Name: Grilled Chicken Shawarma
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 8 Chicken thigh (Skinless, on a bone); 2 cloves Garlic (Minced); 1 tbsp Cumin; 1 tbsp Coriander; 1 tbsp Cardamon; 2 teaspoon Smoked paprika (Sweet); 1/2 teaspoon Cayenne pepper; 2 teaspoon Salt; Freshly ground black pepper; 1 Lemon (Juiced (or 2 tablespoon of lemon juice)); 3 tablespoon Olive Oil (Extra virgin)

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Edyta

Author at Eating European

Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes

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Grilled Chicken Shawarma – The Best Way to Eat Grilled Chicken

Grilled Chicken Shawarma is my new favorite way of eating grilled chicken. It’s usually made with boneless skinless chicken thighs so that it can be easily cut into strips and used in pitas, wraps or salads.

For this recipe, I used skinless chicken thighs on the bone. I really think that bone-in meat makes all the difference in how juicy the meat comes out, and it’s very easy to grill.

Nevertheless, you can still strip the meat off the bone if you want to use it for wraps or pitas – that’s how my husband and my aunt ate it the last time I made it.

Personally, I ate it straight from the bone, smothered with my absolute favorite summer sauce….Traditional Greek Tzatziki. You can also serve it alongside this Summer Panzanella Salad with Garlic Butter Bread or Greek Panzanella Salad with Garlic Lemon Dressing, and just like that, your dinner will be ready.

If you follow this blog you may know that I love bread based salads, as they can serve as both veggie and starch simultaneously.

Other serving options would be Lebanese Mujadara, Greek Spinach Rice or Parsley Potatoes.

Making Grilled Chicken Shawarma is Not Intimidating

If you’ve never made grilled chicken shawarma before it may intimidate you at the outset. However, the marinade is very simple and uses spices that most already have in their home. Yet, one spice that may not be present in your pantry is Cardamon – but I suggest buying it, as you’ll definitely want to make this grilled chicken shawarma recipe more than once in the summer.

The secret to achieving the most flavorful, juicy grilled chicken shawarma possible is to marinate it for a day before cooking, thus letting the flavors marry for 12+ hrs ahead of time.

The next day, simply throw the chicken on the grill and grill on both sides (until cooked through and the internal temperature shows 165 degrees F). Caution: the smell of the grill will be so amazing that you may be tempted to lick the metal grates; this is ill-advised.

How to Make Marinade for Chicken Shawarma

So what spices will you need to make this flavorful, juicy grilled chicken shawarma? Here’s a quick list:

Cumin;
Coriander;
Cardamon;
Smoked paprika;
Cayenne pepper;
Salt & pepper.

For the marinade you’ll also need:

Garlic;
Lemon juice;
Extra virgin olive oil.

Once you’ve combined all the marinade ingredients and added chicken to it, your job is basically done.

The next day the grill will do all the work. Yet, you’ll still need to watch it a little bit….but that’s all! :). I encourage you to demo this amazing Grilled Chicken Shawarma recipe, my friends.

Oh… and if you are up for a challenge, you can make a homemade pita bread to accompany it. If you decide to go this route, then this recipe for Traditional Greek Pita Bread from Half Baked Harvest will surely be handy.

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