Authentic Grilled Chicken Shawarma: Your Ultimate Homemade Recipe Guide
Transform your backyard into a bustling Middle Eastern market with this incredibly flavorful and easy-to-make grilled chicken shawarma recipe. Skip the vertical rotisserie and enjoy a vibrant, spice-infused meal right from your grill. This dish perfectly marries tender, marinated chicken with fresh, crisp vegetables and a cool, refreshing tzatziki sauce, all nestled in warm pita bread. It’s a meal that promises a burst of flavors and textures in every single bite, making it an absolute crowd-pleaser for any occasion.
Why You Will Love This Recipe
You might be thinking that authentic shawarma requires a special vertical broiler, but that’s simply not true for enjoying this incredible dish at home. This recipe proves you can achieve deeply flavorful, perfectly charred chicken shawarma using a standard backyard grill, making it accessible to everyone. Forget the fancy equipment – all you need is a grill and a desire for amazing food.
The beauty of this recipe lies in its simplicity and the sheer depth of flavor it delivers. It primarily involves marinating chicken in a robust blend of Middle Eastern spices, allowing those flavors to penetrate deeply overnight, and then grilling it to perfection. The marination process is hands-off for most of the time, making preparation straightforward. Once grilled, the chicken offers a delightful smoky char and succulent tenderness that forms the heart of this dish.
But the chicken is just one part of the magic. This shawarma is traditionally served with a vibrant array of fresh, crisp vegetables like crunchy lettuce, juicy tomatoes, and sharp red onions. These elements provide a crucial contrast to the rich chicken, adding freshness and a delightful crunch. We elevate this experience further by pairing it with our homemade tzatziki sauce. While some might opt for a traditional tahini or garlic sauce, our tzatziki offers a refreshing twist. Made with creamy yogurt, fresh cucumber, garlic, and a hint of mayonnaise, it’s a cool, tangy, and incredibly delicious counterpoint that perfectly balances the warm spices of the chicken.
Imagine: the slightly smoky, spice-crusted chicken, with those irresistible charred edges, combined with the coolness of the fresh vegetables and the creamy tang of tzatziki, all wrapped in a soft, warm pita. Every mouthful is a symphony of textures and tastes – a perfect bite, every single time. This dish isn’t just easy to assemble; its flavor profile is truly outstanding, guaranteed to impress your family and friends. Get ready for a new favorite!
Ingredients Needed for Authentic Shawarma
To truly capture the essence of chicken shawarma, the marinade is key, and that means a generous array of aromatic spices. While the list of spices might seem extensive, most are common pantry staples, and the rest are easily found at any well-stocked grocery store or international market. The full list of precise amounts can be found in the recipe card below, but let’s delve into what makes these ingredients so special.
For the star of the show, we recommend using boneless, skinless chicken thighs. They tend to be more forgiving on the grill and retain their juiciness better than chicken breasts, though breasts can be used if preferred. The marinade itself is a powerhouse of flavor, featuring a blend of warm, earthy spices like cumin, coriander, and smoked paprika, which provide the signature shawarma taste. Onion powder and garlic, minced fresh, lay the aromatic foundation, while a touch of dry mustard adds a subtle punginess. Cardamom, a uniquely fragrant spice, is essential for that authentic Middle Eastern aroma.
Beyond the dry spices, the marinade benefits from creamy yogurt, which helps tenderize the chicken and ensures it stays moist during grilling. Fresh lemon juice and white vinegar contribute brightness and acidity, balancing the richness of the spices and further aiding in tenderization. A good quality olive oil binds everything together and helps transfer the fat-soluble flavors to the chicken.
Finally, no shawarma is complete without its fresh accompaniments. Crisp lettuce, ripe tomatoes, and thinly sliced red onion add essential crunch, color, and a refreshing element. And of course, our preferred creamy tzatziki sauce brings a cool, garlicky, and cucumber-infused finish that perfectly complements the spiced chicken. Having these fresh garnishes ready makes for a truly delightful and authentic experience.
How To Make Grilled Chicken Shawarma at Home
- Prepare the Chicken and Spices: Start by placing your chicken thighs between two sheets of plastic wrap. Using a meat tenderizer or the flat side of a heavy pan, pound the chicken until it reaches an even thickness, typically about 1/2 to 3/4 inch. This step is crucial for ensuring uniform cooking and a tender result. In a separate bowl, combine all the dry spices listed in the recipe (coriander, chili powder, cumin, onion powder, smoked paprika, dry mustard, kosher salt, black pepper, and cardamom). Whisk them thoroughly until they are evenly distributed. This ensures every piece of chicken gets a balanced flavor profile.
