Grilled Chicken Shawarma

This homemade chicken shawarma brings the vibrant flavors of Middle Eastern street food right to your backyard grill. The aromatic spice blend transforms ordinary chicken thighs into a tender, flavor-packed meal that's become my family's favorite weekend tradition since our trip to Lebanon last summer.

I first made this shawarma after returning from Beirut where we ate at a tiny street vendor three days in a row. My children who normally eye new foods suspiciously now request this dish weekly, claiming it's even better than what we had abroad.

Ingredients

• Boneless, skinless chicken thighs: Provide juicy, tender results that stay moist on the grill unlike breast meat which tends to dry out quickly
• Ground cumin: Brings earthy warmth that forms the backbone of shawarma's distinctive flavor profile
• Ground coriander: Adds citrusy notes that brighten the rich marinade
• Ground paprika: Contributes subtle sweetness and gorgeous color to the finished dish
• Ground turmeric: Infuses vibrant golden color and mild earthy flavor plus anti-inflammatory benefits
• Ground cinnamon: Introduces unexpected warmth that distinguishes authentic shawarma from ordinary grilled chicken
• Cayenne pepper: Delivers customizable heat that balances the aromatic spices
• Plain yogurt: Tenderizes the meat through gentle acidity while creating a thick marinade that adheres well
• Olive oil: Helps carry fat-soluble flavors into the meat and prevents sticking on the grill
• Fresh lemon juice: Brightens all flavors and helps break down muscle fibers for tenderness
• Fresh parsley: Cuts through the rich flavors with herbaceous freshness that's traditional in Middle Eastern cuisine

Step-by-Step Instructions

Create the Marinade Base:

Combine minced garlic, all ground spices, yogurt, olive oil and lemon juice in a large mixing bowl. Take time to whisk thoroughly until you have a smooth paste with no lumps. The yogurt should fully incorporate with the oil, creating an emulsion that will cling beautifully to the chicken. Season generously with salt and black pepper as the meat will absorb only a portion of this seasoning.

Coat and Marinate the Chicken:

Add chicken thighs to your marinade bowl and use your hands to massage the mixture into every crevice of the meat. Ensure each piece receives equal attention, getting under any flaps or natural separations in the thighs. Cover tightly with plastic wrap, pressing it directly onto the surface of the chicken to prevent air contact. Refrigerate at least 4 hours, though overnight marination yields the most flavorful results as the yogurt slowly tenderizes the meat while spices penetrate deeply.

Prepare Your Grill Properly:

Heat your grill to medium-high heat around 400°F. Clean grates thoroughly and oil them well to prevent sticking. If using charcoal, create a two-zone fire with coals concentrated on one side for direct cooking and fewer coals on the other for indirect heat if needed. Allow your grill to fully preheat for at least 15 minutes to ensure even cooking temperatures.

Grill with Precision:

Remove chicken from refrigerator 20 minutes before grilling to take the chill off. Place each piece on the hottest part of your grill, listening for that satisfying sizzle that indicates proper heat. Cook undisturbed for 5-7 minutes until grill marks develop and the chicken releases easily from the grates. Flip once and continue cooking until the internal temperature reaches exactly 165°F when tested with an instant-read thermometer in the thickest part. The yogurt marinade will help create a beautiful caramelized exterior.

Rest Properly:

Transfer grilled chicken to a cutting board and tent loosely with foil. Allow to rest undisturbed for a full 5 minutes as the muscle fibers relax and reabsorb circulating juices. This critical step ensures each bite remains juicy rather than having moisture drain out when slicing. The internal temperature will rise slightly during resting, completing the cooking process perfectly.

Slice for Authentic Presentation:

Use your sharpest knife to cut chicken against the grain into thin, shawarma-style strips about 1/4-inch thick. Cutting against the grain shortens muscle fibers for maximum tenderness. The thinner your slices, the more authentic your shawarma experience will be, mimicking the way it's shaved from traditional vertical rotisseries in Middle Eastern restaurants.

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My absolute favorite moment with this dish was at my daughter's birthday when my Lebanese neighbor teared up after taking his first bite. He said it transported him straight back to his childhood in Beirut where his grandmother made shawarma every Sunday. That compliment meant more than any cooking award could.

Make-Ahead Tips

Chicken shawarma is ideal for meal prepping. You can marinate the chicken up to 48 hours in advance, which actually improves the flavor profile as the spices have more time to penetrate the meat. The cooked and sliced chicken stores beautifully in the refrigerator for up to 4 days. I often prepare a double batch on Sunday for easy weeknight meals that require minimal effort. Just gently reheat the sliced chicken in a skillet with a splash of water to prevent drying out.

Serving Suggestions

While pita bread is the traditional vessel for shawarma, this versatile chicken shines in multiple presentations. Try serving it atop a bed of rice pilaf with toasted pine nuts for an elegant dinner option. For a lighter meal, create a shawarma bowl with cucumber, tomato, red onion and a generous drizzle of tahini sauce over mixed greens. My family particularly enjoys shawarma nachos using the spiced chicken over toasted pita chips with melted cheese, pickled turnips and a yogurt drizzle for game day gatherings.

Authentic Additions

To elevate your shawarma experience to truly authentic levels, consider preparing traditional accompaniments. Pickled turnips with their vibrant pink hue from beet juice provide a perfect tangy counterpoint to the rich spiced chicken. A simple garlic sauce made from garlic cloves emulsified with oil until white and fluffy offers cooling contrast. For heat lovers, prepare shatta a Middle Eastern hot sauce featuring fresh chilies pounded with herbs and preserved with lemon juice and olive oil that adds brightness to each bite.

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This shawarma captures the essence of Middle Eastern comfort food, making it a staple in our home.

Frequently Asked Questions

→ Can I cook chicken shawarma in the oven instead of grilling?

Yes! You can bake the marinated chicken in a 425°F (220°C) oven for about 25-30 minutes, or until the internal temperature reaches 165°F (75°C). For a more authentic finish, broil for the last 2-3 minutes to create some charring.

→ What's the best cut of chicken for shawarma?

Boneless, skinless chicken thighs are ideal for shawarma as they remain juicy and tender after cooking. Their higher fat content compared to breast meat helps carry the flavors of the marinade while preventing the meat from drying out during grilling.

→ How long should I marinate the chicken?

While you can grill the chicken after marinating for just 1 hour, allowing it to marinate overnight (8-24 hours) will yield the most flavorful results. The yogurt in the marinade also helps tenderize the meat during longer marination periods.

→ What sides pair well with chicken shawarma?

Traditional accompaniments include tabbouleh salad, hummus, pickled vegetables, and fresh salad with cucumber and tomatoes. Rice pilaf, roasted vegetables, or a simple Greek salad also complement the bold flavors of shawarma beautifully.

→ Can I make the tahini sauce at home?

Absolutely! Mix 1/2 cup tahini paste with 1/4 cup water, 2-3 tablespoons fresh lemon juice, 1-2 minced garlic cloves, and salt to taste. Whisk until smooth, adding more water if needed to reach your desired consistency.

→ How do I store and reheat leftover shawarma?

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water to prevent drying out, or microwave on 70% power. For best results, store the chicken separately from the bread and toppings.