If you want bold Middle Eastern flavors without ordering takeout, this Grilled Chicken Shawarma delivers. It’s simple to prepare, grills up with restaurant-quality char, and works equally well wrapped in pita or served over rice. Top it with creamy homemade tzatziki and a fresh veggie salad for a satisfying meal. The marinade combines warm spices, tangy citrus, and garlic for a juicy, flavorful result—ideal for meal prep, weeknight dinners, or feeding a crowd.
For more marinade ideas, try the peppery Pepper Beef Stir Fry or the Greek-inspired Grilled Pork Pita Wraps. If you enjoy bold, aromatic meats, Sheet Pan Beef Kebabs are another great option.
Table of Contents
- Why make Chicken Shawarma on the Grill?
- Ingredients needed to make a Grilled Chicken Shawarma
- How to make a Grilled Chicken Shawarma
- Recipe Tip
- Serving Suggestions
- Leftover ideas
- Final Thoughts
- Frequently Asked Questions:
- Try these Bold Marinade Recipes:
- Grilled Chicken Shawarma Recipe
Why make Chicken Shawarma on the Grill?
Grilling elevates classic chicken shawarma by adding a smoky, charred edge that’s hard to achieve indoors. Instead of slow-roasting on a spit, this version uses a yogurt-based marinade with lemon and warm spices, which tenderizes and flavors the meat. The grill crisps the exterior while sealing in juices for an intensely flavorful result.
This method is versatile: use thighs for richness and moisture or choose breasts for a leaner option. You can cook hot and fast for searing or use indirect heat to caramelize slowly—both deliver fantastic results. It’s an approachable, affordable dish that works for backyard barbecues or weekly meal prep.
Ingredients needed to make a Grilled Chicken Shawarma
- Chicken thighs: juicy, flavorful, and ideal for holding the marinade and crisping on the grill.
- Greek yogurt: tenderizes the meat and creates a silky texture; also used in tzatziki.
- Lemon: bright acidity that tenderizes and brings classic shawarma tang.
- Seasoning: a shawarma mix of cumin, coriander, paprika, turmeric, and a pinch of cinnamon for depth and color.
- Dill: fresh herb to brighten the tzatziki.
- Veggies: tomatoes, cucumber, and red onion for crunch and freshness.
- Olive oil: brings richness and helps carry spices into the meat and salad.
How to make a Grilled Chicken Shawarma
Grilled chicken shawarma is straightforward—most of the work happens in the marinade and on the grill. Below is a clear, streamlined process.
Build the Shawarma Marinade
The marinade defines the dish. Slice boneless chicken thighs into strips and set them aside. In a bowl combine plain Greek yogurt, olive oil, lemon juice, minced garlic, tomato paste, your shawarma spice blend, salt and pepper. The mixture should smell warm, citrusy, and savory. Coat the chicken thoroughly, cover, and refrigerate—preferably overnight for the best flavor, or at least one hour.
Recipe Tip
Use full-fat plain Greek yogurt for the richest flavor. If you prefer leaner meat, chicken breasts work well—an overnight marinade keeps them tender.
Once marinated, the yogurt helps tenderize the meat while the spices infuse every strip. Chill until ready to grill.
Make a Homemade Tzatziki Sauce
This cool, tangy tzatziki pairs perfectly with the spiced chicken. Shred and drain a cucumber, then combine it with Greek yogurt, mayo, lemon juice, chopped dill, salt and pepper. Mix and chill while you grill the chicken.
Make a Fresh Salad
For a bright side, quarter cherry tomatoes, dice cucumber, and thinly slice half a red onion. Toss with olive oil, chopped parsley, lemon juice, salt and pepper. Set aside to let the flavors meld.
Grill the Chicken Shawarma
Preheat your grill to around 375°F and set up for indirect heat. A flat top, cast iron griddle, or well-oiled cast iron skillet on the grill works well to keep the sliced chicken contained.