- Marinate the Chicken: In a large bowl, combine the whisked dry spices with the remaining marinade ingredients: yogurt, minced garlic, white vinegar, freshly squeezed lemon juice, and olive oil. Mix these wet and dry ingredients thoroughly to create a cohesive paste. Add the pounded chicken thighs to this mixture, ensuring every surface of each thigh is generously coated with the marinade. This complete coating is vital for maximum flavor absorption. Once coated, cover the bowl tightly with plastic wrap and refrigerate. For best results, allow the chicken to marinate overnight, or for a minimum of 4 hours. The longer it marinates, the deeper and more complex the flavors will be.
- Grill to Perfection: Preheat your grill to a medium-high direct heat. Once hot, place the marinated chicken thighs directly on the grates. Grill for approximately 4 minutes per side. You’re looking for a beautiful char and grill marks, which add a fantastic smoky dimension to the shawarma. Continue cooking, flipping occasionally, until the chicken is cooked through. The most reliable way to ensure doneness and food safety is to use a meat thermometer. Insert it into the thickest part of the chicken, making sure it reaches an internal temperature of 175 degrees Fahrenheit (79 degrees Celsius). This temperature will ensure the chicken is juicy and perfectly safe to eat.
- Rest, Slice, and Serve: Once the chicken reaches the desired internal temperature, remove it from the grill and transfer it to a cutting board. Crucially, allow the chicken to rest for about 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring a more tender and flavorful result. After resting, slice the chicken into thin strips or bite-sized pieces, mimicking the traditional shawarma presentation. Serve these succulent chicken pieces immediately with warm pita bread, crisp lettuce, ripe tomatoes, thinly sliced red onion, and generous dollops of your delicious homemade tzatziki sauce. Assemble your own wraps or enjoy it as a deconstructed bowl!
Expert Tips for the Best Grilled Chicken Shawarma
Achieving restaurant-quality grilled chicken shawarma at home is easier than you think, especially with a few expert tips:
- Maximize Flavor with Marination: The marinating process is truly the heart of this dish. Don’t rush it! Allowing the chicken to soak in those vibrant spices, yogurt, and acids overnight (or for at least 4 hours) allows the flavors to deeply penetrate the meat. This not only imbues every fiber with aromatic goodness but also helps tenderize the chicken, resulting in a more succulent and juicy final product. Plan ahead for this crucial step.
- Ensure Even Cooking: Pounding the chicken thighs to an even thickness, ideally between 1/2 and 3/4 inch, is fundamental for consistent results. Thicker and thinner parts of the chicken will cook at different rates, leading to some dry spots and some undercooked areas. Even thickness ensures that every piece of chicken cooks uniformly, resulting in perfectly tender and juicy shawarma throughout.
- Prioritize Food Safety with Temperature Checks: A reliable meat thermometer is your best friend when grilling. While visual cues like charring are important for flavor, they don’t guarantee internal doneness. Always aim for an internal temperature of 175 degrees Fahrenheit (79 degrees Celsius) in the thickest part of the chicken. This ensures the chicken is safely cooked and eliminates any guesswork, preventing both undercooked poultry and overcooked, dry meat.
- Don’t Overcrowd Your Grill: When placing the chicken on the grill, ensure there’s enough space between each piece. Overcrowding the grill lowers the overall temperature, steams the chicken instead of grilling it, and prevents that desirable char and crispy exterior. Cook in batches if necessary to maintain consistent heat.
- Perfect Your Pita: Don’t forget about the pita bread! Lightly warm your pita bread on the grill for about 30 seconds per side, or in a dry pan. This makes them pliable and soft, perfect for wrapping your delicious shawarma fillings.
- Rest for Juiciness: Once the chicken is off the grill, resist the urge to slice it immediately. A crucial 5-minute resting period allows the muscle fibers to relax and reabsorb the juices, ensuring that your shawarma remains incredibly moist and tender when sliced.
Delicious Variations for Your Shawarma
While this recipe is fantastic as written, don’t hesitate to experiment and make it your own! Here are some ideas to spark your culinary creativity:
- Vegetarian Option: This recipe can easily be adapted for plant-based diets. Swap the chicken for hearty grilled portobello mushrooms, thick slices of halloumi cheese, or firm tofu. For tofu, press out excess water, then marinate and grill just as you would the chicken. Marinated and grilled eggplant or zucchini can also make wonderful additions or even a full vegetarian shawarma.
- Adjust the Spice Level: Tailor the heat to your preference. For a milder flavor, slightly reduce the amount of chili powder. If you crave a spicier kick, consider adding a pinch of cayenne pepper, a dash of hot sauce to the marinade, or even a finely minced serrano pepper for an extra fiery punch.
