Grilled Chicken Shawarma
Grilled Chicken Shawarma are always a great dinner idea for busy weeknights. If you love Middle Eastern flavors, this chicken shawarma is a must-try.
Grilled Chicken Thighs are always a great dinner idea for busy weeknights. We love experimenting with different flavors and this chicken shawarma is sure to be a new favorite.
We were inspired to try a version of this Chicken Shawarma recipe for something new and different on the grill. Our version is filled with warm spices that are elevated when paired with smoky grilled chicken.
If you tend to skip the Middle Eastern inspired flavors because they are on the spicy side, you’ll love our mild version.
Ingredients Needed
Marinade:
- Granulated Garlic
- Ground Cumin
- Ground Coriander
- Ground Cardamom
- Smoked Paprika
- Kosher Salt
- Black Pepper
- Olive Oil
- Lemon Juice
Yogurt Sauce:
- Plain Greek Yogurt
- Lemon Juice
- Granulated Garlic
- Ground Cumin
- Granulated Garlic
- Kosher Salt
- Pepper
Chicken Shawarma:
- Boneless, Skinless Chicken Thighs
- Pita Bread
- Lettuce
- Tomato
- Red Onion
Step by Step Directions
Mix up the marinade by combining ground cumin, ground coriander, ground cardamom, smoked paprika, salt, black pepper, olive oil and lemon juice.
Add chicken to a zip top bag and pour marinade over the top. Press out the excess air and seal. Turn the bag over and over, coating the chicken well. Refrigerate 4 – 6 hours.
Make the yogurt sauce by combing the yogurt with lemon juice, cumin, garlic and salt. Cover and refrigerate until ready to serve.
Prepare a grill fire using hickory or oak for smoke flavor.
Remove chicken from marinade and place on the grill over indirect fire, cook with the grill closed for 8 minutes.
Flip the chicken and continue to cook another 10 – 15 minutes or until chicken reaches 165° using a digital meat thermometer.
Remove chicken from the grill and rest 5 minutes.
Slice the chicken into thin strips.
Serve chicken in pita pockets with lettuce, tomato, red onion and yogurt sauce.
Recipe Notes
Store grilled chicken in an airtight container in the refrigerator up to 4 days.
Yogurt sauce can be kept in an airtight container in the refrigerator up to 5 days.
Reheat sliced chicken in a skillet coated lightly with olive oil over medium heat. Stir occasionally until heated through.
Grilled Chicken Shawarma can be served in a wrap or pita pockets and it makes a wonderful rice bowl dinner. This recipe makes a large batch to feed a crowd or enjoy the leftovers for lunch.
Change up your same old dinner routine this week with delicious and flavorful Grilled Chicken Shawarma served in pita bread with fresh vegetables and lemon yogurt sauce.
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Grilled Chicken Shawarma
Ingredients
- 6 boneless skinless chicken thighs
Marinade
- 1 tablespoon granulated garlic
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground cardamom
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 tablespoons lemon juice
- ¼ cup olive oil
Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 tablespoon granulated garlic
- 1 teaspoon ground cumin
- 1 teaspoon lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon pepper
For Serving
- 8 Pita Bread or Flat Breads
- shredded lettuce
- diced tomatoes
- diced red onions
Instructions
- Mix up the marinade by combining ground cumin, ground coriander, ground cardamom, smoked paprika, salt, black pepper, olive oil and lemon juice.
- Add chicken to a zip top bag and pour marinade over the top. Press out the excess air and seal. Turn the bag over and over, coating the chicken well. Refrigerate 4 – 6 hours.
- Make the yogurt sauce by combing the yogurt with lemon juice, cumin, garlic and salt. Cover and refrigerate until ready to serve.
- Prepare a grill fire to 350° using hickory or oak for smoke flavor.
- Remove chicken from marinade and place on the grill over indirect fire, cook with the grill closed for 8 minutes.
- Flip the chicken and continue to cook another 10-15 minutes or until chicken reaches 165° using a digital meat thermometer.
- Remove chicken from the grill and rest 5 minutes before slicing.
- Serve chicken in pita pockets with lettuce, tomato, red onion and yogurt sauce.
