Grilled Chicken Shawarma Recipe
A bold and flavorful grilled chicken shawarma recipe made with juicy marinated chicken thighs and aromatic Middle Eastern spices, grilled to smoky perfection. Perfect for wraps, rice bowls, or healthy salads!
Ingredients
For the Chicken:
- 2 lbs boneless skinless chicken thighs
For the Marinade:
- 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
Instructions
Step 1: Make the Marinade
- In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, and minced garlic.
- Add all spices and whisk until smooth.
Step 2: Marinate the Chicken
- Add chicken thighs to the marinade.
- Toss to coat thoroughly.
- Cover and refrigerate for at least 4 hours, preferably overnight.
Step 3: Grill the Chicken
- Preheat your grill to medium-high heat.
- Lightly oil the grates to prevent sticking.
- Grill chicken for 5–7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes, then slice into thin strips.
Step 4: Serve
- Serve in pita wraps, over rice, or on a salad with your favorite toppings like garlic sauce, pickled onions, or fresh vegetables.
Notes
- Make Ahead Tip: Marinate the chicken overnight for best flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Reheating: Reheat in a skillet with a splash of water or olive oil.
- Variations: Swap chicken thighs with tofu for a vegetarian option or use coconut yogurt for a dairy-free version.
- Spice Adjustment: Add extra cayenne or a spoonful of harissa for more heat.