Add a little olive oil to the cooking surface and arrange the marinated chicken in a single layer. Let the strips develop a golden crust before flipping. Continue cooking, flipping occasionally, until the internal temperature reaches about 170°F. Remove from heat and let the chicken rest for 5 minutes to retain juices.
Serving Suggestions
Warm pita or naan, spread with tzatziki, then add a generous portion of grilled chicken and finish with the fresh veggie salad. Fold into a wrap or serve everything over rice for a hearty bowl.
Leftover ideas
Leftover shawarma is versatile and easy to repurpose:
- Shawarma Nachos: pita chips, melted cheese, chicken, and a drizzle of yogurt sauce.
- Shawarma Salad: toss chicken with greens and the veggie salad for a light lunch.
- Family-Style Platter: serve warmed chicken with dips, pita, and toppings for a casual spread.
Final Thoughts
This Grilled Chicken Shawarma captures the essentials of the traditional dish—smoky, juicy chicken and bold spices—without specialized equipment. The simple marinade uses affordable ingredients and the grill adds an irresistible char. It’s a versatile, crowd-pleasing recipe you’ll return to again and again. Enjoy!
Frequently Asked Questions:
Yes. If a grill isn’t available, a hot cast iron skillet on the stove top will produce a delicious result with a similar crust and flavor.
A basic shawarma blend typically includes cumin, turmeric, paprika, ground coriander, garlic powder, and cayenne. Adjust proportions to taste or use a pre-mixed shawarma seasoning.
Try these Bold Marinade Recipes:
Chicken & Turkey
Huli Huli Chicken Thighs
Beef
Marinated Steak Tacos
Chicken & Turkey
Peri Peri Chicken
Chicken & Turkey
Peruvian Chicken with Green Sauce
If you try this Grilled Chicken Shawarma, please leave a star rating and share how it went in the comments. I love hearing from readers!
Grilled Chicken Shawarma
Ingredients
Shawarma Marinade Ingredients
- 2 lbs Chicken thighs
- 3 tbsp Olive oil
- 2 tbsp Tomato paste
- 1/3 cup Plain Greek yogurt
- 1 tbsp Minced garlic
- 2 tbsp Shawarma seasoning
- 1/2 tbsp Salt
- Juice of 1 lemon
Tzatziki Sauce Ingredients
- 1 cup Plain Greek yogurt
- 2 tbsp Mayo
- 1/2 Cucumber, shredded and drained
- 1 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 tbsp Dill, chopped
- 1/2 tsp Salt and pepper
Salad Ingredients
- 1 cup Cherry or cherub tomatoes
- 1/2 Red onion, thinly sliced
- 1/2 cup Cucumber, diced
- 1/4 cup Parsley, chopped
- 1 tsp Olive oil
- 1 tsp Salt
- 1/2 tsp Pepper
- Juice of 1/2 lemon
Instructions
- Slice the chicken thighs into strips and place them in a large mixing bowl.
- Combine yogurt, olive oil, lemon juice, shawarma seasoning, tomato paste, minced garlic, salt and pepper. Mix, coat the chicken, and marinate in the fridge for 1 hour or overnight.
- For tzatziki, combine drained shredded cucumber with Greek yogurt, mayo, lemon juice, chopped dill, salt and pepper. Mix and set aside.
- For the salad, quarter tomatoes, dice cucumber, and slice red onion. Toss with olive oil, parsley, lemon juice, salt and pepper.
- Preheat the grill to 375°F and set up for indirect heat.
- Oil the cooking surface and add the marinated chicken in a single layer. Cook until a crust forms, flipping occasionally, until the internal temperature reaches 170°F.
- Remove from the grill and rest for 5 minutes.
- Warm pita or naan, spread tzatziki, add grilled chicken and the veggie salad. Wrap or serve in a bowl and enjoy.
Notes
Use full-fat plain Greek yogurt for the best texture and flavor.
Chicken breasts can be used for a leaner option; the rich marinade keeps them tender.
Nutrition
Carbohydrates: 14 g |
Protein: 46 g |
Fat: 59 g