Chicken Shawarma

This Chicken Shawarma recipe is a must try for grilling season! The shawarma meat is marinated in aromatic spices, grilled, and tucked into a warm pita with crisp vegetables.

Serve this topped with a garlicky Greek yogurt sauce and a side of Cucumber Tomato Feta Salad.

Chicken Shawarma details

• Taste- Chicken shawarma is very similar to a gyro. Juicy, marinated chicken that’s covered in delicious spices and then grilled. Served in a warm flatbread, it’s complex and delicious. And the grill adds unbelievably smoky flavor that you’ll love.
• Texture- Although we aren’t cooking these on a tradition rotating spit, the grill gives the chicken a crisp char on the outside while the meat stays nice and juicy on the inside. Chicken thighs give the best texture and flavor for this dish.
• Ease- This recipe is so easy to make. Once the meat has marinated, you just need to assemble the skewers and then grill. The chicken shawarma can be served in a flatbread for a quick lunch, or with sides for a bigger meal.
• Time- While this recipe takes about 4 1/2 hours, most of that is for marinating the chicken. Active cook time is only about 20 minutes, so you can easily make chicken shawarma even on the busiest nights. I also give some make-ahead instructions below.

What you’ll need

• Chicken thighs- boneless, skinless
• Greek yogurt- plain
• Vegetables- Onion and Garlic
• Spices- Salt, Black pepper, Cayenne pepper, Cumin, Coriander, and Paprika
• Olive oil– for marinating

Love grilled meat? Gives these recipes a try!

• Grilled Teriyaki Chicken– Marinated in a simple Asian dressing
• Pork Ribs on the Grill– With a 4-ingredient homemade barbecue sauce
• Grilled Chicken Kebabs- The easiest and best chicken for any barbecue

How To Make Chicken Shawarma

This is a quick rundown of the recipe with step-by-step photos. For the full detailed recipes with measurements, scroll down to the printable recipe card below.

• Marinate the chicken. Combine chicken thighs, greek yogurt, onion, garlic, black pepper, salt, cayenne, cumin, coriander, paprika, and olive oil into a large bowl. Cover with plastic wrap and marinate for about 4 hours in the refrigerator.
• Skewer the meat. Then place two metal skewers beside each other. Now roll up each marinated chicken thigh and slide it evenly onto both skewers.

• Grill the shawarma. Bring the heat of your grill to high and cook the skewered chicken on both sides until fully cooked. This will take about 10 minutes per side.
• Assemble the pitas. Go ahead and slice off your desired amount of meat and place it into a warm pita. Top the chicken shawarma with your favorite toppings. I like to use Romain lettuce, cherry tomatoes, red onion, cucumber, and of course, Greek yogurt sauce.

Can You Make Chicken Shawarma in The Oven?

Yes, you can make this recipe in the oven as well as on the grill. Here’s how:

• Marinate the chicken. Just as you would for the grilled chicken shawarma recipe, marinate the chicken. Then place it on a baking dish lined with foil for easy clean up.
• Bake. Bake at 425 degrees Fahrenheit for about 30 minutes. Then broil for another 2-3 minutes to achieve a nice and crisp outer layer.

What Spices are in Chicken Shawarma?

For this recipe, I used Salt, Black pepper, Cayenne pepper, Cumin, Coriander, and Paprika. But there are many different spice blends that can be used. You can also try Turmeric, Cloves, Nutmeg, Allspice, Cardamom, or Cinnamon. An acid, like lemon or lime juice, is also sometimes used.

How to Store and Reheat it

Store any leftover chicken shawarma in the refrigerator for 3-4 days in an airtight container. You can also freeze it for up to 4 months. Reheat the chicken by placing it back on skewers to grill or in a 325-degree oven until warmed through.

Can This be Made Ahead?

To save some time, you can marinate the chicken ahead of time, such as the night before, so you can just assemble and grill it when you’re ready. But if you plan to leave it for longer, then you can place the marinade and chicken thighs in a ziplock freezer bag and freeze for up to 4 months. Then just defrost and grill the meat.

What to Serve with Chicken Shawarma

• In a pita- The most common way is to stuff shawarma into a warm pita and load it up with vegetables and some sort of yogurt sauce. Yum!
• With a salad- You can serve it alongside a salad, like tabouleh or this Spinach Pomegranate Salad and Cucumber Tomato Feta Salad. Or skip the pita and top your salad with chicken shawarma for a low-carb version.
• Atop rice- Enjoy the chicken alone, served on top of a bowl of Wild Brown Rice or basmati.
• With fries- Serve this with a side of Crispy Air Fryer French Fries.

More ethnic inspired dishes to enjoy!

• Juicy Grilled Chicken Kabobs
• Grilled Teriyaki Salmon Recipe
• Grilled Pork Kabobs (Shashlik) VIDEO
• Indian Butter Chicken Recipe
• Easy Shakshuka Recipe

Full Recipe Instructions

Chicken Shawarma

This Turkish Spiced meat is grilled and tucked into a warm pita with crisp vegetables and yogurt sauce.

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Middle Eastern

Keyword: chicken shawarma

Prep Time: 4 hours 10 minutes

Cook Time: 20 minutes

Total Time: 4 hours 30 minutes

Servings: 6

Calories: 91kcal

Author: Dina from SimplyHomeCooked.com

Ingredients

• 2 lb boneless skinless thicken thighs
• 3-4 tbsp Greek yogurt
• 1 tbsp onion
• 3 garlic cloves
• 1/2 tsp black pepper
• 3/4 tsp salt
• 1/4 tsp cayenne
• 2 tsp cumin
• 1/2 tsp coriander
• 1 1/2 tsp paprika
• 1/4 cup olive oil

Instructions

• Combine all the ingredients in a large bowl. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours.
• Place two skewers beside each other. Roll up each marinated chicken thigh and slide it onto both skewers.
• Grill both sides of the skewered chicken thighs on high heat until fully cooked through (about 10 minutes per side).
• Using a sharp knife, slice off a desired amount of chicken and place it into each pita. Top with your favorite toppings. I like to use Romain lettuce, cherry tomatoes, red onion, cucumber, and of course Greek yogurt sauce.

Notes

HOW TO MAKE IT IN THE OVEN

• Marinate the chicken. Just as you would for the grilled chicken shawarma recipe, marinate the chicken. Then place it on a baking dish lined with foil for easy clean up.
• Bake. Bake at 425 degrees Fahrenheit for about 30 minutes. Then broil for another 2-3 minutes to achieve a nice and crisp outer layer.

STORING AND REHEATING

Store any leftover chicken shawarma in the refrigerator for 3-4 days in an airtight container. You can also freeze it for up to 4 months. Reheat the chicken by placing it back on skewers to grill or in a 325-degree oven until warmed through.

Nutrition

Calories: 91kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 41mg | Vitamin A: 325IU | Vitamin C: 0.7mg | Calcium: 17mg | Iron: 0.6mg

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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!

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