Chicken Shawarma Recipe

This Chicken Shawarma Recipe is chicken breasts marinated in olive oil, garlic, lemons, cumin, coriander, smoked paprika, and turmeric and then grilled to tender perfection.  It is then served on soft pita bread with romaine, onions, cucumbers, tomatoes, and feta cheese. Traditionally it is topped with a lightly seasoned garlic yogurt sauce.

I honestly believe that one can never have too many great chicken recipes. After all, chicken is one the tastiest least expensive forms of protein.  This is one of our family’s favorite chicken dishes.  The marinade with warm spices like cumin and smoked paprika makes the chicken so flavorful, slightly crispy on the outside, and juicy and tender on the inside. The smell alone will have your mouth watering.  Now take that delicious warm chicken and lay it on soft pita bread, naan bread, or soft tortillas with crisp lettuce, sweet red onions, sun-ripened tomatoes, cool cucumbers, salty feta, and smooth yogurt sauce.  The end result is a little piece of heaven. Or serve with lemon rice and fresh grilled vegetables.

How do you make Chicken Shawarma Recipe?

First, grab a large Ziploc bag and add the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, ground turmeric, smoked paprika, ground cinnamon, salt, fresh ground black pepper, and red pepper flakes.  Carefully add the chicken, shake to coat and let marinate for 2-3 hours in the refrigerator.

Preheat your gas grill to 350 degrees and cook the chicken breasts for 5-7 minutes on each side. Chicken breasts are done when they reach an internal temperate of 160-165 degrees Fahrenheit. Once done, remove them from the grill, cover loosely with an aluminum foil tent, and let rest for 10-15 minutes.

While the chicken is resting, grab a bowl and mix together the yogurt, lemon juice, olive oil, garlic, salt, pepper, and crushed red pepper.  Are you always in a hurry? Prepare the yogurt sauce ahead of time and refrigerate.

Now slice the chicken into small bite-size pieces and serve with warm pita bread, tomatoes, cucumbers, red onions, feta cheese, and the yogurt sauce.

Different ways to cook chicken for Chicken Shawarma

• Marinate the chicken breasts and cook over a gas or charcoal grill for 5-7 minutes on each side.  Chicken is cooked through when the juices run clear, and it reaches an internal temperature of 160-165 degrees.
• Bake the marinated chicken breasts on a baking sheet at 425 degrees for around 30 minutes or until the chicken is cooked through.
• Cut the chicken into small bite-size pieces before marinating.  Cook in a large nonstick pan over medium to medium-high heat in a single layer. Cook for several minutes or until the chicken is slightly crispy and cooked through.

Helpful tips for making Chicken Shawarma

• Boneless skinless chicken breasts or boneless skinless chicken thighs work equally well for this recipe.  Of course, thighs will cook a little slower, so you will need to increase the cooking time by several minutes.
• Marinating for about 2-3 hours is optimum for fabulous flavor without the acid from the lemons changing the consistency or texture of the chicken.
• For best results, warm your pita bread by wrapping it in aluminum foil and placing it in a 350 degrees oven for about 10 minutes.  Likewise, you can heat it unwrapped on a microwave-safe plate in the microwave for about 15 seconds.
• Are you watching your carbs?  Skip the pita bread and serve it as a salad.
• Tzatziki sauce or tahini sauce can be substituted for the yogurt sauce.
• Serve this recipe promptly.  Chicken dries out when reheated, warmed too long or cut too far in advance so plan accordingly.
• The yogurt sauce can be made up to two days in advance and stored in the fridge.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. 

More chicken recipes to try

Chicken Shawarma Recipe

Marinated boneless skinless chicken breasts or thighs are grilled to perfection and served on soft pita bread with fresh yogurt sauce, tomatoes, cucumbers, sweet red onion, and feta cheese.

5 from 16 votes

Print Pin Rate

Course: main meal chicken

Cuisine: Greek

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4 servings

Calories: 278kcal

Author: Beth Pierce

Ingredients

Marinade

• 2 boneless skinless chicken breasts cut in half lengthwise 1 1/4 -1 1/2 lbs
• 1/3 cup extra virgin olive oil
• 1 lemon juiced
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh cracked black pepper
• pinch red pepper flakes

Yogurt Sauce

• 1/2 cup Greek Yogurt
• 1/2 lemon juiced
• 1/2 tablespoon olive oil
• 2 cloves garlic minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 2 pinches crushed red pepper

Wrap

• Pita bread warmed
• Romaine chopped
• Cucumber slices
• Grape tomatoes halved
• Feta cheese
• Red onions thinly sliced

Instructions

• In a large Ziploc bag, add the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, salt, fresh ground black pepper, and red pepper flakes; shake to combine. Add chicken and marinate for 2-3 hours in the refrigerator.
• Preheat the gas grill to 350 degrees. Cook chicken breasts for 5-7 minutes on each side; they are done when they reach an internal temperate of 160-165 degrees Fahrenheit. Remove from grill, cover loosely with an aluminum foil tent and let rest for 10-15 minutes.
• In a small bowl, whisk together the yogurt, lemon juice, olive oil, garlic, salt, pepper, and crushed red pepper.
• Slice the chicken into small bite-size pieces. In warm pita bread, layer chicken, romaine, cucumber, tomatoes, feta cheese, red onions, and yogurt sauce. If desired, garnish with fresh parsley.

Notes

• Boneless skinless chicken breasts or boneless skinless chicken thighs work equally well for this recipe.  Of course, thighs will cook a little slower, so you will need to increase the cooking time by several minutes.
• Marinating for about 2-3 hours is optimum for fabulous flavor without the acid from the lemons changing the consistency or texture of the chicken.
• For best results, warm your pita bread by wrapping it in aluminum foil and placing it in a 350 degrees oven for about 10 minutes.  Likewise, you can heat it unwrapped on a microwave-safe plate in the microwave for about 15 seconds.
• Are you watching your carbs?  Skip the pita bread and serve it as a salad.
• Tzatziki sauce or tahini sauce can be substituted for the yogurt sauce.
• Serve this recipe promptly.  Chicken dries out when reheated, warmed too long, or cut too far in advance, so plan accordingly.
• The yogurt sauce can be made up to two days in advance and stored in the fridge.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 278kcal | Carbohydrates: 7g | Protein: 16g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 515mg | Potassium: 353mg | Fiber: 2g | Sugar: 2g | Vitamin A: 296IU | Vitamin C: 24mg | Calcium: 61mg | Iron: 1mg

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