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Chicken Shawarma

Middle Eastern · Dinner · Easy

Chicken Shawarma

Total
2 hr 40 min
Prep
2 hr 25 min
Serves
6
Calories
510
Jump to recipe

Lemon-spiced chicken thighs char on the grill and tuck into warm pita with crisp lettuce, tomato and cumin-garlic yogurt.

A warm spice coating gives chicken shawarma its browned edges without a vertical spit. Boneless thighs stay juicy on the grill and slice into pieces that fit comfortably inside soft pita.

Keep the yogurt sauce separate from the raw chicken marinade. Marinate the meat long enough for the spices to cling, then let it rest briefly after grilling so the juices stay in the slices.

SavoryGarlickyGrillNut-freeEgg-freeHigh-protein

Method

  1. Mix coriander, 2 tsp cumin, cardamom, cayenne, paprika, 2 tbsp lemon juice, olive oil and salt. Coat the chicken thighs, cover and refrigerate for .

  2. Mix Greek yogurt with garlic, the remaining cumin and lemon juice. Refrigerate separately until serving.

  3. Heat a grill to medium-high. Grill the chicken for per side until browned and the thickest part reaches 165°F. Rest for , then slice.

  4. Warm the pita bread on the grill for per side until flexible. Fill with chicken, lettuce and tomatoes, and spoon over the yogurt sauce.

Forkue tips

  • Keep a cooler area of the grill available if the spice coating browns before the chicken is cooked through.

Storing and reheating

Refrigerate chicken and yogurt sauce separately for up to 3 days. Warm the chicken in a covered skillet with a splash of water and add fresh vegetables when assembling.

Kitchen gear

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Nutrition per serving, estimated

510Calories
40gProtein
42gCarbs
20gFat

Chicken Shawarma: FAQ

Can I use chicken breasts?

Yes, flatten thick sections so they cook evenly and remove them at 165°F. They dry more quickly than thighs, so watch the temperature closely.

Can I roast the chicken?

Yes, spread the thighs on a sheet pan and roast at 425°F (220°C) until browned and 165°F inside, usually about 25 minutes.

How do I store and reheat Chicken Shawarma?

Refrigerate chicken and yogurt sauce separately for up to 3 days. Warm the chicken in a covered skillet with a splash of water and add fresh vegetables when assembling.

How long does Chicken Shawarma take?

About 2 hr 40 min in total: 2 hr 25 min prep and 15 min cooking.

What do I need to make Chicken Shawarma?

The key ingredients are chicken thighs, ground coriander, ground cumin, ground cardamom, cayenne pepper and paprika, plus pantry basics.

Any tips for Chicken Shawarma?

Keep a cooler area of the grill available if the spice coating browns before the chicken is cooked through.

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