Grilled Chicken Shawarma

A Red Spatula
by A Red Spatula
10 Servings
40 min

The flavorful chicken dish makes the perfect summer meal.

This grilled chicken shawarma is loaded with flavor. The lovely blend of spices, olive oil and lemon juice make this packed with complex flavors and tender. It can be made with breasts, but I prefer thighs for moisture.

It's a great summer meal to add to your rotation. It only needs a 4 hour marinade, but can easily be mixed together in the morning, set in the fridge all day, then it is ready to go that evening. From there, grilling time is very short. This makes it an ideal meal for a busy day.

We always serve ours on pitas with tsatsiki, red onions, tomatoes, and cucumbers. Click link below for full recipe and details.

Grilled Chicken Shawarma
Recipe details
  • 10  Servings
  • Prep time: 30 Minutes Cook time: 10 Minutes Total time: 40 min
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For the chicken
  • 2 1/2-3 pounds boneless skinless chicken thighs- breasts can also be used if you prefer
  • 1/2 cup olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 1 tablespoon minced garlic
  • 2 teaspoons salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon turmeric
  • dash cinnamon
  • 1/2-1 teaspoon cayenne- This will depend on your heat preference

Combine all ingredients for the marinade in bowl. This is everything but the chicken. Mix well to combine. Add chicken and mix to coat all chicken. Cover and place in fridge for at least 4 hours, up to 24.
Remove chicken from fridge and allow to warm slightly at room temp for about 30 minutes.
At the end of the 30 minutes, preheat the grill. I like to grill mine hot, so I heat to about 500 degrees. If you prefer to grill on skewers, put the chicken on skewers now.
Grease grill grates if needed. Add chicken to grill. If you using chicken breasts as opposed to chicken thighs, be careful not to overcook. Grill until the meat is lightly charred on both sides.
Allow the meat to rest, covered, at least 5 minutes before serving.
We love to serve ours with pita, tsatsiki, cucumbers, red onions and lettuce. This is up to you though. Serve as desired!
  • I used to use chicken breasts always for this recipe, but recently switched to thighs. The problem with breasts is it is very difficult to keep them from drying out, thighs solve that problem!
A Red Spatula
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