- Explore Different Wrap Alternatives: While pita bread is classic, don’t limit yourself! Experiment with different types of flatbreads. Warm naan bread offers a soft, chewy texture, while lavash bread can provide a thinner, crispier wrap. You could also serve the shawarma as a bowl over rice or quinoa for a gluten-free option, or even as lettuce wraps for a lighter, low-carb meal.
- Alternative Proteins: While chicken is traditional for this recipe, the flavorful marinade works wonderfully with other proteins. Consider using thin slices of lamb or beef (like sirloin or flank steak) for a richer, more robust flavor profile. Adjust grilling times accordingly for different cuts and types of meat.
- Sauce Experimentation: Beyond our beloved tzatziki, consider other creamy sauces. A classic garlic toum (Middle Eastern garlic sauce) offers an intense garlic flavor, while a simple hummus spread can add creaminess and a nutty depth. You could also mix in a little sriracha or harissa into your tzatziki for a spicy twist.
- Add More Toppings: Get creative with your toppings! Pickled turnips or cucumbers add a tangy crunch. Fresh herbs like parsley or cilantro can brighten the flavors. A sprinkle of crumbled feta cheese or a drizzle of tahini can also enhance the overall experience.
Frequently Asked Questions (FAQs) About Chicken Shawarma
Yes, absolutely! While chicken thighs are often recommended for their inherent juiciness and rich flavor, chicken breasts can certainly be used. If you opt for breasts, make sure to pound them to an even thickness just like the thighs to ensure even cooking. Keep in mind that chicken breasts tend to dry out more quickly, so be extra careful not to overcook them on the grill. A meat thermometer is especially useful here to prevent dryness.
Yes, and in fact, it’s highly encouraged! The marinade can be prepared a day or two in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld beautifully, making your chicken even more delicious. Just add the chicken to the pre-made marinade the night before you plan to grill, or at least 4 hours beforehand, for optimal flavor penetration.
Certainly! If an outdoor grill isn’t an option, you can still enjoy delicious chicken shawarma. A grill pan on your stovetop will work well to achieve those desirable char marks. Alternatively, you can bake the chicken in the oven. Preheat your oven to 400°F (200°C) and bake the chicken on a baking sheet for 20-25 minutes, flipping halfway, until it reaches an internal temperature of 175°F (79°C).
Beyond the traditional pita and fresh vegetables, chicken shawarma pairs wonderfully with a variety of side dishes. Consider serving it with fluffy basmati rice, a fresh tabbouleh salad, or a simple cucumber and tomato salad dressed with lemon and olive oil. Roasted potatoes or a side of hummus with extra pita bread also make great accompaniments.
Leftover grilled chicken shawarma can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the cooked and sliced chicken in a freezer-safe bag or container for up to 2-3 months. Thaw frozen chicken overnight in the refrigerator before gently reheating. Reheat chicken on the stovetop in a skillet or in the oven at a low temperature to prevent it from drying out.
Other Delicious Grilled Recipes You’ll Love
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Grilled Bourbon Chicken
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Grilled Chicken Shawarma Recipe
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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
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Cover chicken thighs with plastic wrap on both sides and using a meat tenderizer, pound the thighs to an even thickness.3 lb Chicken thighs
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Combine all the dry spices (coriander, chili powder, cumin, onion powder, smoked paprika, dry mustard, kosher salt, black pepper, and cardamon) and whisk them until they are evenly distributed.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
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In a large bowl, add the mixed spices and remaining marinade ingredients (yogurt, minced garlic, white vinegar, lemon juice, and olive oil) with the chicken thighs and mix well to combine, making sure all the surfaces of the chicken thighs are well coated.1/2 cup Yogurt, 5 cloves Garlic, 1 tbsp White vinegar, 2 tbsp Lemon juice, 1/4 cup Olive oil
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Cover and refrigerate overnight (or at least 4 hours).
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Grill the chicken over a direct medium heat, approximately 4 minutes each side, until beautifully charred.
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Continue to cook until the internal temperature reaches 175 degrees Fahrenheit (79°C). Using a meat thermometer will help you nail that perfect cook.
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Remove from the grill and allow to rest for about 5 minutes before slicing.
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Serve with warm pita bread, crisp lettuce, juicy tomatoes, thinly sliced red onion, and your creamy tzatziki sauce.8 Pita bread, Lettuce, Tomatoes, Red onion, 2 cups Tzatziki Sauce
Notes
Allow the grilled chicken to cool completely to room temperature. Transfer it to an airtight container or wrap tightly in plastic wrap. Store in the refrigerator for up to 3-4 days.
For longer storage, the cooked and sliced chicken can be frozen in a freezer-safe container or bag for up to 2-3 months. Thaw in the refrigerator overnight before reheating.