Name: Grilled Chicken Shawarma Recipe
Prep time: 10 min
Cook time: 15 min
Ingredients: 2 lbs boneless (skinless chicken thighs); 1 cup plain Greek yogurt; 1/4 cup olive oil; Juice of 1 lemon; 6 garlic cloves (minced); 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp smoked paprika; 1 ½ tsp ground turmeric; 1 tsp cinnamon; 1 tsp ground allspice; 1 tsp cayenne pepper (optional); 2 tsp salt; 1 tsp black pepper

If you’re on a culinary quest to bring the rich, bold flavors of the Middle East into your kitchen, then you’re in for a treat. This grilled chicken shawarma recipe is not only packed with authentic spices, but it’s also simple to prepare, incredibly versatile, and guaranteed to become a regular on your weekly menu.

Whether you’re a seasoned home cook or just starting out, this blog post will guide you through every aspect of making grilled chicken shawarma from scratch. From choosing the right cut of chicken and understanding spice profiles to grilling tips and serving suggestions, this is your go-to guide for shawarma success.

1. Introduction to Chicken Shawarma

Shawarma is one of the most iconic street foods of the Middle East. Traditionally, it’s made by stacking marinated meat on a vertical spit, slow-roasting it, and shaving it off in tender, flavorful ribbons. Chicken shawarma is especially popular due to its balance of rich spices and juicy meat.

But what if you don’t have a vertical spit at home? That’s where this grilled chicken shawarma recipe comes in — it recreates the same charred, aromatic goodness using a grill or stovetop.

2. Why Grilled Chicken Shawarma?

Grilling not only replicates the smoky, roasted essence of authentic shawarma, but it also adds depth and complexity to the marinade. Plus, grilling is quicker and requires minimal cleanup — perfect for busy weeknights or backyard gatherings.

Benefits of grilling your shawarma include:

Flavorful charring: A crispy, smoky exterior with tender, juicy meat inside.
Healthier cooking method: Less oil compared to pan-frying.
Quick and efficient: High heat means faster cooking time.

Great for meal prep: Grilled chicken stores and reheats beautifully.

3. Ingredients Breakdown

Let’s take a look at the essential ingredients that make this dish unforgettable.

Chicken:

2 lbs boneless, skinless chicken thighs (more flavorful and juicy than breast)

Optional: chicken breast if you prefer leaner meat

Marinade:

1 cup plain Greek yogurt (tenderizes the meat and adds tang)
1/4 cup olive oil

Juice of 1 lemon
6 garlic cloves, minced
2 tsp ground cumin

2 tsp ground coriander
2 tsp smoked paprika
1 ½ tsp ground turmeric

1 tsp cinnamon
1 tsp ground allspice
1 tsp cayenne pepper (optional for heat)

2 tsp salt
1 tsp black pepper

Optional Add-Ins:

A pinch of sumac (adds a citrusy tang)

A dash of white vinegar for extra brightness

Each spice in this grilled chicken shawarma recipe plays a critical role in achieving that bold, warm, and layered flavor shawarma is known for.

4. How to Make Chicken Shawarma Marinade

The secret to incredible shawarma lies in the marinade. This isn’t your average spice mix—it’s a deep infusion of Mediterranean, North African, and Levantine influences.

Steps:

Prepare the base: In a large bowl, combine the yogurt, olive oil, lemon juice, and garlic.
Add the spices: Mix in all the dry spices and whisk until fully incorporated.
Marinate: Add the chicken thighs to the bowl, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, but preferably overnight.

Chef’s Tip: The longer the chicken marinates, the deeper the flavor. Overnight marination makes a huge difference.

5. Step-by-Step Grilling Instructions

Whether you’re using an outdoor grill, stovetop grill pan, or oven broiler, the method is flexible. Here’s how to do it:

Grill Method:

Preheat your grill: Medium-high heat is ideal.
Oil the grates: Prevent sticking and promote even browning.

Grill the chicken: Place chicken directly on the grates. Grill for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
Rest the meat: Let it rest for 5 minutes before slicing to retain juices.
Slice thinly: Cut the grilled chicken into shawarma-style strips.

Stovetop Method:

Heat a grill pan over medium-high heat.
Lightly oil the pan.
Cook the chicken in batches to avoid overcrowding.

Flip only once for that beautiful char.

Oven Broiler Method:

Preheat the broiler to high.
Line a baking sheet with foil and place a wire rack on top.

Broil for 6-8 minutes per side, depending on thickness.

6. Expert Tips for Authentic Flavor

Use chicken thighs: They’re more forgiving, juicier, and replicate traditional shawarma texture.
Don’t skimp on marination time.

Char = flavor: Slightly blackened bits are part of the magic.
Let it rest: Don’t skip the resting period—it keeps the meat juicy.
Thin slicing matters: Use a sharp knife to cut against the grain.

7. Serving Suggestions & Pairings

The beauty of this grilled chicken shawarma recipe is its adaptability. Here are some favorite ways to serve it:

Classic Shawarma Wrap:

Pita bread or flatbread
Garlic sauce (toum) or tahini sauce

Fresh veggies: lettuce, tomatoes, cucumbers, pickles, red onion
Optional: French fries inside the wrap for the full street-food vibe

Shawarma Plate:

Serve over saffron rice or couscous

Add hummus, tabbouleh, and a dollop of tzatziki

Low-Carb or Keto Option:

Wrap in lettuce cups
Serve with cauliflower rice and roasted veggies

8. Variations & Dietary Adjustments

This recipe can be easily adapted to fit different dietary needs or preferences:

Dairy-Free: Use coconut yogurt or skip yogurt and use extra lemon juice + olive oil.
Low FODMAP: Reduce garlic or use garlic-infused oil.

Spicy Version: Add harissa or more cayenne.
Vegetarian/Vegan: Substitute chicken with grilled tofu or mushrooms using the same marinade.

9. Storing & Reheating Leftovers

Storage:

Store grilled chicken in an airtight container in the fridge for up to 4 days.

Can be frozen for up to 2 months.

Reheating:

Reheat in a skillet over medium heat with a splash of water or olive oil.
Avoid the microwave if possible — it dries out the meat.

Meal Prep Hack: Double the batch, freeze half, and always have shawarma ready for a quick dinner.

10. Final Thoughts

If you’re looking to elevate your weeknight dinner game or impress your friends at the next cookout, this grilled chicken shawarma recipe is the perfect dish. It’s bursting with authentic flavors, simple to make, and endlessly customizable.

The mix of spices, the smoky grill, and the tangy yogurt marinade come together in a way that transports you straight to a bustling Middle Eastern bazaar — all from your backyard or kitchen.