Grilled Shawarma Chicken
Grilled Shawarma Chicken is a juicy and tender grilled chicken recipe that is so full of flavor! This no-fail recipe is on repeat during the summer, is super versatile, and always a crowd pleaser.
Grilled chicken can be a tough sell to my family for dinner. I have a ton of grilled chicken recipes on my blog, like Grilled Cilantro Lime Chicken, Grilled Italian Chicken Breasts, and Grilled Chipotle Orange Chicken Thighs, and really love making grilled chicken a show stopping main dish. Most people don't think of chicken as a show stopper, but this Grilled Shawarma Chicken truly is!
Shawarma chicken is a Middle Eastern meat dish that is jam packed with spices, therefore flavor. While a lot of times it is cooked on a skewer, I kept things simple with boneless skinless chicken thighs (I LOVE these for grilling!) and the result was phenomenal. This chicken is out of this world delicious, and I can't wait to make it again and again!
Why You'll Love This Recipe
- Easy - this recipe is super easy to whip up and prep ahead of time for a quick and flavorful dinner.
- Full of Flavor - with spices like cumin, cinnamon, oregano, smoked paprika, and turmeric, this chicken is so full of flavor.
- Versatile - this chicken can be used in so many ways! We love it in rice bowls, pitas, or on salads.
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Ingredients
Boneless Skinless Chicken Thighs - I love grilling chicken thighs because they are much more forgiving (it's hard to overcook them!), they are thin so they cook fairly quickly, and because of their higher fat content, they stay super tender.
Olive Oil - olive oil is the base of the marinade.
Honey - this adds just a touch of sweetness to the chicken marinade.
Spices - this chicken is packed with dried spices like turmeric, cinnamon, smoked paprika, cumin, oregano, and salt.
Lemon - I use the zest and juice to bring out some fun fresh flavors.
Fresh Garlic and Ginger - these two add so much delicious flavor!
Please refer to the recipe card for the complete list of ingredients.
Variations
Different Cut of Meat - you can use this shawarma marinade for boneless skinless chicken breasts, chicken tenders, chicken legs, beef, lamb, or pork chops.
Fresh Herbs - if you have fresh oregano, you can use 1 ½ tablespoon of fresh oregano in place of the dried oregano.
Add some Heat - if you want a spicier version of this chicken shawarma recipe, add a pinch or two of cayenne pepper, according to your taste preferences.
Step by Step Instructions
Photo 1. In a small bowl, whisk together the olive oil, honey, lemon juice, garlic, ginger, turmeric, cumin, paprika, oregano, and salt, and whisk well to combine.
Photo 2. Combine the chicken with the marinade and let it marinate in the refrigerator for at least one hour, up to overnight.
Photo 3. Preheat your grill to medium-high heat. I use a Blackstone griddle, which also works well. Place the marinated chicken thighs on the preheated grill and cook for 5 minutes.
Photo 4. Flip and then cook another 4-6 minutes, or until the internal temperature of the chicken reaches 165 degrees F. I always use a meat thermometer to ensure I cook the chicken to the correct temperature.
Expert Tips
Use a Meat Thermometer - the cooking times that I have provided are an estimate based off experience. To ensure your chicken is cooked through, you should use a meat thermometer.
Serving Suggestions - we love this Grilled Chicken Shawarma as part of a rice bowl with roasted cauliflower and sweet potatoes, pickled red onions, cucumbers, and a dollop of plain Greek yogurt on top or a yogurt sauce like tzatziki. It is also delicious in pitas with tomatoes, cucumbers, hummus, and lettuce, in a wrap, or on its own with veggies as a side. I think it would be delicious with my Tomato and Cucumber Farro Salad.
Amount of Chicken - I used one package of chicken thighs that was 1.5 pounds, but you could easily make up to 2 to 2.5 pounds of chicken thighs with this marinade.
Storage - store leftovers in an airtight container in the refrigerator for 3-4 days.
Prep Ahead - this chicken recipe is best marinated overnight, so it is a great dinner to prep in advance. Simply combine all of the spices with the chicken, place in an airtight container like a Ziplock baggie or a Tupperware, and refrigerate overnight.
Marinating Time - if you're in a hurry, you can get by with marinating the chicken for an hour, but I recommend at least 4 hours. I typically do it overnight.
FAQs
Chicken Shawarma is a type Middle Eastern roasted meat dish made with flavorful spices like cumin, kosher salt, smoked paprika, turmeric, black pepper, and cinnamon. There's also fresh minced garlic and finely grated fresh ginger to add even more flavor.
No. Even though there are a lot of spices in the marinade, it is not spicy. If you'd like to add some spice, add a dash of cayenne pepper to the marinade.
Other Grilled Chicken Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Grilled Shawarma Chicken
Ingredients
Marinade
- ¼ cup olive oil
- 2 tablespoon honey
- juice from 1 lemon
- 1 teaspoon lemon zest
- 3 cloves garlic minced
- 2 teaspoon fresh grated ginger
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground oregano
- 1 teaspoon ground turmeric
- ½ teaspoon salt
Chicken
- 1 ½ lbs boneless skinless chicken thighs
- slivered red onions and chopped green onion for topping
Instructions
- In a small bowl, whisk together the marinade ingredients.
- Combine the marinade with the chicken thighs in a Tupperware or Ziplock and marinate for at least 1 hour, up to overnight.
- Once marinated, preheat your grill to medium-high heat. I use a Blackstone griddle, which also works well.
- Place the marinated chicken thighs on the preheated grill and cook for 5 minutes.
- Flip and then cook another 4-6 minutes, or until the internal temperature of the chicken reaches 165 degrees F. I always use a meat thermometer to ensure I cook the chicken to the correct temperature.
- Serve and enjoy! I like to top mine with slivered red onion and chopped green onions. Cilantro is also delicious!
