawarma recipes have ground cloves 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 to the marinade.
 
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 our fabulous with boneless chicken thighs or legs. Use whatever you and your family enjoy more.
 
STORE: leftover chicken shawarma will remain good for 3-4 days in the refrigerator.
 
How do you know when the chicken is done? The chicken is done when the juices run clear.  To be sure, check with a meat thermometer to make sure the chicken has reached an internal temperature of 165º F.
 
Looking for more chicken recipes?
 
Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, and variations.
 
★ Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and it 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