Description
This Grilled Chicken Shawarma recipe features tender, marinated boneless skinless chicken thighs infused with warm spices like cumin, turmeric, and cinnamon. After marinating, the chicken is grilled to perfection, capturing the authentic Middle Eastern flavors with a juicy and smoky finish. Ideal for a quick weeknight dinner or entertaining guests, it pairs wonderfully with pita bread and fresh salad toppings.
Ingredients
Scale
Marinade and Chicken
- 3 pounds boneless skinless chicken thighs
- 1 teaspoon cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- Dash of cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons plain yogurt
- Optional garnishes: pita bread, tzatziki sauce, lettuce, cherry tomatoes, red onion, kalamata olives, feta cheese
Instructions
- Prepare the Marinade: In a large bowl or ziplock bag, combine cumin, turmeric, ground ginger, cinnamon, cayenne pepper, salt, black pepper, minced garlic, olive oil, lemon juice, and plain yogurt. Mix thoroughly to blend all spices and liquids into a uniform marinade.
- Marinate the Chicken: Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap or seal the bag, then refrigerate for at least 1 hour, or for optimal flavor, marinate overnight.
- Preheat the Grill: When ready to cook, heat your grill to medium-high heat, approximately 375°F to 450°F, ensuring it is clean and oiled to prevent sticking.
- Grill the Chicken: Remove the chicken thighs from the marinade, letting excess drip off. Place them on the direct heat grate and grill for about 5 to 6 minutes on each side until cooked through and juices run clear, achieving a nice char on the outside.
- Rest and Slice the Chicken: Once cooked, transfer the chicken to a plate and let it rest for 3 to 5 minutes. This helps the juices redistribute for a juicy finish. Slice the chicken thinly against the grain.
- Serve: Serve immediately with warm pita bread, homemade or store-bought tzatziki sauce, and your choice of fresh toppings like lettuce, cherry tomatoes, red onions, kalamata olives, and crumbled feta cheese for a complete shawarma experience.
Notes
- Marinate the chicken for at least 1 hour, but overnight marination enhances the flavor and tenderness.
- Use boneless skinless chicken thighs for the best balance of flavor and juiciness.
- If you don’t have a grill, you can pan-sear the chicken on medium-high heat in a skillet, finishing in the oven.
- For a dairy-free option, omit the yogurt and replace with lemon juice and olive oil marinade only.
- Adjust cayenne pepper to your preferred spice level.
- Leftover grilled chicken shawarma can be stored in an airtight container in the fridge for up to 3 days.
