Easy Grilled Chicken Shawarma Recipe
My family LOVES this Easy Grilled Chicken Shawarma, but they actually called it “Yellow Chicken”. We used to eat a similar chicken in our favorite Middle Eastern restaurant, then we moved, and I knew I needed to recreate it at home, so after several tests, I think I nailed the perfect combination of spices.
WHAT IS CHICKEN SHAWARMA?
Shawarma is a Middle Eastern dish that consists of thin slices of well-marinated meat layered on a vertical rotisserie or spit and then slow-roasted in its own juices. It was originally made with lamb but is also made with beef, chicken, or turkey. Of course, I don’t have a vertical rotisserie, but that didn’t stop me. My version of chicken shawarma is so easy to make and so tasty that I find myself making it pretty much every week. This Easy Grilled Chicken Shawarma is a flavor bomb! We’re totally in love with this homemade version of one of our favorite Middle Eastern street foods.
You’ll need: For the chicken:
Lemon juice Olive oil Yogurt: I like to use plain unsweetened yogurt, but you can also use buttermilk. Spices: Turmeric, paprika, cumin, garlic powder, coriander, ground cloves, or cinnamon. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Black pepper Boneless, skinless chicken breasts: If you prefer, you can also use chicken tights.
To Serve:
Pita pockets Greek tzatziki sauce, hummus and/or tahini sauce Greens of your choice Tomatoes
Skewers. Cut the chicken into cubes and slide chicken chunks on skewers. More Flavor. Add a pinch of ground cloves to add an extra layer of flavor. Chicken. Use boneless skinless chicken thighs instead of chicken breast if you like. Other serving options. Cubed cucumbers, sliced olives, chopped parsley, crumbled feta, and fried or roasted eggplant.
My kids love this chicken served with white rice and chickpea salad on the side. It also livens up a fresh green salad. Freezing: If you don’t plan to consume the grilled chicken within a few days, you can freeze it. Wrap each piece tightly in plastic wrap or place them in freezer bags, removing as much air as possible to prevent freezer burn. Frozen grilled chicken can typically be stored for up to 2-3 months. Reheat: If the grilled chicken is stored in the refrigerator, take it out and let it sit at room temperature for about 15-30 minutes before reheating. This helps the chicken heat more evenly. My favorite way to reheat grilled chicken is a skillet over the stove. I recommend slicing it into one-inch-thick pieces—thin enough that the meat can heat quickly but thick enough that it won’t dry out. Add just enough water to cover the bottom of the skillet – if you prefer, you can also add chicken stock. Set the pan over medium heat and add the chicken as soon as the water starts to simmer. Lower the heat and gently stir the chicken, cooking until the meat has warmed through to 165°F (74°C).
More CHICKEN Recipes You’ll Love!
Easy Mustard Glazed Chicken Easy Chicken Piccata Easy Instant Pot Mexican Shredded Chicken Skinny Oven Fried Chicken Instant Pot Creamy Chicken with Mushrooms Easy Instant Pot Chicken Marsala
Recipe Card 📖
