Grilled Chicken Shawarma Recipe

Grilled chicken shawarma on a dark plate.

5 from 1 vote

Sizzle up your backyard BBQ with Grilled Chicken Shawarma! Bursting with spices, crunchy veggies, and creamy tzatziki—delish!

Prep Time5

Cook Time15

Marinade12

Course: Main

Cuisine: Middle Eastern

Keyword: chicken thighs, grilled

Servings:

Calories: 704kcal

Ingredients

Main Ingredients

3 lb Chicken thighs pounded even
8 Pita bread
Lettuce
Tomatoes
Red onion

Shawarma Marinade

1/2 cup Yogurt
5 cloves Garlic minced
1 tbsp Coriander
1 tbsp Chili powder
1 tbsp Cumin
1 tbsp Onion powder
1 tbsp Smoked paprika
2 tsp Dry mustard
2 tsp Kosher salt
2 tsp Black pepper
1 tsp Cardamon
1 tbsp White vinegar
2 tbsp Lemon juice freshly squeezed
1/4 cup Olive oil

Sauce

2 cups Tzatziki Sauce Use this, or your favorite.

Instructions

Cover chicken thighs with plastic wrap, pound to even thickness.
3 lb Chicken thighs
Combine dry spices, whisk.
1 tbsp Coriander, 1 tbsp Chili powder, 1 tbsp Cumin, 1 tbsp Onion powder, 1 tbsp Smoked paprika, 2 tsp Dry mustard, 2 tsp Kosher salt, 2 tsp Black pepper, 1 tsp Cardamon
Mix spices, marinade ingredients with chicken.
1/2 cup Yogurt, 5 cloves Garlic, 1 tbsp White vinegar, 2 tbsp Lemon juice, 1/4 cup Olive oil
Marinate overnight.
Grill chicken over medium heat, 4 mins each side.
Cook until internal temp reaches 175°F.
Rest for 5 mins before slicing.
Serve with pita, lettuce, tomatoes, onion, tzatziki sauce.
8 Pita bread, Lettuce, Tomatoes, Red onion, 2 cups Tzatziki Sauce

Notes

Leftovers?

Allow the chicken to cool to room temperature. Transfer to an airtight container or wrap tightly in plastic wrap. Store in the refrigerator for up to 3-4 days.

For longer storage, freeze in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Nutrition