Go Back
–+ servings
Grilled chicken shawarma

Savory Grilled Chicken Shawarma Ready in Under 30 Minutes

A quick and delicious grilled chicken shawarma recipe that captures the flavors of the Middle East, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 pounds Boneless, Skinless Chicken Thighs Chicken breasts can be a leaner alternative.
  • 1 cup Plain Greek Yogurt Dairy-free yogurt can be used for a vegan option.
  • 2 tablespoons Olive Oil Avocado oil can also be a great substitute.
  • 4 cloves Garlic (minced) Garlic powder works in a pinch.
  • 1 tablespoon Ground Cumin Essential for authentic shawarma taste.
  • 1 tablespoon Paprika Smoked paprika can enhance smokiness.
  • 0.5 teaspoon Ground Cinnamon Optional but highly recommended.
  • to taste Cayenne Pepper (optional) Adjust for heat based on preference.
  • to taste Salt and Black Pepper Season to your taste.
  • 2 tablespoons Lemon Juice Fresh-squeezed is best.
For the Vegetables
  • 1 large Onion (thinly sliced) Shallots make a great milder substitute.
  • 2 cups Bell Peppers (red and yellow, sliced) Any bell pepper variety can be used.
  • 1 cup Diced Tomatoes Cherry tomatoes can offer sweetness.
  • 0.25 cup Chopped Parsley For garnish.
For Assembly
  • 4 pieces Pita Bread or Flatbreads Gluten-free pita or lettuce wraps for a low-carb alternative.
For the Tahini Sauce
  • 0.5 cup Tahini Peanut or almond butter can be a substitute.
  • 2 tablespoons Additional Lemon Juice (for sauce) Taste for best results.
  • to taste Water As needed for sauce consistency.
  • to taste Salt (for tahini sauce) Always taste the sauce.

Equipment

  • Grill or Grill Pan
  • mixing bowl
  • Meat Thermometer

Method
 

Preparation
  1. In a large mixing bowl, whisk together 1 cup of plain Greek yogurt, 2 tablespoons of olive oil, 4 minced garlic cloves, 1 tablespoon of ground cumin, 1 tablespoon of paprika, ½ teaspoon of ground cinnamon, cayenne pepper, salt, black pepper, and 2 tablespoons of fresh lemon juice.
  2. Cut 1 ½ pounds of boneless, skinless chicken thighs into strips and toss them in the marinade. Cover the bowl and refrigerate for at least 30 minutes.
  3. Preheat your grill or grill pan over medium-high heat (about 400°F).
  4. Once preheated, place the marinated chicken strips on the grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F.
  5. While the chicken is resting, grill the sliced onions and bell peppers for 4-5 minutes until tender.
  6. In a small bowl, combine ½ cup of tahini, 2 tablespoons of lemon juice, 1 minced garlic clove, and water as needed. Whisk until creamy and season with salt.
  7. Warm the pita bread or prepare lettuce wraps. Layer the chicken, grilled vegetables, diced tomatoes, and tahini sauce. Garnish with chopped parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 3gCholesterol: 100mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 40mgCalcium: 4mgIron: 10mg

Notes

For best flavor, allow chicken to marinate longer, ideally overnight. Slice against the grain for tenderness and avoid overcrowding the grill for even cooking.

Tried this recipe?

Let us know how it was!